Sandwich & Snack News - Issue 129

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

ISSUE 129 SEPTEMBER 2010

DEVELOP A TASTE FOR THE UNUSUAL

Develop a unique style of dressing www.piquant.co.uk

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“lunch! should be the only event in the calendar for anyone involved in the food-to-go industry.

It’s fantastic!”

LAURA CLARK, PHAT PASTY CO.

The UK’s premier and award winning food-to-go event

Where doing business really isa pleasure

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lunch! brings the food-to-go industry together under one roof, giving retailers, contract caterers and buyers the chance to see fresh products, generate fresh ideas, attracting fresh customers to your business.

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INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: editorial@papa.org.uk

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk

SUBSCRIPTIONS LEE EVANS t: 01291 636333 lee@jandmgroup.co.uk

NEWS Page 5 - Price hikes hit sandwich manufacturers.

COMMENT Page 8 - There is business out there, but you have to work at it, says Andrew Pocock, Impress Sandwiches’ managing director.

Mayonnaise, Dressings and Sauces Sublime...

NEWS FOCUS Page 10 - Salads and sandwich chain Tossed is looking to expand rapidly over the next few years, following a £1.5m cash injection.

PROFILES Page 12 - Nellie Nichols visits Kaffeine in Great Titchfield Street, London, where the food is as fantastic as the coffee.

Page 58 - Planet Organic has launched a range of organic sandwiches. Nellie Nichols paid a call.

Page 30 - Shaw & Lisle aims to become a national sandwich manufacturer

To see our complete range of products visit our website

www.piquant.co.uk or give us a call to discuss any of your requirements.

Tel: 01922 711116 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!

DAY IN THE LIFE OF….

Page 20 - Tom Hollands is Technical Manager at Raynor Foods, a successful independent sandwich manufacturer and winner of this year’s British Sandwich Manufacturer of the Year award.

SHOWS Page 24 - The lunch! show: extensive exhibitors’ preview.

SANDWICH DEVELOPMENT Page 32 - The Sandwich Factory’s Ricky Bliss, winner of two categories in the recent Sandwich Designer of the Year competition, is interviewed by Simon Ambrose.

MANAGING EDITOR SIMON AMBROSE, Tel: 01291 636343 e-mail: editorial@papa.org.uk

SHOPFITTING Page 42 - Adrian Kilby on shopfitting for independents on a limited budget.

ADVERTISING PAUL STEER, t: +44 (0) 1291 636342 e-mail: paul@jandmgroup.co.uk PRODUCTION AND DESIGN JAYSON BERRY, t: +44 (0) 1291 636339 e: jayson@jandmgroup.co.uk SUBSCRIPTIONS LEE EVANS t: +44 (0) 1291 636333 e-mail: lee@jandmgroup.co.uk

DONʼT MISS AN ISSUE TO SUBSCRIBE CALL

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www.sandwich.org.uk September 2010 3

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NEWS

Greencore sells European sandwich and pizza manufacturing business GREENCORE Group has sold its Dutch-based sandwich and pizza business to Convenience Foods Europe B.V. to reduce net debt.

Greencore Continental supplies sandwiches, chilled pizzas and chilled sauces to European customers from two facilities located at Liessel and Alphen in The Netherlands.

Its turnover was €58.2m for the year ended 25 September 2009 and the net assets of the business were €12.7 million.

Completion was expected before the end of August. Commenting on the disposal Patrick Coveney, Chief Executive of the Group said: “We are pleased to announce this proposed disposal, which, if completed, is in line with our strategy of developing an industry leading position in convenience foods in the United Kingdom, supplemented by a growing convenience foods business in the United States.”

The disposal brings to an end UK sandwich manufacturers’ interests in Europe. Last year, Uniq – one of M&S two dedicated sandwich manufacturers - sold its European manufacturing subsidiaries to reduce debt and reduce its pension liabilities.

Meanwhile Greencore has posted a 43% rise in operating profit to €27.7m on sales up 2.1% to €434.5m. Its fledgling US business was the biggest growth engine in the group, posting a 27% leap in sales in first-half, revealed Coveney: “A key driver of [US] growth has been food-togo volumes, with our fresh manufactured sandwich offering replacing made-instore lines at our grocery retail customers.”

The company is also optimistic about continuing growth in the UK sandwich market. Greencore’s food to go director of marketing Richard Esau said: “Barring

Costa Coffee launches ‘metro style’ stores Costa Coffee is launching a series of ‘metro’ style specialist stores in an effort to increase its presence in major cities.

The new stores have a different design and food offer to existing stores, with hot sandwiches, an extensive breakfast range and faster service.

The first store opened in central London’s Oxford Circus in July and will be followed by further store openings in the capital before a roll-out is considered.

another economic disaster, I don’t see any reason why sandwich volumes should not continue to grow, although

there will always be some switching between sandwiches, salads and sushi within the food-to-go category, so we don’t view these products in isolation.

Shoppers were starting to trade up again in the sandwich fixtures, but he warned: “We are not going to get back where we were before the [financial] crisis.

People are still quite cautious, and there is also a sense that things could all change, as the economy is still on a knifeedge.”

Planet Organic moves into sandwiches ORGANIC food retailer Planet Organic has developed a food-to-go range of salads, sandwiches and bakery foods.

Branded Planet Organic Filling Station, the range caters for specialist dietary needs from dairy, wheat and gluten free, superfoods, vegan and vegetarian recipes through to the use of artisan breads.

Planet Organic chief executive, Peter Marsh, says he is determined to capitalise on the “Planet difference”. “We are becoming more and more successful in areas of food where people recognise specific dietary benefits. This is a key reason why people shop at Planet Organic and so when we came to extending our prepared food offer into a food-

4 September 2010 SANDWICH & SNACK NEWS

to-go range, it made sense to highlight them.”

The launch comes shortly after health food specialist Holland & Barrett announced the launch of a food to go counter called Good Food To Go, featuring a Cranks sandwich range.

Planet Organic’s launch features a combination of typographic and graphic elements for what brand agency wonderlandWPA calls an “upbeat, urban feel that adds a confident and relaxed dimension to the Planet Organic look and feel”.

The design is carried through to bags, napkins and point of sale material. Planet Organic expects to extend the range into other foods — both hot and cold — later this year.

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NEWS

Sandwich manufacturers count the cost of price hikes SANDWICH manufacturers are counting the cost of price hikes across a number of ingredient segments, with many forced to absorb costs themselves.

Wheat prices, in particular, have been the latest blow, with bread prices set to rise by 10% for manufacturers next month. Dairy prices, with feed costs at an all time high because of low yields, are also rocketing.

“It really has been the worst year we have ever known for price increases,” said Richard Lisle, Shaw & Lisle director.

“We had to put our prices up six months ago because of the increases in ham, tuna, beef and other things, so we can’t do it again now. The problem is that it

gives some competitors, who are prepared to use low quality ingredients and are not BRC and BSA accredited, the opportunity to try and undercut by going in cheap.”

Chantelle Ludski, founder of fresh! naturally organic, said the company was facing a raft of price increases to come “trickling through” as current price agreements with suppliers ended.

“We will need to look at the best way of dealing with this. It’s going to be a tricky one because some customers won’t accept any more increases.”

The company has started to make its own range of speciality bread for the first time to cut costs.

FSA money saving scheme could be rolled-out AN FSA money-saving pilot scheme to help independent sandwich shops increase profits by offering customers healthier choices could be rolled out nationally after one shop in Bristol saved £400 a month.

The pilot offered practical approaches to reducing salt and saturated fat, such as not using butter with wet sandwich fillings, not putting salt cellars on tables, and reducing the slices of ham in a sandwich.

The sandwich bar owner went from using a litre of butter a week to a litre over four weeks, and cut back her mayonnaise order from 30 litres to 10 litres a week.

Importers to the sandwich industry

Cooked chicken, tuna and roast duck meat deliveries nationwide s from 1 pallet to container The Sandwich Factory launches Levi Roots sandwich range THE Sandwich Factory has launched a new range of four sandwiches for Morrisons based on Levi Roots’ Caribbean sauces, star of Dragon’s Den. The branded range, designed by Levi himself, includes sandwiches, wraps and sub rolls: Jerk Steak Sub, Cheese Cheese Sandwich, Jerk Chicken & Mango Sandwich and Chicken & Pineapple Wrap; drawing on Levi’s

Caribbean influence and flavours from his range of sauces.

The range is said to ‘put some music in your food’ with its inclusion of spices.

Levi Roots shot to fame after appearing on Dragon’s Den and subsequently launched his range of Reggae Reggae sauces. He has since appeared on his own TV show, written cookbooks and extended his range of food products.

U M UNIVERSAL MEATS (UK) LTD

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

Tel: 01732 760760

www.universalmeats.com

www.sandwich.org.uk September 2010 5

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INTERNATIONAL NEWS

Candwich: the new sandwich in a can IT may not be the healthiest option on the market, but good news for anyone looking for a really long-life product – the versatile sandwich is now available in a can in the U.S. The Candwich, currently being sold in vending machines across Utah, comes in three flavours - peanut butter and strawberry jam, peanut butter and grape jam and barbecue chicken.

Marketed at people on the go including students, construction workers and ‘soccer moms’, the canned sandwiches have the advantage of not requiring refrigeration and a long shelflife.

Mark Kirkland, president of Mark One Foods which makes the sandwich, said he patented the idea of putting it into a beverage container with the slogan ‘Quick & Tasty, Ready to Eat’. There are now plans to add pepperoni pizza and French toast flavours to the range.

Unfortunately, one of his backers - Travis L. Wright - is currently being sued by the Securities and Exchange Commission in Salt Lake City, U.S. for allegedly fraudulently misusing funds in the region of $139million (£92million) raised from 175 investors between 2001 and 2009 by selling notes issued by his Waterford Loan Fund LLC. However, alternative investors are said to have already come forward and Mark Kirkland hopes to go into full production later this year.

It’s not the first time the concept of a long-life sandwich has been touted in the United States. The US army developed a sandwich in a vacuum-sealed bag with a three-year life in 2003, heralded at the time as a ‘breakthrough’ with supermarket potential.

Australian sandwich star in the making IT’S not often that we hear about sandwich activities ‘down under’, so all the more interesting to learn of a recent Australian sandwich contest and the emergence of a new Antipodean star.

The curiously-named Sandwichship competition, held at the Food Service Australia trade show in Sydney, was won by award-winning Melbourne chef Adam D’Sylva from Coda restaurant, who competed against sandwich lovers from around Australia to become National Sandwich Champion.

His fellow entrants came from the foodservice industry at large, including restaurants and cafés, deli and a bakery. Each had to produce sandwiches in three categories— toasted, creative and wraps.

Adam prepared three entries: a quail San Chow Bow wrap, a gourmet chargrilled beef toasted sandwich, and Lawson’s Homestead Bay Leaf & Fennel Gravalax fresh Sandwich.

D’Sylva - whose favourite sandwiches are the toasted cheese ones out of his Mum’s old jaffle maker (Australian for sandwich toaster) - said he based his winning creations on his restaurant menu. “I thought, well these work as dishes, they will probably work as sandwiches.”

Interestingly, UK visitors to the lunch! show at Old Billingsgate, September 30th - October 1st, will get an opportunity to learn more when he appears there in the company of Buckingham Foods’ sandwich chef Thomas Allen, the UK’s current holder of the Sandwich Designer of the Year title (details elsewhere in this issue).

Rumour has it that there could be an international cook-off between the two (and possibly others) with a World Sandwichship competition in future.

In the meantime, a few snippets about Adam’s background: his foray into cooking began as a child growing up in a mixed Indian/Italian family in suburban Melbourne where his

6 September 2010 SANDWICH & SNACK NEWS

mother was a major influence on his decision to follow his passion for cooking.

Some of Adam’s career highlights include Head Chef under the much awarded and respected Geoff Lindsay at Pearl Restaurant, along with a stint as Head Chef at Longrain Melbourne under the guidance of Martin Boetz.

Adam has also gained culinary experience from working in restaurants in Italy, Hong Kong and New York.

He won The Age 2008 Good Food Guide’s Young Chef of the Year and has twice been the Victorian winner in the Lexus Young Chef of the Year award.

His prize for winning the sandwich competition was airfares for two from Sydney to London, accommodation in London at a four-star hotel for seven nights and $2,000 spending money.

The competition was sponsored by Lawsons Traditional Bread, Pronto Pollo sandwich fillings and Kraft’s Philadelphia.

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NEW SANDWICHES

Laura Fagan’s Tesco lasagne sandwich

Bagel Nash bake a 3ft giant product AS part of the Leeds Loves Food festival, held in July, Bagel Nash craft bakers in Meanwood created a giant 3ft diameter bagel which was carried through the streets of Leeds to mark the start of the event.

Made using an amount of dough equivalent to around 300 of its regular products, the bagel was packed full of cheese, tomato, lettuce and red onion.

It wasn’t a world record breaker – the largest bagel ever made apparently stands at around 6ft, made by a company in America – but it still took two of its staff to carry it through the centre.

The 3 ft size was the largest diameter able to be fitted in its ovens and the company had a baking tray specially made for it.

Pictured here is Bagel Nash accounts administrator, Yasmine Mizrahi.

TESCO food developer Laura Fagan is turning out to be something of a major innovator for the retail multiple on the sandwich side, with the latest of her products, a lasagne sandwich, now on sale at Tesco stores.

It includes a filling of diced beef in a tomato and herb sauce layered with cooked pasta sheets and finished with a creamy cheddar, ricotta and mayonnaise dressing.

The sandwich takes its inspiration from a student classic snack and a school of thought that believes that certain foods such as pizza and pasta sometimes taste better cold.

Laura Fagan said: “We think the lasagne sandwich could become the food of choice for anyone wanting a solid snack between meals.

“The inspiration comes from my own student days and how certain foods could sometimes taste much better the next

day – such as pizza, lasagne and even curry!

“Lasagne sandwiches were a favourite of mine back in student days and were really popular with all my mates at university.

“It could be made very quickly from lasagne leftovers but would keep you going between meals.

Or equally it was the perfect breakfast food after a long night.”

It’s not the first time that Tesco has gone out

on a limb to produce an unusual sandwich.

Two months ago the supermarket produced a ‘Singing Sandwich’ for the World Cup which played the Ole Ole Ole Ole football chant when the packaging was opened.

Tesco’s Laura Fagan added: “The sandwich is a great British invention and a fine contribution to world cuisine. Hopefully the lasagne sandwich will be another chapter in the history of this classic culinary creation.”

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COMMENT

If you want to stay ahead

- innovate There is business out there, but you have to work at it, says Andrew Pocock, Impress Sandwiches’ managing director

T

hese days consumers are thoroughly exposed and somewhat bombarded by an opinionated world - especially online.

Experienced consumers no longer tolerate being treated like yesteryear’s easily shocked, inexperienced, middle-ofthe-road audiences. They are able to handle more honest conversations, more daring innovations, more quirky flavours and more risqué experiences. What is more, consumers expect and appreciate brands that consistently push the boundaries.

As a leading chilled snack food manufacturer we see this as an on-going challenge, driving us to stay in business and to be taken seriously. The need to innovate definitely drives sales these days.

Branded sandwiches and the images associated with the brand are becoming increasingly important for sandwich and snack manufacturers.

Building trust, intelligent communication and adding value is key for the modern customer. Just look at Welcome Break and its new allegiance with Starbucks, dropping its own coffee and sandwich branding in favour of a strong well-established brand. What is more, adding Waitrose to its food offering is an example of treating the modern customer with respect.

The main challenges are not just brand development, but value for money and keen pricing. Yes, we face increased prices in wheat (bread), dairy (cheese) and protein, but our looming costs are labour.

As the Eastern European economies improve, our standard labour pools are returning to their native countries. For example, Poland is the fastest growing economy in Europe. The highest growth

of branded chain restaurants, plus independent home grown brands is happening in Poland, and indeed The Baltic States.

Why did Whitbread buy Coffee Heaven in Poland and why did 3663 buy Farutex, Poland’s largest food logistic company? It is fairly obvious: the growth potential, of course.

As catering retail grows, Polish-based sandwich companies and food manufacturers will develop, allowing our workforce to return home. Where will we find the next hard working, dedicated employees?

Impress Sandwiches has worked hard to gain BRC certification against the Global Standard for Food, and has continually innovated to face the challenges set by our airline partners and growing customers such as Wrapid Ltd. They are international businesses attending the global trade shows; innovating in packaging, display and presentation and addressing the importance of new ingredient content.

This in turn is what they demand from us. They too are being challenged by consumers

8 September 2010 SANDWICH & SNACK NEWS

who are communicating via their internet chat lines, blogs and lifestyle sites such as Trip Adviser to seek new taste profiles or follow trends. The cost and the change of this cultural shift are becoming all sandwich manufacturers’ concerns.

Source and traceability are also growing consumer concerns, as are the benefits of the nutritional content and added benefits. An endless list of questions are frequently asked such as: “Do your breads contain Omega 3 and 6”, “Do your sandwiches contain rapeseed oil”, and “Do the chillies in the mayonnaise have Vitamin C benefits”?

If the clients/buyers’ questions are added to the mix such as: “Are the chickens Halal” and “Are they from a British farm”, one can see the complexity of the business and exactly what is required to satisfy those wise consumers and evermore concerned buyers.

Again more cost, more skill and more knowledge is expected and needed.

My favourite quote is: “If you’re seeing the light at the end of the tunnel, you are probably facing the wrong way!”

The tunnel is long, the tunnel is getting narrower….happy days in sandwich manufacturing!

I, for one, do not see costs in packaging, the recycling issues within our industry or general costs easing. I certainly see the frozen sandwich being accepted at some point in the future and I do see the growth in all handheld graband-go items. If you are going down the sandwich, wrap and salad route you had better start evolving. There is business out there, but you have to work at it.

Medium to small is good as even the big boys struggle, as we witnessed last year. Cash flow is king and labour is the queen, so attend to both!

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Two Major Auctions TO BE HELD WEDNESDAY 29TH SEPTEMBER 2010 Due to administration/receivership of Buxton Spa Bakery Ltd. Buxton Derbyshire.

Very modern facility. All equipment is in excellent condition and was working until the company recently went into administration. Everything must go - No reserves.

The following equipment is offered for sale: 30 tonne s/s heated syrup silo • 30 tonne flour silo • Packaged air compressors • Collette 300 mixers • Hobart 140 quart and others • Morton 55 gridlap mixer • Tonelli 200litre mixer • Asser six across tart production line fully automatic • APV s/s travelling oven • Kerry Spiral cooler • s/s de-elevating spiral • Ilapak flowrapper • Goring Kerr metal detector s/s ferrous in foil • Lazy Susan • s/s box taper • Dexmore four lane pie line fully auto superb condition • Spooner travelling oven • Inline crumber duster • s/s chocolate/fondant kettle electrically heated with transfer pump and depositing head • Labelling machines • Loma Metal detector • Revent two rack oven • Hundreds of s/s racks • s/s tables • Tom Chandley oven • Test Kitchen equipment • Other Hobart mixers • s/s Bag Sealer continuous • Mobile depositors and pumps • Multi head depositors • Sheeters • Chocolate tanks and ribbon mixers jacketed • Pick and place machines • Jacob White R400 • Asser five across open tart production line fully auto • Numerous Conveyors • Converging conveyors • Ilapak Carrera 1000PC with smart date coder • Graseby metal detectors • Bruton plate pie line all s/s fully auto • Indexing conveyor s/s with Apple depositors • Total Bakery Engineers (Dexmore) tray tart line immaculate condition fully auto • Fully automatic lidding system for pie lines • Ilapak Carrera 500 flowrapper • BPM s/s carton erector with coder • Acrivarn cooling tunnels • Pastry lid cutter • Jacob White RSP3 • Ilapak Prima flowrapper machine • Ingredient storage vessels • Insect o-cutors • 20m x 40m mezzanine floor with stairway and safety rails • Pallet wrappers • Automatic floor scrubbers/dryers • Pallet racking • Workshop equipment • 20ft self contained refrigerated container • Three Nissan forklifts with side shift with three stage mast • Pallet trucks with built in scales • Brat pans • Transfer pumps • 100’s of ancillary items. Approx 400 lots.

For full colour flyer and catalogue please contact the auctioneers.

This auction will be live on site and live on line via bidspotter.

Tel: 01225 874677 Fax: 01225 874306 email: sales@clarke-fussells.co.uk website: www.clarke-fussells.co.uk

TO BE HELD WEDNESDAY 6TH OCTOBER 2010 The complete very modern chilled ready meals facility and batter and crumbing and frying equipment All equipment is being offered for sale in excellent condition, everything must go, no reserves.

Comprising of Briefly: Wellington racks • Dawson 40 ft refrigerated containers • Sanitizers • Indexing conveyors • Mondini tray sealing lines • Racking • Sealpac 610 tray sealers • Metal detectors • Checkweighers • Urschel machines • Risco blenders • s/s tote bin washers • Rack washers • Tray washers • s/s Tables • Koppens 600 batter enrobers • Predusters • Crumbers • Batter mixers • Three Koppens fryers two electric one thermal oil • 2 x Double D two rack ovens • Double D Four rack oven 2010 • 125 ltr all s/s bowl cutter • Vemag 500 croquette potato line • Formax machine • Kronen machines • Rice blenders • 2x Revoband travelling ovens • Air Compressors • K & G mixer with hoist • Multivacs • Linx inkjet printers • Vacuum Tumblers • Pressure washers • Contents of workshop • Flume washer • Dock levellers • Balers • Contents of offices • Contents of test kitchen • Racks • D2 Cook, quench, chill system • Lieder Rice Depositor • PA rotary tray sealer • Low level depositors • Turbo transfer depositors • s/s Box tapers • s/s Bag Sealers • Floor scales and bench scales • Brat Pans • DC Norris 500 litre sauce cooking system with tote bin lifts • Koppens Formers • Rheon KN400 • s/s Tote Bins • Lutetia tumbler • Heat Exchangers • s/s Evaporators • Pallet Wrappers • Label Applicators • Repack Tray Sealers • Linear Weighers • Turbo and other depositors • 100s of Racks and Trays • Pallet racking • Flowrappers • Transfer pumps All equipment in operation until recently over 600 Lots.

To advertise call Paul Steer on 01291 636342 September 2010 9

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NEWS FOCUS

Ex-Pret ops director joins fast-expanding Tossed chain Salads and sandwich chain Tossed is looking to expand rapidly over the next few years, following a £1.5m cash injection SALADS and sandwich operator Tossed has taken on new senior management and replaced its cash tills with a new EPoS system across the group’s seven stores, following a £1.5m cash injection from Beringea. The company plans to grow to around 20 units in the next three years.

In what looks like a shrewd move for the company, Andrew Shanahan has taken over as operations director, overseeing the day-to-day running of the units. Most recently managing director of Lovejuice, he previously spent five years at Pret A Manger where he was operations and development director, opening 13 new shops and leading a refurbishment programme of 56 shops in 6 months.

Prior to that he was Director of Shops where he led a team of 14 operation managers, set new records for sales per week and delivered like for like sales growth of 12%.

Tossed has also appointed Neil Sebba as financial director. Sebba’s appointment follows Beringea’s £1.5m VC investment, which he helped the existing management to raise. He was previously with Cornerstone Corporate Finance, where he advised leisure and consumer-facing businesses on raising private equity funds.

Investment director Karen McCormick led the deal for Beringea and is joining the Tossed board as a non-executive director.

She said: “We are delighted to be investing in Tossed.

The company has been experiencing rapid profitable growth – a testament to the business acumen and enthusiasm of its founder and the commitment of its management team.

“Tossed’s offering has really captured a gap in the marketplace. Not only is the UK becoming an increasingly health conscious nation - but we are also increasingly demanding higher quality, better tasting, ethically sourced food. We believe Tossed has been able to capitalise on this and we look forward to working with Vincent and his team on the next stage of development.”

Also reflecting the new funding, a new pointOne EPoS solution will enable

10 September 2010 SANDWICH & SNACK NEWS

Tossed to hold information such as menu details, pricing and special offers in one place, as well as increase throughput and improve customer service.

Company founder Vincent Mckevitt explains the reason for the upgrade: “We needed to have better business information in order to expand, and the only way we could achieve this was to upgrade our point of sale system, so we could access information and reports in real-time from a centralised source.

“The great thing is that it is fast and reliable at the point of sale, which reduces stress for the team during peak servicing periods and our guests love it because it busts the queues.”

Vincent can also now manage Tossed’s chain of eateries remotely, irrespective of location.

He added “I can sit anywhere in the world, even on the beach, and still be in control of our business which gives me a

great sense of freedom. I can monitor team performance, and even send them a message saying Hi.” He added: “We are very excited about the next stage of the Tossed journey. From an idea set up fresh out of University to help Londoners be that little bit healthier, the funding from Beringea will now enable us to continue to develop the Tossed brand and to establish ourselves as the top healthy eating destination in the Capital.”

Meanwhile, the chain launched a selection of seasonal salads onto its menus for the summer period.

The vegetarian Vitality includes feta, beetroot, roast butternut squash, cucumber, carrots and pumpkin seeds, tossed-toorder in French dressing, on a base of wholemeal couscous.

The Muscle Builder features turkey breast, egg, cheddar, vine tomatoes, cucumber and sweetcorn, tossed in a fresh ranch dressing.

Other lines include the Tossed Salmon, a full main course with roast salmon, oven roasted tomatoes, new potatoes, cucumber, red onion and honey Dijon dressing, and Chipotle salad: chicken breast and guacamole, Italian chicken, halloumi and prawn & mango, a combination with toasted cashews, chilli and coriander.

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Food porn

in Fitzrovia The best independent coffee shops are starting to counter the blandness of high street chains with inspiring offers. In the vanguard of the movement is Peter Dore-Smith’s Kaffeine in Great Titchfield Street, London, where the food is as fantastic as the coffee.

Nellie Nichols meets the ‘true coffee Messiah’

Nellie Nichols

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NELLIE NICHOLS

I

must admit I rather admire Lynne Rosenthal, the English professor recently ejected from Starbucks in New York for refusing to partake in their ‘linguistic fascism’. Like her, time and again I’ve been corrected while ordering in the big coffee chains and their terminology has been irritating me for so long I’ve given up buying my latte anywhere that sells more than one size.

Coffee making in London has lost its way in too many establishments with what has become a sea of mass produced poor quality drinks made by the under qualified, using stale beans, overheated milk and dirty machines, often resulting in overextracted, under-dosed burnt stuff.

But dress it up with a pretentious name and many of the eight million who buy it will be forgiving. Finding anyone to make a decent cup of coffee the way it really should be done with the right dedication and attention to detail has been hard to find.

For a truly genuine coffee experience, it will require a little patience while it’s being made and a bit of queuing in the independents that are now appearing around town.

Fernandez & Wells, The Monmouth Coffee Company, Flat White, Milk Bar, Ottolenghi are all on my list if I’m passing, and now a new addition: Kaffeine in Great Titchfield Street.

Peter Dore-Smith, originally from Australia, came to London four years ago with a first class, twentyyear track record in the hospitality industry. Walking the streets of London, his vision became to create an environment with brilliant coffee and light, fresh food in an architecturally creative space, with outstanding hospitality standards.

Fast forward to the here and now and it would be safe

to say he has achieved this and a great deal more in what is just one year almost to the day since he opened. The reality is that he has conceived a coffee Mecca in a creative part of London which has welcomed his presence with open arms and wallets.

I’m sitting at one of the benches in this little shop in

Fitzrovia waiting to meet him.

I later learn he has measured this bench precisely to be sure that enough room was left for customers and staff to pass the other side of comfortably in front of the main counter.

The bench I sit on is a solid block of wood and there is a thoughtfully provided ledge below for feet to rest on. This

bench and seat are at the perfect height to just fractionally look down upon the counter opposite and the coffee making that is taking place with such dedication.

In front of me is a small, round glass jar for jam with a slot in its lid for its accompanying glass spoon.

Attached to the lid is a tiny, white handwritten label tied with its little piece of white string, the sort of label you would find tied to a deco lamp in a dark and dusty antique shop in Arundel. On the label is carefully and beautifully written; Carrot and Lemon Marmalade. It’s all I can do to stop myself sticking my finger in it for a lick of its orangeness.

Peter is willowy tall and fascinating to listen to. He talks with a fresh approach to an industry he respects he has just walked into with an intoxicating mixture of creative knowledge, humility and common sense. His belief is that there was a time when coffee was being treated badly in Australia, which underwent a fundamental change for the better in the late 90’s, resulting in a vastly improved quality with a great injection of effort.

Now he believes this is happening in London and that consumer awareness is now being fed by the thirst for food programmes, celebrity cooks such as Oliver, and markets such as Borough.

He has without doubt achieved something remarkable in the form of a true coffee Mecca in under a year, and on the back of a recession to boot. His Baristas are mainly from Australia and New Zealand and all of them will take the time to show you how their Synesso works, the ‘Rolls Royce’ of coffee machines and only one of eight currently in the UK; how clean the machine is, how precise the grinding dosage is, smell the beans and have a lesson, all of it

www.sandwich.org.uk September 2010 13

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NELLIE NICHOLS

precision driven. Even latte art has become sophisticated here: a different picture on the top of each and every single cup, designs are never repeated. Rumour has it if you ask Catherine nicely she will even do you a swan run over by a truck.

I ask him what he considers the bedrock of his success to date and he immediately refers to his remarkable staff whom, I have to say, are charmingly efficient - when I walk by a week later I am greeted by name and another genuine warm welcome.

But I am dying to move him on and find out about his food, which, behind and above a single glass counter with a slate base represents in the mid-morning the most outrageous, sumptuous selection of home made bakery goods.

There are muffins bursting from their cases with strawberries and others made with sweet potato, white chocolate blondies, super moist dark chocolate brownies, carrot cake fronds and Portuguese tarts. Earlier in the morning there is toast and banana bread to have with that delicious marmalade and other jams are constantly made and sold; raspberry, greengage and plum. Then there is the most indulgent croissant you will probably every find made with Italian roast ham, tallegio cheese, spinach leaves and plum tomatoes.

There is a constant stream of regulars, the door incessantly opening and closing, the cakes and muffins replaced by even more delicious new and different ones as fast as they disappear. It’s almost impossible to keep up with the never ending choice in such a small area. Before I know it lunch is arriving and I want everything I see: a giant mushroom, goats cheese and thyme tart cut into huge wedges, plates piled high with chantenay carrot, kumra (white fleshed sweet potato), red rice, orange segments and rocket salad, mountainous tiny new potatoes with a sweet wholegrain mustard dressing, another salad of rocket, gem lettuce, coppa cotta ham, pecorino and strawberries.

Huge hand wrapped chunks of sea salt and rosemary crusted focaccias stuffed with tuna, roasted red peppers and aioli or ones with Italian ham, the squiggiest of brie, home roasted seasonal apricots and spinach. This is full on, sensual, hard core glorious food porn and I’m just loving it. None of it particularly cheap but just the sight of it will have you running to the cash point without a care in the world to return as fast as you can to

buy what will be one of the best lunches you will experience in a long while.

The talent behind this stove is Jared, a chef from New Zealand whom Peter is personally sponsoring. Every week he creates a small menu incorporating seasonality using a valuable market report from Chefs Connection, who source the unusual and the best possible ingredients for chefs and restaurants all over London.

Jared, like many chefs I have met or come across from either New Zealand or Australia, has a totally unique interpretation of recipes and the creative pairings and combinations that create them. He works with many fruits: the addition in salads of strawberries; the soft sweet slightly acidic addition of warm apricots he grills with seeded mustard and honey piled in a ham focaccia; his apple butter – these all offer an effortless deliciousness I can’t imagine finding anywhere else.

But make no mistake, this will not be the first of a chain. Peter is a realist, he knows he can’t clone or duplicate these marvellously cheerful and dedicated staff, and anyway he believes there is a real move towards the

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

14 September 2010 SANDWICH & SNACK NEWS

smaller artisan operator and instead will diversify into another part of the industry in some way.

He has achieved a remarkable result very fast through his own natural ability to connect with his customers, being the owner on site, creating loyalty on a personal level, not through using cards with little ink stamps on them to get customers to come back. He calls it the power of the handshake.

He brims with new ideas: ‘keep cups,’ which are given to customers to take coffee back to their offices in - he just asks for the cups to be washed before they are returned for a refill. He talks of the next coffee he believes will be the Long Black to follow the Flat White.

He insists I am shown how a ristretto is made, the purest small shot of coffee imaginable.

When it is made I have to confess I have never tasted anything like it and six hours later I can still feel it. This is one of the many reasons Kaffeine has already reached the status of being one of the top ten coffee shops in London that is frequented by every visiting barista from around the world, who sign one of Peter’s many specialist books on coffee when they are here.

Divinely inspired, I skip off down the road to Oxford Street. I have just met the true coffee Messiah.

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NEWS FOCUS

Restructured Food Partners launch

Food Partners has restructured the business and just launched a major new range – Urban Eat. Simon Ambrose reports

F

ood Partners’ sandwich operations – Buckingham Foods, Brambles Foods and Food Partners – have now been unified as a single business.

A significant restructure over the past 10 months has seen production facilities streamlined and brought together into a single operating group.

Meanwhile, the Adelie Foods company, backed by private equity firm Duke Street Capital, has recruited some big hitters from the chilled food industry to take the company forward.

The process started with the appointment of Chris Thomas as group chief executive from Bakkavor in May last year, and continued with Paul Bates joining as Food Partners’ new managing director towards the end of 2009.

Paul Bates joined from the Jamaican Food Producers Group where he was Chief Executive of their European Fruit Juice business, but, interestingly, previously spent 15 years with Uniq plc, most recently as managing director of its St Ivel desserts business. Uniq is, of course, a major player in the sandwich manufacturing scene, being one of M&S’s two nominated sandwich suppliers, along with Northern Foods.

Meanwhile, Joe Rainert has now replaced Nigel Hunter, who retired recently as managing director at Buckingham Foods and managing director of Adelie’s retail division. Like Chris Thomas, he also joined from chilled foods business Bakkavor, where he was Business Director.

There’s also a commercial director heading up the retail and coffee chains side - Amanda Downs – while David Guy heads up the contract catering and travel side as commercial director. He had a similar job at Superior Foods.

As a declaration of intent to move the company onto higher ground, it couldn’t be much clearer.

Paul Bates sets out the background in measured terms: “In line with our ambitious growth strategy we have made a significant investment in our infrastructure over the past 12 months to ensure

16 September 2010 SANDWICH & SNACK NEWS

that we are best placed to deliver our customers an unrivalled level of focus, quality and cost effective service.

“At the same time we have taken the opportunity to restructure all of our sandwich operations into a single Food Partners business in order to give greater clarity to both our employees and customers.”

It hasn’t been an entirely painless process. Chris Thomas made it clear following his initial review that he was intent on improving synergies between the group’s acquisitions, Buckingham Foods, Food Partners, Brambles Foods, Food Partners, Superior Food Group and Meadowbrook Bakery, which had previously been operating as single entities.

Following the review, it closed Food Partners’ Park Royal sandwich manufacturing site to take out excess capacity and improve the infrastructure. Its business was then managed by Food Partners’ Wembley and Heathrow sites.

In addition, Adelie also closed the older of its two Superior Foods’ manufacturing sites in Southall. Additional business that couldn’t be integrated into the second site in Southall was shared out between Buckingham Foods’ Milton Keynes site and Food Partners’ remaining London sites.

The company undoubtedly took a big hit when Buckingham Foods lost half of its Costa solus account last Autumn to the increasingly aggressive Northern Foods, and will have spare capacity as a result.

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NEWS FOCUS

Chris Thomas, the Adelie Foods CEO

Central buying has been introduced across a number of areas with all the theoretical benefits of improved economies of scale and efficiencies all round. But critics – competitors, in other words argue that this the potential drawback of losing them the flexibility to vary supply sourcing for different accounts, giving customers a point of difference. Logistics is another area that has also been overhauled.

Where do they go from here? The company is currently the UK’s second largest sandwich manufacturer. Food Partners currently produces around 1.8m sandwiches a week (93.6m per year), according to its web site. It also produces a wide range of fresh salads and prepared fruit through its other business unit Superior Foods.

This amounts of around 425,000m salad and fruit packs every week, a total of over 22m per year.

But there’s certainly a long way to go in terms of catch-up. Greencore is looking increasingly imperious in the number one position, currently manufacturing 530,120,663 packs per year, worth some £940m. On the salads front it produced 80,918,549 in its latest year, a staggering increase of 29.3% on the previous year.

Food Partners will no doubt be pinning hopes of some extra sales from its major new ‘Food for Now’ brand launch URBAN eat. This replaces a number of existing brands including Café Collection, Classic Collection, Primo, Taste4life and Snacktime.

Aimed specifically at the coffee shop, travel and contract catering sectors, the brand is aimed at bringing a real point of difference to the market, offering consumers a comprehensive portfolio of over 100 handcrafted products ranging from premium sandwiches to speciality hot eats.

Brand manager Leon Mills explains: “URBAN eat really is a brand that has been created by the consumer for the consumer. We took the insights from extensive research and designed the range from the bottom up, focusing in particular on the buying habits of the market.

“In response we believe that we have designed a unique brand that will help consumers to create an ‘oasis’ in their day - a brief time out to refuel, reflect and relax.

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“The URBAN eat range also caters for the trend away from set meal times towards snacking, along with the desire to enjoy a wide mix of flavours and cuisines without compromising on health, provenance or sustainability.

“Those insights have become the cornerstone of the URBAN eat brand and are applied to all products in the range which are free from artificial flavours, colours or sweeteners.

“We are confident that URBAN eat offers our customer base a very strong branded proposition with an unbeatable package of high quality products across a broad range of price points that will help them to drive significant incremental sales growth.”

The range breaks down into a number of different segments including Everyday Sandwiches, packed in FSC sustainable card packaging, including classic fills and ‘all-time favourites’; Hot Eats, a range of paninis, toasties, croissants and crepes; Entry Level Sandwiches, a value range in plastic wedges; Rolls, Baps & SPeciality Breads, a mixture of rolls with core fillings; Salads, fruit and snack pots; Speciality Hot Eats – a range of speciality hot pastries, including tarts, savoury muffins and pretzels; and finally Indulgent Snacks, a selection of cookies, flapjacks, cereal bars and rocky road.

All URBAN eat products including sandwiches, salads, fruit pots, hot eats or indulgent snacks, are presented in environmentally friendly packaging, colour coded to make it easy for consumers.

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

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UNIVERSITY SANDWICHES

Sandwich bar sales double at University of Kent THE University of Kent’s catering department has seen sales double in its made-to-order sandwich bar after revamping the way that students and staff order their food.

Sales have rocketed from an average of £2.31 per head to £4.72 in the 12 months since the existing serving counter was redesigned and Saffron Xpress, Fretwell-Downing Hospitality’s (FDH) selfordering software was installed.

The University, previously beset by queuing challenges at peak times such as lunch, decided to update the existing serving counter and designed an innovative format comprising a secure lockable self-contained unit that opens out to reveal a fullservice counter with Saffron Xpress touch screen ordering points either side.

The new ‘Bag It’ counter enables customers to build their order by selecting the relevant picture on the touch screen, and tailor their purchases according to the type of bread, filling and spread they would prefer.

Once they’ve completed the order, they can pay directly at the till upon collection or via the adjacent VMC metro cashless card readers.

Customers receive a printout of their order and a unique number which is also automatically transferred to the preparation area.

To help queue-bust further the University has also adopted the web-based version of Saffron Xpress which enables customers to log onto the website, preorder their food and state a collection time before receiving an email notification giving their order number.

Catering operations

manager Keith Williams explains: “The new counter and installation of Saffron Xpress has made busy periods much more manageable, particularly with the pre-order option which means we can produce sandwiches in offpeak times. In addition, the technology has allowed us to successfully up-sell as customers can be teased with numerous additional items from cold drinks to confectionary.

“The whole counter works for us, particularly as it can be closed up and removed out of the food hall when we need additional conferencing or dining space.”

The queue-challenge facing caterers is underlined by a recent survey that showed that it takes just two minutes for customers to become impatient when it comes to queuing.

The results of the survey carried out by Barclays and Barclaycard showed that two fifths of the 2000 people polled would refuse to queue for longer than two minutes, with food and drink outlets likely to cause the most frustration.

The survey also found that the lower the value of the item, the more likely the customer will be to abandon the purchase if the queue is perceived to be too long. In addition, the study suggests that retailers must be prepared to fit in with the busy lives of consumers by offering innovative solutions to speed up transactions.

Andrew Markwell, FDH’s sales director comments: “This survey underlines just how big a challenge it is for caterers and retail food outlets when it comes to handling big influxes of custom, say at lunchtime, when time is so precious.”

Food Partners targets student market THE Food Partners Group is supporting the recent launch of its new ‘Food for Now’ brand URBAN eat with an innovative promotion offering university students the chance to win a year’s free tuition fees.

The brand, designed especially for the foodservice sector, is already bringing a real point of difference to the category offering a range of around 70 handcrafted products that include sandwiches, salads, prepared fruits, hot eats and indulgent snacks.

Special promotional packs will go

on sale at universities across the UK this month giving students the chance to win £5,000 in cash to cover a year’s free tuition fees in a free to enter, text based competition.

18 September 2010 SANDWICH & SNACK NEWS

Marketing manager Ben Smeal explains: “URBAN eat was created as a result of extensive consumer research and founded on the principles of quality ingredients, environmentally friendly packaging and innovative fillings, all of which we know are important to the student market.

“Despite the fact that the majority of students do operate on a tight budget our research also showed they still have a strong desire to engage with, and remain loyal to, principled brands that are a little outside of the mainstream.”

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A DAY IN THE LIFE OF.... TOM HOLL ANDS

Going walkabout at

Raynor Foods

Tom Hollands is Technical Manager at Raynor Foods, a successful independent sandwich manufacturer and winner of this year’s British Sandwich Manufacturer of the Year award. His brief includes both technical and new product development. This is his day........

7:15am

My day starts with a two and half mile walk to work, an excellent opportunity to review the planned schedule of the day and devote thought to ongoing projects and new ideas. Today looks set to be an interesting and challenging day – typical to most days working at Raynor Foods!

As well as my normal technical duties such as CCP (Critical Control Point) checks and random material sampling, I have to give a tour to a group of potential customers, chair a NPD (New Production Development) tasting session and attend the quarterly HACCP (Hazard Analysis Critical Control Point) review meeting....

8.00am 8:00am

I’m seated at my desk at 8am with a cup of tea in one hand and a mouse in the other listening to the final hour of the Today program. I start by bringing myself up to speed on the day’s events, such as checking websites like the Food Standards Association (FSA) and Institute of Food Science & Technology (IFST).

Heaving a sigh of relief that pigs are still dioxin free (<0.2 ppb/g fat!) and salt is still permissible in food, I start the daily ‘purge’ of emails. Aside from the

numerous F.S.A allergy alerts, British Sandwich Association (B.S.A) updates and those very cunning blue pill adverts, I have authorisation from Adam (Operations Manager) to proceed with a streamlining initiative and a reply from Midland Chilled Foods (provisions supplier) about a reusable delivery crate scheme. Luke (Production Manager) enters the office with a sullen face bearing a tray of tea – I immediately understand and offer my condolences – Spurs had lost the previous night and on the tray was his ante. I then quickly jot down the day’s plan and print off the technical paperwork for the day.

8:45am

While printing the paperwork I get a call from our Goods In

supervisor Veronika; a selection of new cheese samples has arrived from Extons for tomorrow’s sampling. I arrange for the new recipes and samples to be made up and create an Outlook reminder to call Rachael (from Extons) following tomorrow’s tasting.

9:00am

9.00am Armed with my trusty and yet cumbersome production pen and solid stainless steel clipboard (heavy emphasis on solid), I start the first of the technical ‘walkabouts’. The walkabout is an amalgamation of technical checks, such as CCP’s and cleaning, as well as a short semi-open audit with lots of space to write down observations. If the walkabout form had a tick box for every conceivable problem it would turn into a two hour epic with a break for tea &

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A DAY IN THE LIFE OF.... TOM HOLL ANDS refreshments and a burning desire to just tick boxes.

Greeted with the now familiar smell of freshly baked bread wafting down the main corridor and dressed in elegant blue robes, I start in the low risk area. I work my way through low risk checking CCP’s, making observations and talking with members of staff about both social and work matters.

Raynor’s work ethos is very keenly focused on working as a team and engaging staff on all levels of their opinions and observations. Today, for example, Ben (our bread runner) tells me that the sub rolls are slightly longer than normal, meaning that they would have to be trimmed prior to being flow wrapped.

I make a note to raise a non conformance with our baker and inform Luke.

I finish the last CCP check and change out of the blue robes into the high risk white garments so I can enter production. While carrying out hygiene spot checks I receive a phone call from Lillian (Office Manager); she has just received some feedback from

Buckingham Palace about some vegan suggestions and emailed the details. The Palace is a recent and much cherished addition to our customer portfolio and I make a note to discuss them with Paolo (Marketing Manager), who joined us through the Anglia Ruskin Universities K.T.P (Knowledge Transfer Partnership) scheme.

I make the artisan line supervisor aware of the sub roll issue and then head to the staff room...

9:45am

9:45am With only 15 minutes until the tour group arrives, I walk into the staff room with visions of my daily Marmite™ feast evaporating (no mints!). I bump into Matt who is our M.D; Matt’s sister Heather (Sales Director) describes her brother as the Basil Fawlty of the sandwich world, a very apt description!

Matt tells me that unfortunately the tour has had to be rescheduled due to one of the party being sick – nodding my disappointment I reach for the Marmite™ jar.

10:00am

10:00am Back at my desk with an unexpected free hour and listening to ‘Classic Fm’, I act on the observations from the walkabout.

With the taste panel planned for 11am, I arrange for today’s samples to be brought up to the NPD fridge. Today we are tasting sliced roasted chicken, a trio of muffins (for our ancillary range) and the new Deli Creation Falafel (launched last month).

I give Paolo a call and ask him if he’s available to discuss the Palace’s feedback; he is, so I grab my notes and the sacred ‘blue NPD tome’ and make my way to Paolo.

10:30am

10:30am I arrive at Paolo’s office and see Heather and Catherine (Assistant Sales Manager) who has just returned from a customer meeting. The customer owns a chain of coffee shops and has asked us to take over her remaining six coffee shops from her current supplier, as she has been ‘bowled over’ with our level of service

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A DAY IN THE LIFE OF.... TOM HOLL ANDS NPD cycle. Being in the very fortunate position of being both the Technical Manager and leading the NPD team, I am able to assess what possible impacts new materials or processes could have on our food safety and quality management systems.

This allows us to prevent problems during the early stages of development and set the groundwork for a successful launch. Everyone who works at Raynor Foods takes a great deal of pride in their work and strives to consistently produce fantastic tasting products which exceed our customer expectations.

Heading back to my desk, I update the ‘blue NPD tome’ as well the internal NPD & technical calendars.

and quality of goods.

The meeting starts and Matt joins us half way through – we find some excellent synergies and decide to start phase two of our development cycle for a falafel salad.

We agree to reconvene in a week’s time, with Paolo sounding out customers about starting soft trials and me bringing a selection of falafel salad samples (before going to University I was a trained chef).

11:05am

11:05am The taste panel started late as Adam had to brief a maintenance contractor.

Members of today’s taste panel were Adam, Matt, Ray (Company Chairman and Matt’s dad), Rosemary (Ray’s wife) and Joan (production worker for over nine years) who was seconded from cleaning the staff room by Matt.

The roast chicken was disappointing as it had a salty taste, with Joan commenting that the ‘bitty’ pieces would make it hard to portion on the line. The muffins were woefully below expectations, drawing a comment from Ray that we could do a comparison test between different jars of chocolate powder!

Happily the Deli Falafel wraps fared much better. Everyone felt that the garlic mayonnaise complemented the falafel and salad mix in a well made wrap.

With the taste panel completed five minutes earlier than planned, Ray asks if anyone wants a cup of tea and puts the kettle on – Adam declines as he has to head off to a supplier meeting, while Matt reduces Paolo and me to fits of laughter with a tale from when he was a member of a touring band (in his previous life) which involved an Amsterdam bar tender, Texan knife thrower and a vivisectionist.

12:10am

12:10pm Back at my desk I write up the NPD meeting and email the heads of departments on the outcome of the taste panel, as well as the meeting with Paolo regarding the Palace. I also email the production team the feedback from the falafel wrap.

Luke, who is also the HACCP team leader, comes back up from production and we go through the day’s meeting agenda compiling relevant records and observations. Any HACCP work is always given ample resources as Raynor’s

puts a very high emphasis on the safety and quality of their products.

12:55am 12:55pm

Andy (technical support staff) comes in to collect the stainless steel clipboard and, leaning slightly to one side, heads off to do the second technical walkabout, while Luke and I head to the HACCP review meeting.

2:05pm

2:05pm Following a quick five minute tea break I am back at my desk listening to Dark Side of the Moon and writing up notes from the HACCP meeting, followed by another email purge. While committing digital genocide I note some routine microanalysis results from a supplier – all comfortably in tolerance and also feedback from a non-conformance I raised the previous week.

The office is typically empty at this time, so I use the quiet time to brainstorm ideas or research new materials and methods. Today I am continuing from the previous day and reading further about lean manufacturing. One of the best things about Raynor Foods is that they are always open to new and exciting ideas; like having their own lettuce hybridised and grown! (Verity Grace) Adam calls me about a new NPD brief from Green Gourmet. I wait for Andy to debrief me on the walkabout and with the knowledge that everything is ticking over nicely I go to see Adam.

3:30pm

3:30pm

Productive meeting with Adam; we went over the new brief from Green Gourmet and mapped out the schedule for the

22 September 2010 SANDWICH & SNACK NEWS

4:00pm

4:00pm I call Eddie (Midland Chilled) about the reusable crate scheme – they have finished their feasibility study and are eager to proceed. Currently we receive deliveries in cardboard boxes and this generates additional waste; they are more liable to damage in transit and storage, as well as the cost associated with buying all those cardboard boxes. They have agreed to replace all cardboard with plastic reusable crates which we will return with each delivery. The waste reduction alone will be around 20% of our cardboard waste – a great saving!

4:20pm

4:20pm Rosemary comes into the office with the season’s horn of plenty from Ray’s allotment, with my evening meal problem solved (thanks Ray!). I then pick up the clipboard and head off to do the final technical walkabout of the day.

5:05pm

5:05pm Back at my desk, I write up the final walkabout and make some notes for the next day. Picking up the bag of bounty (transferred from the horn of plenty), I power down my computer, check the out of hour’s temperature monitoring system and head home listening to Curved Air on my Mp3.

Raynor Foods is a second generation, family run business that supplies both the public and private sector, including prestigious customers such as the Royal Household. They are also winners of this year’s British Sandwich Manufacturer of the Year award.

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THE LUNCH! SHOW

Don’t miss out on lunch!

The unmissable lunch! show is expanding this year, taking it up to the mezzanine level at London’s Old Billingsgate and making way for a new 24-stand Innovation Zone. As well as a great showcase for new products and a chance to see 120 exhibitors’ stands, there’s also a comprehensive programme of debates, Keynote presentations and the popular BSA Training Academy to look forward to from 30 September-1 October

M

ake a big note in your diaries: lunch!, the UK’s only dedicated food-to-go trade show, returns to London’s Old Billingsgate on 30 September-1 October, and it’s likely to be an event to remember.

Since its hugely successful launch three years ago, when there were queues round the block from day one, the show has gone from strength to strength. It became firmly established as the premier event for this dynamic industry when last year’s show achieved a big increase in visitor numbers (up 28% to nearly 2,600 attendees). It also won its first major accolade – that of Best UK Trade Show at the exhibition industry’s equivalent to the Oscars, the Association of Event Organisers Excellence Awards 2010.

Positioned as the trade show with a difference, lunch!

2010 will see over 120 exhibitors, from smaller, niche producers and new start-ups to instantly recognisable big name brands, demonstrating a wide array of innovative products, services, and technologies. It will cater to over 3,000 industry buyers from all the major food-to-go chains, supermarkets, contract caterers and quality

independent sandwich and café bars.

Whilst the show’s format remains essentially unchanged, this year’s event is expanding, taking it up onto Old Billingsgate’s mezzanine level and making way for a new 24stand Innovation Zone.

Specifically designed to promote new products from smaller suppliers and emerging start ups, the lunch!

Innovation Zone encompasses an Innovation Marketplace, covering artisan food and drink, and an Innovation Hub showcasing all the latest advances in technology and packaging. With innovation flourishing within the food-togo sector, this new addition should be useful for buyers looking for a point of difference.

This year’s lunch! also presents more new products for its visitors to see and sample than ever, with a host of first-time exhibitors competing for business across the show floor. Amongst them are bakery innovators Butt Foods; fresh food producer Fridays; Filbert’s Fine Foods, creators of nutty snacks, gourmet oils and salad drizzles; ethically-run and locally-sourced crisp manufacturer The Cornish

24 September 2010 SANDWICH & SNACK NEWS

Crisp Co; Perry Court Farm, whose healthy Apple Crisps are made by hand from apples grown, picked and prepared on their farm in Kent; familyrun Baileys Real Food, manufacturer of The Jackson Bar; and Easyglove, creators of an all-new hygienic glove system for food servers.

They join a host of familiar names, including sandwich manufacturers Daily Bread, Fresh! Naturally Organic, Pullins Bakers, and Impress Sandwiches. Suppliers include Heathrow Bakery, Crantock Bakery, Phat Pasties, Bushveldt Meats, Discovery Foods, The Contact Grill Company, labels specialists Planglow, and TriStar Packaging.

Learning from experience It’s not just the exhibitors that are expected to draw in the crowds, however. For many retailers, attending the show is not just about sourcing the right new products and networking with the right suppliers, but about equipping themselves with the right kind of knowledge. Since training and development is key to the running of any successful business, lunch!’s comprehensive, and highly relevant, ‘Working lunch!’ programme, developed in close

consultation with lunch!’s partner the British Sandwich Association, will feature some of the biggest names in the out of home food industry, offering their wealth of specialist expertise on to how to thrive in today’s competitive market.

“We are absolutely thrilled with the quality of the Keynote programme at this year’s show, which features some of the best speakers and most influential names in our industry today. It is without doubt our best programme yet,” says Carsten Holm, managing director of Diversified UK, the organisers of lunch!.

An exclusive interview with one of the leading names in the UK’s sandwich industry – Nigel Hunter, will open the Keynotes on Thursday 30 September. Current chairman of the BSA Management Committee, and former managing director of sandwich manufacturer Buckingham

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THE LUNCH! SHOW

Foods, Nigel will share his candid views on the changes he has seen in the industry over the years and the challenges and opportunities that lie ahead.

Future predictions and the growth of the lunchtime market will also be explored in both of the opening day’s Keynote debates. Panellists will include some of the key innovators responsible for helping to shape the modern grab and go market from the very beginning.

The first of these debates – ‘Those Were The Days…’ will be presented by Jesper Toft, founder of Toft Foods, Philip Brown, founder of independent sandwich shop chain Philpotts, and Peter Bartlett, co-founder of Hazlewood Foods. This is followed by the ‘big’ lunch!

Debate, which will examine how retailer attitudes and product innovation can directly affect industry expansion. The session will feature expert commentary from Nigel Hunter, plus Paul Ettinger, commercial director at Italian coffee bar Caffè Nero, Felicity Aylward, Marks and Spencer Food to Go technologist, and Adam O’Connor, category manager at Compass Group UK & Ireland.

Thursday’s afternoon sessions will include an introduction to the Soil Association’s Food for Life Catering Mark from the organisation’s commercial director Jim Twine and a Keynote from AMT Coffee’s CFO Fred Edwards. ‘From Street Cart to Category Leader’ will chart AMT Coffee’s origins from a single street cart based in Oxford city centre to a successful brand, with 65 railway stations and airport locations across the UK and Europe nearly 18 years later.

Day two – Friday 1 October - kicks off with a fascinating session by Welcome Break’s chief executive Officer Rod McKie, who will be sharing insights into a career that has helped shape some of the most high profile high street names in the UK, including Pret A Manger (where he spent four years as operations director) and Coffee Republic (three years as managing director).

There will also be a highlyinformative presentation hosted by Graham Hales, managing director of Interbrand London, the world’s largest and most influential brand consultancy, discussing ‘The Changing Face of Consumer Markets and Brands’ and how they are continuing to shape the world of retail.

For retailers wishing to find out more about ‘The Ups and Downs of the Lunchtime and Cafe Market’, the BSA’s director Jim Winship and

Allegra Strategies' managing director Jeffrey Young will close this year’s Keynote programme, with a revealing session on the latest research data for the coffee bar and sandwich markets.

Commenting on lunch!’s ever-increasing appeal, Jim Winship had this to say: “I am extremely impressed by lunch!, which captures the flavour and excitement of the food-to-go market in a way that few other exhibitions have managed to do it. A great industry event!”

Complementing lunch!’s Keynotes, and making a welcome return to the show after its launch last year, is the popular BSA Training Academy. These BSA training sessions are dedicated solely to those who have just started out in the industry and offer a wealth of insight and expertise on to how to thrive in the food-on-the-move market.

This year’s highlights includes a topical discussion on sandwich shop consumer trends from Simon Stenning of Tower Marketing Consultancy, a presentation on the market opportunities of delivery from Barrie Doyle (Jiffy Trucks) and John Worral (Proper Pasty Co), plus there will also be two fantastic “Learning From Experience” sessions, the first hosted by Dan Silverton (Soho Sandwiches) and Mark Lilley (Abokado), and the second by Ben Reynolds (Reynolds Café) and Frank Boltman (Thanks

NEW

for Franks).

Other highlights at the show include the unique, and unmissable, International Sandwich Challenge – featuring UK Sandwich Designer of the Year Thomas Allen and, all the way from Melbourne, Adam D’Sylva, the 2010 Great Australian Sandwichship winner.

Plus, there’s also the highly entertaining live British Smoothie Championships and – helping to celebrate excellence amongst inspirational retailers – the lunch! Retailer of the Year Awards.

Judged by a panel of experts, the Retailer of the Year Awards fall into three main categories: lunch!

Independent Retailer of the Year, lunch! Multiple Retailer of the Year, and lunch!

Contract Caterer of the Year.

Previous winners include Amano Cafés, Banger Bros, Marks & Spencer, The Phat Pasty Co, Olive Catering Services, and BaxterStorey.

Speak to current or new suppliers, keep up-to-date with all the latest developments, source new products, or simply take advantage of the great networking opportunities that lunch! affords – the choice is yours.

For further information, entry forms, or to register for your FREE trade ticket to lunch!, please visit www.lunchshow.co.uk.

EASY GLOVE!

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A glove that uses a magnetic holder to allow the server to easily slip on the glove and then remove the glove in a single movement...

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www.sandwich.org.uk September 2010 25

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EXHIBITION PREVIEW

Everyone’s at lunch!

Don’t miss out on a major opportunity to see – and sample – the best of the industry’s new launches at this year’s lunch! show. Here’s a sample of some of the new products on offer Breakfast sector Moma Foods is introducing new Oatie Breakfast, made using wholegrain jumbo oats soaked in apple juice with low fat probiotic yoghurt and fruit. Moma’s complete breakfasts are free from added flavours, colours and preservatives.

The brand will be displaying the full range including three products new this year; the Oatie breakfast 120g, Multipack 800g bulk tub and an airline-style breakfast box.

Stoats is extending its range of Porridge Bars by launching the new Uber Bar in response to customer demand for a dairy and sugar free bar.

The new strawberry and coconut flavour offering is the result of experimentation with new flavours and contains no heavily processed ingredients, is lower in calories and will appeal to the more health conscious consumer.

As with all of the range, the bars are made from totally natural ingredients and contain Stoats’ blend of organic Scottish oats. The Uber bars also include a combination of freeze dried strawberries, crunchy sunflower seeds and premium Sri Lankan organic virgin coconut oil. To keep them sugar free they are sweetened with all natural fruit syrup made from apples, grapes and carob.

Carriers Sliced versions of its popular sub-rolls are being launched by bakery innovator Butt Foods Ltd at lunch! to make

it easier and quicker for food service operators to serve up something special.

Baked in foot-long moulds and also available in 8 inch sizes, the sub roll is available in five flavours: plain white, plain brown, semolina topped white, honey and oats topped brown, and cheese and herb topped white. Now sliced versions are being launched as a convenient option.

Butt Foods is also planning to unveil two new products, which are designed to help cafés and other outlets get the most out of their panini machines.

Drinks, juices, smoothies and yogurts RDA Organic has a range of juices and smoothies made from the top superfruits around. The company, founded in 2002 by passionate organic foodies, boasts 100% pure and authentic ingredients and is committed to offering a variety of high-quality juices and smoothies that have nothing added, nothing taken away.

The range includes immune boosting fruits such as Pomegranate, Blueberry, Passion Fruit and the UK’s own superfruit, the Evesse Apple, a rare breed of apple from Herefordshire. Packed full of polyphenols and flavanols, the fruit has been proven to help maintain a healthy heart, says the company. Equally enhancing is the pomegranate, an established symbol of health, full of antioxidants which aid circulation and reduce cholesterol levels.

26 September 2010 SANDWICH & SNACK NEWS

Following a nationwide competition to design their next drink, Firefly Tonics, the producers of 100% natural energy drinks have launched Britannia - the winning creation of Nottinghamshire girl Holly Siddons.

Made from a combination of fruits from Holly’s local area including Bramley apples, blackberries and raspberry, Britannia is the fifth flavour to be joining the 100% natural range of energy drinks.

Tims Dairy latest range for retail provides quality food-togo options with Greek style yogurts, wholemilk yogurts and low fat yogurts all made with fresh British milk.

The award winning packaging design, product taste and innovative formats are said to be ideal for the sandwich bar and café sector and this show will showcase products from both the retail and foodservice ranges.

The Timotheou family’s forefathers started their business in London, in 1949, making and selling yogurts and milk desserts to local shops, delicatessens, cafes and restaurants. In those days production took place in a room at the back of the family home with milk delivered daily in churns to their doorstep.

those foodservice operators who are seeking to improve their customer experience by minimising queue times through customers having the option to order and pay for food either via a touch screen kiosk on the premises or in advance by logging onto the food outlet’s website.

Customers select their meal choices by clicking on the appropriate items on the pictorial menu listing. The cumulative total of their purchases is displayed as they build their order and once finalised, customers receive a unique order number which corresponds with a number that is automatically sent to the kitchen preparation area.

Payment can be made via standard online payment methods. In this way customers can quickly bypass any queues that have formed as customers wait to have their orders taken.

EPoS Hospitality software specialist Fretwell-Downing Hospitality (FDH) is making a first-time appearance at this year’s lunch! Show and will be displaying the latest developments to its customer self-ordering solution.

Saffron Xpress is aimed at

Hygiene New to the UK is an innovative food handling product designed to help cafés, coffee shops, bakeries, butchers, delis and sandwich bars prepare or serve food at a counter and then simply and hygienically take money from the customer.

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EXHIBITION PREVIEW

significant savings over the cost of standard disposable gloves, says the company.

The Clean Hands System is HACCP approved and sold throughout Europe and America, and is now exclusively available in the UK & Ireland through Easy Glove UK.

It’s an ingenious system using a magnetic holder which allows operators to slide on a glove to handle food and then slide it off to take the money, offering

Ingredients L’Aquila, London are specialist suppliers of Mediterranean gourmet vegetable ingredients sourced and produced primarily in Italy.

Their focus at the show is on further processed ready to eat vegetables including bespoke recipes for the sandwich, food to go, pizza and bakery industries. Key product categories are tomatoes, peppers, basil, olives, onions, mushrooms, artichokes, aubergines, courgettes, pastes/pestos, tapenades etc.

L’Aquila will be serving an inspiring array of canapes using their products throughout the show.

Bel Foodservice UK will be launching its exclusive new

sandwich recipe booklet.

Visitors will be able to pick up their free copy of the Bel Sandwich Collection as well as sampling the extensive product range, which includes household favourites such as Boursin, Leerdammer,The Laughing Cow and Mini Babybel.

Ian Greengrass, marketing director, Bel Foodservice UK says: “Despite the recession the sandwich market has continued to thrive with the number of commercially made sandwiches rising 3.6% to £6 billion in the last year. The Bel Sandwich Collection will help operators make the most of this flourishing market by offering a range of innovative and contemporary new ideas that will help them stay ahead of the competition and tempt customers.”

The collection, which includes contributions from this year’s Sandwich Designer

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of Year Awards, demonstrates how incorporating speciality ingredients such as sunblushed tomatoes or Portobello mushrooms with branded cheese can create a premium offer that is simple to prepare, adding-value for customers and acting as an excellent profit drivers for businesses.

Packaging Tri-Star Packaging will be exhibiting its latest new foodon-the-move products. The product range includes ‘Hybrid’ – an environmentally friendly range of multi-functional and contemporary salad trays and their black based domed sandwich pack – an eyecatching way to present quarter cut sandwiches and to maximise on impulse purchase.

Perfect for pasta, rice, beans, noodles, sushi or green salads, the Hybrid range comprises the rustic and fresh current look of plain brown Kraft board with a designerlook black interior together with the highest clarity antifogging rPET lid. The recycled/recyclable lid is separate to the box so is easy to fill and does not flip forward when the consumer eats from it, either on the move or at the workplace.

Pasties, pies and savouries As last year’s winners of the lunch! Multiple Retailer of The Year Award 2009, The Phat Pasty Co is exhibiting at the 2010 Lunch Show to launch a new and innovative

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range of handmade Cornish pasties and savouries.

This includes a number of new and exciting flavours but also new packaging that has been developed and used for the first time with pastry products.

The packaging allows a pre-packaged pasty, sausage roll or sweet pie to be taken straight from the freezer to be baked and then displayed and served all within the pack.

It can be delivered to the retailer frozen with a 12 month shelf life; moved straight from the freezer to an oven where it is baked at 160 degrees for 50 minutes in its pack; displayed in a heated cabinet for up to 4 hours, with great visual appeal, says the company. pieminister will launch a range of “delicious” mini pies at the show. This is a trio of small pies crammed with the best ingredients including free range British meat, fresh vegetables and herbs.

They might be smaller than pieminister’s original range of award winning pies but they’re just as tasty, says the company, and like their bigger brothers these are handmade using its signature pastry.

Range options include cheeky chick: free range British chicken, outdoor reared West Country ham, garden peas and cheddar cheese; moo moo: British beef steak, rich gravy, fresh herbs and vegetables mini amigo: butternut squash, tomatoes, coriander, mixed beans and a hint of chilli.

Play areas

28 September 2010 SANDWICH & SNACK NEWS

Keeko Kids has been providing passive play for children since 1998, manufacturing and installing safe and attractive kids colouring products and complete play areas where parents want to relax, conduct business or complete a purchase.

Clients include M&S, ASDA and Tesco’s.

Sandwiches and panini Sandwich manufacturer Impress Sandwiches will be unveiling its latest grab-and-go Pizza Wrap range at the show.

Handmade and wrapped in a tortilla wrap, the Pizza Wrap range is available in three hot options: Breakfast, Mozzarella & Roasted Pepper and Hot Pepperoni & Ham. Andrew Pocock, managing director, said: “Our new delicious and satisfying Pizza Wrap range has been created as an additional and different hot eat offering that is ready to go in minutes from a panini grill with the minimum mess and fuss. We believe it’s a grab-and-go product winner for forward thinking food on the move outlets who want to impress!”

Impress also hand make and supply a high quality range of over 70 sandwiches, wraps, ciabbattas, foccacia, sub-rolls, bagels, savoury muffins, croissants and paninis to suit all tastes, styles and budgets.

Soups Daniels Group, manufacturer of New Covent Garden soup, has announced a multi-million pound investment in a new range of fresh and frozen soups for the foodservice sector.

It has set up a new division, The Whole-hearted

Soup Company, to produce and market the 17-strong range of 250g and 1kg packs.

The ‘Everyday’ range includes household favourites such as Carrot and Coriander; Cream of Mushroom; Minestrone and Cream of Tomato. Gastro soups include Broccoli & Stilton; Parsnip and Wholegrain Mustard and seasonal variants. The Specials range includes Fish Provencal; Cauliflower Cheese and Thai Chicken.

Spices/flavourings The authentic flavours of India are being brought to the UK market by SpiceSutra with the introduction of a new range of spicy, meat pickles.

Designed for both the retail and foodservice sectors, the product range fills a gap in the market, providing authentic meat, vegetable and fish pickles, which are not widely available in the UK, says the company.

SpiceSutra was founded in March this year and is already poised to launch into the retail market, having tasted success at London’s New Spitalfields and been shortlisted by the Metro Newspaper’s Venture Candy competition.

Unlike many pickles on the market, SpiceSutra’s pickles have chunky pieces of meat, fish or vegetables and are quite dry in consistency, giving them a more versatile application and a distinctive, concentrated flavour.

Wraps Discovery Foods, part of the Santa Maria group, has a new Hot Wrap concept to show.

Using its core Mexican separates for inspiration, there are a number of menu options including Philly Beef Wrap, Meatball Inferno Wrap, Mexican Fajita Wrap and Spanish Chorizo Wrap.

The new concept includes quality packaging.

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To advertise call Paul Steer on 01291 636342 September 2010 29

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BSA SANDWICH MANUFACTURER PROFILE

National expansion for

Shaw & Lisle Regional sandwich manufacturer Shaw & Lisle is looking to expand nationally after a new investment partnership with Hopton Brow. Simon Ambrose talks here to director Richard Lisle

N

orthern sandwich manufacturer Shaw & Lisle is aiming to become a national supplier in the next 12 months by either opening a new factory in the south or acquiring an existing company.

The Huddersfield-based company, the largest regional sandwich manufacturer left in the industry after considerable consolidation over the last few years, has ambitious plans to take the business forward. This follows its recent announcement of a partnership with foodservice sector investment company Hopton Brow, effectively enabling the company to take on the ‘big boys’.

“We have had to turn down business in the south that we have been offered in the last few years. Potential customers have heard of our reputation, but we haven’t been able to take them up because the trunking costs would make this unworkable currently,” says director Richard Lisle. “The obvious solution is to set up in the south, and we now have the means to do this.”

Shaw & Lisle also intends to move outside of its traditional sandwich supply base, taking on new chilled food segments as well, and broadening its appeal as a one-stop supplier.

“We are looking at taking on additional chilled food business – it’s got to be the right way forward for us. One thing’s for sure: we will definitely be challenging existing players on that front in future.

“We are very exited about the expansion and growth of our business and we look

Shaw & Lisle directors at HCA

30 September 2010 SANDWICH & SNACK NEWS

forward to working closely with the company, as their expertise in growing companies is second to none.”

Shaw & Lisle’s new partners, with a 50% stake in the business, are investors with an established track record, with a recent acquisition in the hot food sector and 60 years of combined experience in the food industry.

By bringing a number of food businesses together, they are looking to lever purchasing power and logistics to improve the cost base and bring a new name to the foodservice sector, supplying a range of products across different areas.

Their contribution has brought about an amazing leap forward for the company, which was formed in 1994 by Richard Lisle and Simon Shaw.

After a modest start in van sales, when they sold just seven sandwiches on the first day, they now manufacture in the region of 200,000 sandwiches a week, with a workforce of around 200. “Our big advantage is that we are not only accredited by the BRC, but also by the BSA as well,” says Richard Lisle. “We also have an established reputation as a company that’s been around for a long time and that side of things is appreciated by customers. There are so many small businesses who are looking to go in cheap and effectively buy themselves a large turnover.

The trouble is that if you are not making money at the end of the day you are not going to last long and we think there are a number of companies who are going to suffer this year.”

Over the years, Shaw & Lisle has made a particular name for itself as a supplier for public sector and university catering

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Arthouse97.co.uk

Alison Aucott, General Manager, University Catering Services, The University of Manchester

Shaw & Lisle raise funds for water charity ‘At the University of Manchester we have stocked One Water for over five years and have now funded 5 PlayPump in Southern Africa. I met Richard from Shaw & Lisle shortly after I had returned from Africa on a trip to see our first PlayPump installation,’ says Alison Aucott, General Manager, University Catering Services, The University of Manchester.

‘My fragile and emotional state and story must have

touched Richard as he soon came back to me with a fund raising scheme that would link his products with One Water to raise money for a PlayPump.

It’s fantastic for our customers to know that every time they buy a sandwich and water they are helping communities in Africa. I know firsthand having just returned from Malawi, what a difference access to clean fresh water can make to people’s lives. A basic right we take for granted.’

departments with sandwich contracts.

Interestingly, the company has recently been involved in a sandwich pack promotion for Manchester University, raising money for charity with One Water’s PlayPumps, a means of providing fresh water in Africa.

In advance of the move down south, the company has already improved its infrastructure on a number of fronts, in preparation for new business and to improve existing supply arrangements.

It has, for example, just taken on a fleet of 20 Mercedes refrigerated multi-drop Atego’s, all with trackers and temperature records, and the technical team has been boosted with the addition of technical manager Jane Baynton, the BSA’s former technical manager. Caroline Ashford has been appointed operations manager.

There has also been significant activity on the new product front, particularly with the new Light and Tasty range, launched at the HCA conference earlier this year, and targeted at the UK’s growing health and diet conscious audience. Developed by director Simon Shaw over an eight month period, the range comes in 100% biodegradable cardboard packaging, with calorie details marked on the Tri-Star supplied packs.

Wedge sandwich lines include a chargrilled chicken salad; poached salmon & low-fat cream cheese with dill & cucumber; honey roast ham with low-fat cheese & pickle; tuna crunch; flame-roasted vegetables with low-fat cheese & mild chilli jam; and a sweet chilli chicken with roast peppers.

It also includes a number of healthy option baps: tuna salad with no mayo; honey roast ham salad with no butter; and a reduced fat, low GI cheddar cheese salad with no mayo.

There’s a new range of wraps as well. This includes a chicken tikka in a chilli wrap; oak smoked cheese & tuna in a multi-grain wrap; a spicy style vegetable chicken & bacon in a multigrain wrap; spicy Mexican vegetable bean salad in a chilli wrap; Mexican fajita in a chilli wrap and hot smoked salmon with cucumber, cheese and dill in a multigrain wrap.

To address the value-driven end of the market, a growing sector since the start of the recession, Shaw & Lisle has developed a Singles Club range of sandwiches. This consists of a honey roast ham; top side of beef; mild cheddar cheese; tuna mayo; prawn; and sliced chicken. “This is particularly popular with the University sector. But singles in general is definitely a growing area for us because of the recession,” says Richard Lisle.

Meanwhile, there’s a new range that’s just being finalised called Rustic, with 100% biodegradable packaging. Details are under wraps for the time being. It’s a question of watch this space for the moment.

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SANDWICH DESIGNER PROFILE

Ricky Bliss: a new sandwich star in the making Ricky Bliss, The Sandwich Factory’s creative manager, pulled off something of a coup this year when he won two of the four categories in the Sandwich Designer of the Year competition. Now recognised as something of a rising star, he’s coming back for more next year and hoping to win it outright this time. Simon Ambrose reports

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ext year’s Sandwich Designer of the Year competition is shaping up to be a particularly keenly contested event.

On the one hand, Thomas Allen, Buckingham Foods’ designer superstar, winner of the competition for the last two years, looks almost certain to try and make it an unprecedented three in a row.

But he’s going to have to reckon with The Sandwich Factory’s own emerging young talent, Ricky Bliss, who won two out of the four sandwich categories in the final this year, and is hoping to make 2011 his year.

It’s been a remarkable achievement for the 26-year-old, who has only been in the industry a few years, but clearly already has his sights set on the very top, with designer skills that are being recognised around the trade.

But, as Ricky is the first to acknowledge, his meteoric rise is not just about individual talent: it’s also testament to the training environment at The Sandwich Factory, which has seen a number of its previous development chefs achieve sandwich stardom.

Many readers will remember Mark Evans, for instance, who took the top prize a number of years ago with a classic sandwich with a twist, or Lloyd Carter, who reached the final just a few years back.

With the company due to start work on building a new development suite to house creative staff permanently from this month, its reputation for turning out top sandwich designers is likely to be enhanced even further.

With around 1.2million sandwiches a week produced at The Sandwich Factory, supplying a number of national accounts, it has become more important than ever for the company to recruit the right

32 July 2010 SANDWICH & SNACK NEWS

people to the role, so, not surprisingly, it has been delighted with his success. “To create two products and do so well with them is fantastic – especially as one of them is a really commercial product,” says Tony Cleaver, managing director. “It has also given him a real boost to his confidence, and confidence counts for a lot in this business. We have been very lucky to have had such an exceptional bunch of designers over the years.”

Aspiring young designers will be interested to know how he managed to climb the ladder so quickly. So how did it all start?

Brought up in the Birmingham suburb of Bourneville, he developed a liking for cooking at home, partly as a way of establishing his independence. While his two brothers became builders - by way of contrast - he went to Birmingham’s College of Food in 2001, reckoned to be one of the best in the country, on a three year Modern Apprenticeship course, sponsored by Whitbread. Going out on placement with the company four days a week, he was learning the ropes while getting paid for it, as he puts it.

He put in a lot of hard work, eager to get up to standard, to the extent that two years after he had finished, there were still some students “doing the same thing”. “I have always been the person who never wanted to stand still, always striving for best and always challenging the status quo.”

After finishing the course he became a senior coach for Whitbread, going into new or existing stores and training new staff, often helping out Whitbread’s operations director at his request, partly as a result of Ricky establishing a reputation of having “an old head on young shoulders.”

He decided eventually to work in food development when Whitbread stopped

opening new stores after three years, and he eventually got offered a job as assistant development chef to Lloyd Carter at The Sandwich Factory, a mentor and inspiration for him throughout the 18 months they worked together.

Moving into the sandwich business was something of a shock initially, particularly because of the unexpected complexity of sandwich manufacturing – effectively a food world in miniature.

“As an outsider, you just have no idea how much work goes into even something as simple as an egg & cress sandwich. Even discovering that there was an

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SANDWICH DESIGNER PROFILE organisation such as the British Sandwich Association was a bit of a surprise. My friends found it quite funny when I told them.”

It also took time to become accustomed to the fact that sandwiches are not just about pure design, but frequently involve working to a price.

“What I found difficult at first was the process – to get the idea and then to cost it. A lot of customers will give you a cost and then the total development process takes around six months. With ingredient prices for things like chicken going up you really have to be careful.”

His role from the

outset was to work within the development team, taking initial briefs, brainstorming and working them up into concepts.

He was involved at all levels right from the start, on the basis that it was always good to have more than one head solving a problem and there’s no better way of learning than partnering. He was involved in everything, from developing, launching and putting new launches through the factory.

A department reshuffle resulted in a promotion to creative manager, where he had greater responsibility for product development.

What were the thought processes in coming up with the winning sandwiches?

“In the Bernard Matthews foodservice turkey sandwich category I decided to make a club sandwich, with two types of meat – turkey and bacon - based on some of the products that we show our customers.

“The avocado pana cotta was made by blending up the avocado with the cream, with ginger and shallots and some lemon juice so the avocado didn’t discolour, and set it with some gelatine.

A lot of customers have shown a lot of interest since then.

“I was most pleased with this one in retrospect because it was something different. Even at the regional heat other contestants were coming up to me and wanting to talk about it.”

His second sandwich was in the English Provender Ploughman’s Plum Chutney sandwich category, where he opted for a confit of duck with a St Clement crème fraiche with plum chutney and rocket, as well as a confit of potato and rocket for garnish.

“The only sandwich you usually see

with duck is the wrap with hoi-sin sauce.

So I asked myself, how could I take this to a new level? I tried a number of different ingredients first. The confit potatoes was made from a recipe which involves goose fat, star anise, thyme and garlic, which gives a strong provenance.

It also has the advantage that you can make it up to three weeks in advance.”

With the recipes worked out, all he had to take care of was the presentation side, avoiding the stage-fright that proves the downfall of so many competitors in the competition.

Fortunately, in a manner of speaking, he had just got married and had three weeks off for the honeymoon just before the regional heat, so didn’t have too much time to worry about it.

Having gone through it once then helped him to put in a polished performance at the final. Winning two of the heats naturally lifted expectations at the awards dinner that same evening that he stood at least a 50% chance of winning the overall competition, but in the end it went to Thomas Allen, a tough man to beat. “Of course I was gutted, but when I though about it afterwards I realised that it was my first time, and I’m definitely going to have a shot next year.”

Any clues as to what might be on the competition table in 2011, assuming the categories are similar? Well, no, but I’ve got a feeling that it might be hot and spicy. “South American is obviously big at the moment. I went to see Chipottle in London recently and was absolutely bowled over. But Asian food is also a big influence for me. I love Thai food in particular and I’m planning to go to Thailand next year on a food tour.”

Watch this space!

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CHEESE

Say cheese…

especially if it’s continental or low-fat Customer expectations of sandwich cheese have changed enormously in the past few years, with continental and low-fat options now very much in the forefront. We asked Dairygold’s product manager Claire Burt and Lacey Bradshaw, brand manager, Bel Foodservice, to keep us abreast of current trends

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CHEESE

W

hether it’s a good old traditional Cheddar, a regional favourite or a continental creation, cheese remains big business. Even in the health conscious Noughties, where consumers are demanding lower salt and fat content, cheese remains a staple of most people’s daily diet.

As Claire Burt, product development manager (hard cheese), for Dairygold Food Ingredients based in Crewe, explains, the trends may change but the UK’s taste buds still tingle for a chunk of cheese. “There’s no doubt that the cheese market remains very buoyant indeed, but what’s interesting is that our customers’ requirements are changing at a rapid pace,” she says.

Dairygold Food Ingredients is one of the UK’s largest suppliers of cheese and dairy-based ingredients to the UK sandwich and snack industry. It supplies cheese for sandwiches, baked and pastry products, chilled and frozen ready-made meals and for speciality fondue mixes.

Claire continues: “British Cheddar will always remain a reliable choice for sandwich producers. It can be sliced and grated at different rates depending on the application, but always performs well. However, there are so many other cheeses that have a great deal to offer in terms of taste, performance and cost.

“As people travel more and discover food from other countries, tastes change and trends develop. Our research is indicating that 2011 will see a move towards increased demand for cheeses like Gruyère, Emmental and Jarlsberg. They deliver on flavour and price and offer something a little different.”

Gruyère, which originates from the Swiss town sharing the same name, is a hard, compact cheese often used in fondue recipes. But its versatility also means it can be an excellent addition to dishes requiring a tasty but mellow cheese sauce. It has a slightly nutty, buttery flavour and as it’s made from milk with a higher fat content, it is naturally a little sweeter. Since it melts easily and blends well, Gruyère is

perfect for gratins and dishes requiring a smooth, appetising sauce.

Emmental is often regarded as the finest of Swiss cheeses, due in part to its heritage and reputation as the country’s oldest cheese. Pale yellow in colour, it has a mild taste, is smooth and can be almost fruity. Dairygold can produce both of the Swiss cheeses sliced or grated, and with standard and lower amounts of fat. Their applications are endless and perfect for sandwiches, paninis, sauces, pizza and snacking.

Jarlsberg is Norwegian in origin but is now popular in the United States where its creamy texture and supple nature make it an excellent allpurpose cheese for chilled and frozen pre-made dishes. It is also makes regular appearances in the fast-food sector as the perfect accompaniment to burgers and fried chicken.

Claire continues: “Healthy cheese is a major development area for Dairygold and we are currently working on a 22 per cent fat Cheddar which doesn’t compromise on taste but offers a lower fat content.

H L Commodity Foods is a leading supplier to the UK of CHEESE Bulk, Grated, Diced & Sliced, Spreads, Fillings, EMC BUTTER Sweetcream, Whey, Garlic & Chilli LIQUID EGG, MILK POWDERS

HL Commodity Foods Limited Email: info@hlcf.ie Website: www.hlcf.ie

United Kingdom Phone (SALES OFFICE) +44-1423-77-22-33 Ireland Phone (HEAD OFFICE) +353-61-38-38-01

www.sandwich.org.uk September 2010 35

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CHEESE

Claire Burt

Leerdammer, Pear and Beef

Sometimes we find if too much fat is removed, a cheese loses some of its flavour, texture and ability to perform, so it’s vital to maintain a balance of quality and content.

“One of the biggest challenges for Dairygold is responding to the everchanging requirements of the end customer. The recession has had an impact on what we produce. We’ve found that as more people choose to dine in rather than out, there’s more demand for high-quality cheese and dairy-based products, particularly at the weekend whereas the mid-week shopper will often opt for a lower-

priced item.”

One of the best things about cheese is its all-year-round versatility, with summer cheese salad sandwiches always an attractive option, and the winter presenting more opportunities for hot options.

“Operators can maximise sales in the winter months by serving seasonal sandwiches to meet the demand for warm lunchtime options,” comments Lacey Bradshaw, brand manager, Bel Foodservice.

“The growth in demand for heated sandwiches such as paninis and toasted wraps demonstrates that the

sandwich is a great winter option when served hot. Ingredient choice is crucial here as they can react differently when heated and this can compromise the overall taste and quality of the sandwich. Port Salut is an excellent filling for heated as well as cold sandwiches as it keeps its rich creamy texture and smooth mild taste even when heated.

“The key to success for operators is to ensure they are not just offering a wide variety of high-quality fillings and breads but also communicating this clearly to customers. A Boursin with roasted peppers and basil on olive bread for example is far more enticing than a ‘cheese and salad sandwich’. If operators want to break through the cost barrier and up sell to increase margins they will need to give consumers a compelling reason to spend more. Sandwiches that contain recognised quality brand names are an excellent way of doing this.”

Bel has just launched an exclusive collection of sandwich recipes that showcases a tasty range of innovative and contemporary ideas to tempt your customers. The collection demonstrates how incorporating speciality ingredients such as sunblushed tomatoes or Portobello mushrooms with branded cheese that consumers associate with superb quality and flavour creates a premium offer that is simple to prepare, addingvalue for your customers and acting as a fantastic profit driver for your business.

Meanwhile, sandwich makers are responding to Government pressure by reducing fat content in some of their

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are you missing the key

ingredient?

Dairygold Food Ingredients is a leading supplier of cheese and dairy-based ingredients to the UK sandwich and snack industry.

We’re using that position and knowledge to develop new ingredients for you, your business and your customers.

Industry experts think so too. That’s why 2010 has been our best year ever, including major honours at the internationally renowned Nantwich Cheese Show and the World Championship Cheese Contest in the USA. We’re also breaking new ground with our reduced fat, low salt cheddars, enabling you to provide health conscious consumers with the products they want.

Email sales@dairygoldingredients.co.uk or visit our website to see how we can add the missing ingredient to your business.

www.dairygoldfoodingredients.com

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CHEESE Milk Link Foodservice team up with the BSA Milk Link Foodservice have teamed up with the BSA to help grow understanding of the dairy sector within the sandwich market place.

With a successful first session held in Taw Valley Creamery in Devon, they are now going to hold more sessions to increase the useage and profitability that can be gained from such a vital ingredient.

Kate Oldham, Milk Link Foodservice Channel Marketing Manager, says: “It is important to recognise the effect of the economic downturn on product innovation without losing sight that it is NPD that keeps the customers satisfied and not bored by products they could easily replicate at home.

More importantly, it is about measuring the cost of innovation by showing an Improving return on investment.

“NPD investment can be measured in monetary values and with the cut backs and workloads of most of our customers, Milk Link Foodservice npd partnership can share that cost and show very real results.

“Our industry surveys show that the majority of food executives are dissatisfied with the return on their investment in innovation and have even less time at the moment to fully understand changing market trends. At Milk Link Foodservice we offer the potential for developing partnerships with our customers becoming a valuable cost effective support.”

Milk Link are a progressive dairy business owned by 1,600 British farmers whose milk is processed into a range of dairy products; they have just reached their 10th birthday and have a wealth of experience in the dairy industry.

Their business model also directly helps sustain local economies at the heart of many communities.

Kate Oldham feels that being a British business providing quality British produce is a privilege. “British food is vital to our economy and our environment. Consumers are now supporting British food far more and our caterers need to help consumers make an informed choice when they are purchasing their products.”

Tel: 0800 988 2433 www.milklinkfoodservice.com

Leedammer with mushroom

38 September 2010 SANDWICH & SNACK NEWS

ranges, but one of the industry’s greatest fears is that the guidelines may result in product blandness.

Lacey Bradshaw, brand manager, Bel Foodservice adds: “Government guidelines have created a real imperative to reduce the fat content of sandwich fillings, but this cannot be at the expense of enjoying good food.

Serve up a boring, tasteless sandwich and the consumer will quickly walk away, no matter how low the calorie count. Instead, suppliers must provide tasty low-fat alternatives that will leave consumers questioning why they didn’t opt for the healthier option sooner.”

Halving the fat content of the much-loved cheese sandwich need not be difficult, according to Lacey Bradshaw. Leerdammer Lightlife has a delicious sweet, nutty flavour and contains 50% less fat than Cheddar.

Sales of Leerdammer Lightlife have trebled in the past year, demonstrating that the trend for healthier eating has taken hold.

“Leerdammer is a great all-round performer as it is perfect for hot or cold sandwiches,” says Bradshaw. “It can be sliced, grated or diced and is good for melting as it retains its flavour and produces a lovely stringy texture like mozzarella.”

Top recipes available from Bel Foodservice’s website (www.cheeserecipes.co.uk) include a Leerdammer pesto and rocket filling and the more adventurous Leerdammer, pear and cured beef baguette.

Port Salut – the UK’s best-selling soft specialty cheese – presents another alternative to Cheddar. The mild, smooth and creamy soft cheese contains 29g of fat per 100g, compared to Cheddar’s 34.9g.

And when it comes to finding an alternative to high-fat butter and mayonnaise, Lacey Bradshaw suggests sandwich makers use soft cheese spreads. Bel’s Cantadou contains 32% fat, compared to 80% fat in butter and 75.6%* in mayonnaise.

Bradshaw says: “Cantadou helps reduce fat content, and provides the necessary barrier between the filling and the bread to prevent the sandwich from going soggy, keeping it fresher for longer.”

“Cantadou Horseradish and Cantadou 4 Pepper will appeal to more adventurous tastes and help add value to a standard sandwich.”

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Naturaal ing Natural ingredients redients - the they’re y ’re essential for for o creating creating outstanding dishe dishes. s.

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CHEESE NEWS

World’s most expensive cheese sandwich A Michelin-starred chef has unveiled the world’s most expensive cheese sandwich with a price tag of £110.

The delicacy was created by celebrity chef Martin Blunos, who hand-crafted the luxury snack using cheddar blended with expensive white truffles.

The gourmet dish was the main attraction at the Frome Cheese Show in Somerset where Blunos worked with Pilgrim’s Choice to create the special white truffle blend, which gives the sandwich its hefty price tag.

He said: “We Brits are known to love our cheese sandwiches, and here’s one that not only comes with a royal price tag but is fit for the banqueting table. The white truffle fuses beautifully with the West Country Farmhouse

Cheddar and the edible gold leaf gives it a really special look. In fact, washed down with a bottle of Krug, what more could you want?’

Blunos selected the highest quality ingredients to create the double-layered dish. As well as the white truffle cheese, which cost £92, the chef used a £5 loaf of sourdough dressed with extra virgin olive oil and then layered cheese, slices of quail’s egg, heirloom black tomato, epicure apple, and fresh figs.

He added dainty mustard red frills, pea shoots and red amaranth for a salad layer and topped the whole masterpiece with edible gold dust.

There is no current official world record for the most expensive cheese sandwich but Blunos and Pilgrim’s have applied to the Guinness book to have

their sandwich recognised.

The standing record for the most expensive commercially available sandwich is the von Essen Platinum Club Sandwich, which was made at the Cliveden House hotel in Taplow, Berkshire.

It featured Iberico ham, poulet de Bresse, white truffles, quail eggs, semidried tomatoes and fermented sour dough bread, weighed half a kilogram, and cost £100.

Sandwich industry consultant Tom Bridge holds the unofficial record for creating the most expensive sandwich ever made: a Lancaster Cheese Sandwich which was sold on ebay in 2006 for £345. The creation included white Umbrian truffles at £1700 per kilo.

Bel UK wins four International Cheese awards Bel Foodservice UK is celebrating its success at this year’s International Cheese Awards, where it won four prestigious accolades.

Port Salut Smoked Slices was judged to be best in the Smoked Cheese category winning Gold, while Leerdammer Light scoped silver in the Convenience Cheese category. But it was the Soft and Cream Cheese category that saw Bel reign supreme, with Boursin Garlic and Herb taking Gold position closely followed by Kiri portions which scooped bronze.

Ian Greengrass, marketing director, Bel Foodservice UK says: “We are delighted to have the quality and flavour of our cheeses recognised at this world-renowned event.”

The awards, which are part of the Nantwich and South Cheshire Show, provides retailers and distributors with a seal of approval that guarantees outstanding quality for

Leerdammer, Pear and Cured Beef Baguette Ingredients Half of one baguette Butter or Plain Cantadou Cured beef Pear, thinly sliced Sliced Leerdammer or Leerdammer Light METHOD ■ Slice the baguette open lengthways.

■ Spread a thin layer

of butter or Plain Cantadou on to the base of the baguette covering it fully.

■ Add two slices of Leerdammer or Leerdammer Light.

■ Place the cured beef on top of the Leerdammer.

■ Slice the pear thinly and place five or six pieces onto the beef and serve.

their customers.

Meanwhile, the company has recently launched an exclusive collection of sandwich recipes.

The collection showcases a tasty range of innovative and contemporary ideas to tempt customers, including a recipe from Robbie Gleave, a winner at this year’s Sandwich Designer of the Year Awards, where Bel Foodservice sponsored the

40 September 2010 SANDWICH & SNACK NEWS

Cheese Cellar Leerdammer Lightlife category.

Ian Greengrass, marketing director, Bel Foodservice UK says: “The sandwich remains the lunchtime meal of choice and there is a real opportunity for operators to make the most of this flourishing market, but they must ensure that the quality and variety on offer is ahead of its competitors.”

The collection demonstrates how incorporating speciality ingredients such as sunblushed tomatoes or Portobello mushrooms with branded cheese that consumers associate with superb quality and flavour creates a premium offer that is simple to prepare, adding-value for your customers and acting as a profit driver for your business.

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PRODUCT FOCUS

Piquant launch new dressings and marinades range PIQUANT, more widely known for its mayonnaise and mayonnaise based products, has added three new products to its salad dressings and sauces range and a number of marinades.

The company has aimed for versatility with the dressings, with products not only suitable for salads but also as pourable sauces for pasta, meats and stir-frys.

Orange & Chilli Dressing is a great partner with salads and grilled chicken. Vibrant orange in colour with crushed chillies running through, it has a smooth mouthfeel, an initial zesty orange tang and a mild chilli after-note.

Beetroot & Horseradish Dressing is a dark pink dressing with peppercorns, which has proved to be a popular flavour combo and a great partner with salads

and grilled red meats. The smooth, pourable dressing has an initial sweet beetroot taste, followed by a peppery after-taste and the mild heat of horseradish.

Tomato & Red Pepper Dressing is a fresh zesty Italian style dressing, which is a great accompaniment for

English Provender’s Hot Chilli Relish wins gold star ENGLISH Provender Company’s Hot Chilli Relish has been awarded a coveted gold star in the food “Oscars”.

The Great Taste Awards 2010, organised by The Guild of Fine Foods, is trusted by retailers, buyers and consumers, and this is the second time that Hot Chilli Relish has won the accolade.

A minimum of eight independent judges on The Great Taste Awards panel picked out Hot Chilli Relish from over 6,000 entries, and agreed it merited a gold star in the Savoury Jelly category.

The judging panel included experts from key retailers to

chefs and food writers, who deemed Hot Chilli Relish has a “good colour and flavour,” and “not too hot”.

Grahame Wright, marketing director at English Provender, said: “We are delighted that judges have again recognised the quality of our Hot Chilli Relish. Our products are made with care using the finest ingredients and traditional open-pan preserving methods, which make them special. Hot Chilli Relish and Hot Horseradish have been awarded a gold star in recent years, and we hope this latest award will help us continue to raise the profile of our condiments range.”

chicken, seafood and pasta. A warm red dressing, cut through with red and green peppers, gives a smooth mouth-feel and a typically Mediterranean taste.

Meanwhile, there’s also a range of easy-to-use brush-on marinades in six flavours from around the world in the new Baste &

Taste range.

These include: ■ Red Thai Curry Marinade – Spiced with chillies, coconut, lemon, ginger and garlic; ■ Hot Piri Piri – A very hot spicy marinade, “strong enough to make your eyes water”; ■ Hoi Sin – Deep, dark and rich with hints of Chinese 5 spice, onion and garlic; ■ Louisiana Steak Sauce – Made with red jalapenos, onion and extra virgin olive oil; ■ Tennessee Hot Sauce – Maple syrup, chillies, red peppers, Tabasco; ■ Hickory Smoke BBQ – Smokey, sticky and sweet, “a must for ribs and wings”.

The marinades are designed to be brushed on to meat or fish during its cooking time. www.piquant.co.uk

New CSM ReadiBake Mini-Bites Grab Bag CSM has launched a Grab Bag for its thaw and serve ReadiBake Mini-Bites.

Ready filled with single sort Mini-Bites or a selection of Rocky Road, shortbread, flapjack and chocolate brownie Mini-Bites, it is a ‘no wait’, ‘self serve’ option that is quick, simple and easy to carry – particularly at busy early morning or

lunch times when time is of the essence, says the company.

The bags are free, on request, with each order of Mini-Bites from CSM United Kingdom.

Alternatively, the attractive Mini-Bite bag can be used in a pick and mix offering that allows the consumer to select their favourite MiniBites or taste test new varieties.

www.sandwich.org.uk September 2010 41

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SHOPFITTING

Shopfitting a

sandwich bar to a limited budget How can you fit out your sandwich shop to a limited budget and still get good results? Adrian Kilby, who has been designing retail outlets and working with shopfitters for over 20 years, including Pret, Coffee Republic and Benugo, has some practical advice

B

udgets today may be smaller and expectations larger, but I have found that during the design and build process there are a set of key principles that can be followed, irrespective of finance, that will help a client not only actively save money but will also allow the money to work harder and also prevent that money being wasted through poor planning or ignorance.

KNOW WHO YOU ARE It is crucial to understand from the outset exactly what aspirations you have for your business, in terms of its growth. Not only will this assist you in setting budgets, raising finance and planning and but it will inform the way the sites are designed - it will have a huge influence on the materials that are used, the equipment that is considered and the timings required for building and shopfitting.

LOCATION, LOCATION...LOCATION? Do your research. Understand the nature of your brand, your offer and your customer profile. For example: Does your business model rely on lower spend, high volume regular custom, in which case you need to be sited in an area of high footfall. The rent and rates will be higher but this could be the best investment you make.

SELECTING YOUR DESIGN AGENCY Like any successful partnership, your relationship with your design consultant must be based on respect and trust. A close working relationship should develop that is mutually rewarding. A good consultant will be pragmatic and realistic about costs, inventive and adaptive with budgets, yet confident enough to challenge their client if they feel the integrity of the design scheme, concept or brand is being compromised.

42 September 2010 SANDWICH & SNACK NEWS

TRY BEFORE YOU BUY Once you have identified a potential site, get a set of plans from the landlord and spend some time seeing if your concept layout will work in the space. How flexible can it be? This is where your design consultant can add real value.

They should interrogate the concept and think creatively around the problem. Layouts and conventions that you may see as fixed and immovable should be challenged, and approached from a number of perspectives - so new, more efficient solutions may be discovered.

However, in the final analysis be ruthless agree together what is non-negotiable for your concept and do not compromise. Don’t be seduced by the price or the location. If you can’t make it work, walk away!

KNOW YOUR ENEMY! Okay, so your location is great and your layout will work. The next sensible step is a survey.

Forewarned, as they say is forearmed. For a small investment you can gain a true understanding of the actual physical state of the building, its services, the potential areas of spend and the responsibilities (or lack of) of the landlord. This will not only help you make a more informed decision regarding further commitment, but can also give you better negotiating skills should you wish to proceed.

It is also prudent at this stage to approach your council and the planners. Are you requesting a change of use? Is the building listed? These are some of the questions you need to be asking earlier in the process, as the answers could have serious time and cost implications that you hadn’t even considered.

THE POWER OF NEGOTIATION Armed with your survey you can enter into negotiations with your landlord. Explore all areas

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SHOPFITTING

of possible savings. What are they prepared to offer in terms of repairs, contributions to legal costs, rent free periods etc. Be confident about your concept and your figures. Any help you can get at this stage to ease cash flow and build in some margins into your timings and costs could be hugely beneficial further down the line.

CREATING THE DREAM Failure to plan is planning to fail. Before you start on site you should have your scheme fully worked out, and drawn up with provisional costings.

Ensure you brief your design consultant fully and be open and honest about your budgets and what you expect them to achieve. There are numerous ways of reducing costs without compromising the integrity of the brand or the inherent design scheme.

This is where your design consultant can really add value.

Once you have a site your consultant can advise on how to achieve the required presence for the brand you have created together within the allocated budget by looking at either cost effective new solutions or creatively adapting/developing materials and finishes that the site might already contain.

Together you can prioritise where money can be spent, money saved or money reallocated. For example: CEILINGS Most people donâ&#x20AC;&#x2122;t look up - unless they have a reason to. Review the existing ceiling. Suspended ceilings can be either repaired, and decorated or fitted with a new tile. A plasterboard ceiling creates a more finished and contemporary feel but is more costly and less flexible should lighting layouts need to change or additional services added.

Alternatively a suspended grid can be removed

completely to give a smaller unit more height and character. But be aware, a relatively young unit may contain well organised minimum services that can be easily sprayed out to create an exposed urban look. However, older properties can reveal a Heath Robinson maze of ancient pipework and plant that will incur considerable costs to re-clad, insulate and repair just to bring it to an acceptable standard to decorate.

WALL FINISHES Plaster and paint is hard to beat in terms of costs.

Select a good quality industrial paint and apply a number of base and top coats. A washable vinyl silk for walls and a tough eggshell or gloss for woodwork. Repairs are simple and immediate but require vigilance and a well organised maintenance schedule. The life of these finishes can be extended by protecting exposed corners and areas of high wear - such as behind seating or at low level in areas of high traffic with a secondary finish of timber, metal, glass or tile.

LIGHTING Lighting is key and is often overlooked or underestimated when working to tight budgets. Consider not only the cost of the fitting but also the cost of replacing the lamp: how expensive is it, how available is it, how easy is it to change and how much power does it use? What may initially appear to be a more expensive fitting may work out to be far more cost effective once all these considerations have been factored in.

FLOORING The average customerâ&#x20AC;&#x2122;s attention is not initially going to be drawn to the detail of the flooring. The perception of its colour is going to register higher than the material itself. So again, where cost is an issue consider your options: Does your unit have

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SHOPFITTING your concept basically a painted shell into which all the unity and equipment will be wheeled in and connected up? If so, all you may require is a good general builder and carpenter. If, however, your concept is more complex and requires fitted unitry and specialist finishes then a full-service shopfitter will be more appropriate.

an existing timber floor that can simply be repaired, sanded and re varnished? Is it an existing tile that could be made to work partially or completely with your scheme? Alternatively, if it is beyond salvation, do you need to lay a new substrate or would the exposed concrete (either painted or sealed) be a practical and appropriate solution?

EQUIPMENT Depending on your concept, your equipment costs are going to vary enormously. A food retail outlet is by definition going to require a heavier investment in preparation, storage and display equipment than a clothes store or bookshop.

Yet, whatever the projected outlay, it is worth

investigating your options before committing to spend.

Would refurbished second hand equipment be a possibility? What about leasing or lease to buy?

Obviously factors such as maintenance contracts, speed of response, servicing and guarantees must all be considered, but solutions that give you flexibilty and help ease cash flow will help a limited budget work harder and go further.

UNITRY/FURNITURE Again there are numerous solutions to be found here, from buying one-off items from ebay, market stalls or auctions through to custommade pieces. A one-off concept could easily be fitted out from cheaply acquired individual

44 September 2010 SANDWICH & SNACK NEWS

pieces that can be adapted for purpose or used as is.

Contract companies can provide the small to medium sized chains with a vast range of items that are readily available, competitively priced and, again, can be customised if required.

A third alternative is bespoke designs. While not necessarily appropriate for the smaller chain, the larger roll out programmes offer economies of scale that make this option far more viable. Once your have created your design, for a chair or piece of unitry, your design consultant can value engineer the item with a proactive manufacturer to achieve the signature look your brand requires for a price that is competitive with a mass produced non exclusive design.

BUILDING THE DREAM After yourselves and your design consultant, the third member of the team that is critical to the success or failure of your vision is the company selected to build it - to make it real.

Firstly you need to decide the type of professional assistance you require: Is

Whichever contractor you select it is prudent to observe the following: 1. Get a minimum of three quotes.

2. Always get references and meet the actual members of the team that will be responsible for your job.

3. Personally visit sites that they have fitted out, look at the detail and quality of finishing (it is helpful to have your design consultant with you as a more experienced set of eyes). Speak to their clients. What was good, what could be improved, how did they perform on timings and budget.

What were they like under pressure. Would they recommend them?

4. Be wary of using Bill “who did a good job on Pete’s extension”.

Domestic and commercial disciplines and expectations can be very different!

5. Be suspicious of a dramatically lower quote.

They may be trying to buy your business and once secured you could see a steady increase in costs.

6. Don’t be tempted to cut corners by asking your chosen contractor to use cheaper suppliers. The chances are that they will be unreliable and could delay the programme. If this happens then any potential saving they represented will soon be overshadowed by your

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SHOPFITTING loss of income caused by a postponed opening.

7. Agree a fair payment plan that works for both of your cash flows.

Upfront and staged payments need to be negotiated with a fair percentage as a retention until sign off following final snagging.

8. Be honest and upfront.

You need to work together as a team, for inevitably “Sh*t happens,“ so you need to be reasonable and flexible with each other and this can only come from a mutual trust and respect.

MANAGING THE PROJECT This is an area where a lot of time and money can easily be wasted if a clear chain of command and clarification of responsibilities has not been agreed in advance of the build.

Firstly you must decide the role you wish to play.

Be honest with yourself - do you have the time and skills to manage the project? You may rationalise your time as free - as in not a direct expense - but time spent on site dealing with planners or contractors will distract you from your core function of orchestrating the bigger vision and could be far costlier to the business in the long term.

Once you are clear on your own role that you

have various options to assist you.

Your builder/shopfitter should be able to you a full service ‘turnkey’ package.

This is where they will take responsibility for the entire project, from producing the timetable, organising and co ordinating all trades, contractors and services and will hand over the completed shop to you on a predetermined day. This is the most expensive option but in my experience, by far the easiest to manage.

Alternatively you can hire an independent project manager.

Your design agency should also be able to offer this service, either in-house or through their own recommendation.

THE FUTURE The first site is always the most time consuming and costly. It will take on average between 3-5 sites to hone a new concept in terms of operation, cost control and presentation.

Constant improvement and adaption will of course be required to keep the offer fresh and relevant, but the core building blocks of look, feel, atmosphere and customer expectation will be set. With careful planning, a creative, flexible approach and good working relationships, shopfitting to limited budgets can produce inspired, sustainable solutions.

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

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

Studio; 01825 765172 Mobile: 07887 7562 684 email: adrian.kilby@btinternet.com web: www.theformation-cc.co.uk

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SHOP DESIGN

A slice of the

Big Apple in Bromley

Jeremy Jacobs brought in a design agency to help work on the branding for a New York style bagel and sandwich-based deli in Bromley .. and he’s been delighted with the results

W

hen Jeremy Jacobs decided to realise his lifelong dream of opening a New York inspired bagel and sandwichbased deli in London, he approached a design specialist to help out.

Enthused by a recent trip to the US and with twentyfive years of retail know-how behind him, Jeremy wanted to bring a slice of the Big Apple home … and serve it up in style.

But while he had the concept in mind, he needed help with both a name and branding for the deli that would function across a range of different medium, from glass-wear and signage to labelling.

The brand had to be easily recognisable yet differentiate the business from the fierce high street competition. It also needed to communicate the unique offering available and attract local residents and office workers alike.

And that’s exactly what’s been achieved … with a great deal of style. His deli, Bloomingdelis – the name is a witty nod to the top notch New York shopping centre, Bloomingdales - is situated just off the busy high street in Bromley, and specialises in New York style bagels, freshly made sandwiches and salads with quality ingredients.

The difficult bit, of course,

was selecting the right company. The starting point was the Hotelympia 2010 show in London, when he first became aware of the work of Glo Creative, a division of Planglow, with an established reputation for developing brand identities for new catering businesses or those looking to re-brand.

“I was initially attracted by Planglow’s eco-friendly packaging; when I looked at the brochure, my eye was caught by a business that Glo Creative had developed branding for previously - it looked really great,” he said.

Glo Creative met Jeremy to discuss his objectives and aspirations. It was important for the brand to work together with the shop’s fittings and create a relaxing and modern atmosphere for customers.

Kerry Mundy, senior designer and creative head, subsequently developed the contemporary branding to complement the zesty green seating and dark wood interior, and selected more traditional colours of dark brown and cream to contrast with the modern green furnishings.

“The brand’s handwritten style really captured the vibrant, freshly-made philosophy of Bloomingdelis.

It really ties everything together and we’ve had some

46 September 2010 SANDWICH & SNACK NEWS

really positive comments on the name, including from our American customers!”

The branding and ‘Taste of New York’ strapline have already made a valuable contribution, with repeat business and advance orders via email and telephone coming in. Customers have also commented on the relaxing and comfortable atmosphere.

What’s going down well currently in terms of design for sandwich and café bars in general? Kerry Mundy explains that over the last year design has focused on celebrating British heritage and vintage style through imagery and type.

“For example, the simplistic 1940’s war time style has seen a revival, with fonts having a distinctive letter-press feel about them, combined with a retro colour palette.

“Design has moved away from the modern high tech

look; gone are the complex futuristic graphics usually favoured by crisps and other confectionary companies.

We’re certainly seeing a faux return to ‘basics’ with detailed illustrations and hand drawn visuals “I enjoy seeing design that breaks away from the more tried and tested colour combinations. For example a clash of modern and traditional, old hand-drawn imagery and floral patterns mixed with modern typography. Granny chic with a modern twist if you like.

“We like to try and stay ahead of current trends, so never mimic designs already on the high street. We want our customers to have branding that’s right for them but also has longevity in the marketplace, attracting customers for years to come,” adds Kerry.

Tel: 0117 3178600 www.planglow.com/glo

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To advertise call Paul Steer on 01291 636342 September 2010 47

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HOT FOOD

Hot wrap packages Hot wrap packages, aimed at the foodservice sector, are coming thick and fast

H

ot wrap packages for the foodservice sector seem to be coming thick and fast, with two major developments now launched aimed at taking the hard work out of making them from scratch.

Love Joes, for instance, has now added nine new fillings to its Wrappin Joes wrap fillings concept. The company supplies a total wraps offer including fillings, sauces, wraps and branding, including menus, posters and table talkers.

Five fresh new meaty varieties have been added to the original Wrappin Joes chicken flavours: ■ Fajita Beef - Pieces of beef diced mixed pepper and jalapeño peppers in a spicy tomato sauce; ■ Spicy Meatballs In Salsa -Spiced beef meatballs in an equally spicy chunky salsa sauce; ■ BBQ Pork - Pieces of pork in a smokey BBQ sauce; ■ Honey Chilli Chicken - Sliced chicken breast in a sweet sticky sauce with chilli after notes; ■ Firecracker Chicken - Sliced chicken with diced spring onion and mixed peppers in a hot tomato and chilli sauce.

There are also two vegetarian fillings for the meat-free wrap and a fish option: ■ Vegetarian Tikka - Grated red cheese with diced celery and sweet corn bound in a tikka mayonnaise complemented with mint; ■ Mexican Bean Salad - Cannellini, kidney and soya beans with diced mixed peppers in a spicy tomato dressing; ■ Flamin’ Fish Fillets – Fish fillet in spicy batter, served with the customer’s choice of Wrappin Joe’s sauces; ■ Flamin’ Fish Goujons – Fish goujons in spicy batter, served with the customer’s choice of Wrappin Joe’s sauces.

Meanwhile, Santa Maria, Discovery Foods’ parent company, are bringing what they say is an “innovative and exciting new concept” to the food service sector – Hot Wraps.

Offering a lighter, more profitable alternative to other speciality breads, they are said to use quality ingredients to bring the end consumer the best flavours.

Using its core Mexican seperates for inspiration, Santa Maria has developed a variety of menu solutions

48 September 2010 SANDWICH & SNACK NEWS

including Philly Beef Wrap, Meatball Inferno Wrap, Mexican Fajita Wrap and Spanish Chorizo Wrap.

Wrapped in light, soft Discovery flour tortillas, they are easy to prepare: simply fill, fold and pop under a Panini grill to create a Mexican moment in less than 5 minutes, says the company.

Discovery Foods, part of the Santa Maria group of companies, is said to be one of the leading consumer brands in the Mexican market. The new Hot Wrap concept includes quality packaging, reflecting that of its wellknown retail products.

Meanwhile, Impress Sandwiches, the quality sandwich provider, is unveiling its latest grab-and-go Pizza Wrap range.

Handmade with “delicious and tempting fillings wrapped in a no mess no fuss tortilla wrap”, the Pizza Wrap range is available in three piping hot options: Breakfast, Mozzarella and Roasted Pepper and Hot Pepperoni and Ham to suit all tastes.

To ensure a satisfying start to the day, it says, there’s the Breakfast Pizza Wrap with its egg, bacon and sausage filling. For lunch time, there’s the Mozzarella and Roasted Pepper Pizza Wrap, while for the dinner menu offerings the Hot Pepperoni and Ham Pizza Wrap is a spicy, mouth watering taste sensation, says the company.

Andrew Pocock, managing director of Impress Sandwiches, explains: “Our new delicious and satisfying Pizza Wrap range has been created as an additional and different hot eat offering that is ready to go in minutes from a Panini grill with the minimum mess and fuss. We believe it’s a graband-go product winner for forward thinking food on the move outlets who want to impress!”

Impress also hand make and supply a quality range of over 70 sandwiches, wraps, ciabbattas, foccacia, sub-rolls, bagels, savoury muffins, croissants and paninis to suit all tastes, styles and budgets.

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HOT FOOD

Fridays Ltd moves into foodservice soups BSA member Fridays is extending its already wide offer with a launch into foodservice fresh soups with a focus on premium homemade flavours.

The company sees strong synergies between its current chilled business and a fresh soup offering delivered through the chilled supply chain.

It is capitalising on an already strong NPD function and an existing ingredient range, but state of the art cooking and rapid chill technology have also required a large investment. “The key to launch a successful range will be a good shelf life on the fresh product. Innovative chilling and vacuum packing technology will leave Fridays well placed to achieve this,” says the company.

“There are plenty of quantity over quality supply options out there, but we believe there’s a demand for something better. We have the scale to deliver that quality in volume,“ adds Pat Dunne, Fridays’ marketing manager.

Bespoke recipe development will be available from the company but the core range, supplied in 1 - 5Kg vacuum packed formats, will consist of: Italian Tomato Lentil & Bacon Leek & Potato Chicken Minestrone Carrot & Coriander Mushroom.

Contact: Pat Dunne 01580 710228

Daniels Group launches new foodservice soup range NEW Covent Garden Soup Co’s parent company Daniels Group, is investing £8.5m in the launch of a new foodservice range of fresh and frozen soups.

Daniels Group has established a new division, The Whole-hearted Soup Company, to produce and market the 17strong range of 250g and 1kg packs.

Nigel Parrott, Daniels Group marketing director, said the company was clearly focused on providing the foodservice sector with “the best quality soup at the most competitive price.”

Daniels Group’s credentials in soup are well established as owners of the market-leading New Covent Garden soup brand.

“The experience we have in producing the UK’s finest quality chilled soups has been of enormous benefit in enabling us to develop a fresh and frozen soup range that we know will set a new quality benchmark for soup in foodservice, offering customers a wide choice of variants in fresh or frozen,”

said Parrott.

The new range of 17 soups comprises seven everyday soups, five gastro soups and five specials.

They are being made at Bakkavor’s former site in Grimsby, North Lincolnshire, where over 200 jobs are being created, including many in new product development.

The Wholehearted Soup Company product range comprises the following: EVERYDAY SOUPS: Carrot & Coriander, Leek & Potato, Winter Vegetable, Tomato & Basil, Cream of Mushroom, Cream of Tomato and Minestrone.

GASTRO SOUPS: Parsnip & Mustard, Butternut Squash, Lentil & Bacon, Pea & Mint, Broccoli & Stilton.

SPECIALS: Fish Provencal, Cauliflower Cheese, Thai Chicken, Chicken & Vegetable, Pea & Ham. The Daniels Group moved into food with a quiche range launch earlier this year and into juice drinks the previous year.

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PACKAGING

Remmerco moves up a gear REMMERCO, the Gatwick-based upscale packaging company, has gone full force into new product development.

The beginning of this year saw the launch of a completely new “glass look” range of platters, bowls and appetiser dishes.

Subsequently named the “Glazz” collection, the range has the look of expensive glass but without the drawbacks and cost, says the company. So far there are 14 different references, which will increase to 40 by the end of 2010.

Working with this range, Remmerco have developed new styles of lids made from 70% recycled PET which has the maximum level of clarity and strength. New designs provide for strong fittings with ease of opening via corner tabs.

Meanwhile, its Gastronorm

collection of heavy duty platters continue to penetrate the market in large numbers, says the company.

Again, these items are constructed using 50% rPET which helps with environmental issues.

Dome lids for this collection are also compatible with the Glazz collection enabling customers to switch products to suit their market.

New additions to the GN range include new inserts to accommodate different sections of trays for varying purposes. The thickness of this product provides for multi re-use.

This range has now been

Primera launches digital label finishing system PRIMERA Technology, a manufacturer of digital color label presses and color label printers, has launched the new FX1200e Digital Label Finishing System.

This is an off-line label production machine that accepts up to 305 mm (12”) O.D. rolls of printed output from digital label presses such as Primera’s CX1200e Digital Color Label Press. It “finishes” the printed output with several different operations including: Lamination – with clear polypropylene (PP) or polyester (PET) films for increased durability and UV resistance; • Digital die-cutting – in any size or shape; • Waste matrix removal – making finished rolls ready for use • Slitting – for making multiple narrow rolls from the wider input roll; • Rewinding – onto multiple 76 mm (3”) O.D. cores.

• Utilising Primera’s patent-pending QuadraCut™ technology, virtually any size and shape of label can be produced including complicated contour cuts, without the need to purchase expensive rotary or flat dies. Up to four cutting blades can be installed at one time to quadruple the speed compared to competitive machines that use only a single blade.

The company has also launched LX900e, its fastest-ever inkjet color label printer at speeds of up to 4.5” per second.

Separate ink cartridges for cyan, magenta, yellow and black keep operating costs low since only one color at a time needs to be replaced.

The semi-permanent print head utilizes all-new technology to produce razor-sharp text, brilliant graphics and the most photo-realistic printing ever offered on a dedicated short-run label printing device.

50 September 2010 SANDWICH & SNACK NEWS

complemented with the “ECO” collection, which is a new small collection of rPET platters and lids designed specifically to meet quality requirements but at a competitive price.

Other developments mean that there will be more than 100 newly manufactured items introduced into the market during the course of 2010, all of which are designed to add value to food services and presentation across the whole spectrum of the market.

“Combined with this and as the master UK distributor for Sabert Europe, there are now an enormous amount of innovative and high quality products to choose from.

Every new product that Sabert produce is immediately available through Remmerco,” says the company.

New compact multi-purpose label printer launched by Sato A new compact label printer, the CG4, designed for food sector barcode label applications, has been launched in the UK by SATO. This latest machine in the company’s CG series offers top-end performance at affordable prices. Ideal for on-demand low to midrange volumes, it can be used to print labels up to four inches wide for a range of food industry uses, from packaging to distribution. It is also a useful addition to any general office and has been designed to be easy to operate and maintain by staff at all skill levels, even if they have never used this type of equipment before.

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I currently own a beauty salon, and have decided to open tearooms in the unit next door. My beauty salon business is very successful, but I have no experience in running a café. We’ve been trading for eight weeks, and already things are going badly. I feel we’re chaotic and disorganised, and we’ve had a few complaints regarding the long wait time and quality of food. I know I need to nip this in the bud but am not sure where to start.

Essex based salon and tearoom owner

Q

A. Well, firstly, if you have the ability to start and run one successful business, then you have the ability to start and run another - no matter what sector.

The first question I would ask you is how much time you have spent working in your tearoom and getting under the skin of the business and the customers?

I appreciate that you have an existing business, and you need to ring-fence time to ensure that the salon is not neglected, but to really get your tearoom off to a good start you have to live and breathe it for a few months at least.

The second question I would ask is about staffing. In your case it is vital that you have a manager who ‘gets’ the brand and what you are about, and who takes ultimate responsibility for standards and efficiencies.

The best way to ensure this is to document everything. Create a staff handbook that outlines all of your standards and then train your manager to adhere to it at all costs. Set aside certain days when you are working in the tearoom, and use this time to mentor your manager to ensure she replicates the style of service you require.

Being a ‘background’ owner is not easy.

But with sound systems and processes and effective training and monitoring it can work.

A

Page 52

Award-winning sandwich bar owner and author of ‘Start and Run a Sandwich and Coffee Shop’ Jill Sutherland, answers more questions from existing and prospective sandwich bar and café owners I am considering taking over an existing concession café within my friend’s record shop, but I’m new to catering and unsure where to start in terms of the questions I should ask and the agreement we should put in place?

Aspiring café owner, Bristol

Q A

There are some key pieces of information you need to gather from your friend regarding the concession café operation: The current offering. Who are the regular customers, what menu is on offer, what are the opening hours, how many staff are employed, what is the turnover, what does the usage licence allow, what is the kitchen space, how many does it seat, what equipment is included and already installed? What is the concession fee?

The Opportunity. What scope for expansion and increased revenue does your friend see existing? For example: extended opening hours, improved menu etc.

Does your friend have a particular brand for his record shop that he/she would like to be reflected in your concession café? For example, does it have a 1950’s theme, should your café reflect this? Is the concession fee negotiable?

Once you’ve fully exhausted all of the Q+As and you both feel you are happy, you should draw up a Heads of Contract Terms. This is a bullet pointed list of all the main points to be included within the contract, and means that you can both be sure that you are in agreement. It would include areas such as the length of the contract term, the fit out and equipment included in the agreement (you should receive a full inventory of items of equipment included), core opening hours, health and safety, concession fee and how it will be calculated etc.

You should also develop a timeline of stages, so that you are both clear when agreements will be finalised, when fit out will take place, and when you will begin trading.

52 September 2010 SANDWICH & SNACK NEWS

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

If you have a question for Jill, please email

info@sutherlandcomms.com

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ADVICE: SETTING UP A SANDWICH BAR

Would I do it again?

Definitely Want to set up your own sandwich or coffee bar? Who better to hear from than someone who’s been there, done it and got the tee-shirt. Polly Molyneaux, a former IT Consultant, set up her successful Molly’s Sandwich & Coffee Shop in Preston last year and she’s sharing her advice and tips with us here

A

fter spending 10 years as IT Consultant I became increasingly frustrated with the long daily commute. During one long journey to work my thoughts drifted to my dream of owning my own sandwich shop. Whilst driving home that night I thought to myself, why can’t I realise my dream?! That night I had a chat with my husband, whom to my delight was fully supportive of my dream, so there and then I decided to hand in my notice and “My Project” began.

The next day I set about researching everything I could find on Google that related to opening a sandwich shop.

During one search I came across The British Sandwich Association’s Website. I had a good read at their content and signed up immediately. I also bought a book by Stephen Miller, “Starting and Running a SandwichCoffee Bar”, which was one of the best purchases I have made to date. I sat down with the book and made lists of my priorities.

Location I chose quite an affluent area of Preston to open my shop; I did extensive research on the competition within a five mile radius of my shop and decided that there was nothing else quite like what I had in mind.

Coffee Machine If you are serious about coffee, do buy a coffee machine fit for purpose.

There is a huge market out there so do

your research, visit lots of companies until you find a machine and coffee that you are delighted with! All of these companies will bend over backwards to help you and I found none of them applied any pressure to buy there and then.

Equipment I purchased all my equipment new by researching hundreds of suppliers on the internet. I did look at purchasing second hand items but the worry of these breaking down was too great for me, as was the uncertainty of knowing if they had been looked after! How would I know if the coffee machine had been flushed thoroughly every night? I was pleasantly surprised at the knock down prices available on the internet; one of the benefits of opening during a recession was that suppliers were desperate for business. For example, I actually managed to buy my coffee machine for £1,000 less than the first quote I was given, purely by spending hours searching the web.

Environmental Health Do contact your local Environmental Health Office as soon as you have decided you want to open a Shop. I contacted and met up with mine before I had even found my unit. They were extremely helpful and brought me a copy of “Safer Food Better Business”.

This guide is free and contains everything you need to ensure you are fully compliant in all aspects of food preparation. I followed mine to the letter and on my first Environmental

54 September 2010 SANDWICH & SNACK NEWS

Health Spot Inspection I was awarded the full 5 Stars with an Excellent Certification, I proudly display my certificate in my shop and it is commented on very positively by my customers.

Food Suppliers I spent months looking for a supplier that would supply me with locally produced good quality food. I eventually found one, FDP Fine Foods, based within Chorley, who worked with me for months prior to opening my shop. He advised on local preferences and we came up with a fantastic range of products that are still firm favourites today. I needed my supplier to be sympathetic with me and appreciate the huge financial commitment I was making, and as such, he gave me very competitive rates. Thank you Paul!

Staff Getting good staff has been the biggest problem I have had and would advise anyone to start looking for your staff as soon as you find your unit. DO seek references, they will highlight potential problem employees before you are left minus one member of staff one day because they have decided to leave and not tell you - it has happened to me!

I eventually got good staff through “friends of friends” who were looking for work. I find, because there is a close link, these people tend to be more contentious. This may not work well for everyone but is perfect for me.

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ADVICE: SETTING UP A SANDWICH BAR Training There is one certificate you should have for all members of staff who prepare food: basic food hygiene. I would recommend you do the internet based certificate - it costs just £25 and you get your certificate within days.

Do display this in your shop, you will not only get points from the Environmental Health Officer but it lets your customers know you are serious too!

If you are going to prepare freshly ground coffee with a traditional coffee machine, I would strongly suggest you commission a Qualified Barista to train you on your premises, with your machine. It may cost you around £200, but for me it was definitely money well spent. We got our staff to come in free one Sunday with a bribe that we would take them for a pub lunch at our local pub across the road. For us this was fantastic; we did role play with our coffee machine, coffee beans, our ondemand grinder and cups etc. By the end of the session we were confident in our ability to produce this high quality beverage.

When we had finished our training we were buzzing and couldn’t wait to get started on Monday, and I must admit, show off a little with our new skills.

You will get basic training with a new Coffee Machine but that’s what it was: basic!

Business Link Do contact your local Business Link Team, I did and, with their help, secured a £3,000 initiative grant for a new service we will be offering early next year.

Working out your Gross Profits You’ve decided on your menu, worked out who your suppliers are - now you have to decide if your sandwiches are actually going to make you any money.

I found a fantastic but simple spread sheet on the internet that I use.

You simply enter every ingredient you use, from the grams of spread to the main sandwich ingredient; you enter the cost to you and VAT, if applicable.

You then decide on how much Gross Profit you need (I work between 60% to 70% depending on the effort put into it). This then tells you how you would need to charge.

VAT Aaaaargh! A necessary evil, but one you need to master, none the less. Do contact your local VAT Office who will send you a document advising which products are vatable. Smoothies, for example, are vatable unless you add frozen yoghurt, then they are zero rated!

Competitors Within reasonable walking distance from my shop, there are approximately three other establishments that offer food.

One is an established traditional Bakery/Confectioners/General Store, which has a good reputation and offers sandwiches, pies, cream cakes and general dairy products.

There is a very popular pub directly across from my shop, which, fortunately for me, does not allow

Finance I was very fortunate that I had sufficient capital saved, so therefore did not need to borrow any money from the bank.

Also, having cash made it easier to get discounts from suppliers. When buying my larger items: coffee machine, fridges, serve-overs, I was able to negotiate discounts. If like me you are shy about asking for discounts over the phone, just e-mail them. I am very brave on e-mail, it still works just as effectively; believe me, you will get an almost immediate prompt response from sales, than say from a service department. For my serve-overs, I bartered over several emails before securing a £150 discount!

Banking Do research all the big banks and determine which one offers the right package for you. I decided on a HSBC Account that gave me two years” free banking.

www.sandwich.org.uk September 2010 55

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ADVICE: SETTING UP A SANDWICH BAR anyone under 14 in! This encouraged me to introduce a “Mini Molly’s” Menu offering healthy, but smaller portions and prices than the adult menu. Finally, there is a tiny takeaway selling breakfast and lunchtime sandwiches.

We knew we had to offer something different to the existing businesses, our shop is the only one of the other two sandwich shops in the area that has café facilities, a traditional coffee machine and offers panini’s, toasties, wraps etc.

We also spent months searching for a good quality tea, and something that was a little bit quirky. We found this in teapigs - we sell them as beverages in the shop and stock their full retail range, as well as the Matcha Tea. Our regulars love to pop in for a Matcha shot to give them a boost! We also offer a fantastic range of Olives by the Fantastic Olives et Al! It’s wonderful to see new customers cooing over our range of lovingly researched products.

Learning / Constantly Changing One thing I have realised is that we never stop learning and changing our shop, menu and skills. For example, when we opened our shop our original plan was a takeaway; we had three small tables that each sat two people.

We thought, “perhaps,” some of the office workers might grab a quick coffee to get away from the office.

Wow, were we wrong; within a few months we realised the need for a decent café within Fulwood.

We soon drew up a plan to redesign our shop and introduced more tables.

Our tiny takeaway now comfortably seats 20 and we are often maxed to capacity.

The above, of course, raised a new issue: we needed a Café menu! So, from initially introducing a takeaway menu, I had to produce a Café Menu that would appeal to a wide sector of the community. We have tweaked it a few times, but we are getting there with it. We have lots of lovely regulars who are very keen to try our new menu - usually along the lines of our lovely regular Dave, who always seems to pop in just as we have a new addition. Thanks Dave!

We are also conscious that as a “Coffee Shop” we should be providing our customers with the perfect coffee and the latest trend available, so we have just paid for a Professional

“

Getting good staff has been the biggest problem I have had and I would advise anyone to start looking for your staff as soon as you find your unit.

”

Barista to train us on producing perfect Flat Whites and Latte Art to die for!

Lessons Learned One piece of advice I read on numerous occasions, yet still did not listen to, was to do a foot-fall count! I was advised to sit outside my prospective unit and count how many people walked past my shop on a daily basis. Instead, I naively thought because it was near a very busy hospital and a busy crossroads that that would have been enough to secure lots of customers.

BIG MISTAKE! My unit does not have parking and it has five quite steep steps to contend with. This, therefore, does put a large number of customers off. Saying that, my rent is relatively cheap and, because this is my first venture, I am happy to be learning everything at a slower pace. But I won’t make the same mistake when I negotiate a new lease when this one is up in two years’ time!

To compensate for the lack of footfall, we are in the process of expanding the business and will shortly be introducing a delivery service. This is something we have been asked for over and over again. This, hopefully, will keep us busy during the early morning.

Is it worth it?

I did not realise just how much work goes into running a Sandwich & Coffee Shop. I guess I had my rose coloured glasses on when I was dreaming about it. My husband now manages our IT Consultancy Company; therefore, I am left to manage our shop independently. So, from ensuring all the stock has been ordered, staff rotas are up to date, environmental health documentation is updated daily, stock checks, daily/weekly specials - not to mention the vast number of receipts etc. needed

56 September 2010 SANDWICH & SNACK NEWS

for the accountant! - it’s a lot of work, and you may have to accept that following a huge investment you may not realise any profit for a few years!

Would I do it again? Definitely, the pleasure I get from my regular customers is so worth it!

Making things easier I introduced a folder that contains everything we need to make our administration more effective. This consists of the following documentation: Daily Waste Sheet - essential to cost how much of your profit has to be deducted from the food you have had to throw away!

Daily Food Prep Sheet - As we make a lot of sandwich fillings ourselves, we need to be sure we are getting the right profit on them. With the food market being so volatile at the moment prices change almost daily, so we need to make sure we are aware of these costs at all times. We record everything we put into our food, how much it cost, how many portions we get and how much per portion we need to charge.

This works hand in hand with the daily waste sheet.

Daily Cleaning Schedule - we created a list of the items in our café that needed to be cleaned, we worked out how regularly, and the equipment needed to complete the job. Staff tick this throughout the day as they do the tasks. This not only makes sure the work gets done but gets us marks from Environmental Health too!

Food to order sheets - we have one of these on both our fridge and freezer; this documents the minimum quantity we should always have in stock and determines when a new order is needed.

Suppliers Sheet Our Supplier Sheet documents who provides us with which products, when we need to place the order by and the method by which we place it. Again, this works hand in hand with the Food To Order Sheets.

Recipe Folder We pride ourselves on making our own soups etc., to ensure they are consistently made to the same standard, we create a recipe for everything we make. Staff are trained to use this and not deviate without checking with myself.

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

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NELLIE NICHOLS

On another

PLANET Planet Organic has launched a range of organic sandwiches – Filling Station – in its London stores. Nellie Nichols went along to sample the new offerings

A

lthough I care passionately about what I eat and where it comes from, I’m afraid I do sit very comfortably on the organic fence.

I buy organic milk because I like it coming naturally from a cow, and organic eggs because I’d like to have my own, and am delusional enough to think I will (and I care enormously about animal welfare), but that’s the end of it.

I, like most of the population, simply can’t justify the price hike for organic (or have the disposable income for it anyway) and so I join the school of thought that the organic weekly shop is for those with more money than sense. There is just a little too much hysterical hype about organic being better, more nutritious and making you live longer than regular vegetables, supposedly soaked and pickled in dangerous chemicals.

After very lengthy trials, the Berlinbased consumer watchdog Stiftung Warentest, (which I follow on a regular basis; such fascinating stuff) concluded that organic food has no health, taste or nutritional advantages over conventional, manufactured or harvested food.

Before some of you get up in arms and beat an angry path to my door, think

“

The sensitivity of placement and how ingredients should be sliced and prepared, not to mention their acceptable quality, seems to have been completely bypassed and ignored

”

about it. The powerful weedkillers of old have long since been banned and modern versions are strictly regulated to be harmless to the soil and leave undetectable residues. If you could taste pesticides, what loopy farmer would be stupid enough to actually use them? But people should be allowed to believe what they want to believe in, and, I don’t care what anyone says, I will always believe in Father Christmas and fairies.

So one of the burning questions is: where does that leave the true taste of organic sandwiches? Here comes another hot potato. So I’m off to Planet Organic in London to find out what their new

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

58 September 2010 SANDWICH & SNACK NEWS

‘Filling Station’ range has to offer.

Apparently each of their organic ingredients is carefully scrutinised for flavour and nutrition and their new range has been developed in response to what the Head Chef describes as the Planet Organic customers’ call for ‘a fresh alternative to the usual soggy cheese and pickle sandwich’. Fighting talk to us all indeed.

I’m informed by the cashier (a Hungarian Christopher Biggins lookalike in very fetching turquoise rimmed glasses) that the Westbourne Grove store is the original, having opened in 1995.

I still have no idea if this is true, but bearing in mind when I asked the same man for directions to Whiteleys shopping centre and he suggested I would need to take a bus, I did have concerns, knowing it was probably just a couple of minutes walk away.

It could well have been true though, because on entering the store it appears to be a little cavernous and tired, but then the bar has undoubtedly been raised since the opening of the slickly merchandised Wholefoods in High Street, Kensington and this is what I have now

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NELLIE NICHOLS

“

With such a well managed hot food counter staffed by such an attentive team, it seems nothing short of a major oversight not to have created a fabulous made-to-order sandwich counter

”

come to expect from the health food sector.

When I do find the fixture for sandwiches and snacks I have to say it is a country mile away from what I am expecting and, to be honest, a bit of a let down.

To launch a new brand under the umbrella of a large organic store and shout about it surely promises a stunningly thought through display of products, placed in neat rows on the shelf and bursting with pride. The reality is a mish-mash of different

unheard of brands and niche products, jumbled together in the semi-darkness, running from the poorly packaged and unpleasantly clingfilmed wedges of tortilla omelettes and (ditto wrapped) tofu and falafel wraps to pots of odd salads.

In amongst this melange sit, almost like an afterthought, the Filling Station range of four sandwiches and two artisan rolls. If ever there was a case for a planogram believe me this is it.

So off I go with the Egg Salad on Wheat Free Rye, £2.99. The sliced egg does not have the canary yellow organic yolk I am anticipating and I do not expect the tomatoes to be as ripe as they are, or to be misplaced on top of the mayonnaise and therefore sliding about as if on a skating rink.

There are sprouts in there too which is another surprise and a lack of seasoning, which is undoubtedly a shame. Tomatoes and egg always ask for black pepper.

The next I try is Smoked Salmon and Cream Cheese again on Wheat Free Rye, £3.69. I can’t even begin to understand how this one is so wrong.

The salmon appears to have been cut with a butter knife; the slices are nearly as thick as the bread and I have to give up when I encounter a larger than life pin bone.

The cucumber is thin and, as a consequence of nestling up close and personal to the salmon, is limp and lifeless. The cream cheese, which I can only hope will be the saving grace, is so thin a scraping that it has cracked and is very reminiscent of the surface of the moon.

The BBQ Chicken and Slaw with Roasted Cherry Tomatoes and Rocket on Spelt Bread, £3.99 is the best so far. The chicken tastes freshly roasted and is nice and moist, the slaw crunchy, albeit cabbage shouldn’t

come in wedges, and the cherry tomatoes are juicy and full of flavour.

There is too much grated carrot though and the sauce seems to have been squirted into just one central blob, rendering the rest of the sandwich arid.

I’m afraid the Pumpkin Seed and Humous, again on Spelt, £3.49 is simply too worthy and not my type of sandwich and when I pick this up I just shower myself in grated carrot.

The sandwich is so dry there is nothing to hold it in and it is soon followed onto my lap by a flurry of seeds and sprouts.

The Roast Chicken & Tomato (artisan) Roll, £3.99 again has nice chicken but the wholegrain mustard appears to have only made a slight appearance and the rocket leaves are very tired. The Mozzarella & Tomato Roll, £3.79 is simply oozing with oily pesto and the tomatoes again have seen off their younger days.

To be completely honest, (and I know you wouldn’t expect anything else of me) this is all wrong. It’s as if this range of sandwiches has been developed by someone who has never done this sort of thing before. The sensitivity of placement and how ingredients should be sliced and prepared, not to mention their acceptable quality, seems to have been completely bypassed and ignored.

With such a well managed hot food counter staffed by such an attentive team it seems nothing short of a major oversight not to have created a fabulous made-to-order sandwich counter utilising the many delicious ingredients so compatible with sandwiches that are on sale in the store. This Filling Station isn’t for me.

www.sandwich.org.uk September 2010 59

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MARKETING FOCUS

bag?

It’s in the

Marketing-savvy duo David and Judy Willis are out to make a major impact in the UK sandwich bar and café sector with their ‘funky’ Darling Spuds crisps range after cracking Starbucks in the U.S If there was an industry prize for coming up with snappy new product names, then David and Judy Willis would surely have something on their mantelpiece by now – if they had one, that is.

The barge-dwelling husband and wife duo, launched their highly successful Salty Dog snacks range of crisps after a Eureka-moment a couple of years ago, and their second snacking brainwave, the Darling Spuds crisps range, now seems set to outstrip the first.

But then it’s fair to say that David and Judy aren’t your typical foodie founders. Today flying kites, kayaking, chasing solar eclipses halfway around the world and therapeutic stints pounding African drums are just some of the ways they spend their free time.

Yet it wasn’t that long ago when downtime was nothing more than a fuzzy pipedream. There was a time when Dave and Ruby the dog were frittering away their work days pootling up and down Britain’s over congested highways in an old battered van, selling crisps for a well-known, multi-national manufacturer. Judy meanwhile could be found tapping away at a recruitment consultancy computer, wondering why in her role as a well-connected job finder she’d never taken the trouble to find an altogether more interesting career path for herself.

The concept for the business was essentially quality, hand-cooked crisps, in unusual flavours, with eye-catching packaging - commendable but hardly original, with companies such as Tyrrells and Jonathan Crisp already competing as alternative brands to market leader Walkers.

David and Judy Willis with Ruby

“

Like so many of Dave’s best thoughts, the idea for Darling Spuds popped into his head whilst he was lying in the bath with his loofah

” Nevertheless, just 12 months after the launch of the company – named Salty Dog, with a logo modelled on the couple’s terrier Ruby – the crisps were being sold at a rate of 360,000 bags a month in the UK. Known as the “crisps that bite back”, the range includes Ham & Mustard, Sweet Chilli, and Strong Cheddar & Onion.

There are also vegetable crisp and nut lines.

Like so many of Dave’s best thoughts, the idea for Darling Spuds then popped into his head whilst he was lying in the bath with his loofah: a brand that would appeal to well-heeled

60 September 2010 SANDWICH & SNACK NEWS

consumers who frequented top-notch sandwich and coffee shops, food halls, delis and farm shops.

A sister company, Darling Spuds, was duly established to sell a range of luxury, sunflower oil cooked, glutenfree potato chips, with flavours such as West Country Cheddar, Leek & Pink Peppercorns; and Sour Cream with a Hint of Mexican Chilli. The brand has already been signed up by Puccinos, Thorntons Cafés, Virgin Rail, Wholefoods and Harrods (including their café).

On the exports side, the company has been particularly successful, following trade shows such as Sial, Speciality Food, BBC Good Food and Anuga, including Australia, Hong Kong, Germany, France, Finland, Italy, Japan, Poland, Austria and Holland.

It was in May, however, when Darling Spud’s success went stratospheric, courtesy of an e-mail from Starbucks which said, ‘We saw your chips online and wondered if we could sell them in our North American stores?.’ Having picked themselves off the floor and danced a little jig up and down their barge, Judy penned back a short note that succinctly said, ‘Yes please!’

In this instance Darling Spuds will be made in Arizona under licence to their own special recipes, reinforcing the special relationship that has quickly developed between the two parties whilst staying true to David & Judy’s low carbon print commitment.

Life, it must be said, is pretty good for the three Darling Spuds founders, especially in light of the fact that their latest creation, Sun Ripened Tomato, Green Olive and Oregano is about to join the fray. www.darlingspuds.co.uk

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The TT800 Machine

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.

Seals multiple prod ucts

No tool change required

Basic Price

£25,995+VAT AT or £95+V ek

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

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

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

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

per we

subject to status.

The TT800 seals multiple products with no tool change required. Product combinations to choose from

includes: • sandwiches • baguettes • salad bowl • tortilla raps The sandwich section can be adjustable to seal up to four sizes of wedge.

For more information or to discuss your requirements contact MPE UK Limited (Finance options available) Tel: 01663

732700 Fax: 01663 732900 E-mail: sales@mpe-uk.com To advertise call Paul Steer on 01291 636342 September 2010 61

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NEW PRODUCTS

CoolKit invests in new CAD/CAM software COOLKIT have responded to customer requests by investing in a state of the art 3-dimensional CAD/CAM system.

With this they can now show their customers realistic, scale images of how their vans will look once converted, whilst taking account of specific and often bespoke load requirements - for example shelving, pallet capacity, load

height or compartment splits. Their customers are already starting to see the benefits as they can now visualise their converted van interiors in rotating three dimensional views, before they are built – helping to ensure that their work is completed right first time, and on time.

Tel: 0845 459 5418.

Victor serves up all the pies a stadium could need VICTOR Manufacturing’s latest addition to its popular comprehensive serveries and counters range is a stadia pie heater and merchandiser.

No more will the crowd cry: “Who ate all the pies?” as this new fiveshelf unit can accommodate up to 100 pies and pastries for hungry fans.

Specially designed by Victor to meet the requirements of large sports arenas, the robust HC31SLG unit has five removable

shelves, internal illumination and an integral humidity tray to safely heat up and hold pastry products, as well as providing optimum impulse purchase opportunity.

Made from tough stainless steel, the unit features five levels of heated display, and toughened clear glass sliding doors with large handles for quick operator access to the pies.

Tel: 01274 722125.

Butt Foods launches first tiger panini range at lunch!

A new range of panini breads with real bite is being launched by bakery innovator Butt Foods Ltd at contemporary food trade show lunch! 2010.

The tiger paninis, which come in three flavours, are the first to be created for the food service market. The three products in the range – tiger panini, chilli tiger panini and Italian style tiger panini – are being unveiled for the first time to trade customers at the show, which runs from 30th September to 1st October at Old Billingsgate, London.

Aimed at sandwich manufacturers, cafés and coffee shops, pub chains,

retail bakers, in-store restaurants and food service wholesalers, they have been designed to meet the increasing demands from customers for interesting snacks and alternative panini breads.

At the same time, Butt Foods is also unveiling sliced versions of its popular Big Softy range of sub rolls. (See also the lunch! show preview).

Tel: 0115 9850009.

62 September 2010 SANDWICH & SNACK NEWS

National Flexible recruits top professional NATIONAL Flexible, the UK’s largest distributor of OPP, Laminates and Special Films, has continued to strengthen its professional workforce by recruiting a new Area Sales Manager to cover south-east England.

Based in Northamptonshire, Ian Crofts will be the main contact for all new prospects in the south, as well as continuing the relationships with current clients.

Ian has been in the flexible packaging industry for some 16 years and has a developed a wealth of knowledge whilst working for a number of packaging companies both in the UK and abroad. As well as being extremely competent in his field of expertise, Ian has also excelled in his personal life and is rated a top 10 UK squash player for his age group.

Tel: 01274 685566.

National Flexible achieves ‘Fulfillment’ When in a hurry for suitable packaging for a range of branded snacks, flapjacks, bars, etc. Fulfil Food Solutions turned to film packaging specialists National Flexible for help with the project and were delighted when they were offered more than they bargained for.

With 18 separate products in the range and the prospect of more to come, Fulfil needed printed packaging films that would carry the generic theme for the brand identity across a variety of HFFS and VFFS packaging formats, but the

prospect of commissioning an external design agency for the artwork proved to be time-consuming, costly and unappealing to the Hampshire-based food manufacturer.

The film was quickly printed, slit and made ready for the packing lines in only a matter of days.

Tel: 01274 685566.

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BSA NEWS BSA Awards Return to Royal Lancaster The Sammies – the British Sandwich Industry Awards - are to return to the Royal Lancaster Hotel, London on Thursday 19th May, 2011.

The Sandwich Designer of the Year section of the awards is being launched at the Lunch! Show at Old Billingsgate Market on Thursday, September 30 when this year’s winner, Thomas Allen

(Buckingham Foods) will be talking about his success along with the winner of the first Australian national sandwich competition Alan D’Sylva, who is flying to London for the occasion.

The Association is currently talking to the organisers of the Australian competition about the possibility of organising an international competition.

Stilton Sandwich Visit FANCY seeing how Stilton is made and tasting some new sandwich recipe ideas using this famous cheese?

The Association is organising a special visit to Stilton makers Tuxford & Tebbutt at Melton Mowbray on Thursday, October 14. The day will include a conducted tour of the creamery and a sandwich tasting, as well as a briefing on the sandwich market

by BSA Director Jim Winship.

Anyone interested in attending should book early as places are limited. Details can be found on the BSA website at www.sandwich.org.uk/stilton

Sandwich Manufacturing Guidelines Approved by BSA GUIDELINES covering the manufacture of sandwiches, produced by the British Sandwich Association in consultation with the industry and Government bodies, have been formally recognised by the Food Standards Agency. The guidelines will now be published as a formal printed

guide by The Stationery Office (TSO).

The guide, which covers all aspects of food hygiene and safety in sandwich manufacturing, has involved over two years of development by the Association’s Technical Group and provides comprehensive guidance for use by manufacturers, retailers and

enforcement authorities.

When formally published, the printed guide will cost £10 per copy from TSO. The Association is now starting work on a foodservice guide to cover sandwiches produced in sandwich bars and catering establishments.

NEW PRODUCTS

Jiffy launch the Estilo The Estilo is a new addition to the Jiffy Trucks range of mobile retail catering vehicles.

With a series of groundbreaking new features, this model represents a true development in both style and interior functionality for mobile operators looking to make a serious impact, says the company.

The body has been redesigned to follow the cab-line making it stylishly curvy, whilst retaining the quilted stainless steel panelling which has become synonymous with Jiffy Trucks quality.

Designed to increase the scope of mobile trading, the Estilo lends itself to buffet catering as well as traditional mobile rounds.

The practical re-design of

interior space allows for bakers trays to be stacked safely for transit and be removed easily at the destination.

There is a horizontal ambient area and an innovative new fridge design with a highly effective air curtain.

New features appear in the oven also, with a series of innovative perforated bainmaries for storing dry goods, but enabling increased warm air flow around the heated cabinet to improve the holding temperature of pies and pastries etc.

The Estlio carries handwashing facilities and hand sanitizers so operators can easily maintain rigorous standards of food hygiene.

Tel: 01274 596000.

New Pantheon stainless steel soup kettle A sure profit spinner on any winter menu is soup –so a good quality soup kettle is essential.

The durable, reliable, stainless steel SSK soup kettle from Pantheon heats up to 10 litres of soup and then holds it at the optimum serving temperature until required. It can also be used for sauces, casseroles and even porridge.

This plug in unit is exceptionally easy to use.

A neon light indicates that it is switched on and the operator simply selects a high position on the temperature dial to heat the soup and then lowers it to maintain the

required temperature.

The bain marie principle of operation means that only the inner, stainless steel container and lid have direct contact with food and both of these are completely dishwasher safe. Tel: 0800 046 1570.

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BSA MANAGEMENT COMMITTEE 2010 The following are elected members of the Management Committee of the British Sandwich Association: CHAIRMAN Nigel Hunter (Consultant)

PICTURE COURTESY OF FRIDAYS

BSA Committee

VICE-CHAIRMAN Felicity Aylward (M&S) THE COMMITTEE Andy Valentine (Ginsters) - van sales Lyana Doyle (Compass Group) - foodservice Jasmine Sciminger (Sainsbury’s) - multiple retailer Mark Arnold (Brambles) - producer Sally Gabbitas (Tri-Star) - supplier Camilla Deane (Bel UK) - supplier Georg Buhrkohl (Subway) - sandwich bar chain Alex Dower (Pret a Manger) - sandwich bar chain Catherine Moroz (Bagelmania) - sandwich bar Terry Caldicot (Sodhexo) - foodservice Joe Street (Fine Lady) - baker SECRETARIAT JIM WINSHIP Director

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: ▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making. ▲ To provide a source of information for the industry. ▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.

www.sandwich.org.uk

64 September 2010 SANDWICH & SNACK NEWS

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BSA Manufacturers & Distributors ANCHOR CATERING LIMITED Kent Office: Unit 2, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL London Office: Global House, 21 Lombard Road SW19 3TZ Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

BRAMBLES FOODS LTD (MIDDLESBOROUGH) 13-15 Drake Court, Riverside Business Park, Middlesborough TS2 1RS Contact: Guy Truman Tel: 01642 230316 Fax: 01642 230093 guy.truman@brambles.co.uk www.brambles.co.uk BRAMBLES FOOD LTD (LONDON) Lords House, 665 North Circular Rd, London NW2 7AX Contact: Guy Truman Tel: 0208 453 7300 Fax: 0208 830 7137 guy.truman@brambles.co.uk www.brambles.co.uk BUCKINGHAM FOODS LTD Wimblington Drive, Redmoor, Milton Keynes MK6 4AH Contact: Bruce Clague Tel: 01908 838948 Fax: 01908 838920 bruce_clague@buckfoods.co.uk www.buckinghamfoods.co.uk CHARLES JARVIS FINE FOODS Unit 16 Riverside Ind Estate South Street, Rochford Essex SS4 1BS Contact: Alan Jarvis Tel: 01702 545111 Fax: 01702 548894 alan@charlesjarvis.co.uk www.charlesjarvis.co.uk FOOD PARTNERS HEATHROW LTD Galleymead Road, Colnbrook, Slough SL3 0EN Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk FOOD PARTNERS KILMARNOCK LTD Rowallan Business Park, Southcraig Avenue, Kilmarnock, KA3 6BQ Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk FOOD PARTNERS PARK ROYAL LTD 39 Brunel Road, Acton London W3 7XR Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk

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

KERRY FOODS IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie

chantelle@freshnaturallyorganic.co.uk www.freshnaturallyorganic.co.uk

MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Wendy Smith Tel: 01664 484400 Fax: 01664 484401 wendy.smith@meltonfoods.co.uk

FRESHWAY CHILLED FOODS Stafford Court, Stafford Road, Wolverhampton WV10 7EL Contact: Mr Alan Wright Tel: 01902 783666 Fax: 01902 781141 info@freshway-foods.co.uk GINSTERS LTD 83 Tavistock Rd, Callington Cornwall PL14 3XG Contact: Anna Ward Tel: 01579 386 200 Fax: 01579 386 240 anna.ward@ginsters.co.uk www.ginsters.com GREENCORE SANDWICHES - PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com GREENCORE SANDWICHES – MANTON WOOD Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com GREENCORE SANDWICHES – TWELVETREES Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Steve Maloney steve.maloney@greencore.com www.greencore.com HAKEN’S QUALITY FOODS Unit 2, Third Avenue Greasley St., Bulwell, Nottingham NG6 8ND Contact: Jason Haken Tel: 0115 9762995 Fax: 0115 9795733 hakensfoods@aol.com IMPRESS SANDWICHES (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Andrew Pocock Tel: 01895 440123 Fax: 01895 441123 andrew@impresssandwiches.com www.impress-sandwiches.com

PROVENANCE SANDWICHES Unit 22, Riverside Business Centre, HIgh Wycombe.

HP11 2LT Tel: 01494 527952 Fax: 01494 527952 Contact: Ben Hearn Ben.hearn@gmx.co.uk PULLINS BAKERS LIMITED 29 High Street, Yatton North Somerset. BS49 4JD Tel: 01934 832135 Fax: 01934 876503 Contact: Angela Pullin angelapullin@pullinsbakers.co.uk www.pullinsbakers.co.uk RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net S&L CATERING Units N and P, Shaw Business Park, Silver Street, Huddersfield, HD5 9AE Contact: Simon Shaw Tel: 01484 304 401 Fax: 01484 304 402 simon.shaw@slcatering.co.uk www.slcatering.com SOLWAY FOODS LTD 3 Godwin Road, Earlstrees Ind. Estate, Corby, Northants NN17 4DS Contact: Nicola Stock Tel: 01536 464494 Fax: 01536 409 050 nicolastock@northernfoods.com www.solway.com TASTIES OF CHESTER LTD Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk

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

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

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

www.sandwich.org.uk September 2010 65

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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 nigel@about-foods.co.uk www.about-foods.co.uk

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

ADVANCED FOOD TECHNOLOGY LTD Wenman Road, Thame Ind. Est, Thame, Oxfordshire, OX9 3UF Contact: Tony Hacker Tel: 01844 217303 Fax: 01844 212341 sales@grotecompany.com www.grotecompany.com

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

labels + labelling systems

ALLSTAT LIMITED Unit 10 Bowmans Trading Estate, Bessemer Drive, Stevenage, SG1 2DL Contact: Peter Tingle Tel: 01438 759084 Fax: 01438 740958 pt@allstat.co.uk www.allstat.co.uk

CALDER FOODS LIMITED Site 8 Marconi Road Burgh Road Industrial Estate Carlisle, Cumbria CA2 7NA Tel: 01228 518888 Fax: 01228 518899 Contact: Paul Barker paul.barker@calderfoods.co.uk www.calderfoods.co.uk

ANCIENT RECIPES (SOLWAY VEG LTD) Empire Way, Gretna, DG16 5BN Contact: Gillian McAllister Tel: 01461 337 239 Fax: 01461 338436 gill.mcallister@solwayveg.co.uk www.ancient-recipes.co.uk

CARGILL MEATS EUROPE Orchard Block, Grandstand Road, Hereford, HR4 9PB Contact: Peter Allen Tel: 01432 362902 Fax: 01432 362901 peter_allen@cargill.com Accreditation body: Dutch Veterinary Council

BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Sarah Davies Tel: 01874 622577 Fax: 01874 622123 sarah@beaconfoods.co.uk www.beaconfoods.co.uk BEL UK LTD Bel House, North Court Armstrong Road, Maidstone Kent ME15 6JZ Contact: Camilla Deane Tel: 01622 774800 Fax: 01622 759884 cdeane@groupe-bel.com www.cheese-recipes.co.uk Accreditation body: ISO BERNARD MATTHEWS FOODS LTD Great Witchingham Hall Norwich, Norfolk NR9 5QD Contact: Mr Duncan Marsh Tel: 01603 873935 Fax: 01603 876420 Mobile: 07825 206225 duncanmarsh@bernardmatthews.com

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

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

66 September 2010 SANDWICH & SNACK NEWS

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

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

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

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

www.englishprovender.com BRC Grade A EURILAIT Leighton Lane Ind Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ Contact: Paul Bates Tel: 01749 838100 Fax: 01749 831247 paulbates@eurilait.co.uk www.eurilait.co.uk FOOD ANALYTICAL LABORATORIES LTD The Old mill, Oxford Road, Stoke on Trent, ST6 6QP Contact: Steve Watt Tel: 01782 822355 Fax: 01782 818515 steve.watt@falabs.com www.falabs.com Accreditation Body: UKAS

www.dairygoldfoodingredients.co.uk

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

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

FOOD NETWORK LTD Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FOODSERVICE CENTRE Cheddar Business Park, Wedmore Road, Cheddar Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.foodservicecentre.co.uk FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Peter Clee Tel: 01159 227 222 Fax: 01159 227 255 peter.clee@freshcut.biz

FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA HAZELDENE FOODS LTD Walthew House Lane Martland Park Industrial Estate, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldenefoods.co.uk claire.gregory@hazeldene.co.uk HEATHROW BAKERY Unit 6-7, The Ridgeway, Iver, Buckinghamshire SL0 9HW Contact: Farah Perry Tel: 01753 652888 Fax: 01753 650810 enquiries@heathrowbakery.co.uk www.heathrowbakery.co.uk Accreditation body: BSA INTERTASTE SAUCES & SPICES P.O Box 5631, 3297 ZG Puttershoek The Netherlands, 3297 ZG Contact: Rogel Toll Tel: 07738 939611 Fax: 0031786 769 117 roger.toll@intertaste.eu www.intertaste.eu IVORY & LEDOUX LTD 201 Haverstock Hill, London, NW3 4QG Contact: Daniel Glazer Tel: 0207 907 1947 Fax: 0207 436 4877 daniel.glazer@ivory-ledoux.co.uk www.ivory-ledoux.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@jiffytrucks.co.uk www.jiffytrucks.co.uk JOHN WEST FOODS LTD Lancaster House, Tithe Barn Street, Liverpool, L2 2GA Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 5465 paul.kent@mwbrands.com JOSEPH HELER LTD Laurels Farm, Hatherton, Nantwich, Cheshire CW5 7PE Contact: John Chattel Tel: 01270 841500 Fax: 01270 841381 johnc@joseph-heler.co.uk www.joseph-heler.co.uk

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BSA Suppliers Index KOOKABURRA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Perry Tel: 0191 518 4000 Fax: 0191 518 4226 sperry@kookaburra-uk.com www.kookaburra-uk.com LEATHAMS PLC 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 01969 624558 Fax: 01969 624559 Des.hillier@leathams.co.uk www.leathams.co.uk

MARTIN MATHEW & CO. LTD 140 High Street, Cheshunt, Herts, EN8 OAW. Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 641888 malcolmsmith@martinmathew.co.uk

www.martinmathew.co.uk

MILK LINK LIMITED 3120 Great Western Court Hunts Ground Road Stoke Gifford Bristol BS34 8HP Contact: Sandie Belton Tel: 0800 9882433 Fax: 01454 252300 Sandie.belton@cheese.co.uk www.milklink.com

MISSION FOODS EUROPE LTD 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Andy Lewis Tel: 0208 380 1100 Fax: 02476 676560 Andy_Lewis@missionfoods.com MOURNE COUNTRY MEATS LTD Unit 24, Rampart Road, Greenbank Industrial Estate, Newry, Co. Down, Northern Ireland BT34 2QU Contact: Brendan Dixon Tel: 028 3026 4968 Fax: 028 3026 0189 brendan@mournecountry.com www.mournecountry.com Accreditation body: BSA

SUPPLIERS

MOY PARK LTD Royal Oak Building, Marshfield Bank, Crewe, Cheshire, CW2 8UY Contact: Ms Rebecca Leadley Tel: 01270 257 722 Fax: 01270 215 881 www.moypark.co.uk

PURAC UK LIMITED 50-54 St Paul’s Square Birmingham B3 1QS Contact: Gareth Jones Tel: 0121 236 1828 Fax: 0121 236 1401 www.purac.com

MPE UK LTD Unit 18 Botany Business Park, Macclesfield Road, Whaley Bridge, Derbyshire SK23 7DQ Contact: Chris Powell Tel: 01663 732700 Fax: 01663 732900 chrisp@mpe-uk.com www.mpe-uk.com

RANK HOVIS The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: John Hale Tel: 0870 728 1111 www.rankhovis.com

MTC INSULATION Solutions Ltd. Royston House 267 Cranmore Boulevard, Solihull, West Midlands, B90 4QT Contact: Patrick Nash Tel: 08452 300082 Fax: 08452 300083 patrick.nash@mtcltd.co.uk www.mtcltd.co.uk PANITALY SEFA S.p.A Via B. Buozzi, 4-20060Liscate Milan, Italy Contact Lisa Martin Tel: 0039 0295 656 3133 Fax: 0039 0295 350 361 l.martin@panitaly.it www.panitaly.it PETTIGREWS Pinnaclehill, Kelso, Roxboroughshire Scotland TD5 8DW Contact: Peter Brookes Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA PLANGLOW LTD King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

ROYAL GREENLAND LTD Sinclair House, Station Road, Cheadle Hulme, Cheadle, Cheshire, SK8 5AF Contact: Simon Knight Tel: 0161 4858385 Fax: 0161 4869106 sikn@royalgreenland.com www.royalgreenland.com BRC Higher Level SAM BROWNE FOODS Kelleythorpe Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271

SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick, Brighton, BN42 4EN Contact: Bob Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com THE SEAFOOD COMPANY (Anchor Seafoods Limited & Cromer Crab Company) Devonshire House, Handcross West Sussex RH17 6BJ Tel: 01444 400363 Fax: 01444 400949 Contact: Marilyn Ridgewell sales@anchor-seafoods.com www.theseafoodcompany.com

www.sambrownefoods.co.uk

TMI FOODS Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: David Abbott Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA

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

TOTAL PACKAGING SYSTEMS Unit 12 Saturn Business Park Fairfield Industrial Estate Hixon, Staffordshire ST18 0PF Contact: Katie Rose Tel: 0845 6430035 Fax: 0845 6430036

roy.anderson@snowbirdfoods.co.uk

katierose@totalpackagingsystems.com

www.snowbirdfoods.co.uk

www.totalpackagingsystems.com

SOUTHERN SALADS LIMITED Units 1 & 2 Cannon Bridge Cannon Lane Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

pkendrick@sambrownefoods.co.uk

UNIVERSAL MEATS (UK) LTD Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com WESTBRIDGE FOODS 32 Church Street, Malvern WR14 2AZ Contact: Graham Kineston Tel: 01684 581800 Fax: 01684 893917 enquiries@westbridgefoods.co.uk www.westbridge-foods.co.uk

ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/Taste Original) Causeway Road, Earlstree Industrial Estate, Corby, Northants, NN17 4DU Contact: Caroline Hooton Tel: 01536 463000 Fax: 01536 463085 Carolineh@puredrive.co.uk LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park, Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge 21, Blackhorse Avenue Blackrod Village Bolton BL6 5HE Tel: 07889111256 tom.bridge@cookerydetective.com www.btinternet.com/~tom.bridge/ RJL SOFTWARE The Maples, Beggars Grove Sutton Scotney winchester SO21 3LL contact: Richad Lamb

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

DELIVERY VEHICLES Jiffy Trucks Ltd DRESSINGS, SAUCES AND MAYONNAISE Dips The Ingredients Factory

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)

68 September 2010 SANDWICH & SNACK NEWS

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

VEGETABLES

International Sandwich Manufacturers

baenzigerm@bell.ch www.bell.ch Contact: Markus Banziger

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

BORGESIUS CONVENIENCE Marconistraat 8 8912 AX Leeuwarden, Holland Tel: 0031 58 2348 455 Fax: 0031 58 216 0720 e.boogaard@borgesiusconvenience.nl www.borgesius.nl Contact: Emiel Boogaard

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 Mikeâ&#x20AC;&#x2122;s Sandwich Market Gustav-Kunst Strasse 14 20539 Hamburg, Germany Tel: 0049 40 780 9850 Fax: 0049 40 780 9855 kadereit@mikes-sandwich.de Contact: Christoph Kadereit NORDIC LUNCH AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Brandmo SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou

Tel: 00357 5 363 968 Fax: 00357 5 346 131 SUPER SNACK Am Schwimmbad 5, 67722 Winnweiler, Germany Contact: Karin Halm Tel: 0049 6302 9819780 Fax: 0049 6302 98197822 info@superweck.de 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

www.sandwich.org.uk September 2010 69

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

Tel: 01992 641641

email: sales@martinmathew.co.uk www.martinmathew.co.uk

70 September 2010 SANDWICH & SNACK NEWS

Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more

.uk VISIT US AT www.rjlsoftware.co

RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

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Abbots Refrigerated Vehicles

â&#x20AC;¢ Specialists in Panel Van Conversions and Box Bodies â&#x20AC;¢ Chill, frozen or hot & cold applications â&#x20AC;¢ New and used vehicle sales â&#x20AC;¢ Full after care service â&#x20AC;¢ Accident repair centre Whatever your needs, why not call us...

BRENTWOOD, ESSEX

Tel: 01277 232777 Fax: 01277 212992

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: et@goddessfoods.co.uk Website: www.goddessfoods.co.uk

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