Sandwich & Snack News - Issue 136

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

issue 136 December 2011

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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 TONY LORIMER t: 01291 636333 tony@sandwich.org.uk

CONTENTS NEWS Page 4 - A number of senior executives have left Adelie Foods, as a result of restructuring at the company.

Page 6 - Daily Bread sandwich manufacturer’s owner The Hain Celestial Group, has acquired UK-based chilled foods manufacturer Daniels Group from Singapore Airport Terminal Services for $230m.

Page 7 - SUSHI demand has grown so much that it is rivaling some sandwiches in sales terms, according to Tesco.

NEWS FOCUS Page 10 - In addition to the Olympics and Jubilee, next year is also the 250th Anniversary of the Sandwich and to mark the occasion, the British Sandwich Association is launching a national campaign to promote sandwiches.

Page 22 - GREGGS has launched a trial new concept coffee shop where customer are able to select their own sandwich fillings in retro British settings.

INDUSTRY FOCUS Page 20 - Customers at Reynolds Café and Sandwich Bars in London are becoming more and more concerned about provenance – particularly British provenance - and welfare issues. Engaging with their interest has helped to strengthen the brand, explains founder Ben Reynolds.

BSA NEWS Page 23 - The British Sandwich Association (BSA) has become the first trade association to use the Food Standards Agency’s national Food Hygiene Rating Scheme to set standards for its members. The Association, which already operates an accreditation scheme for sandwich manufacturers and suppliers to the industry, will in future require that its retail members have a minimum food hygiene rating of three.

SANDWICH BAR PROFILE Page 50 - Thinking of opening a sandwich bar? Who better to ask than someone who’s been there, done it and got the Tshirt. Frank Boltman, who founded and ran the successful Thanks for Franks sandwich bar chain, offers this invaluable ‘nuts-and bolts’ advice

MANAGING EDITOR SIMON AMBROSE, Tel: 01291 636343 e-mail: editorial@papa.org.uk 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 TONY LORIMER t: +44 (0) 1291 636333 e-mail: tony@sandwich.org.uk ©Published by J&M Group 2006.

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NEWS

Adelie loses two MD’s after major restructure A number of senior executives have left Adelie Foods, as a result of restructuring at the company.

They include Joe Rainert, managing director of Buckingham Foods, Paul Bates, Food Partners’ managing director, Sebastien Hernandez, group procurement director and Rob Iles, innovation & marketing director of Adelie Foods.

The rationale has been to simplify each of the businesses and bring them together under Chris Thomas, CEO, as a single head, with the intention of “providing central direction and local automony”.

The shared board now comprises Chris Thomas as CEO, Gavin Cox, who is CFO and Steve Wood, previously Group Operations Director, as COO.

“The logical step was always to bring the businesses together at a leadership level and speed up their decision making with a smaller team,” says Chris Thomas. “We consequently took a decision a few months ago to simplify each of the businesses, bringing it together under myself as a single head and remove the central organisation, because we have successfully embedded the tools and the knowledge in each of the businesses.”

Mr Thomas says the industry faces a ‘perfect storm’ of rising input costs and significant difficulties of passing these on to the consumer. “It’s certainly a leaner structure and more cost effective and I don’t make any apologies for that.”

In an interview with Simon Ambrose, Chris

Georgia Wood joins Charlie Bigham’s GEORGINA Wood, former Head of Food at EAT and more recently co-founder of upmarket London sandwich bar operation Pardoe & Wood, has joined ready meal manufacturer Charlie Bigham’s as Head of Food.

She joins a company that has experienced 40% growth in the recent financial year. Georgina (pictured right) was also a former NPD controller for Hazlewooods (Greencore).

Pardoe & Wood co-founder Jennifer Pardoe, previously an area controller with EAT, remains a director. The operation has two units and is believed to be looking at a third currently.

4 December 2011 SANDWICH & SNACK NEWS

Chris Thomas

Thomas also talks about the recent supplier conference when its supply base was asked to back long-term partnerships with financial commitment. He says: “Our intention at the conference was to get people together to share our plans, with more detail going forward. We talked about the need for longer term supply agreements with joint business plans, which of course have to be cost effective. Clearly we are

looking to buy well, but also develop a more intimate relationship with the supply base going forward, leading to a better stream of innovation.”

He also reveals plans to reduce the supplier base further from around 7/800 suppliers today, to possibly around half of that.

Joe Rainert is now managing director at Food Futures Ltd and Innovations Director at Healthy Inside.

Paul Bates is retained consultant at Parcom Capital. Sebastien Hernandez has joined PepsiCo as Senior Director Procurement PWF. Rob Iles, Adelie’s former Innovation and Marketing Director, has set up Visonise, a consumer and category consultancy for the food industry.

Read the full interview with Chris Thomas on page 14

Upmarket Napket goes into administration TOP salad and sandwich bar outlet Napket, which had four units in exclusive areas in London, has gone into administration.

Napket (Snobfood Ltd) threw away the rule book with its premium sandwich bar design, hailed at the time as ‘a dramatic reinvention of the urban café’, offering wide ranges of gourmet food in chic, black interiors, said Nellie Nichols in a review of the operation in 2008.

Interiors included Murano glass chandeliers and dark

wood flooring, black interiors with rich wood clad fridges, and black velvet gold framed baroque sofas in the faux library.

Food included wraps, baguettes, fougasse, focaccias – and ciabatta such as

the bresaola ciabatta, made with goats cheese, rocket, olive oil and lemon juice.

Mazars were appointed as the administrators. A separate Napket unit, which opened in Kuwait, appears to be unaffected.

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NEWS

Pret A Manger should employ British workers?

Pret A Manger is at the centre of what can only be described as a daft row after Employment Minister Chris Grayling said it was ‘unacceptable’ for fast food chains to employ all-foreign staff at a time when British workers are losing their jobs.

The fact of the matter is that most sandwich bars in London and other cities and towns would be only too pleased to employ British nationals if they were available. The problem is that they’re as scarce as hen’s teeth when it comes to this sort of work. Foreign nationals are also frequently more obliging on the service

side, as many sandwich bars will testify.

Pret has said that it is ‘proud of the fact that our

Greencore bidder revealed as Clayton Dubilier and Rice THE mystery surrounding Greencore’s anonymous bidder appears to have been solved.

It has now emerged that Clayton Dubilier & Rice, the private equity house, is in detailed talks with Greencore. Sir Terry Leahy is an advisor to the private equity house.

CD&R has experience in owning food companies having bought US Foods, a large supplier of fresh meat, ready meals and frozen food to American caterers, schools and restaurants. It also owned Brakes, the British food distribution group,

between 2002 and 2007.

Sir Terry joined CD&R as an adviser this summer, his first job since he stepped down from Tesco, a company he led for 16 years. In that time he turned it into Britain's biggest retailer and increased its annual pretax profits from less than £1bn to £3.5bn.

Greencore has only just completed its £113m acquisition of Uniq, the sandwich and pudding maker. Some analysts have speculated that the management of Greencore might be interested in a buy-out, funded by private-equity funds.

jobs are open to everyone legally able to work in the UK, no matter what their background’.

Proper Pies buys Barton & White Proper Pies the Midlands-based manufacturer of quality pies, bakes and desserts, has announced the acquisition of Barton & White, the artisan supplier of hand made chilled and frozen desserts and savouries, for an undisclosed sum.

The acquisition adds the Barton & White name to the group of companies owned by long established food entrepreneurs Martyn Thomas and Kevin Morel that includes Oliver James Foods, the UK’s leading sous vide specialist.

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NEWS

Hain Celestial buys Daniels Group Daily Bread sandwich manufacturer’s owner The Hain Celestial Group, has acquired UK-based chilled foods manufacturer Daniels Group from Singapore Airport Terminal Services for $230m. Its chilled/fresh food portfolio includes the New Covent Garden Soup Company.

The move is likely to mean welcome expansion for Hain Celestial’s Luton plant, where under-capacity has been a problem since the company lost its M&S sandwich manufacturing account two years ago. Hain’s Fakenham factory is also likely to be a beneficiary.

While Hain Celestial plans to expand its presence in the UK, it also sees opportunities in the chilled soup category in the United States.

President and CEO of Hain Celestial Irwin Simon said: "With Daniels' experienced management team and their in-depth knowledge of the fresh, chilled and frozen food categories in the United Kingdom, we expect to leverage Daniels' market position and distribution. We think there is a lot of opportunity to bring Daniels expertise in fresh soups and desserts to the United States for consumers looking for fresh, natural soups instead of canned soups.”

Irwin Simon added: “The acquisition of Daniels extends Hain Celestial’s presence into one of the fastest-growing healthy food segments in the United Kingdom, with a solid leadership position and platform for the growth of our combined operations. We will also

Rob Iles sets up a new consultancy Rob Iles, Adelie’s former Innovation and Marketing Director, has now set up Visonise, a consumer and category consultancy for the food industry.

He has spent the last eight years in the sandwich industry, having been sales & marketing director for three years, before joining the Board at Adelie to set up their central consumer marketing and innovation house, AIM. This central facility was

credited with several transformational projects including high profile work with companies including Starbucks and Sainsburys.

“I have for some time wanted to focus more on helping private label food businesses develop breakthrough growth strategies with their customers and through Visonise this will be possible.

“We are also about to launch a radical new concept called Foodfunnel, which will help small and mediumsized branded businesses leverage their consumer appeal for more profitable sales - similarly, offering the larger, more mature food businesses access to all the energy of the up and coming food entrepreneurs,” said Rob. Read Rob Iles’ Comment piece on page 42.

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look to expand the distribution of certain Daniels brands throughout the rest of Europe utilising our Europeanbased sales organisation.”

Hain Celestial UK was formed when the company bought the Luton manufacturing site from Heinz Frozen and Chilled Foods in 2006. The company bought Covent Garden-based premium sandwich manufacturer Daily Bread in 2008, with production subsequently shifted to Luton, and then regional sandwich manufacturer Churchill Food Products in June last year.

Daniels opened a £8.5m factory in Grimsby last year, with products including a new range of frozen soups for the foodservice sector.

Taste to open first sandwich café bar franchise Taste, the only sandwich bar ever to win the British Sandwich Association’s prestigious independent gold award twice, is opening its first franchised store in Cardiff later this year.

The franchisees John and Penny Earnshaw, who were previously based in Dubai, have an unusually high degree of independence with the outlet.

Richard and Jill Willis, who opened their first sandwich bar in 2006 in Romford, told Sandwich & Snack News: “Whilst we have a successful

formula, we want people to be able to have their own stamp on their store.

Everyone has their own ideas, and it would be foolish for us to withhold people’s creativity. We work with it, and make it extra special.”

Jill Willis (née Sutherland) is also author of ‘Start & Run a Sandwich & Coffee Shop’, an update on Stephen Miller’s 2002 classic guide.

For more details and the franchisees’ personal story on the opening the Cardiff franchise, see page 32.

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NEWS

Sushi sales outstrip some Tesco sandwiches SUSHI demand has grown so much that it is rivaling some sandwiches in sales terms, according to Tesco.

In the last year sushi sales in the UK have increased by more than 21 per cent across all retailers (AC Nielsen July 2011) with the retailer leading the market with 30 million packs every year.

Said Tesco sushi range developer Kathryn Bettles: “Sushi used to be considered the preserve of foodies but it is has now become a mainstream popular snack for many people around the UK, rivaling some of our most popular sandwiches.

“Over the last five years it has been steadily growing in popularity and

overtaking longtime sandwich favourites such as the ploughman’s, plus tuna and cucumber sarnies. This underlines just how popular it is now.”

Meanwhile, Tesco has launched a roast chicken dinner sandwich as part

of a new range of meat-based fillings inspired by the revival of British cuisine. It includes slices of roast chicken, new potatoes, parsnip puree and pork.

Other sandwiches in the range include Hog roast, Finest beef and ale, British ham and watercress, British ham and picalilli and a Coronation chicken wrap. “Demand for traditional British dishes is currently going through the roof, so we thought shoppers would love a range of sandwiches inspired by some of our classic dishes,” said Kathryn Bettles.

The range is being sold in packaging bearing the Union Jack, with prices starting at £1.60.

Service station owner fined for mouldy cheese sandwiches Ginsters denies sandwich thigh bone GINSTERS has denied that a chicken thigh bone found in a sandwich purchased at a hospital came from their bakery.

The unnamed customer in his 20s is understood to have broken a tooth and complained to the supplier.

A Ginster’s spokesman said: “We are very concerned to hear of such a complaint. The bone was returned to our bakery for analysis and this has shown that it came from a chicken thigh.

“The chicken salad sandwich contains chicken breast only and therefore the bone cannot have come from the chicken used in the production of this sandwich.

The bakery where the sandwich was made does not use any thigh meat.

“We are sending the bone to an independent expert so that they can verify our findings.”

THE owner of a North Devon Oasis Service Station has been fined £115 after mouldy cheese was found in sandwiches.

Naeem Ahmad, who is to appeal, was found guilty of offering food for sale that was not fit for human consumption.

The trial followed an inspection by North Devon Council's environmental health department last October after a complaint about a mouldy sandwich.

According to ‘This is North Devon,’ environmental health officer Aarron Turton told North Devon Magistrates' Court he saw visible mould on one cheese roll.

On closer inspection he found mould on two other cheese sandwiches.

The officer, who was accompanied on the inspection by the district council's senior food safety officer, Dean Davies, was shown the packet the cheese had come from.

The court heard the cheese had been delivered to the service station three days earlier by Philip Dennis Food Service and was in

date for over another month.

Questioned by Gavin Collett, the defendant's solicitor, Mr Turton said he had not seen any mould in the cheese bag.

Ahmad maintained the inspector had found mould and that the bag of cheese had been returned to Philip Dennis to be analysed for contamination.

Magistrates were shown a letter from Philip Dennis, dated two weeks later, which confirmed the bag had gone missing and they were unable to take any further action.

In order to prove his innocence Ahmad needed to show evidence he took all reasonable precautions to comply with the food regulations. To do this several records from the service station were produced during the trial.

Magistrate Susan Poxon said: "This was perhaps a technical offence and we are not making any order for costs.

"You should have removed every cheese item – that is the lack of diligence which we are finding you guilty of.”

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NEWS

Adelie Food Group and Cawleys win ‘Best Supplier Relationship’ award ADELIE Food Group has won ‘Best Supplier Relationship Management’ in partnership with its waste management supplier WasteSolve, the environmental consultancy division of Cawleys, in the prestigious Chartered Institute of Purchasing and Supply (CIPS) Awards.

The group also won the award for ‘Most Improved Purchasing Operation (Start Up.) Sebastien Hernandez, until recently group procurement director at Adelie, which employs over 2,500 staff and produces 1.8 million fresh sandwiches and 425,000 fruit packs per week to the ‘Food-To-Go’ market, set a challenge to introduce radical innovation to the organisation’s approach to waste management, with Cawleys delivering the result.

Adelie made the key procurement decision to treat supply waste as a strategic category requiring proper analysis, rather than a routine purchase.

Choosing a supplier with

The winning partnership: the Adelie and WasteSolve team, with Kate Cawley from Cawleys (centre stage) and Sebastien Hernandez (second from left) celebrate their award, presented by Miranda Hart

the right culture to deliver the strategy and make the relationship work was vital.

Seb, who has now left the company, commented: “We adopted a Supplier Relationship Management (SRM) regime which allowed us to make the leap from routine to strategic, treating waste as an opportunity and not a

chore. WasteSolve had the creativity and the capacity to make it happen.”

Kate Cawley, Business Development Manager at Cawleys explains: “Sebastien allowed us to get under the skin of each site and really understand what was going on. What excited us was the opportunity we saw for going beyond zero waste for landfill.”

With the waste recovery rates currently being achieved, Adelie will surpass the target of eighty per cent reduction of landfill by the end of 2011, positioning the group to achieve the 2012

target of zero to landfill well ahead of schedule.

The judges commented about the entry and the relationship: “Intelligent, smart from a business perspective and gives relevance to the triple bottom line argument in a squeezed business world.”

Kate concluded: “By providing a ‘best in class’ service to Adelie we have created an approach which is helping our business to grow too. It is a great example of a genuine working partnership, and for the industry as a whole proof that the ‘closed loop’ of waste management between supplier, retailer and consumer can be achieved.”

Christian Binney joins TMI Foods as Head of Innovation CHRISTIAN Binney has been appointed Head of Food Innovation

by TMI Foods Limited, a leading manufacturer of cooked bacon, sausages and roasted vegetables.

Christian joined the Northampton-based company from Honeytop Speciality Foods in Dunstable, where he was Innovation Manager, responsible for the development of the company’s range of naan breads, tortillas and other flatbreads for the last six years.

He was previously with Uniq

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Prepared Foods in Northampton, working in production management in the company’s sandwich and wraps manufacturing facility.

Christian heads a team focused on the creation and development of new and existing products from concept stages through to launch. “I am relishing the opportunity of bringing a fresh approach to working with colleagues and customers in developing our product range, and look forward to the challenges ahead,” he said.

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NEWS FOCUS

Celebrating 250 years of sandwiches I

n addition to the Olympics and Jubilee, next year is also the 250th Anniversary of the Sandwich and to mark the occasion, the British Sandwich Association is launching a national campaign to promote sandwiches.

Starting in January with the announcement of the anniversary, the campaign will build through the year with direct support for the industry.

The following are just some of the features of the campaign with which you can get involved: • A special logo has been produced and registered to mark the Anniversary which will feature in a major publicity and promotion campaign throughout the year. The logo can be reproduced on pack and on point-of-sale material in-store to highlight the anniversary and any promotions you may be doing.

• The Association is also launching a new consumer website in January – www.lovesarnies.com - which will feature member outlets and any special promotions they are running.

These will also be promoted through our marketing campaign. To take advantage you simply post details to our Facebook or Twitter (#lovesarnies) sites.

• From March the Association will be launching a ‘Sandwich of the Month’ campaign supported by a massive PR programme designed to highlight the featured sandwich. This will include a substantial social media campaign each month using Facebook and Twitter to encourage consumers to try the ‘Sandwich of the Month’. Recipes for the feature sandwiches will be distributed to retailers and manufacturers taking part well in advance so that they can

®

1762 - 2012 CELEBRATING CE ELEBR RATING

250 YEARS

OF SAND SANDWICHES DWICHES WICHE The official logo and where to get the logo The 250th Anniversary logo can be obtained directly from a number of packaging and labelling suppliers, including Colpac, Planglow and Tri-Star Packaging, who have been licensed by the Association to offer it. It can also be obtained from the Association by calling Tony Lorimer on 01291 636331.

The 250th Anniversary log has been registered and can only be used with the agreement of the British Sandwich Association.

include them in their ranges and take full advantage of the press campaign behind each sandwich.

• Point-of-sale material to support each featured sandwich will also be provided in advance and distributed to retailers and manufacturers taking part. They can either print this off to use in shops or use the artwork to create their own bespoke material.

• A monthly national competition is being launched from February which

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consumers can enter to win a number of prizes over the year.

Each month there will be a major consumer prize to be won which will be presented via the winner’s nominated shop. Point-of-sale material will be provided to support this competition, including simple entry details.

• Plus, those featuring the competition in store or on-pack will have the option of running their own bespoke competitions within the overall competition. So if you want to reward one of your customers every month, the Association will identify those entering via your business and pick a winner specific to your business.

• Also in March, the Association will be launching a new on-line consumer magazine to promote the campaign as well as to generally promote sandwiches. Also featured will be details of activities by members.

In addition to all this activity, the Association is also planning a major national event this year designed to grab headlines – details will be circulated to everyone shortly. There are also discussions about creating a TV programme about the history.

Public relations agency Lewis PR has been appointed to work with the Association to create a substantial media programme in support of the campaign and those taking part.

So don’t miss out – make sure your business takes advantage of this great opportunity.

Funding To help fund the marketing campaign, a levy of 50 pence per 1000 impressions of the logo is being charged for its use

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NEWS FOCUS

Time to refresh the BLT? Is it time to look again at the BLT? That’s the challenge being posed by BPEX (part of the Agriculture and Horticulture Development Board which represents pig levy payers in England) in supporting the first Sandwich of the Month.

The BLT has for long been the ‘Cinderella sandwich’ within the fixture, a permanent fixture in the chiller but rarely getting more than passing attention in terms of NPD. So, to coincide with the annual Bacon Connoisseurs Week (19th to 25th March) BPEX is challenging the sandwich industry to take another look at what they do with the BLT. With a little TLC, they suggest, it could easily become a premium product.

“We’d like to see sandwich manufacturers and sandwich bars critically challenge their existing BLT and re-construct it as an improved BLT, perhaps adopting the theme of Connoisseurs Week - ‘Red, White & Bacon’ ,” says Tony Goodger, Trade Sector Manager – Foodservice BPEX. “This focus month provides the sandwich industry with the opportunity to trial an improved BLT and see if consumers like it.

“It would be good to see the sandwich industry follow the very great change that has taken part in the sausage industry, namely to use bacon that has been produced from

John Montagu, the fourth Earl of Sandwich

on print material, including labels.

This will be collected by packaging and labelling suppliers under a licensing agreement.

Alternatively, brands/retailers can become sponsors of the campaign and have free use of the logo and support programme as well as being recognised as overall sponsors.

This funding will be used to meet the costs of the campaign and, where possible, to extend its reach.

Sponsors committed to date include: Greggs , Bel (UK), BPEX, Granary.

British Bacon is No1 The first Sandwich of the Month in March will be a British Bacon sandwich being sponsored by BPEX, part of the Agriculture and Horticulture Development Board which represents pig levy payers in England.

Make it your own.

(See the inset story).

How it all began It all started in 1762 when John Montagu, the fourth Earl of Sandwich and an inveterate gambler, called for his manservant to bring him some cuts of beef between slices of bread so that he could eat while continuing to play cards.

Soon his friends were asking to have the “same as Sandwich” and the sandwich

pigs that have been raised to UK production standards by the British Pig Industry and to flag this fact on the front of pack or at the point of purchase in the same way as Costa Coffee has done with their bacon sandwiches” BPEX suggest the industry should use bacons such as ‘Sweetcure’, ‘Maple Cure’ or ‘Oak Smoked’ to add perceived value to their products.

They also suggest that in remodelling the BLT consideration might be given to using a different lettuce such as Battavia (widely used by McDonalds) and sliced vine-ripened tomatoes with maybe a sun-dried tomato or herbbased bread.

There are lots of options for creating a BLT with a difference, giving plenty of scope for operators to make something unique to them.

was born.

The Earl, who was also First Lord of the Admiralty, also funded Captain Cook’s exploration of the Pacific and was rewarded when Cook named the first land he discovered the Sandwich Islands (now known as Hawaii).

There is much conjecture over where the Earl came up with the idea of the first ‘Sandwich’ – was it whim or based on something he had seen elsewhere, we will never know. What we do know is that in calling for a convenience meal he sparked a trend that would become an industry which today employs over 300,000 people in the UK and which has a commercial value of over £6 billion!

If only he had patented the idea!

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INDUSTRY FOCUS

British Provenance:

what customers increasingly want Customers at Reynolds Café and Sandwich Bars in London are becoming more and more concerned about provenance – particularly British provenance - and welfare issues. Engaging with their interest has helped to strengthen the brand, explains founder Ben Reynolds

F

ood provenance is more than a micro-trend with customers asking about our products and ingredients on a daily basis. As the interest in food has grown over the past decade so has customers’ knowledge.

Every time a story runs in the media our customers are asking how we source at Reynolds and the provenance of our ingredients. This is now of such importance that we not only need to know the provenance of some key products but actively seek foods that are produced in the UK and meet some recognisable criteria.

Being based in London’s West End, we don’t get a full picture of food trends for the whole of the UK. However, the Mintel 2011 Report into consumer food spend revealed that one third of UK consumers see food origin as a priority issue. Provenance has reached the provinces.

Since our conception six years ago we have always tried to source well and have found having a story behind key products boosts customer engagement with our brand.

This leads to increased customer loyalty and better ‘word of mouth’ promotion of our business. When we launched our first store we knew we needed to quickly build a regular customer base and believed that our coffee customers would be the most loyal.

We source our beans from Union Hand Roasted who source directly from the farmers. This enabled us to talk to customers about our coffee being

ethically sourced from the Lambari farm in Brazil. We even had a picture of the farm we would point to.

Not only did this demonstrate our passion for quality coffee but it also had a halo effect on all our products.

Customers then asked about our food products and we continued sourcing food with what we called a “back story,” the story that is now known as provenance.

We work closely with our main food supplier, Leathams, and have introduced new products from their British Provenance Range that launched this autumn.

Firstly the ingredients we use need to taste good and Leathams new RSPCA Welfare Assured shredded ham hock and pulled pork are great tasting, good looking ingredients.

The provenance means that the pigs have actually seen the sun, not merely heard a rumour that it exists. The RSPCA Welfare Assurance means the pigs have freedom from hunger, thirst, pain, discomfort, freedom to express natural behaviour and freedom from fear.

That may sound like a lot of piggy rights but happy pigs are more likely to produce quality meats.

This is very easy to explain to customers and helps justify a premium price as well as reassuring them of the quality of the product. So this scheme is good for pigs, farmers, retailers as well as the end users who actually eat the product.

The proof is in the pudding though. I recently overheard one new customer point to a label and say ‘if they go to that

much effort over some ham, you know everything here’s going to be good.’ I would expect this customer to become a regular at Reynolds, safe in the knowledge that we are feeding him well.

The provenance story is increasingly important to customers and, as such, sandwich manufacturers and retailers can benefit.

When sourcing ingredients our first point of reference is taste and price but product with provenance can command a premium. We have taken an approach to increase customer spend by explaining why we charge that premium.

When we explain that the bread we sell is organic and hand-made by a baker called Aleem (at Seven Seeded Artisan Bakery) customers understand why it may have initially looked expensive.

When we tell them Aleem gave up his city career to produce the best breads and pastries in London, customers can’t help but try them.

As I’ve mentioned before in this magazine, talking to customers is vital to maintain loyalty, increase average customer spend and have the best chance

12 December 2011 SANDWICH & SNACK NEWS

em

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INDUSTRY FOCUS

of gaining new customers through word of mouth.

Having something to say about your product and where it came from will be of much more use than simply chatting about the weather or the latest football results.

With the endless media coverage of food and cooking in the press and on TV, it means the general public are better versed in many of the issues surrounding the foods they buy and consume. Our customers sometimes seem as well foodeducated as our team, so we regularly have staff tastings and updates on new products. We then encourage them to

enjoy and recount the ‘back story’ with the customer.

We are often asked if we make our own soups (as they are so good) but we actually buy them in. One of the brands of soup we use is Yorkshire Provender and there’s certainly lots to tell our customers about.

Family owned by teenage sweethearts, Yorkshire Provender started making soups when their Wedding business was quiet in the winter. The soups were so good it turned into its own business producing imaginative, quality soup made with British ingredients. Never mind which flavour we’re running today, who wouldn’t want to buy soup with such a lovely story attached to it.

Customers are reassured when choosing food if there is some understanding that it is well produced.

The ‘Red Tractor’ scheme has been successful in supermarkets for years and is now making it’s way into pubs, restaurants and sandwich shops.

The Red Tractor logo is awarded to products that have been independently inspected and have reached high levels of food safety, animal welfare, traceability and demonstrate a commitment to the UK farming economy.

Again this is a mouthful to explain to customers but the Red Tractor logo is an easily understandable visual cue to provenance.

We are sourcing grated cheddar from Leathams that is Red Tractor approved.

Clearly it has to taste good, but one of the additional benefits is that we can use the Red Tractor logo alongside the description. This is a good visual reinforcement to our commitment to good quality, well sourced food. although customers have commented they didn’t need to ask what it meant as they were broadly familiar with the scheme.

This is an easy win for sandwich retailers and manufacturers as the logo is

Tel: 01992 641641 email: sales@martinmathew.co.uk www.martinmathew.co.uk

so well known and widely understood.

We are currently looking to introduce more of this range from Leathams and expect good feedback from customers.

Even basics such as cheeses can have a story: Cornish brie and goats cheese and ‘real’ Stilton, not ‘just’ blue cheese all makes a difference to your menu. Your customers will love you for sourcing the finest foods, just for them. And don’t be afraid to tell them “We found this great cheese from Devon for you…”

The benefits of using products with Provenance and sourcing British should not be overlooked. Last year’s report from Mintel (2010) showed that 40% of UK adults said animal welfare was their main food concern. This was followed by being British (37%) free from additives or preservatives (36%) and locally produced food (35%).

In contrast, ‘organic’ and ‘carbon footprint’ has slipped down the list. This shows a clear trend for British provenance that can be capitalised on.

Although ‘local food’ lags slightly behind British in terms of overall food concerns, almost half (48%) of the population claim to buy local food when possible and a similar number (45%) would like to see more local food at their supermarket.

This trend is one that can be profitable for the sandwich industry.

Provenance may just tip the balance for many consumers in favour of a particular brand or product. Both the Red Tractor Scheme and Leathams British Provence Range have helped us convey our commitment to provide customers with what they want. And today’s wants are likely to be tomorrow’s basic expectations. Provenance is where we’re going, not just where we’re from.

Ben Reynolds Reynolds 53 Charlotte Street, London W1T 4PA www.letsgrazereynolds.co.uk

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

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NEWS FOCUS

Adelie Foods rings the changes to ride an industry 'perfect storm' There have been some major changes at Adelie Foods, with a number of senior executives leaving the company - they include Joe Rainert, managing director of Buckingham Foods, Paul Bates, Food Partners' managing director, Sebastian Hernandez, group procurement director and Rob Iles, innovation & marketing director of Adelie Foods.

The rationale has been to simplify each of the businesses and bring them together under Chris Thomas, CEO, as a single head, with the intention of providing central direction and local automony.

Meanwhile, at the recent supplier conference, suppliers have been given the chance to enter into long term partnerships ‌ but at a price.

Simon Ambrose talks here to Chris Thomas about the background to recent changes Chris Thomas, CEO

Q

Can you take us through the background to recent changes and explain what's happening with the company?

A

We've been on a major journey as a result of the business growing rapidly between 2006 and 2007 through a series of acquisitions.

The challenge when that happens is to find the best way to integrate the business to an appropriate level and keep individual business units focused When I joined the business in 2009, my view was that we needed to develop both a strong foodservice business (Food Partners and Superior Foods) and a strong retail business, (Buckingham Foods), both focused on customers, with some synergies, but run very much as two relatively autonomous business units.

A number of individuals: Joe Rainert, managing director of Buckingham Foods and Paul Bates, managing director of Food Partners, Sebastian Hernandez, procurement director, and Rob Isles, were brought in originally to build and develop the business, to build the necessary skills, systems and processes in each business.

I'm delighted to say that we're at a stage where that journey is almost complete. The logical step was always to bring the businesses together at a leadership level and speed up their decision making with a smaller team.

We consequently took a decision a few months ago to simplify each of the businesses, bringing it together under myself as a single head and remove the central organisation, because we have successfully embedded the tools and the knowledge in each of the businesses.

We now have a shared board which is myself as CEO, Gavin Cox, who is CFO and Steve Wood, previously Group Operations Director, becoming COO. Steve has been with the business almost from the beginning and has great experience of all the operations disciplines and functions including procurement, human resources, manufacturing, technical and logistics.

Local leadership teams run the individual business of foodservice and Buckingham Foods, so in other words,

14 December 2011 SANDWICH & SNACK NEWS

there are separate commercial organizations in the two businesses reporting directly to myself- separate operational organizations and separate procurement teams (although we link back together, to ensure we're buying efficiently).

By making these changes we aim to get the best of local autonomy, so we can move fast and keep pace with the marketplace; give our customers some leading edge thinking, and at the same time still extract synergies, and best practice in areas such as technical and operating standards.

Within the market environment we are facing - and I have never known a market like it - very high input pricing pressures and low consumer confidence meaning we must keep our costs as low as possible, so we are as competitive as we can be.

We've needed to go through the organization evolution in clear steps to make the business stronger, initially pulling the separate businesses together into two divisions and now we've taken that next logical step to make them leaner, with a lighter central support function.

Q

Critics, I'm certain, would argue that this is purely a cost-cutting exercise. How do you respond to that?

A

It's certainly a leaner structure and more cost effective and I don't make any apologies for that.

In reality, in this environment, we are finding there is 'a perfect storm' of rising input costs, significant difficulties of passing on these costs to consumers, who have lower disposable incomes - everyone is tightening their purse strings. We have

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NEWS FOCUS We still have all the skills, knowledge and expertise. Our senior team has over 100 years of experience in the world of chilled, convenience foods between them.

Q

Have there been more redundancies in the business at lower levels?

A

to do everything we can to make sure our cost base is appropriate and that we are charging the lowest possible prices for the products we make.

However the organizational changes were always planned - we've been on an evolutionary journey ever since the business was conceived, with the new structure the next logical step.

Q

This means that enormous power is now channeled through fewer hands - are you not concerned that the loss of all that individual expertise could make decision making less balanced and informed?

A

Our business is now a ÂŁ200m plus business - if you look at our competitive set, the majority of others have a single head, with a similarly lean operational structure.

We constantly review our cost base and overall operational performance. There have not been huge scale changes over the course of the last year.

We are very focused on product development and growth through innovation, but costs are obviously part of that mix. We have made some redundancies but not significant in the overall scale of things - we closed our quiche operation earlier this year because there was over-capacity in the market and that meant some redundancies.

Q A

Is Buckingham Foods for sale, as rumour would have it?

The plans we have are for the very long-term. We have invested heavily in the business and we are getting ready for some major new launches in January.

However, all businesses are ultimately for sale. I hear every combination of rumour in our industry all the time and they're usually not true, of course.

Q

What about company performance?

As you say, it's been an extremely difficult market with such a steep downturn. How resilient have sales been so far?

A

Year on year, I'm delighted with the progress in terms of new business we have gained a lot of retail business and we have continued to grow in the foodservice arena with our own brand, Urban Eat. The key challenge for us has been how to protect and develop the business against significant increases in commodity costs, some of which we have had to absorb, some we have passed on and some of which we have had to restructure to deal with which has clearly put more pressure on our margins.

Our overriding goal remains to be the best we can with food to go, using customer insights and great customer relationships, which have stood the test of time, and develop ranges that outperform the market. We believe if we do that better than anyone else, we will continue to do well and that's our primary focus.

What we have managed to do is turn this into practical benefits over the last 18 months, both in winning business with individual customers and the development of the Urban Eat brand.

Urban Eat replaced a number of brands.

We decided to replace these with an over-arching umbrella brand and extend this to provide a complete range of products, some of which we do not make ourselves.

From initially building a following

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NEWS FOCUS sold, how they're merchandised, and how ranges work together.

Q for Urban Eat with Universities, we have now rolled out to a variety of retail and foodservice customers. Wherever it's been stocked it has outsold the previous ranges.

It comes back to great consumer understanding and producing the right ranges for customers and then building on that with the next phase of product development and with brand support.

The brand has now grown to around ÂŁ50m retail sales value in just over a year, so we're delighted with the way that's taken off. There was a space in the marketplace for a brand with a broader range and with a broader appeal to customers.

Q

Is the market being driven by value?

What effect has that had on product innovation as a whole?

A

The meal-deal is now widespread.

Consumers are now definitely looking for value. 40% of all food products are sold on price promotion deals.

For the first time since 1992 overall UK Food volume sales have been lower.

People are buying more wisely and promotions are a big element of it; they are buying more often, with fewer items and wasting less - all these impact on any business, including our own, although we are fortunate that the Food To Go market is sill growing, albeit at a lower rate than historically. People still want good quality foods, and we continue to develop and innovate, and our products benchmark very well in any market testing.

As a result, we are constantly working with customers to come up with something innovative, adding value, otherwise it becomes too price promotionally driven, and the market commoditises.

You certainly have to work hard at genuine innovation because there is so much concern about absolute price points and value, which can stifle development.

It's a difficult puzzle to break out of, but you have to keep introducing new ideas, not just on products but how they're

What about your relationship with your suppliers now? I understand that at your recent suppliers conference you made it clear that you were now looking for financial claw-backs from suppliers to ensure long-term partnerships?

A

What we tried to do with our suppliers was twofold: our supply base was originally vast, which we have narrowed down substantially. What we want to do is reduce that base still further from around 7/800 suppliers today, to possibly around half of that.

Our intention at the conference was to get people together to share our plans, with more detail going forward.

We talked about the need for longer term supply agreements with joint business plans which of course have to be cost effective. Clearly we are looking to buy well, but also develop a more intimate relationship with the supply base going forward, leading to a better stream of innovation.

Q

What was the response from suppliers following the conference, then and now?

A

The suppliers welcomed the sharing of our plans and the clear long term focus. I won't go into individual detail for obvious reasons, but what I would say is that most suppliers have fully engaged with the process and are working collaboratively on long term plans.

'It's certainly a leaner structure and more cost effective and I don't make any apologies for that. In reality, in this environment, we are finding there is 'a perfect storm' of rising input costs, significant difficulties of passing on these costs to consumers, who have lower disposable incomes - everyone is tightening their purse strings'

16 December 2011 SANDWICH & SNACK NEWS

Q

What effect will the Greencore/Uniq deal have on the industry as a whole? Is there more consolidation still to come?

A

A level of consolidation has been inevitable for some time particularly after the Greencore/Northern deal fell through.

We were not surprised when the Greencore/Uniq acquisition was announced.

But we don't look over our shoulders at what Greencore is doing clearly Greencore post-acquisition will be substantially bigger, but we ourselves just try and be the best at what we do in food to go.

Consolidation will continue for a while. We've had the classic explosion in the marketplace, but growth will be slower now and there will certainly be more consolidation. We see more opportunities for us to get bigger and stronger.

Q A

Who's looking vulnerable at the moment for takeover?

Well, I'm sure you wouldn't expect a direct answer to that. All I would say is that in general terms, there are a lot of smaller manufacturers who will be hurting as even the bigger players have seen pressure on margins.

Q

After all this downturn doom and gloom, where are we likely to be this time next year, in terms of the industry as a whole?

A

I have a personal view that the country will benefit enormously from the Olympics.

History shows us that the last three countries that have hosted the Olympics have seen enormous increases in national pride and an upsurge of confidence for a period of time.

I think that while the economic outlook will remain difficult for most of 2012, there is always a stage where events help some break out and in terms of the national psyche, the Olympics and the European Championships, will all help to lift the country's mood. We will also be heading for a general election and the bulk of the governmental changes for the civil service and the NHS will be behind us.

There are reasons to be cheerful, no question about it.

S&SN_136_Dec11_p14-17_Layout 1 21/11/2011 14:14 Page 17

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S&SN_136_Dec11_p18-21_Layout 1 21/11/2011 14:15 Page 18

NELLIE NICHOLS

A Secret in

Fitzrovia Richard Lilley’s two outstanding London sandwich and café bars break one of the fundamental rules of marketing: there’s no branding. Customers are still flocking there in droves, however, as the news spreads by word of mouth, but guided by the address rather than the name

B

randing is as old as the hills. In the old days people used to leave behind a sign or a symbol to prove their ownership of a holding, or even to recognise powers.

In ancient Egypt the Pharaohs left behind a signature of theirs in the cast of hieroglyphs throughout their tombs, memorials and palaces.

Branding of animals was done by the ancient people of Norse with fired up iron, and it’s still done today by the cowboys of America.

It’s only recently that branding has evolved as a vital part of commerce.

Product identification is nowadays vital to ensure that consumers are retained by companies and have confidence in them.

Brand loyalty is woven through our multitude of daily decisions, from what toothpaste to clean our teeth with to what we eat at every meal. It’s now an intrinsic part of our western lives.

So what truly determines the success of a brand? Is it merely the attractive colour of the logo or the feel of it? Of course, it goes well beyond that, embracing the entire product, including the quality of service affiliated with it.

Good brand development carves the path to create the marketing plans, not to mention all the necessary steps to develop the product, simultaneously considering the taste and views of the consumer. But added to these challenges is the difficult pressure of the economy.

So the question is where to begin from in order to establish the brand in the first place and where to pitch its commerciality and affordability.

For me brands are my comfort blanket of innovation, style and quality.

I am, to be honest, brand obsessed. It’s my personal choice that I hoover with a

Dyson, spend half my life on an Apple Iphone and eat as many Crispy Kreme Doughnuts as I can reasonably get away with (bearing in mind I don’t eat carbs after midday).

I won’t eat Ketchup unless it’s Heinz, or Mustard unless it’s Coleman’s. Green & Blacks is the only chocolate in the house. I have to use Domestos because I really do believe it kills more germs, knowing in my heart of hearts it probably doesn’t. I just don’t do ownlabel. Let’s face it, each and every one of us loves making choices based on the image of the brands that surround us.

Something new and cool arrives and we all hanker after it. The more difficult it is to get it, the more we want it. There’s nothing like a waiting list to get us all going.

So, that said, can you even begin to imagine opening a new sandwich and coffee shop without even a name above the door? Not a printed napkin or sugar sachet in sight. An absolute non identity,

18 December 2011 SANDWICH & SNACK NEWS

S&SN_136_Dec11_p18-21_Layout 1 21/11/2011 14:15 Page 19

NELLIE NICHOLS

‘Richard admits he has a few secret weapons: his love of numbers, his Point One till system which he swears by and a ‘big butch Kiwi’ by the name of Mark who makes his awesome cakes’

except for the street number painted on the façade? Why would anyone in this current crazy financial climate even risk such a thing, let alone try and make a profit out of it.

So without further ado I’d like to introduce you to quite a clever man called Richard Lilley, if you haven’t already come across him.

Eighteen months ago Richard opened Tapped & Packed in Rathbone Street.

No 26 to be precise, which you will need to know if ever you decide to pay a visit.

Richard doesn’t like brands. He tells me when I meet him that people are sick of having them pushed in their faces at every opportunity. Apparently he started

all this as a result of a bet with his girlfriend, SJ who cuts a striking picture serving cakes behind the counter, her bright red hair curling under a very fetching grey bowler hat.

We are sitting in his second store at No 114 Tottenham Court Road at a wooden table on which sits a Tate & Lyle red Black Treacle tin, which houses the brown sugar and jars of Bonne Maman and Wilkins jams. Isn’t this branding? On the contrary these are mere props in what appears to be a slickly designed shop of the sharpest yet simplest style.

A tree trunk sits in the middle of a polished wooden floor, the counter is beaten metal, cream walls surround, all effortlessly chic. Not a commercial langar fridge in sight; instead drinks are chilled surrounded by crushed ice in old butler’s sinks. No tins, just bottles.

Customers come and go, many to sit on the bench outside and sip coffee in the autumn sunshine. A lady comes to sit on the bench next to me laden with probably the most good looking bowl of yoghurt near overflowing with wedges of fresh glistening pink grapefruit I think I have ever set eyes on. I am instantly jealous.

I am keen to learn from Richard

www.sandwich.org.uk December 2011 19

S&SN_136_Dec11_p18-21_Layout 1 21/11/2011 14:16 Page 20

NELLIE NICHOLS

what is at the heart of this café’s difference. Is it just another in the same mould as recent openings such as Fernandez & Wells and Kaffeine, all selling four hour rule unchilled products and great coffee?

Well clearly not. In eighteen months he’s turned the two into almost instant overnight profit and a third is on the way, all with no mention of a brand.

His ethos, he tells me, is to ‘achieve a higher standard of a standard thing’.

My old embossed enamel coffee spoon is an example of what he means - a rather charming touch, and one of many that surround me.

He shows me his drip coffee station built on the counter behind, which he designed - copper pipes supporting a row of V60 white china coffee filters, each one of which drips a perfect cup of coffee inside three minutes.

This is now his fifth highest seller behind Cappuccino, Latte, Americano and Flat White. He is outspoken and passionate about coffee and thinks the big guys are all about copying the ‘indies’; Costa is ‘shortening the gap’, Pret is ‘consistent but that’s it’ He thinks the British coffee market only has five years before the froth goes completely.

I am dying to ask him about food and try some. Something resembling the Mad Hatter’s tea party is being effortlessly put together on the other counter.

Piles of hand made, simply cellophane wrapped bloomers and baguettes are appearing, together with bowls and bowls of beautiful salads and row upon row of cakes.

Big and miniature hand frosted rustic cupcakes are piling up in droves.

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

‘I am dying to ask him about food and try some.

Something resembling the Mad Hatter’s tea party is being effortlessly put together on the other counter’ One glance is all it takes to want it all.

There are no labels to speak of, only simple informative signs with names and prices: poppy, carrot and chocolate marble cakes; beetroot, spinach and sunflower seed and peaches, goat’s cheese and rocket salads; cous cous with roasted veg, little gem lettuce with bacon and baby peas. The freshest, most delicious looking food is literally appearing everywhere.

Today’s sandwiches include a roast chicken with lemon and thyme infused mayo on a ciabatta, a BLT on a brown bloomer, beef and horseradish, a brie, tomato and basil baguette. None of these are surprising but the bread is recognisable as outstandingly fresh and all have an impressive homemade look to their composition.

Everything is reasonably priced; sandwiches around the £3.00 mark, salads £2.00 - £4.00, cakes £2.50 a slice.

I couldn’t complain and nobody does.

20 December 2011 SANDWICH & SNACK NEWS

There simply isn’t enough of it all.

Richard sells out as regularly as a heartbeat. He admits to a touch of arrogance, but I’d be the first to call it well justified.

I could sit here all day trying his food but decide to ask him to choose what he is most proud of. Without hesitation he says his tuna salad bloomer ‘because it’s the best’, and the carrot cake wins after a long discussion with SJ over which cake I should try.

They are both right. The tuna wins hands down as being just totally delicious. I know the recipe was put together with effortless skill, it just hits that bulls eye so often completely missed by the endless development and taste panels that are undertaken throughout our industry.

A tuna is the simplest of sandwiches, yet one that nine times out of ten is over-complicated and then fails miserably. As far as the carrot cake goes, I can’t even begin to describe its frosting, which is, well, just unbelievably good.

You can tell it’s been made with zingy fresh orange juice and it just makes me want to smile.

Many do this stuff and get it so wrong for so many reasons. Richard admits he has a few secret weapons: his love of numbers, his Point One till system which he swears by and a ‘big butch Kiwi’ by the name of Mark who makes his awesome cakes. His rules are simple: remain ‘saleable’ and ‘easy on ourselves’, always ‘work smart not fast’.

I ask him what gets him up in the mornings and he answers ‘exceeding expectations’. The first rule of show business, he says, is making it look easy.

He’s certainly doing both and long may he continue.

S&SN_136_Dec11_p18-21_Layout 1 21/11/2011 14:16 Page 21

To advertise call Paul Steer on 01291 636342 December 2011 21

S&SN_136_Dec11_p22-23_Layout 1 21/11/2011 14:17 Page 22

Greggs opens first coffee shop:

Greggs Moment GREGGS has launched a trial new concept coffee shop where customer are able to select their own sandwich fillings in retro British settings.

Greggs Moment, which claims to have a “modern, contemporary environment”, opened in Newcastle recently, marking 60 years since the first outlet opened in the city.

Focaccias, paninis, wraps, and a new rustic roll, alongside the baguette range, are being offered, as well as a range of baked-off “gourmet square pies” such as “steak and cheesy mash” and “chicken and stuffing pie”.

The sandwiches and sandwich platters, “for those who prefer to share,” are hand made daily on site.

Customers can choose their own fillings, dressings and sauces. Fresh soup is locally sourced from County Durham.

There’s also a new product called the ‘Brekkles Cake’, a breakfast twist on the traditional Eccles cake with a topping of yoghurt and fruit, exclusive to the new format.

Breakfast - including mini pastries, porridge, yoghurt and fruit is served from 7 – and the shop stays open late, until 10.0pm from Mondays to Saturdays.

Greggs chief executive Ken McMeikan says the Moment sub-brand was “an opportunity” for Greggs to break into the growing coffee shop market. He adds that the trial shop would allow it to “learn and listen”.

But it is also trying to show points of

difference with its rivals including speciality teas served in China teapots.

"The best way to think about this is more about us listening to our customers and what they want, as well as looking at customers who presently don't shop at Greggs and shop elsewhere.

"In the majority of our shops you can't come and sit in because that is not how our shops are set up. It allows our customers the space to sit and enjoy that coffee."

Mr McMeikan said that as well as its existing customers, the shop aimed to attract: "Business people who want to meet in a comfortable environment, the younger customers who want to meet socially, students who want to sit somewhere and study, with free wifi, and those who want a break from shopping."

He added: "The coffee market itself is a growing market and is forecasted to continue to grow. In 2005 it was worth £800m and had grown to £1.2bn by 2010."

22 December 2011 SANDWICH & SNACK NEWS

Although the idea for the shop had been thought about for some time, plans only began to be put in place in earnest around March this year.

It was around that time that Mr McMeikan revealed that offering ground coffee in its traditional stores had been a strong area of growth last year as the company's profits for 2010 went up 7.9% to £52.5m.

Philip Watts, of Philip Watts Design, was behind the design interior. “For Greggs Moment we used Britishness, honesty, wit and simplicity. Aesthetically the Moment brand is deliberately different from the normal Greggs because it is for a different activity.”

Britishness can be found in sofas sprayed with union jacks, flying ducks and traditional wallpaper. Locality has been referenced through photographs of Newcastle, taken by Watts’s team and applied to lampshades. A series of bowler hats are the Jeeves design - of Jeeves and Wooster Jake Phippsdesigned lights. Antwerp Duo lighting, which Watts describes as ‘a mass conduit of piping with trumpet-ends’ has been integrated along with parquet flooring on the walls and ceiling, helping to develop a feel of ‘British eccentricity’.

The food chain, the biggest in the UK by store numbers, recently reported sales growth slowed in the first half.

Sales of items such as sausage rolls and pasties grew 0.4% in the 26 weeks to 2 July, down from 0.8% in the first 18 weeks of 2011.

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BSA NEWS

BSA adopts food hygiene rating scheme The British Sandwich Association (BSA) has become the first trade association to use the Food Standards Agency’s national Food Hygiene Rating Scheme to set standards for its members.

The Association, which already operates an accreditation scheme for sandwich manufacturers and suppliers to the industry, will in future require that its retail members have a minimum food hygiene rating of three.

BSA Director Jim Winship said: “Food safety has been at the heart of the Association since it was founded in 1990. Whilst we have been auditing sandwich manufacturers for over 20 years, the new FSA scheme also enables us to monitor food hygiene standards across our retail members.

“Although the scheme is still being

Jim Winship

rolled out, we believe it offers a real incentive for encouraging food businesses to make food safety a priority.”

Technical Group Meeting The next meeting of the BSA Technical Group will take place at Eclipse Laboratories in Sittingbourne, Kent on February 2, 2012. The meeting is open to members and guests.

Dates to Note for 2012 The following are key Association dates for 2012: January 25th Management Committee Meeting (London) February 2nd Technical Group Meeting (Eclipse Sittingbourne) March 8th Award Judging Panel meets 28th Management Committee Meeting (Venue to be confirmed) April 18th Technical Group

Meeting (Venue to be confirmed) May 12-19th British Sandwich Week 17th Annual BSA Awards Dinner June 7th BSA Annual General Meeting and Member Luncheon (London) 13th Technical Group Meeting (Venue to be confirmed) September 27-28th – Lunch! Show 27th – BSA Management Committee meeting (Lunch! Show) October 17th Technical Group Meeting, London (venue to be confirmed) November 14th Management Committee Meeting & Warwick Race day (Banbury)

Food Standards Agency Chief Executive Tim Smith said: “The support of the food industry is critical to the success of the Food Hygiene Rating Scheme so I am delighted that the BSA has set minimum standards for membership of its organisation.

We look forward to working closely with the BSA so that both consumers and businesses can benefit from this scheme. “ The Food Hygiene Rating Scheme is run by local authorities in partnership with the FSA. In areas where the scheme is running, each food business is given a food hygiene rating on a scale from 0 to 5 when it is inspected by a local authority food safety officer. The top rating is ‘5’ – showing hygiene standards are very good. The bottom is ‘0’ – meaning urgent improvement is required.

Vehicle Chimes The Association has written to Defra urging a change in the law on vehicle chimes, used by some sandwich delivery vehicles as well as ice cream vans, to let customers know they are in the area. Under the current rules chimes can only be sounded between

12 noon and 7pm. The Association is lobbying with the Ice Cream Alliance for this to be changed to between 10am and 8pm.

Foodservice Industry Guide A new guide for sandwich making in the foodservice sector is in its final stages of approval by the Food Standards Agency and is expected to be published by the Stationery Office in the New Year. The guide,

which has been written by the Association, will provide clear guidance for businesses and EHOs on legislation and good practice for sandwich making in foodservice businesses, such as sandwich bars.

Market Research A committee has been set up by the Association to review the needs of the industry in terms of market research in response to growing concerns about gaps and some inaccuracies in current market data.

www.sandwich.org.uk December 2011 23

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PACKAGING/L ABELLING

Tory peer says new EU labelling regs are futile NEW European Union food labelling regulations have been branded as “futile, pathetic and unforceable” by a Tory peer.

Baroness OppenheimBarnes recently hit out at the new European Parliamentapproved rules on how nutritional information should be displayed.

The former minister for consumer affairs said she had been campaigning for years for “clear, uniform food labelling on pre-packed foods for easy comparison.”

She added at question time in the House of Lords: “The Food Standards Agency produced such labelling which I understand was approved by all five select committees, but rejected by the EU, who have now produced something “futile, pathetic and unforceable, to put

it mildly”.

But Health Minister Earl Howe rejected the criticism and welcomed the new regulations which he said would help consumers chose a balanced diet.

Under the new regulations, labels will have to spell out a food's energy content as well as fat, saturated fat, carbohydrate, sugar, protein and salt levels, in a way that makes them easy for consumers to read.

All this information has to be expressed per 100g or per 100ml. It may also, in addition, be expressed per portion, Meanwhile, allergenic substances will have to be highlighted in the ingredient list.

The new rules also state that information on allergens must be given for nonpackaged foods, for example

on food sold in restaurants or canteens. Member States may themselves decide how the information is to be made available to consumers.

Country of origin labelling is also being extended to fresh meat from pigs, sheep, goat and poultry, at Parliament's request. The Commission will have to introduce implementing rules for this purpose within two years of the regulation's entry into force.

Country of origin labelling could in future be extended to other categories of food (such as meat when used as an ingredient, milk or unprocessed foods) but the Commission must first do impact assessments to weigh up the feasibility and potential costs of doing this.

The new rules aim to ensure that consumers are

not misled by the appearance, description or pictorial presentation of food packaging.

In addition, it will be easy to spot "imitation foods" foods that look similar to other foods but are made of different ingredients, such as "cheese-like" foods made with vegetable products.

Where an ingredient that would normally be expected has been replaced, this will have to be clearly stated on the front of the pack in a prominent font size and next to the brand name.

Meat consisting of combined meat parts must be labelled "formed meat".

The same will apply to "formed fish".

Food businesses have three years to adapt to most of the rules. However, for the rules on nutrition values, they will have five years.

Planglow launch small platter box PLANGLOW, a leading provider of biodegradable packaging solutions for caterers, has launched a small platter box alongside its successful large counterpart, in response to customer demand.

Said to be ideal for a number of occasions, the new box allows speciality caterers to create a professional, first-rate image for their platters and products.

The boxes provide an ideal, ecofriendly take-away alternative to polystyrene or plastic clam shells, says the company. Meanwhile, space efficient and sturdy construction enables customers to easily stack them in vans or fridges, unlike flimsy clingfilm wrapped trays, adds Planglow.

They are 100% recyclable and made from compostable and biodegradable carton board. They are also easy to construct, have a lift off lid for easy access and smart presentation. The boxes can also be

compartmentalised with two food safe card trays making the outer casing reusable.

The Small Natural Platter Boxes, which are flat-packed in boxes of 50, can be used in conjunction with the Natural Large Platter Box. The two different sizes cater for a variety of buffet foods from rolls and wraps to

24 December 2011 SANDWICH & SNACK NEWS

sushi and snacks, and event sizes whilst maintaining an eco-friendly yet professional appearance, says the company.

The boxes can be customised with any branding or logo from quantities of 5,000. contactus@planglow.com Tel: 0117 3178600.

S&SN_136_Dec11_p24-25_Layout 1 21/11/2011 14:18 Page 25

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Award winning print quality is supported by ParagonHD technology delivering a new standard for printed packaging products. A dedicated product development team are

available to provide innovative solutions to your new packaging requirements, visit us on stand D406 for a chat about how we can differentiate your products on shelf.

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Low salt options available.

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To advertise call Paul Steer on 01291 636342 December 2011 25

S&SN_136_Dec11_p26-27_Layout 1 21/11/2011 15:01 Page 26

SUPPLIER FOCUS

Investment and product innovation herald new Dawn In spite of the recession, Dawn Farm Foods is investing heavily in product innovation with a close eye on developing consumer lifestyle trends

A

substantial investment in product innovation appears to be paying dividends for Dawn Farm Foods, one of Europe’s leading cooked meat ingredients companies and a major supplier to the sandwich sector.

The investment programme, principally focussed on the development of a state-of-the-art meat science innovation centre, has helped boost Dawn Farms’ position at the leading edge of product creativity.

“In this recession, consumer hunger for innovative new products has if anything increased,” said Conor Cahill, Head of Science and Innovation at Dawn Farms’ modern factory in Naas, 25km south of Dublin. “And to stay one step ahead, we have always understood the paramount need for product inspiration at the right price to entice the consumer to spend.”

Dawn Farms supplies cooked and fermented meat ingredients to major European and UK food manufacturers in the sandwich and pizza industries, ready meal and recipe dish sector, foodservice and multiple retailers. Its products are eaten by millions of consumers every day and 80% of its current output is exported to over 30 countries worldwide. It also recently launched its own Branded Foodservice Range.

“We operate in a highly competitive marketplace,” said Conor. “And with household budgets squeezed over the last few years, we have increased our focus on bespoke products that deliver quality, while at the same time reflecting value.

It’s a deft balancing act, but one we have successfully managed thanks to the investment we have put in.”

A by-product of this investment is NECTAR (an acronym for Need, Explore, Create, Test, Action, Review), Dawn Farms’ own new stage-gate product development process, where a dedicated team of meat technologists and culinary experts work in partnership

with customers to develop new products in a state-of-the-art Meat Science and Innovation Centre.

Here, there is a strong focus on research into emerging consumer trends in convenience, health and wellness, and speciality meat products, delivering solutions that are aimed at being time saving and hassle-free for the end user.

“We assign clear roles and responsibilities at each stage of the process,” adds Conor. “This ensures accountability and gives us the impetus to see everything through from initial concepts to product launch as quickly and successfully as possible. NECTAR allows us to become a better, smarter supplier to our partners in the crucial area of menu development.”

A recent new product to come out of the NECTAR think tank is a pepperoni meatball, bringing a new and distinctive fun flavour to a traditional product to the market in response to some specific consumer lifestyle trends.

Another initiative has been the development of the company’s Branded Foodservice Range, now being sold through distribution partners in the UK, including 3663, and throughout Europe in France, Spain, Denmark, Ireland, Sweden, the Netherlands and Italy.

In England, Dawn Farms’ subsidiary TMI Foods is the UK’s leading manufacturer of cooked bacon, sausages

26 December 2011 SANDWICH & SNACK NEWS

and roasted vegetables. An investment of £16 million at its Northampton plant has seen the creation of the most modern cooking facility of its type in Europe.

As in Naas, the ethos of product innovation holds centre stage. TMI has recently hired Christian Binney as its Head of Food Innovation, a move which underlines the company’s commitment to new product development as a key driver of its ambitious growth plans.

“We see strong signs that consumers in the sandwich market are looking again for quality and products that are a bit different and we are working on a number of fresh innovations to bring to market,” said Christian.

With such a strong focus on innovation as the key driver in delivering value to its customers and the consuming public, and by anticipating change and having the resources in place to grow, both Dawn Farms and TMI Foods look well-placed to benefit in the future.

For further information on Dawn Farm Foods, contact Ian Ritchie, Tel: +44 1772 750450, Mobile: +44 7710 692999, www.dawnfarms.ie For further information on TMI Foods, contact Nigel Richmond, Tel: +44 1604 583421, Mobile: +44 7970 993040, www.tmifoods.co.uk

S&SN_136_Dec11_p26-27_Layout 1 21/11/2011 15:02 Page 27

SANDWICH DESIGNER OF THE YEAR

Could you be

British Sandwich

Designer 2012?

The art of creating new sandwich recipes is a critical part of keeping consumer interest and vital to the future of the industry. he British Sandwich Designer of the Year Award aims to recognise the major contribution made by those involved (often behind the scenes) in creating new recipes.

Through a series of four regional heats in Glasgow, Manchester, London and Bristol and a final in London, we will be inviting panels of expert judges to assess the creative and commercial skills of those who enter with the aim of finding the very best sandwich creator in the UK. Whether you work in a sandwich bar,

T

catering, or a manufacturing environment, now is your chance to win the recognition you deserve by entering The British Sandwich Designer of the Year 2012.

For further information, entry forms and free samples of the sponsors’ products for creating your recipes, please contact Pam Sainsbury on 01291 636341 or email your details to pam@jandmgroup.co.uk by December 15th.

Closing date for completed entries is: 16th February 2012

www.sandwich.org.uk December 2011 27

S&SN_136_Dec11_p28-31_Layout 1 21/11/2011 15:56 Page 28

®

AWARDS 2012

Could you be a winner?

Entries are now being invited for the 2012 Sammies.

If you think that you or your business – or one that you know of – should be considered for an award, now is the time to tell us about it. To enter, all you have to do is send us the appropriate information by email, or by completing and submitting one of the official entry forms, which can be found at www.sandwich.org.uk

Closing date for entries is Thursday 16th February, 2012.

S&SN_136_Dec11_p28-31_Layout 1 21/11/2011 15:56 Page 29

AWARDS 2012

AWARDS 2012

T

he Sammies 2012 – The British Sandwich Industry Awards – are open to everyone involved in the sandwich industry.

To enter, all you have to do is complete the appropriate entry form and submit it before the closing date.

This can either be by post or by email to ‘pam@jandmgroup.co.uk’. All entries will be considered, provided that they reach our offices by 5.00pm on Thursday 16th February, 2012.

The ‘Award Qualifying Period’ is 1st March 2011 to 15th February 2012. Indicators of success and achievement will be considered by the judges only if they have taken place during this 12-month period. With new products or campaigns, it is unlikely sufficient evidence of success will be available unless they were launched before the end of 2010.

In some categories accreditation by the British Sandwich Association, or an equivalent independent body acceptable to the Association, is a requirement of entry.

THE AWARDS

1. The British Sandwich Industry Award is presented to a sandwich business or individual who has made a major contribution to the development, growth and prosperity of the industry. This is a lifetime award and is not necessarily presented every year.

No entries are necessary in this category, as the award is made by the BSA Management Committee.

However, anyone can put forward suggestions for consideration.

2. The BSA Sandwich Manufacturer of the Year Award is presented to the BSA-accredited manufacturing site which the judges consider has introduced the most impressive and effective initiatives to improve the quality and food safety of sandwich manufacturing during the qualifying period. Factors taken into account will include

investment in people, facilities and improvements in technical standards and product quality.

All BSA-accredited manufacturers will be automatically considered for this award.

3. The BSA Technical Excellence Award is designed to recognise the work being done by technologists to advance systems and working practices across the sandwich industry. This is open to all those involved in the market, including suppliers. In this category, all entries should be sent in confidence to the BSA Director Jim Winship and will only be shared with the judging panel, all of whom will be senior technologists and subject to confidentiality agreements. Entries should state the work that has been done and the outcome. The best entries will be invited to make a presentation to the judging panel.

4. The Sandwich En-route Award is for the travel sector including hub locations (e.g railway stations, airports, motorway services etc.) as well as forecourts (but not convenience stores based on forecourts). The award will focus on the overall sandwich offering at the location with the aim of recognising the best destination for sandwiches rather than specific outlets. The judges will be looking for the range and choice available as well as innovations and developments that are being used to keep the offer interesting for consumers. The judges will consider factors such as marketing, product development, innovation, quality, sales growth etc. Please also see note * page 30.

5. Sandwich Multiple Retailer of the Year Award is for the retail multiple considered to have done

the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to multiple retailers (including convenience store groups) where sandwiches are one of many different food categories on sale.

Please also see note * page 30.

6. Sandwich Convenience Retailer of the Year Award is aimed at the convenience store sector with the aim of identifying those who have done the most to develop their sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to multiple retailers (including convenience store groups) as well as independent outlets where sandwiches are one of many different food categories on sale. Please also see note * page 30.

7. Workplace Sandwich Provider of the Year Award seeks to identify excellence and progress amongst those providing sandwiches in a workplace environment, whether through contract catering, on-site retailing or delivery. The judges will take account of the general approach, range, presentation, innovation, sales growth etc.

Customer references are required for this category. Please also see note * page 30.

AWARDS 2012

AWARDS 2012

JOIN US FOR THE SAMMIES Next year’s British Sandwich Industry Awards will be presented at a gala dinner at The Lancaster London Hotel, Hyde Park, on Thursday, 17th May, 2012

www.sandwich.org.uk December 2011 29

S&SN_136_Dec11_p28-31_Layout 1 21/11/2011 15:56 Page 30

AWARDS 2012

AWARDS 2012

8. Sandwich Bar Chain of the Year Award recognises those in this sector who are driving the business forward and achieving the most impressive business development. Sandwich bar chains are defined as retailers with six or more outlets, whose core business is the sale of sandwiches, whether made-to-order, pre-packed on site or bought-in pre-packed from a central commissary run by the business. Please also see note * below.

9. Independent Sandwich Bar of the year Award aims to recognise progress and excellence amongst those with fewer than six outlets.

Each short-listed shop will be

THE JUdgINg OF AwARdS To ensure fairness in all aspects of judging, the Association’s Management Committee will nominate a panel of five judges, all of whom have good knowledge of the industry, but have no award entries or direct interest in any of them. The panel will include both the BSA Director and at least one of the judges will be from outside the Committee.

The judges will be responsible for working with the Secretariat to shortlist award entries. All short-listed entries will then be discussed briefly with the full Management Committee (excluding any members with entries) in order to gain maximum industry input.

However the Panel will make final decisions on the awards on its own and in private.

Those short-listed for awards will be notified in April, but the results will not be announced to anyone until the Awards Dinner on 17th May 2012.

visited by at least one judge, who will evaluate factors such as presentation, atmosphere, facilities, cleanliness and product range as well as innovation and customer service. Entrants should submit a menu plus photographs showing the frontage of the shop, the customer area and the food preparation area during sandwich assembly. There should also be a brief written summary explanation of why they think they should win the award.

Outlets entering should be BSA accredited or have a Food Hygiene Rating by their local authority of no less than 4.

10. Cafe Sandwich Retailer of the Year Award is an award designed to recognise the importance of sandwich sales in coffee bar and cafes. Entries will be judged on the levels of innovation, quality and sales success achieved on sandwiches, together with product range, presentation and emphasis on the category. For the purpose of this award, a coffee bar sandwich retailer is defined as a single site or group of retail outlets, where the primary activity is selling coffee, but the sale of sandwiches is an important secondary objective. Please also see note * below.

11. Bakery Sandwich Retailer of the Year Award recognises the importance of the bakery sector in the sandwich market. This award is open to both chains and individual shops and will be judged on factors such as presentation, atmosphere, facilities, cleanliness and product range, as well as customer service and initiatives taken to develop the business within the operation during the award qualifying period. Outlets entering should be BSA accredited or have a Food Hygiene Rating by their local authority of no less than 4. Short listed sites may be visited by an independent judge.

30 December 2011 SANDWICH & SNACK NEWS

12. The Sandwich Marketing Award is presented to the retailer, manufacturer, supplier or other sandwich business which is considered by the judges to have implemented the most successful and innovative marketing initiative or campaign, designed primarily to promote the sale of sandwiches.

Please also see note * below.

13. New Sandwich Product of the Year Award is intended to encourage the development of new products for the sandwich market, including ingredients, equipment and associated products. This award may be subdivided into categories at the discretion of the judges. Please also see note * below.

14. New Sandwich of the Year Award is for a new sandwich (not a range), which has been successfully launched in a retail or catering environment within the award qualifying period and has been on sale for at least two months prior to the end of that period. The product must also continue to be on sale up to and including the date of the Awards dinner.

Entries will be judged on the basis of innovation, presentation, eating quality and commercial viability.

Entries should include details of the market (e.g. sandwich bar, multiple retail etc.) the product is aimed at, as well as the selling price and evidence of its success.

Those short-listed in this category will be invited to submit product for sampling in April 2012, when the final judging panel will select the winner. Please also see note * below. * Specific entry forms are required for all awards marked with a *.

These forms can be downloaded from the BSA website or sent to you by contacting pam@jandmgroup.co.uk (Tel: 01291 636341)

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CAFE/TAKEAWAY BURY WT £800 GP 60%, Well equipped, Low overheads, Scope to introduce deliveries REF 34803 £35,000 LEASEHOLD

24 COVER VEGETARIAN NOTTINGHAM RESTAURANT WT £800, GP 36%, Growth potential, 2 bed accom, Rent only £80pwx REF 32935 £27,000 LEASEHOLD

RADCLIFFE CAFÉ TAKEAWAY/SANDWICH SHOP (12 COVERS) WT £500, Prime location, Scope to introduce deliveries, Very low overheads REF 37105 £10,995 LEASEHOLD

SOMERSET THRIVING SANDWICH BAR/CAFE/RETAIL BAKERY WT £1,600, Established for over 15 years, Excellent location & premises, Unopposed locally REF 37681 £40,000 LEASEHOLD

25 COVER SANDWICH BAR AND CHESTER COFFEE SHOP City Centre location, WT £3,000 GP 60%, Rent £430pwx, Scope to increase trading hours and covers REF 30197 £52,500 LEASEHOLD

MANCHESTER DELICATESSEN & SANDWICH BAR WT £4,100, Would suit husband & wife team, Scope to develop further, Substantial 4 bedroom property REF 38049 £379,950 FREEHOLD

BAKERY WITH 4 BED DEVON ACCOMMODATION T/O £200,000 GP 61%, Rent £12,000pax, Prime city centre location, Trade and retail sales REF 34107 £110,000 LEASEHOLD

NORTH YORKSHIRE CRAFT BAKERY & SPA TEA ROOMS T/O £171,000 GP £108,000, Well presented throughout, Scope to develop further, 34 cover dining room REF 37244 £170,000 LEASEHOLD

LIVERPOOL SANDWICH BAR & CAFE WT £2,000, City centre location, 20 covers, Well equipped throughout REF 37507 £55,000 LEASEHOLD

MANCHESTER 20 COVER CAFE 20 covers, WT £1,200, 1 bed flat above, Well fitted throughout REF 30242 £135,000 FREEHOLD

SUFFOLK COFFEE SHOP WT £1,700, Highly reputable, Strong client base, Scope to increase hours REF 36940 £52,000 LEASEHOLD

WARRINGTON CAFE (52 COVERS) & OUTSIDE CATERING WT £1,500, Business park location, No local competition, Large well equipped premises REF 35582 £47,995 LEASEHOLD

WEST YORKSHIRE DELI/SANDWICH BAR Superbly furnished throughout, T/O £82,228 , Recently re-opened after development, Reduced for quick sale REF 34926 £62,950 LEASEHOLD

Main road location, WT £1,400, Superbly equipped throughout, Scope to develop further REF 34700 £34,950 LEASEHOLD

BRIDGEND 68 COVER LICENSED CAFE 68 covers, WT £5,000, Monopoly position, Rent £280pw £180,000 LEASEHOLD

For your free, no obligation appraisal, call us today on:

0844 70 11 985

To advertise call Paul Steer on 01291 636333 December 2010 31

FEATURED BUSINESSES

0844 70 11 976

S&SN_136_Dec11_p28-31_Layout 1 21/11/2011 15:56 Page 31

S&SN_136_Dec11_p32-35_Layout 1 21/11/2011 14:35 Page 32

FRANCHISING

‘Our sandwich shop dream is now well and truly a reality’ John and Penny Earnshaw have decided to take the plunge and open a café and sandwich bar as Taste's first franchisee, having been impressed with the Romford shop’s success and achievements over the years – it has won a Sammies Gold Award for Best Independent Sandwich Bar several times, for example. Here’s how they fared in the run-up to the new opening in Cardiff ….

‘So what are we going to do next?’

That was the question that rested firmly on our lips, none more so than one Friday lunch time in a bustling café in Dubai.

Having worked for the world’s fastest growing airline and survived the Global Financial Crisis and started a family in Dubai, it was time for us to make the break from the relative comfort of wall-to-wall sunshine, laughably cheap petrol and a tax-free income to do something (almost) completely different.

Dubai had been our home for almost nine years but the longing to be near family and the desire to do something different with our lives ‘before it was too late’ meant that an end to our Dubai life was certainly in sight.

Then came the BIG idea as we were sitting in The Lime Tree Café, the famous hustling and bustling expatriate Beach Road café, on what turned out to be a very special Friday afternoon.

As we soaked up the atmosphere and caught some rays, we realised that having our own café serving amazing food and great coffee was what we wanted to do.

I mean, how hard could it be? A few loaves of bread, three or four pints of semi-skimmed, some decent ham and a couple of blocks of cheddar and surely we’d be good to go!

One thing led to another and soon we were excitedly ordering books

about starting up and running cafés.

This was when we discovered ‘the bible’ – Jill Sutherland’s ‘Start and Run a Sandwich a Coffee Shop’…a veritable fount of all café knowledge.

Jill (now Willis) and her husband Richard opened their enviously successful Taste café in Romford, Essex in 2006 and have continued to win numerous accolades since they threw open their doors. They are the first sandwich bar ever to win a Gold Award for Best Independent Sandwich Bar twice (in 2009 & 2011). We read Jill’s book from cover to cover over a weekend and then read it again. Other

32 December 2011 SANDWICH & SNACK NEWS

‘start up’ books are of course available, but it was Jill’s minutely detailed yet informal approach which had us hooked. Further online research threw up the availability of a Taste franchise and the rest, as they say, is history.

Admittedly, a franchise operation wasn’t something that we had originally considered. With our extensive catering backgrounds, a clearly defined vision and a decent book to dip into now and again, we thought that going it alone would be a piece of cake.

Then reality kicked in: the logistics

S&SN_136_Dec11_p32-35_Layout 1 21/11/2011 14:35 Page 33

FRANCHISING

of giving up work and literally putting our life in Dubai into a sea-freight container, whilst simultaneously planning and developing a café concept made the option of initial guidance, mentoring and assistance that a franchise package would bring increasingly attractive. And that is how it all began. Taste Cardiff.

It’s fair to say that the Taste franchise package ticked all our boxes.

We were impressed by the ‘premium brand’ approach and their freshly prepared, delicious and healthy food, provided by friendly and accommodating staff.

These were all the things that we loved about our favourite café in

Dubai and it was exciting to think that we could be doing the very same thing (okay, without the wall-to-wall sunshine) in the near future.

A quick meeting with Richard in Essex to discuss the finer points followed and it was effectively a done deal. Our only initial hesitation was in the knowledge that we would probably

✃

Your industry magazine International Sandwich & Snack News magazine is published six times a year and distributed on subscription of £55 per annum to all those involved in the sandwich industry. There’s also free access to our advice lines, and free access to our information services on the internet.

Mr/Mrs/Ms. Forename.............................Surname..........................................

Position....................................Business/Company: .......................................

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S&SN_136_Dec11_p32-35_Layout 1 21/11/2011 14:35 Page 34

FRANCHISING

be the first Taste owner-operator franchise, but our worries were quickly dispelled by a few reassuring words from Richard & Jill.

On our trip home from Dubai for the Christmas holidays, Jill and Richard drove over on New Year’s Day (not a hangover in sight – now that’s commitment!) to start the search for our dream café.

South Wales was where we were to settle, so it made sense to start our search in the nation’s capital, Cardiff.

After walking the entire length and breadth of the city and outskirts, we were hugely disappointed. Several units were available but none of them had the ‘wow’ factor that we were looking for.

So our search continued and with no stone left unturned, we headed out to every town and tourist area in the surrounding area. Again we drew a blank. We decided that we had to open in Cardiff and our search intensified.

In February we stumbled upon our unit almost by accident and we were annoyed to discover that it was actually one of the units we had seen during our Christmas reconnaissance, but as the works to pedestrianise the High Street had now gone, we could really see its potential.

We arrived home in April to glorious spring-time sunshine, but all was not well with our new venture. We had opened lease negotiations on our café, but unexpected delays at this stage meant that we had wasted valuable months.

Richard and I upped the pace considerably and following several

face-to-face meetings with the landlord we cemented the offer. A few negotiations backwards and forwards and finally we agreed the Heads of Terms.

To get this far had taken six painful weeks, and we even started our search again but were disappointed (and yet strangely elated) to find that the unit we wanted to lease really was the best of the bunch. And so it continued.

By the middle of June, our first draft designs were complete and we were getting excited. We had visions of a late-September opening and several months of valuable trading experience before a hopefully frantic Christmas and New Year.

But we hadn’t yet signed the contract and even though our respective solicitors were heavily involved, we realised that a huge amount of preparatory work had to be carried out by the landlord before we could even consider sending in our shop-fitting team.

Excitement became frustration and ultimately disillusionment and more than once we asked ourselves why.

Why had we left Dubai? Why were we spending our hard-earned savings on day-to-day living? Why did the landlord not seem to have the same sense of urgency as us?

Eventually, and after what seemed like an age, contracts were exchanged and our landlord started his preparatory works. Ceilings have been ripped down and replaced, walls have been demolished and floors removed.

Our designs were finalised and building contractors engaged. Richard

34 December 2011 SANDWICH & SNACK NEWS

and Jill were incredibly influential in the decisions on the all-important lighting, wall and floor finishes.

Taste likes to support small local suppliers, so next came the fun part!

Sourcing local cake-makers & bakers!

Utilising our local knowledge, Penny and I were able to get on with this and with a shortlist compiled, Richard was back in Cardiff helping with the tasting sessions, and to make the final cut.

Richard and Jill understandably need Taste Cardiff to look & feel a certain way, but allowed us flexibility in choosing some of own bespoke items to keep a level of uniqueness to our shop. (You’ll see our old sofas from Dubai in there!)

Equipment and furniture has been selected, as have signage and printing companies. Telephone lines have been installed, utilities companies chosen and staff are about to be recruited.

We’ve strengthened our relationship with our local council and the environmental health team (better to have them onside than off…) and applications for seating licences and Aboards have been submitted.

To say that it has been a rollercoaster ride – legally, financially, physically and emotionally, is a massive understatement. And I can now safely advise that there is definitely more to setting up a café than the purchase of a handful of basic grocery items. We’re just really thankful for Richard and Jill for their continuous support, knowledge, and professional approach to business.

There are far too many cowboy franchises out there, and I can safely say Taste does not sit in that camp.

We know that having Richard and Jill on our side means the success of Taste Cardiff is only going to go one way.

At the time of going to print our shop-fitting team are just about to start work, and by the time you read this, we will be very nearly (if not) open.

Our dream from last year is now well and truly a reality.

John and Penny Earnshaw are franchisees at Taste Cardiff, and can be contacted directly on john.earnshaw@tastesfresh.com For more information on having your own Taste franchise, contact Richard Willis at Richard.willis@tastesfresh.com

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S&SN_136_Dec11_p32-35_Layout 1 21/11/2011 14:35 Page 35

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S&SN_136_Dec11_p36-41_Layout 1 21/11/2011 17:53 Page 36

CLEANING AND HYGIENE

Major progress for ozonated water systems and pulsed light DEVON firm Sky Sprouts and Biotek’s Ozonated water system have been given the Soil Association’s rubber stamp – clearing the way for ozonated water to be used for food, surface and equipment sanitation by the Association’s licensees.

The organic watchdog stepped up tests amid fears of a “kneejerk reaction” to the German outbreak and discovered Devon firm Sky Sprouts was the only food producer in the country using an ozone treatment system in its production and processing plant.

Tests are continuing at food plants across Britain where several major processors and retailers are searching for a more cost-effective and environmentally friendly alternative to chemical disinfection - which leaves chemical residue on food – with a view to rolling out the system nationally.

Following successful laboratory and taint testing conducted at Campden BRI, field tests are under way and the process is expected to be granted approved terminal sanitizer status by a major UK food retailer within the next few weeks.

Sky Sprouts Proprietor Brett Kellett said he had been converted to ozone technology after researching microbial food treatment and been convinced of its effectiveness over other systems.

The Soil Association had never previously sanctioned ozone as a method of sanitising equipment but the introduction of the Biotek Ozone

system convinced them that Biotek’s ozonated water was acceptable for treating organic food too.

Meanwhile, another company Steritrox, through its Radical brand, has developed a system based on washing produce with an ozonated water spray and sought independent assessment of its anti-microbial activity – specifically against Salmonella, Listeria and Escherichia coli O157 attached to the surface of whole white cabbage - from Campden BRI. Product was artificially inoculated with a cocktail of the organisms. After they had been given time to attach to the surface of the cabbage leaves, they were treated with the spray water, for either 30 or 60 seconds.

The levels that could be removed by swabbing decreased on average by between 2.3 and 4.5 log.

Mark Fielding, Radical director, commented: "This is a very encouraging set of results and demonstrates the potential of this technology in helping fresh fruit and vegetable processors protect their produce. We have built up an excellent working relationship with Campden BRI and are currently involved in their whole-room disinfection studies - using their expertise to further develop our ozone-based products."

On other fronts, Campden BRI has been looking at the applications of pulsed light in food processing for several years. It is a novel system that can be used for surface decontamination of foods and food contact surfaces, including packaging.

The technique, which has been shown to be effective against bacteria, spores, yeast and moulds, involves flashing surfaces with intense, short duration pulses of broad spectrum white light.

Craig Leadley, who has led the work on pulsed light, explains: "Pulsed light can inactivate microorganisms on the surfaces of objects. Although the magnitude of inactivation varies from surface to surface, we found significant effects on both stainless steel and PET food contact surfaces. The irregular nature of food surfaces, in which shadowing is an issue, makes the use of pulsed light less straightforward.”

36 December 2011 SANDWICH & SNACK NEWS

Be very afraid of getting your hands dirty “SANDWICH and small food outlets face being shut down if they have no running hot water hand washing facilities and therefore cannot comply with regulations,” says Mike Stanley of TEAL. “Too many are relying on alcohol gels which remove neither the deadly norovirus nor C.difficile let alone the common cold virus.

“The Chartered Institute of Environmental Health guidelines state that ‘at food outlets where high risk foods (meats) are handled, alcohol-based hand gels must only be used as a supplement to a fully-equipped wash hand basin,’” said Mike.

“Inspectors used to be lenient with caterers if they saw valid logistical or economic reasons for no basin being plumbed in. But our units remove any excuses because they give you running hot water from self-contained, prefilled tanks which need only mains or vehicle electricity. The Handeman unit simply needs filling with hot water for you to comply with the regulations.”

S&SN_136_Dec11_p36-41_Layout 1 21/11/2011 17:54 Page 37

The TT800 Machine

Seals multiple prod ucts

No tool change required 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 December 2011 37

S&SN_136_Dec11_p36-41_Layout 1 21/11/2011 17:54 Page 38

ADVERTORIAL

Biotek Ozone UK

Launch revolutionary food processing sanitation system A REVOLUTIONARY food processing sanitation system has been given a unique Soil Association seal of approval after a series of tests sparked by the E Coli outbreak that killed 31 people in Germany earlier this year.

The organic watchdog stepped up tests amid fears of a “kneejerk reaction” to the German outbreak and discovered Devon firm Sky Sprouts is the only food producer in the country using an innovative ozone treatment system in its production and processing plant.

Now both the firm and the Biotek Ozonated water system have been given the Association’s rubber stamp – clearing the way for ozonated water to be used for food, surface and equipment sanitation by the Association’s licensees.

And tests are continuing at food plants across Britain where several major processors and retailers are

searching for a more cost-effective and environmentally friendly alternative to chemical disinfection - which leaves chemical residue on food – with a view to rolling out the system nationally.

Successful laboratory and taint testing conducted at Campden BRI has already shown the unique Biotek Ozone system is more than a match

38 December 2011 SANDWICH & SNACK NEWS

for existing chemical treatments, field tests are under way and the process is expected to be granted approved terminal sanitizer status by a major UK food retailer within the next few weeks.

Sky Sprouts Proprietor Brett Kellett said he had been converted to ozone technology after researching microbial food treatment and been convinced of its effectiveness over other systems.

The Soil Association had never previously sanctioned ozone as a method of sanitising equipment but the introduction of the Biotek Ozone system convinced them that Biotek’s ozonated water was acceptable for treating organic food too.

“Our previous Corona Discharge system was located in one place and wasn’t convenient or as effective” said Mr Kellett. Earlier ozone systems risked leakage from bottled gases and other side-effects. “Now we’re able to boast what we think is the best antimicrobial and non-residual food treatment there is and it’s sanctioned by the Soil Association.”

Robert George, Technical Manager at the Soil Association said: “We expected a kneejerk reaction after the bean-sprout E-coli outbreak in

S&SN_136_Dec11_p36-41_Layout 1 21/11/2011 17:54 Page 39

ADVERTORIAL Tests already show that: · · · · ·

Ozone is the world’s most powerful food grade antimicrobial agent Ozonated water kills 99.999% of bacteria within five seconds of contact.

Dissolved ozone @ 1ppm is 3,000 times stronger than chlorine Ozone reverts to oxygen after disinfection Biotek systems pay for themselves quickly by eliminating the need for costly, regular chemical purchasing · Biotek systems, once installed, are virtually maintenance free · Biotek systems can sanitize work areas during food production hours Colin McArthur, Managing Director of Biotek Ozone UK said: “This technology is a very exciting breakthrough for the food industry.

Biotek’s ozone generators have torn down the barriers which had given ozone systems such negative press in the past such as H&S concerns, the inability to keep the levels of ozone consistent and to generate sufficient quantities to be effective in large food processing areas.

With our range of products we can now offer completely safe and easy to use ozone generators to all businesses from the smallest cafés to the largest food processors in the country, giving them cost savings and all the other benefits ozone has to offer.

“We expect to see a rapid take-up of this relatively simple-to-use and cost-effective technology in the very near future.”

A 20-second hand wash simply with Biotek ozonated water kills 99.999%

of all bacteria, including e-coli, Staphylococcus and Salmonella and MRSA. When used in food preparation, Biotek ozonated water kills bacteria and parasites and decomposes pesticides on food surfaces, slowing food decay and extending shelf life.

As well as restaurants and catering outlets, the system is in use throughout the world in everything from fast food outlets to fish processors.

Biotek Ozone UK is part of Biotek Environmental Science Ltd, a global provider of electrolytic ozone generators and integrated ozone systems in household, commercial, light industrial and medical applications. The company has more than 40 patents in its field.

Biotek Ozone Managing Director Colin MacArthur can be contacted on (T) 01236 421253 (e) colin@biotek-ozoneuk.com

Germany and then did the research on the system at Sky Sprouts. The results were enough for us to conclude the Biotek Ozone system should be permitted for use on organic food produce as well as the equipment it was being used to clean.”

Biotek Ozone systems are being evaluated by food technologists across Britain. They are already fully approved by the US Food and Drug Administration, most of Asia’s national agencies and the Australian food authorities.

www.sandwich.org.uk December 2011 39

S&SN_136_Dec11_p36-41_Layout 1 21/11/2011 17:54 Page 40

CLEANING AND HYGIENE

Clean up with ‘Kitchen Essentials’ from Country Choice NEW ‘Kitchen Essentials’ from Country Choice is a range of non-food products that helps retailers to keep control of food hygiene and safety instore and enables them to comply with all relevant legislation.

‘Keeping food preparation areas and display equipment clean is a legal requirement’, says Country Choice Marketing Controller, Stephen Clifford. ‘All businesses engaged in food preparation must have a documented hygiene system that complies with legislation such as COSHH (Control Of Substances Hazardous to Health) and the Food Safety Act. ‘Kitchen Essentials’ provides retailers with the cleaning and hygiene products, food preparation equipment and all relevant

documentation needed for them to put a compliant system in place.

All cleaning products are designed specifically to suit Country Choice equipment and support the retailer’s daily, weekly and monthly cleaning programme. As further support, the Country Choice ‘Keeping it Clean’

Technical Manual provides a step-bystep guide to creating and managing a hygiene programme.

“Often there is no in-store cleaning routine established to show what should be cleaned, how it should be cleaned, how often and what with.

As a responsible supplier we felt that we had to act and ‘Kitchen Essentials’ is the result of that action,” adds Stephen Clifford.

The selection covers all the retailer’s consumable requirements including cloths and scourers, hand wash solutions, paper towel systems, cleaning solutions, cling film, foil, refuse sacks and even first aid and burns kits. All items come in single or small pack sizes for ease of handling and storage.

New SmartDose system from Diversey THE new portable SmartDose system from Diversey supports simpler, safer and superior kitchen cleaning with a unique fourin-one Suma concentrate formulation covering dishwashing, floors, glass and general surfaces in a single product.

The system’s innovative pack design incorporates a patented dual-setting dispenser that doses product accurately and consistently into spray bottles, buckets, sinks or cleaning machines.

It is said to be ideal for food service, retail and other applications where space is limited, connection to a water supply is impractical or complete portability is required. It enables greater control over product usage for better cleaning consistency with improved sustainability, reduced wastage, predictable cost-in-use and safer handling with less risk of skin contact.

Diversey has also developed a special formulation of concentrates

from its Suma kitchen cleaning range for the fourin-one product. This allows users to replace four different cleaning products with a single container for increased efficiency without compromising on cleaning performance. One SmartDose container of multipurpose cleaner can fill 350 spray bottles or 56 buckets or sinks. A separate product is available with Suma D10 sanitiser which can fill 140 spray bottles or 20 buckets.

40 December 2011 SANDWICH & SNACK NEWS

SmartDose automatically dispenses the correct amount of concentrate for the application and eliminates guess work for complete control over product usage and costs with consistent cleaning performance. The user selects one of two dosage levels - for spray bottles, buckets, sinks or cleaning machines - by turning the patented head mechanism to one side or the other as indicated by easy-to-read icons. The head is then

pulled upwards to prime the integral pump and then pressed back down to deliver a precise and controlled amount of concentrate. It is more accurate than other types of dosing bottle and easier to use, more consistent and safer than traditional glug mixing or pelican pump dispensers. It is also more consistent than portion control where solid tabs may not dissolve fully.

The container and head mechanism is completely self-contained to create a closed system. This eliminates the risk of leaks, prevents unauthorised refills and minimises users’ exposure to concentrated product. The ergonomically designed handle ensures the system is easy to lift, carry and use. Robust construction and simple mechanism combine to ensure reliability with virtually no service and maintenance. The system requires no installation which avoids issues related to water regulations.

S&SN_136_Dec11_p36-41_Layout 1 21/11/2011 17:54 Page 41

CLEANING AND HYGIENE

Hain Celestial Luton factory sodium hypochlorite leak

Vikan’s new condensation tool improves food safety

THE dangers of dealing with cleaning chemicals in a sandwich factory environment were starkly revealed recently when around 40 firefighters were called to deal with a chemical leak at Hain Celestial’s Luton factory recently.

The incident occurred when a quantity of sodium hypochlorite leaked from a container. Five fire appliances and a number of specialist support vehicles from Bedfordshire and Luton Fire and Rescue Services (BLFRS) were sent to the scene, together with the ambulance service and police.

Workers in the sandwich making plant and adjacent factory units on Britannia Estate were evacuated and Leagrave Road was closed as emergency crews arrived to deal with the spillage.

The new Vikan Condensation Squeegee minimises the microbiological hazard of, and hence the food safety risk posed by, condensation on equipment, pipework and ceilings.

Operating simply, the lightweight squeegee removes and drains condensation through a rubber lipped collecting head on a fixed or telescopic handle either into a collecting bottle or drained away through an attached hose. Removal of condensation not only minimises the risk of microbial contamination to food, but also reduces the risk of water dripping on the floor. This can lead to the spread of contamination on operatives’ feet as well as increasing the risk of slips.

Representatives from the Environment Agency and Thames Water also attended the scene as there were concerns that the chemical, a bleach, which had entered the on site drainage system, might enter the water courses, if not contained.

However, firefighters wearing chemical protection suits and breathing apparatus contained the spillage, limiting the quantity of chemical entering the water courses, isolated the drains and diluted the leakage to safe levels. Fire crews used special pumping equipment to recover the sodium hypochlorite that had leaked – thought to be about 400 litres.

BLFRS then used its specialist portable equipment to decontaminate crews involved in dealing with the spillage.

Condensate collected via the squeegee can be analysed both chemically and microbiologically in order to provide additional information in the development of food safety risk assessments.

Equally effective on different surface types, the Condensation Squeegee, colour coded in five colours, can be operated without halting production.

Made from FDA-compliant material, the squeegee can also be sterilised at high temperatures between use.

01793 716760 www.vikan.co.uk.

www.sandwich.org.uk December 2011 41

S&SN_136_Dec11_p42-43_Layout 1 21/11/2011 17:27 Page 42

COMMENT

Preparing for the Storm: How does the FTG Sector adapt for the future?

How can the £6bn food to go sector firm up volumes in the coming months of economic uncertainty?

Consumer understanding should be the key, but issues such as grocery basket comparison, price and inflation are diffusing the vision, says Rob Iles, Adelie’s former innovation & marketing director, now an industry consultant

I

don’t know about you, but I have certainly become a lot more parsimonious of late. I have always had a pretty high threshold in terms of retail ticket price for discretionary spend, but when my radar activates and I feel someone is trying to take the p**s, then a really big alarm bell sounds in my head.

This tipping point was reached at the M1 Services a couple of Saturdays ago at about 3.30 pm. We’d pulled over on our way back from the Lakes to get a couple of much needed coffees, and I had dutifully followed the branding in search of my favourite flat whites.

When the young lad asked me for £6 for the two relatively small cups I almost keeled over. I could now spend the next 500 words or so listing what else £6 could buy me, but I don’t need to... you get the point. One of my - nay the nation’s favourite brands - had just committed the cardinal sin and exceeded my consumer empathy ... it was more than a 25% price hike; I had now become a fool for paying that much; the coffee tasted bitter; I felt like tweeting; I was angry and vowed never to stop there again.

All these emotions are normal consumer reactions these days and demonstrate the risks involved in upsetting partisan consumers. We can forgive bad service as a one-off but when you see the price there on the menu, fixed in white lettering, the damage is done and it’s pretty permanent.

Motorway services are not alone in demonstrating an almost Marie Antoinette-like obliviousness to the current consumer anxiety in matters of

42 December 2011 SANDWICH & SNACK NEWS

the wallet. Several friends have shared stories recently about their kids’ state schools demanding in excess of £500 for foreign study tours every year (imagine if you have more than two kids).

Meanwhile, Giles Coren wrote a blistering piece for ‘The Times’ last week about celebrity chef Wolfgang Puck’s first European venture ‘Cut’ in London, in which he branded the prices ridiculous and out of touch with the current economic climate.

All this begs the question: what will the £6bn food to go sector have to do to firm up volumes in the coming months of economic uncertainty?

With most food sectors accepting that promotional innovation needs to be accelerated to wean categories off net-loss making multi-buy and price-led promotions, surely the now ubiquitous “Meal Deal” will not be enough to drive growth in lunchtime sales.

Our Industry needs to look closer at the consumer for the answers and then to draw a vision for the next 2/3 years. For me, the battle will increasingly be about frequency and loyalty -in plain speak, getting customers to return time and time again, in increasing regularity.

Food to go needs to be built into a daily routine, a pleasurable habit that forms a key part of the working day. In urban Australia for example, it tends to start in the morning with most consumers seeking out their favourite independent (Italian/Greek etc) coffee shop.

The venue will have been chosen for a number of reasons -recommendation, followed by personality and product quality, being the big ones. Just as we Brits would challenge the barman of our local if our favourite beer was either off, too warm or suddenly increased in price, so too the familiar relationship exists between cafe/coffee shop owner and customer in Oz. You may not be able to

S&SN_136_Dec11_p42-43_Layout 1 21/11/2011 17:27 Page 43

COMMENT get away with too many changes with regular punters, but boy, you get loyalty.

A starting point needs to be the undertaking of a process to understand what your customer (existing or targeted) needs actually are: These will be more that just price and convenience. It is no use asking them direct, as we savvy consumers of today are likely to instinctively over-inflate price as a key measure (but no carte blanche for Marie Antoinette, remember). It’s more about the science of witnessing behaviour (ethnography) and more subtle and contemporary research methods.

Consumer needs may include social interaction with the staff: having their regular order ready each lunchtime; throwing in a free piece of fruit every now and then; a well placed smile and genuine interest in their lives - it doesn’t take much! How many big branded FTG chains have a list of their top customers and offer this type of approach, I wonder?

With the bigger FTG retail chains seeing increased consolidation amongst their supplier base (Greencore, Uniq, Northern, Hain etc) - due in the main to issues of price and inflation and a continued focus on grocery basket

comparisons, it is hard to see the level of vision emerging in the short to medium term that can lead to innovative consumer strategies. This should provide an advantage to the smaller more fleet of foot retailers.

Over the next few years FTG retail will need to gain a much closer understanding of the consumer if it is to

win their loyalty. Pushing initiatives around price at consumers, or worse ignoring price thresholds - will not wash for much longer.

Rob Iles runs VISIONISE and specialises in creating breakthrough category visions for the food industry.

07970 089803

www.sandwich.org.uk December 2011 43

S&SN_136_Dec11_p44-45_Layout 1 21/11/2011 14:39 Page 44

EPOS/NEW TECHNOLOGY

Discount vouchers Dish of the Day or disaster waiting to happen?

The discount voucher trend might be gathering pace as mobile apps really take off, but Barry Hampson, founder of London sandwich and café bar Nuvo, has yet to be convinced of the long term benefits to his business overall

I

t is quite commonplace now for people to use discount vouchers. In fact, quite often nowadays people only dine out if they obtain some form of discount. This is especially the case for fast casual outlets or quick service restaurants.

There is a real danger to our industry with respect to this increasingly popular practice, given the level of discount that is expected and the frequency of occurrence, which has a significant impact on operator margins.

Furthermore, a recent innovation, that of using mobile applications to give users real time vouchers in their immediate vicinity on a daily basis, could have a further impact on operators’ ability to cope in these difficult times.

Let’s take the bull by the horns and delve straight into the world of mobile apps.

Websites such as livingsocial.com and vouchercloud.com are right now in the process of launching mobile applications

which will bring the vouchers direct to customers within your local area.

Customers will be able to surf a range of food offers in their local area, then download and pay for vouchers immediately. The websites expect retailers to discount heavily for this privilege of providing vouchers to customers in this way, at least 30%. This is on top of the commission they charge which equates to about 15% on low value transactions. Therefore, we are expected to sell items on a regular basis to a lot of people at an effective discount approaching 50%.

Sustainable? Debateable.

The common dilemma is that operators feel that they have to get involved or risk being left behind.

If you do climb aboard then, initially you would certainly expect to benefit from first mover advantage, which would mean that you should, at the very least, see an upsurge in customers and

44 December 2011 SANDWICH & SNACK NEWS

revenue.

But when everybody inevitably follows suit, as we have seen already with discount vouchers being offered by pizza restaurants, you quickly lose the benefit, and margins suffer as you strive to remain at the same level of sales. Think back to when Tesco launched its Clubcard program, the UK's first

S&SN_136_Dec11_p44-45_Layout 1 21/11/2011 14:39 Page 45

EPOS/NEW TECHNOLOGY nationwide supermarket-only loyalty card scheme, in 1995.

Sainsbury's launched its Reward Card in the following year.

Dare I say that the initial benefits each company derived from these schemes now simply cancel each other out? Let’s talk deodorant for a moment. We have all probably seen the 3 for 2 deals that occur on a fairly regular basis at your supermarket or local Boots. I have been reliably told by a fairly senior industry insider that what started out as a great idea to boost short term sales has turned into a bit of a nightmare, whereby the vast majority of purchasers now only buy when these offers come around, and effectively have zero brand loyalty How about an example a little closer to our own industry? The aforementioned pizza restaurants, for instance. I would confidently suggest that some people don’t even consider going for a pizza now unless they can benefit from some kind of deal. All that is happening is that people who would have gone peak are now restructuring their plans and going off peak. Therefore, peak business is suffering and extra off-peak business is being shared out.

Something else to consider – the potential devaluation of brand or product. If customers are able to obtain your product for up to 50% of its normal price at certain times, then they will bring into question the value for money of that product when faced with full price. Let’s face it, there must be a reason why Pret a Manger, Marks & Spencer and Starbucks never do deals. In their case I believe it is very much to do with brand, either because the brand is so strong that they don’t need to discount, or more likely, that they are purposely protecting their

‘We are expected to sell items on a regular basis to a lot of people at an effective discount approaching 50%.

Sustainable? Debateable.’ brands from being associated with any form of discounting.

This is not to say that a high profile brand cannot work if it is associated with discounting. Domino’s Pizza launched their “Two for Tuesday” campaign in an effort to get people to buy their pizzas earlier on in the week when sales were traditionally slow. I don’t think even they could have predicted how successful this would be. Tuesday is almost becoming the new Friday.

And if you consider the Domino’s business, whereby people tend to order Friday and Saturday night, you begin to see the logic in having a special day earlier on in the week. It encourages people to buy their pizzas if they haven’t done so for a while on a slow day, and it probably doesn’t detract from their usual Friday/Saturday business. Because of the strength of the pizza business on a Friday and Saturday I don’t think it devalues the product or brand. So you need to pick and choose when and how.

So where does this leave us with respect to mobile app discount vouchers ? The danger is that people will use mobile app vouchers in the same way as pizza discount vouchers. Whenever they happen to want to use your establishment, they will simply download the voucher and use it. Then the next day they will download the voucher for your competitor next door. Moreover, what they actually want for lunch may not even become a factor any more. They may simply start to surf the local area’s offers for the day, and make a decision based on discount, proximity to the office and

then possibly, what they actually feel like eating.

Doesn’t sound great does it?

All is not lost however, there are potential benefits: Upselling: The theory being that you offer one item extremely cheaply and at least one other item is purchased at full price at the time of purchase; Marketing: It is also an extremely cheap way of marketing your business to a group of people who would otherwise probably never have heard of you. The downside to this is that those people that would have used you anyway continue to do so, but at a much reduced cost!

Customer data collection: Demographic data, such as name, e-mail & personal preferences is obtained, and if used smartly, can add real value to the business.

Off Peak Flow: Attracting customers to your store, who otherwise would not have come at off peak times, can be worth the resultant reduced margins.

Conclusion In times of increasing costs of

food and utilities, together with an apparent reluctance in customers to part with their cash resulting in lower average sales, the last thing operators want is to be forced to dish out daily deals in order to capture the necessary business to survive.

Moreover, margins are tight as it is, and they do not want them further reduced.

And the scary thing is, as people get more technologically clued up, the number of people taking advantage of these deals will only increase.

Increasing volumes during off peak trading hours or, a short term high velocity marketing hit for a new part of the business is where these would work best, and where reduced margins are acceptable … as long as it doesn’t start to impact your peak time business.

So the moral I think is that you need to think very carefully about the use of discount vouchers, and tailor them specifically to your own business. Used in the right way, we can see in the case of Domino’s that they very definitely work.

The problem one finds in introducing new approaches like mobile vouchers is that, in my view, their effectiveness, or not, is extremely difficult to measure. For me therefore, the jury is out as to whether there is a long term benefit to our business. Watch this space... www.eatnuvo.com

www.sandwich.org.uk December 2011 45

S&SN_136_Dec11_p46-47_Layout 1 21/11/2011 15:04 Page 46

NEW TECHNOLOGY

New on-line ordering system for lunch-to go-businesses Butterware have developed online software which allows sandwich shops, delivery centres and other ‘Lunch-to-go’ businesses to accept orders from their customers in advance through your own dedicated website. More of the same, you say? No, this really does the business, and pricing is scaleable too. Graeme Simpson, managing director, explains

I

remember exactly where the idea originated. The spark came from the tedious experience of getting lunch while working in a small industrial estate in Hereford.

The office was at the end of the sandwich delivery round which meant that when the van arrived, the remaining selection was rather limited.

The alternative was driving into town, trying to find a parking space and queuing in a shop. And then dashing back to eat – all in thirty minutes!

That was ten years ago. The problems are still the same, but now the technology exists to really do something about it. At Butterware, we believe we’ve created something to help solve these problems. We’ve developed online software which allows sandwich shops, delivery centres and other ‘Lunch-to-go’ businesses to accept orders from their customers in advance.

Through pre-ordering (and potentially pre-paying) shops and customers can benefit alike.

For deliveries, the customer gets exactly what they want and the business can cut down on the number of ‘spares’ they carry around, thereby

reducing wastage. For collections, regular customers can jump the queue to simply collect their prepared order.

This allows shop staff to concentrate on walk in trade and serve greater numbers during the busy period.

Although here in Britain we traditionally enjoy a good queue, it’s not good for lunchtimes and it’s not good for business.

The software has taken about two years to create and a great deal of thought has gone into supporting our target market. Similar systems exist that allow online ordering in the takeaway market, but generally through a portal style arrangement where the portal brand is the one that generally takes the limelight.

With Butterware’s online software, each client gets their own dedicated website, customised with the company’s colours, logo and menu. They remain in control of their own brand and most importantly, their own customers.

The Butterware system has been

46 December 2011 SANDWICH & SNACK NEWS

written to support businesses of all sizes, from small independents to larger companies with multiple premises. The pricing is perfectly scalable too. Rather than charge a flat fee upfront or standard monthly charge, we have adopted the increasingly popular Software as a Service model (SaaS).

The service is paid for via a percentage charge of 2.5% for successful orders placed through the website. By adopting this model, we are directly tying our success to the success of our clients, a great incentive for us to do a good job. And if for some reason a company finds that it isn’t right for them, it hasn’t cost them the earth to find out.

The charge not only covers hosting and other running costs, but also ongoing development work. A number of new features are in the pipeline including mobile apps for all major mobile platforms, customisable for each shop.

In order to get up and running, each shop requires a label printer connected to a Windows PC and an Internet connection. As the software is currently in the open-test phase (often called a beta test), we are offering our service for free throughout the test period.

With such a low barrier to entry, it’s hard to think of a reason not to try it.

In our opinion, the sandwich industry as a whole hasn’t been keeping pace with technology. The majority of small independent shops don’t even have a website, presumably reluctant to spend money on a static ‘brochure’ website and unable to afford to develop their own site capable of online ordering. We hope that through our innovative software and pricing model, we can reverse that trend.

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EPOS/NEW TECHNOLOGY

Hi-Tech

Mex food-to-go Wahaca’s investment in QSR ConnectSmart kitchen automation is paying dividends for the ambitious London-based Mexican restaurant group

N

ew Mexican restaurants are not only providing sandwich operators with some serious food-on-themove competition in the UK, they’re also showing how its done on the technology side of things.

“It makes us better.”

That’s how Wahaca group development chef Gavin Healy describes the impact of kitchen automation on the Mexican restaurant chain’s business. It’s a bold claim, the more so since the Wahaca concept was founded on food quality, excellence and Master Chef winner Thomasina Miers’ passion for flavour.

All five Wahaca sites now have the ConnectSmart Kitchen (CSK) system from QSR Automations®, supplied and serviced by Edgware-based Call Systems Technology (CST), and while it has meant a significant

investment, the company has no doubt about its value.

“We serve a really wide selection of authentic Mexican street foods – alongside the familiar taco and burrito are queso fundido, huarache and esquites, for example,” explains Mark Selby, managing director of Wahaca. “That variety means a pretty complicated kitchen structure – one table’s order could be placed over seven different tickets.

The CSK means every chef knows exactly what to prepare, in what order.

Before we got it, the chefs spent half their time checking tickets to see what to do. Now they just glance at their screen and can get on with what they’re great at – creating wonderful quick dishes with amazing Mexican flavours.”

Each chef station in the kitchen has its own screen,

48 December 2011 SANDWICH & SNACK NEWS

showing the individual chef what they need to be cooking next. “CSK has totally simplified our kitchen workflow,” says Mark Selby.

“It coordinates everything, organising every kitchen shift much more productively. It also saves time and allows us to produce food more quickly and, in our situation, that’s vital.”

The new Wahaca at Stratford Westfield shopping Mall, London exemplifies the issue they face. During the week it can be quiet, especially at lunch times, which makes it all the more important that when the site is busy (and it can get very, very busy) they maximise their business. “CSK has speeded up foodservice significantly. So much so that we can guarantee to have people in, fed and back out in 20 minutes, if that’s what they want. It also means we can serve a lot more customers when we’re busy.”

Speed isn’t the only benefit: food quality is more consistent, too. “Because chefs are only cooking, and don’t have to worry about organising things, their jobs are simpler. They can focus on their passion and put it into each dish. It gives us much better control of the food that goes to the table.”

Another bonus is the expediter screen – sited just outside the kitchen pass, it

gives a constantly updated snapshot of what is happening in the kitchen, including the status of each order. It highlights any problem areas, such as delays, so that workloads can be reorganised to remedy the situation.

“The expediter is a great tool,” says Mark Selby.

There’s also the issue of food waste. “The nature of Mexican street food is a bit chaotic – plates go to the table as soon as they are ready, to be super-fresh.

With a ticket system, that can be an issue especially if you’re busy and things pile up, when orders might go to the wrong table, or be duplicated, or come out too late. That sometimes led to waste and, worse, unhappy customers. The CSK sorts it all out, automatically.”

Chefs tend to be technophobes, so how did they get on with the ConnectSmart system?

Gavin Healy admits he was very sceptical, but he’s a total convert now. “There’s no way our chefs would go back to a ticketed system.

This way is much smoother and less stressed. It’s all good.”

Chefs can use the screens to call up spec sheets of each dish on the menu as they

S&SN_136_Dec11_p48-49_Layout 1 21/11/2011 17:32 Page 49

EPOS/NEW TECHNOLOGY

need them. “Obviously they are great for training,” says Healy, “and they’re much more kitchen-friendly than printed sheets. But they also let kitchen staff check easily for diet allergies and the like,

which can be very useful.”

Mark Selby has also been impressed by the support Wahaca gets from CST. “If there’s a problem they deal with it straight away. That’s very important for us and,

frankly, the service has been fantastic.”

Ashley Sheppard, commercial director of CST, says that the solution is an ideal fit for the Mexican group. “Wahaca is a great brand with food excellence and speed of service at its core – QSR ConnectSmart helps them deliver both.”

Meanwhile, Wahaca is expanding – ultimately the

chain would like up to 15 sites in London and more around the UK. The brand offers a mix of Mexican street food that’s fresh, fast, tasty and good value – but there’s plenty of competition in the Mexican restaurant sector, especially in London.

This, says Mark Selby, is where kitchen automation comes in: “CSK helps us do it quicker, and better.”

EPoS for independent sandwich bars?

As a small independent sandwich bar, should you consider installing an EPoS (electronic point of sale system)? The feeling amongst experienced operators is that it’s an essential piece of kit for multi-site operators, but probably not worth the expense for single sites, unless you really know your way around the technology.

Barry Hampson, founder of the Nuvo sandwich bar is convinced that it’s the way forward when you’re growing, but otherwise not. “If you’re planning to be there all the time, then maybe not so, but if you want to focus on growing the business you need some controls on your cash, and you can see what’s doing well and what isn’t. The analytical side of things is really important.”

Frank Boltman, founder of Thanks for Frank sandwich bar, now a consultant, has a similar view.

“Personally speaking, EPoS is great when you’ve got a number of units, but my advice to small independents is keep it simple, even with technology. You haven’t got the time for it – the more sophisticated the technology is the more chance there is of it going wrong. God forbid you’re there at the end of the day and you can’t close the system down. I’ve spent so much money over the years on systems I didn’t need.”

Tim Hall, founder of POD sandwich bars, with a number of sites in London, is also a big fan of EPoS, as an invaluable tool for a number of sites.

Essentially, EPoS allows business owners to track sales, cash flow, and food inventory and can help simplify your bookkeeping enormously.

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www.sandwich.org.uk December 2011 49

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ADVICE

Listen to the voice of experience Thinking of opening a sandwich bar? Who better to ask than someone who’s been there, done it and got the t-shirt. Frank Boltman, who founded and ran the successful Thanks for Franks sandwich bar chain, offers this invaluable ‘nuts-and bolts’ advice

I

t’s hard to score if there’s no goal.

You need to have a clear vision of what you’re going to do and the role you are going to play in the business.

You have to decide what products to are going to have and visualise how those products are delivered to your customer. Once established, you are going to be delivering consistently high quality foods and standards at all times.

You will need a comprehensive business plan. Preparing it is a fine art so take the very best advice. This will contain the full costs and budgets you will need to help you plan for the future. At the same time you will need to decide whether you will be trading as a limited company, a partnership or just trading under your own names – as I say, take advice.

You will need to keep records for the health inspector, accountant, tax man, for staff purposes and training records.

Start them from day one and make sure you’re diligent in their coverage and content. The more time you devote to implementing systems from the outset, the easier it will be for you to run your business.

Profit and loss accounts are made up of fixed costs and controllable costs: the controllable ones, where you can make an impact on the profit, are the ones you need to focus on. The more items and products that you can make from scratch, the more profit you will make.

You will need to keep a very firm hand on the finances, and this can only be achieved by a proper set of management accounts, which must be prepared on a timely basis each month, comparing actual results to the budgets and forecasts, and investigate any

‘Good staff are happy to be led by a leader who knows what they are doing, who has a clear vision of the task in hand.

Be a leader who knows what has to be done and gets it done – inspire them.’ variance in those forecasts.

By knowing every day what your bank balance is and what is ‘going out’ the next day, you will have no nasty surprises.

Make sure you know what your food costs are, both with and without packaging, with drinks and without drinks, so you know what your percentages are on actual sales.

When people come and offer you products you’ve got to know what margin you’re going to make, and whether that product is worth taking on. When you get your set of management accounts from the accountant make sure that they break everything down as a percentage of net sales. That way, you can keep them in your head - they’re easier to remember, and they’re easier to read than P and L sheets.

Moving on to the site – there can be a lead time between the fitting out, the training and becoming operational.

These costs need to be factored in to your business plan. Be certain of your site, research the site carefully. Research the opposition carefully and look for

50 December 2011 SANDWICH & SNACK NEWS

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ADVICE any gaps.

If there is any doubt about the site, don’t be tempted! You must be sure of it and then it must be secured as quickly as possible. The name should be easy to read, say and remember; along with the name there should be a strap line saying what you do and what type of business it is, so the customer can walk past and say, ‘Yes, that’s for me’. Come up with lots of choices and seek the advice of people you trust and make sure they give you the truth.

It’s the way the customer perceives you that makes them decide in the split second they walk past that it’s for them.

'The more products you make yourself, the more it will pay dividends in customer satisfaction.

Unique, individual homemade tasty food will shine out like a beacon in a sea of mediocrity. The market is awash with similar offerings – make sure yours stand out' If you get this right, you’re off to a great start. You have to create the right chemistry from the beginning so you make a friend of that customer.

Along the way, all sorts of people will tell you all sorts of things you can’t do, for whatever reason. A dogged approach and tenacity will get you though. But don’t waste money and make sure you get the best value for money.

Make sure you always hire the right staff – hire ones who are friendly, who smile easily, who have a good command of the English language, who understand the hospitality industry and are good ambassadors. The best ones will be able to copy what you do when you’re not there, and you will be well placed for managers when you open your next store.

Good staff are happy to be led by a leader who knows what they are doing, who has a clear vision of the task in hand. Be a leader who knows what has to be done and gets it done – inspire them.

Frank Boltman started work as a waiter in New York in the mid-70’s, coming back to the UK in 1982 to open a restaurant company called French Franks, a bake-off concept, which grew to nine branches in the West End. After moving into a franchise with McDonalds, he opened a sandwich bar in London called Thanks for Frank, which grew into a multi-site operation in a 16 year period. He sold the business in January and became a consultant.

In thirty years he has opened over 40 restaurants.

Make sure that your staff are conversant with all the jobs in the business, so you can rotate them when you need to. Write a job sheet of all the jobs in the shop and make sure the staff have it in front of them initially, but you have to set the standards.

Encourage them, smile at them and reward them and pray that the good ones stay.

Small things stick in customers’ minds, you’ve got to make sure you cover all the bases.

Strive to make sure that you say ‘Hi’ to customers, they like to be acknowledged in a friendly way.

The more products you make yourself, the more it will pay dividends in customer satisfaction. Unique, individual home-made tasty food will shine out like a beacon in a sea of mediocrity. The market is awash with similar offerings – make sure yours stand out.

When you’re sourcing your coffee, make sure you know what a good coffee tastes like. Test the basic espresso coffee, don’t have any milk or sugar – check the flavour, look for a sweetness that comes through, that’s not tarnished or burnt or an impediment of any kind. Take your time - it’s such an important part of your offer, and the margin is so good that you can build a strong foundation to your business by nailing it fair and square at this stage.

Coffee loyalty cards are a fantastic way of building repeat business. Larger stores frequently offer 10 bought and one free, but I’ve always made it six coffees and a free coffee, because it’s a round week offer. The person who has the card can also run out and buy coffees for the office and get their card stamped so they get the free coffee.

When you’re opening a second shop, it needs as much detailed planning as the first. You need a clear, thought-through plan to build sales and keep customers.

But bear in mind that it will take three years before you’ve fully established the business; it’s an expensive business to be in, particularly initially, so you need the money to keep it moving. Being under-capitalised is the worst thing you can do.

This is an edited version of a presentation delivered by Frank Boltman at the British Sandwich Association Academy at the recent lunch! show.

www.sandwich.org.uk December 2011 51

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SHOPFITTING & DESIGN

Use good design to compete against the big boys Sandwich and café bar operators can use good design to help them compete against larger rivals, says Terry Murphy, project sales manager for leading shopfitting and refrigerated equipment supplier ISA (UK)

G

ood design plays two important roles in the success of any foodservice or catering outlet.

First, it creates the all-important ambience for customers, communicating a clear message about the type of food experience they can expect.

A jumbled design, where equipment and counters do not match, could lead to an expectation that a poorer product is being offered. Customers, familiar with the slick interior designs of larger operators, will no longer tolerate poor design in even the smallest outlets.

Second, good design ensures that the operation runs effectively and efficiently.

This leads directly to improved customer satisfaction through faster food delivery, reduced waiting times and greater throughput. It is important that experienced design input is received at the planning stage to ensure that chilled serve-over units, displays, counters, preparation areas and tills are integrated to enhance operational success.

Flexibility Generally, modular systems are a quick and easy way to create a sandwich bar/counter area, and are offered by numerous manufacturers at a range of price levels.

However, these systems still require careful design and planning to ensure that modules are combined to create an effective layout, so it’s important to work closely with an experienced supplier throughout the design process. This should include initial discussions regarding the customer service objectives of the operation to ensure that these can be met through the finished design.

If the requirements of the operation are likely to change, flexibility can be specified from the start. Certain modular systems allow versatility by offering a choice of corner angles to be created in

counter runs and back bars which revolutionises traditional fixed patterns of design. This creates a high quality, customised look from standard elements and allows the layout to constantly evolve, meeting the ever-changing needs of the operation.

Consider also the possibility of moving some display elements outside to meet seasonal demand - scooping ice cream cabinets on castors are particularly suited to this and significant additional sales revenues can be generated as a result.

Hygiene An efficient working environment invariably leads to hygienic working practices. Larger operators have raised the perceived levels of hygiene in their outlets and it’s important that smaller operators meet or exceed these expectations. Cleaning regimes can be made easier through good design and a choice of suitable materials.

But hygiene is not only about cleanliness – correct refrigerated food storage and display is equally important.

Recent years have seen the introduction of ever more stringent environmental health guidelines on the storage and display of chilled and fresh foods. The choice of refrigeration equipment is therefore critical in meeting the guidelines - selection must be made very carefully to ensure that product temperature is maintained within tolerance.

Environmental concerns Operators need to constantly review the environmental impact of their operation, not only to meet their CSR

52 December 2011 SANDWICH & SNACK NEWS

targets but also to reduce ongoing energy costs, minimise environmental impact and cut final disposal expenses. Many of these factors can be addressed during the design phase by specifying refrigeration products that are energy efficient, use eco-friendly refrigerants and HFC- and HCFC-free insulation.

Conclusion Design cohesion – an integrated look throughout the bar, counter and refrigerated sections – is an increasing trend and minimum requirement even for smaller operators. It’s a ‘look’ which is becoming more readily available from Europe’s leading manufacturers, particularly those pioneering design-led products.

Their colours, materials and finishes will always reflect current trends and their engineering innovation will address environmental concerns. In short, their experience should be relied upon to ensure systems are as aesthetically pleasing as they are efficient and practical.

ISA’s Millennium display cabinets are a flexible option for sandwich shops, patisseries, ice cream parlours, cafés, bakeries and foodservice operations.

Tel: 01708 862273 www.isaspa.uk.com

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SHOPFITTING

Victor squares off Synergy range in gleaming glass Flat glass gantry screens are now available on Victor's line-up of versatile Synergy drop-in counter units, available in fullheight, fully enclosed screen, or sneeze screen versions.

Designed to deliver uninterrupted displays of heated or refrigerated foods in front of house positions, these square glass screens are said to be ideal for restaurants, delis, coffee shops and retail sites with a catering arm.

One such location that recently incorporated Victor’s square glass gantries into its foodservice offering is Planet Organic, advocates of authentic and ethical,

freshly prepared foods.

With the focus on natural, wholesome groceries as well as nutritious and seasonal organic produce, Planet Organic offers groceries, baked goods as well as a comprehensive range of beauty products. The counter at Planet Organics

new Devonshire Square store features a refrigerated salad well, two wet well bains marie units for the hot main meals and a small heated recessed well for the effective presentation of savoury pies and pasties.

As Synergy units are the working components of a

foodservice counter they provide an economical alternative to the full bespoke counter. This offers the smaller operator the chance to build up a counter run at a pace to suit, and allows operators the opportunity to add to an existing counter run, as and when capacity dictates.

The squared off glass options, bonded with UV cured adhesive, offer a modern stylish alternative to the bevelled-edge curved screens of toughened glass that already figure in a variety of sizes in Victor’s specifications.

Tel: 01274 722125 www.victoronline.co.uk

New Sutherlands coffee shop and restaurant uses QED equipment Cake manufacturer Sutherlands has recently expanded by opening a new coffee shop/restaurant in the busy Clydebank shopping centre, near Glasgow. As an important part of the design, it selected the Continental Coffee Shop system from Glasgowbased Quality Equipment Distributors (QED) The system comprises chilled and ambient serve-over counters combined with modular bar units, back bar storage, mirrored shelving, sandwich dispenser and ice cream cabinet.

The Decoration J design selected by Sutherlands is finished in stainless steel cladding with marble worktops and trims.

QED also supplied a stainless steel multi-deck display case and a glass-topped ice cream cabinet to complete the scheme.

John Coates, the manager

of the new Sutherlands outlet, says that the company chose the Continental Coffee Shop system for its practicality and visual appeal, knowing that it would encourage walk-in trade from people buying drinks and snacks ‘to go’ as well as restaurant customers.

He reports brisk business since the restaurant opened in summer 2011 and says the system is easy to use and maintain.

Sutherlands now plans to open more outlets across Scotland in the future.

Tel: 0141 779 9503 www.qualityequipment.co.uk

www.sandwich.org.uk December 2011 53

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INTERNATIONAL

Thomas Allen competes down under for the World Sandwichship title Tom Allen, Uniq’s executive chef and one of the UK’s star sandwich developers, went to Australia recently to compete in the World Sandwichship competition. How did he fare?

He sent us this report

L

ast year I came head to head with the winner of the Australian Sandwichship competition, Adam D'Sylva, in a demonstration event at the UK’s lunch! food show, when we made up our signature sandwiches in front of an audience.

During the show, the sponsors of the Australasian Sandwich Association mentioned they were keen to set up a World Sandwich Competition and asked if I would be interested in going to Sydney to represent the UK, as the winner of the BSA’s Sandwich Designer of the Year competition, 2009 and 2010. I didn’t have to think long about this invitation!

Time passed and it all went a bit quiet until April this year when I received dates of the forthcoming competition. Later on I found this was just the Aussie way, shout if something is wrong, but if you don’t hear anything it is all good!

The date was set for the 7th October and the venue was to be the world famous Sydney Opera House, pretty exciting! It’s not every day you get to cook at such a prestigious location.

I was lucky to have my

wife Maddy join me for the trip, a bit of moral support and a fantastic opportunity to see Sydney together. Our three children were entrusted to their Grandparents.

Knowing they were safe and would be extremely spoilt, we headed off for twelve days away.

We arrived in Sydney a week before the competition to allow for jet lag and got stuck into a week of PR for the event.

On the Monday we were taken to the kitchens of one of the sponsors, George Weston Foods. This was an opportunity for us to get to know the various sponsors’ ingredients and to prep for the next day’s event, which was to be held at Tarronga Zoo. I have to say the facilities at George Weston were second to none - they had everything. It was like a chef’s toy shop! At one point I was looking for a saucepan and opened a cupboard filled from top to bottom with copper pans; there was one drawer full of microplanes, not to mention the big industrial trial kit they had, it was truly incredible!

On Tuesday morning we met at the Zoo, where we held a sandwich master class

54 December 2011 SANDWICH & SNACK NEWS

for 150 children aged 3 -10.

The day was broken into two sessions in a room surrounded by glass, overlooking the monkeys.

The children arrived and received a bag from the sponsors with an apron, a cap, a chopping board and various other food items. All the children gathered around, whilst Matt Wilkinson (Australia’s winner this year) and I showed the children how to make sandwiches and wraps, as they cheered us on to make bigger and bigger sandwiches, until they resembled something from a Scooby Doo cartoon.

The children were than given a branded cool bag

filled with ingredients and set to making their own favourite sandwiches, which was really interesting. There was a lot of beetroot being used and one entrepreneur tried to sell me her sandwich for $2.00! I asked if I could owe her, to which she refused and ate it herself - at the age of four she has a bright future.

Over the next couple of days there were various radio interviews and time to source my ingredients, two of which proved a little troublesome for different reasons, one being that it was the end of season for figs, and the other that fresh horseradish root was very difficult to find.

Fortunately the competition was friendly and Matt said he had some growing in his garden back in Melbourne, which he flew back for me freshly dug up and wrapped in a tea towel.

On the day of the competition we met at the Sydney Opera Bar, whilst an army of people set up the outdoor kitchens on the upper concourse. It turned out to be the hottest day of the week at 28 degrees, and

S&SN_136_Dec11_p54-55_Layout 1 21/11/2011 14:41 Page 55

INTERNATIONAL as I had ice cream to churn outside, I was getting a little nervous.

We were to make our sandwiches side by side, two at a time. We had to create a sandwich that best represented our country, as well as a wrap and a hot sandwich, using a selection of sponsors’ ingredients. We had the choice of Abbots Village Bakery Bread, Bazaar Wraps, Prontier Chicken, Kr Castlemain Bacon and Mainland cheese, so similar to the British sandwich competition.

With forty five minutes to make our sandwiches the heat was on, and Lee Freeman, representing South Africa, and I were first up.

We set to with the audience watching, and Paula the host/commentator, and three judges looking on from the side.

I planned to prepare my wrap first, followed by my hot sandwich and finish with my national sandwich (more ice cream churning time)!

My wrap was a chicken and bacon caesar. For this I used a polenta, parmesan and black pepper crusted wrap, a fresh caesar dressing , rich, creamy and salty, layered in whole romaine leaves and topped with char-grilled chicken, bacon, toasted pine kernels, sun-blushed tomatoes and peppery rocket.

It was a lot to put together but it looked great. Talking as we made the sandwiches, it was straight up in front of the judges with a visual, as well as tasters and a description of what I had made, then on to the next.......

For my hot cheese board, I made a chilli and walnut ciabatta, served on three slices. The base layer was made with Mainland’s epicure 36mth mature cheddar, while the middle layer was with their vintage 24mth cheddar and topped with their extra tasty 18mth cheddar.

It was all topped with chilled poached figs in muscat and a celery leaf salad on the side. For me this sandwich was beautiful in flavour, but the amount of cheese I had generously piled on was a little too much.

Last of all was the British sandwich and for me it was either fish and chips or roast beef. I guess after the whole horseradish scenario you can guess which I went for. I wanted to create a cross between a beef wellington and a Sunday roast with a bit of fun. I buttered white bread and grilled it, so it took on the richness of butter pastry, then topped it with baby watercress and a porcini rubbed rare roast beef.

I love beetroot, so I served it topped with a caramelised shallot and beetroot chutney and a scoop of horseradish ice cream, because we love an ice cream van in England!

Judge Joanna Savill, Director of Craves Food Festival, described it as poetry in her mouth.

Next up were Lynn Perna from the USA and Matt Wilkinson from Australia. I wanted to see what they were doing but struggled, as there was so much going on around us.

Over all the categories, Matt won by three points, but I won Best National Sandwich in the World by sixteen points clear of all other sandwiches, so was more than happy with that result.

Matt was a great competitor, but in my eyes Britain still won, as although he is an Australian resident, he is a Barnsley boy, so all is good for the reputation of the UK Sandwich.

If you’re in Melbourne, go and check out his place Pope Joan - I have heard only good reports. All in all, it was a great experience, I met some lovely people, and hats off to the organisers for putting together a great week.

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www.sandwich.org.uk December 2011 55

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LUNCH SHOW

Record-breaking lunch show! 2011 British Sandwich Association involvement at the recent lunch! show helped make the event the best yet

R

ecession, what recession? The current mood of doom and gloom was certainly not much in evidence during the recent lunch! foodto-go trade show food which took place from 29-30 September.

The most successful show so far, organiser Diversified Business Communications UK reported a record 40% increase in attendance for the fourth edition of its lunch. Over 4310 industry professionals from the UK’s £11.3bn out of home food and drinks sector packed the aisles at London’s Old Billingsgate to do business with some of the industry’s innovative manufacturers and suppliers.

The record-breaking attendance was complemented by a 76% rise in international visitors, plus a 40% rise in exhibitor numbers on last year, up to 200. Around 70% of the exhibitors demonstrating their continued support for the growth of the show by reserving stand space for lunch! 2012, which is set be held at the new venue of the Business Design Centre, Islington.

The show’s success was boosted in part by a substantial contribution from the British Sandwich Association, which, like previous years, ran the wellattended BSA Training Academy with a programme of practical help for independents. In addition, in the Keynote Theatre, BSA director Jim Winship delivered a presentation ‘From the Olympics to the 250th Anniversary – What’s in Store’, and International Sandwich & Snack News editor Simon Ambrose, chaired the highly successful ‘Big Lunch! debate on the sandwich market, with distinguished industry luminaries such as Subway’s George Burkhohl and Felicity Aylward, ex-M&S and more recently food technologist at BP’s Wild Bean Café, on the panel The BSA’s profile was also boosted with a busy stand at the show.

Chris Brazier, event manager of lunch!, was delighted by the

“phenomenal” feedback received from visitors and exhibitors: “We have just had our best lunch! ever. Within the first two hours of opening on Thursday, we had over 1000 visitors through the doors! The aisles were packed with a who's who of the food industry doing genuine business with delighted exhibitors, who were showcasing the best in quality and innovation that this industry has to offer.”

“With a record 40% increase in visitor attendance and a record 70% of exhibitors already rebooked for our 2012 show, lunch! couldn't be in a better position as we move to our new home of the Business Design Centre,” continued Brazier. “I would like to say a huge thank you to all of our visitors, exhibitors, associations, media partners and the team at lunch! for their continuing support.”

Exhibitor Mark Stack, chief executive of Yum Yum Food Bros Company, was equally upbeat in hailing the show a huge success: “We have done over 15 shows in the last year and lunch! has been by far the most successful for quality of leads and results.”

Renowned for its exceptional show content, it wasn’t just the show floor that was buzzing at lunch!. The show’s highly anticipated Keynotes and lively, topic-focused, panel discussions were all well attended, with many enjoying standing room only crowds. Indeed, audience participation was key to two of the show’s biggest draws – the prestigious British Smoothie Championships and the new-format Innovation Challenge Live!.

Now in its third year, the live British Smoothie Championships 2011, sponsored by Magrini, was won by Silvie Parcot from Crussh, with her delicious smoothie ‘Pomegranate Passion Pleasure’; which was made by combining pomegranate, banana, mango, pineapple, pineapple juice, passion fruit and yogurt. After

56 December 2011 SANDWICH & SNACK NEWS

knocking out defending champion (and pre-event favourite) Vimal DePala from Shaketastic in the first heat, Parcot went on to beat Oliver Wilson-Fish, co-owner of Lancaster-based Juicafe, and Daniel Gentely, owner of Elephant Juice Bar in EC1, to win the title of nation’s best.

Aside from winning a wealth of industry kudos, Parcot took away the prize of a Vitamix Quiet One Blender worth over £1000.

“I feel really proud to have won the British Smoothie Championship for Crussh and to be part of such a fantastic company. It is a real achievement for Crussh and a true reflection of our success in the industry!” says Silvie Parcot, the new British Smoothie Champion. “We’ve always been told that we do the best smoothies by our customers and it’s really nice to be publicly recognised now as well!” lunch!’s Innovation Challenge Live! took advantage of its slight change of format this year to ensure visiting buyers got more of a taste of the action.

Designed to promote and celebrate genuinely new ideas in the market place,

S&SN_136_Dec11_p56-57_Layout 1 21/11/2011 14:42 Page 57

NEWS

including brand new innovations and new twists on established concepts, the Innovation Challenge attracting over 60 entrants. The 15 short-listed finalists were invited to pitch their innovative ideas to a panel of industry judges (which included Franklyn Boltman, founder of independent sandwich bar Thanks for Franks and Neville Moon, head of food and beverage at Caffe Nero and the attending audience.

The Innovation Challenge Live!

Award recipients were as follows: GOLD AWARD: • Kokoa Collection Hot Chocolate – Kokoa Collection • Flat Table Bases – FLAT • CRC – Heat Recovery System – Dawson Foodservice Equipment • Gourmet & Hot Wraps Using “More” Seasonings – Discovery Foods • New Toasty Auto Grill - Toasty Products • PortaTray™ – Tri-Star Packaging • Toblerone Pastry – Delice de France

• Meringue Crumble – Pidy UK Limited • Peppersmith Fresh Mints – Peppersmith COMMENDED AWARD: • Wholesome Pots – The Food Doctor "lunch! continues to be our number one platform for launching innovative new products to the grab-and-go sector.

Tri-Star had a great show – lots of genuine interest and serious leads.

Winning Gold in the Innovation Challenge for PortaTray™ was the icing on the cake! We're already looking forward to exhibiting at the new venue next year," says Kevin Curran, managing director of Tri-Star Packaging.

The show’s many first-time exhibitors also expressed their satisfaction. “lunch! was a great arena for Pidy to launch its second major wave of 14 lines into the market,” says the company’s UK general manager, Robert Whittle.

“Coupled with our Innovation Challenge Gold Award for our recently launched flagship product Meringue Crumble, we were even more pleased with the interest it generated.”

Hundreds of surveyed visitors also sang the show’s praises. “lunch! Is a friendly and exciting show to gain new ideas and concepts, it allows buyers to meet real people who are passionate about their products,” says Jenny Luyten, ops manager at Bite Catering.

Other announcements from lunch!

2011 included the unveiling of the show’s first industry confidence survey.

Conducted by the show’s organiser, Diversified Business Communications UK, respondents included nearly 100 individuals from a representative sample of retail businesses in the eating out of home sector.

The survey’s respondents were asked questions on how they expected their business to perform over the next twelve months, how optimistic they felt about the outlook for their business compared to the previous year, and how they think future consumer spending habits on food-to-go will change. The full results – which point towards a positive future for food-to-go over the coming twelve months – are available to view on the lunch! website (http://www.lunchshow.co.uk/wpcontent/uploads/lunch-survey-2011.pdf). lunch! will take place in the new venue of the Business Design Centre, Islington, London, in September 2012.

For further information, please visit www.lunchshow.co.uk.

www.sandwich.org.uk December 2011 57

S&SN_136_Dec11_p58-60_Layout 1 21/11/2011 14:46 Page 58

Food consultant Nellie Nichols held a ‘Sandwich Surgery’ at the recent lunch! show, dispensing practical advice in response to audience questions

Q

How important is it to include innovative recipes in the offer, particularly given that most consumers tend to be fairly conservative in buying sandwiches?

A

Innovation is hugely important. If you put a new twist on a product it has an instant effect – people will buy it because it’s new. Stick a ‘New’ sticker on it. It will fly.

Use a classic sandwich and give it a twist: you don’t have to go crazy and use ingredients that will put off the consumer, but get it right and you will keep them coming back.

Yes, you have to develop products to suit your own market and you need to understand the local demographic. There is also a school of thought that says that everyone looks to sensible choices at the start of the week, feeling guilty after the weekend, and towards the end of the week they go a bit mad and want something far more interesting – that’s absolutely true, but by and large, innovation really drives the market every time.

Q

How do you judge a sandwich bar as being successful - do the queues out of the door say it all?

A

Queues mean you are doing something very wrong. I have a real thing about queuing – you’re definitely not looking after your customers and normally it means you’re not making food for your customers fast enough.

The main issue is hot food, which has to be heated to order and taken to a certain temperature,

and I’m forever going to businesses where this is the problem.

The Holy Grail at Pret A Manger, where I worked years ago, was to try to ‘do hot food in 90 seconds’ and their culture remains one of being super efficient.

They’ve achieved this now with their toasted sandwiches. But I don’t agree with holding hot food. No one, not even Pret, can maintain the discipline of monitoring a heated product within a quality time frame. They get forgotten and go dry.

Increasingly the British consumer buying a quick lunch now expects to be served super quick, so unless you go somewhere where you know you are going to have to wait for a long time, the culture is ‘I want my lunch fast.”

Q

With ingredients and other costs rising, it’s very difficult to keep prices down to compete with the

‘We are in a rut where food is being made to suit the food distribution chain and a manufacturing price point. Quality is coming second and it’s seriously beginning to show’

58 December 2011 SANDWICH & SNACK NEWS

big chains. What advice do you give independents on pricing in the current market?

A

You have to be competitive, but the consumer is quite forgiving if they think they are getting something special, so providing you don’t go mad and add another quid, you can stretch that price.

This is happening all the time: a lot of big companies have a stalking horse and the stalking horse is having a very expensive sandwich which makes all the other sandwiches look much more reasonable.

You have to have a wide range of products, ranged from low to high. Everyone has this big thing about ‘you have to have an egg mayonnaise sandwich because it’s the most successful sandwich’ – but you don’t, it’s just invariably the cheapest one, which sets the bottom end.

Q

How much should we believe the reports that consumers want healthy food? Most of my customers seem to be after bacon sandwiches...

S&SN_136_Dec11_p58-60_Layout 1 21/11/2011 14:46 Page 59

NELLIE NICHOLS tremendously extensive menu – we must do this and we must do that: soup, coffee, cake, the list gets longer and longer, and the whole business gets more and more complex. It’s very important to keep the menu simple and interesting, particularly using multi-use ingredients.

A

I talked to a health club this week, who told me that the most popular product they sell is chips. That’s as unacceptable as the new figures just announced, that 20% of the world population are obese and only 15% are starving. Yes, we have got to be very careful about what we eat but to me healthy food has got a long way to go to be more delicious than it currently is.

The driver in retail is ‘cut out the fat, salt, sugar, calories’ and you end up with something that’s completely lacklustre and that to me is a very, bad sign. I frequently buy sandwiches that I can’t eat because they’ve had so much taken out that I have to go home and add salt and pepper. So then I don’t bother.

I don’t think healthy food should be tasteless – and it’s something that needs to be worked on.

There’s a lot more to making healthy food than just taking out the mayonnaise.

There’s a huge under-use of ingredients such as herbs, which have no calories at all, but a great taste. So things like a little bit of coriander will take you a long way. There’s also such an under-use of spices, micro-herbs – they will all add an extra dimension to a product; by thinking laterally you can achieve some wonderful results without being in the least bit bland.

Q

What lessons can independents learn from the big coffee chains?

A

They’ve done some things really well, but they also need to learn some lessons because some things have been done really badly.

A lot of coffee chains make

Q

Is it worth getting involved with social media?

A ‘I don’t agree with holding hot food. No one, not even Pret, can maintain the discipline of monitoring a heated product within a quality time frame’ great coffee, but they make great coffee very slowly. A lot of them sell really shockingly dreadful cake and old P+2 and 3 sandwiches. There are lessons to be learned.

A

Cut wastage by having the right menu.

Wastage is often caused by businesses having a

Absolutely, I’m a huge fan – I use Twitter all the time. But I use it to comment on food, not to talk drivel. Who cares about Jamie Oliver’s bathplug? I’m about to go to Australia and I will use Twitter probably five or six times a day.

Q

Who would you say are the best operators around in London today and why?

Q

What can I do to motivate my staff that isn’t monetary?

A. I think it’s very important to train, develop and look after staff. It’s about listening to staff as well, because they can come up with fantastic solutions – not enough businesses either talk or listen to staff.

Q

How can I source local produce without breaking the bank? Is it really worth it?

A

It is worth it and it doesn’t break the bank. If you use seasonality you can use a resource very effectively in the sandwich business – buy stuff in season and you can do some great things with it.

Q

How can I cut wastage?

www.sandwich.org.uk December 2011 59

S&SN_136_Dec11_p58-60_Layout 1 21/11/2011 14:46 Page 60

A

I would say Mooli, a business I admire tremendously. Their business is very simple, they use world class ingredients, they have first class production and they do wonderful food very quickly. I also admire Kaffeine – he does the most incredible coffee – some of the best in London. He also uses a chef from New Zealand and makes incredible sandwiches and cakes. It’s tiny but brilliant.

Q

Should I use a third party for sandwiches or make them in-house?

A

Absolutely, make them in-house. When you make sandwiches in-house you’re making them fresh.

Use someone else and you’ll end up with a product that’s distributed and has got a shelf-life.

It was the key to Pret’s success that their products were completely fresh – anyone would rather have fresh than P+1 or P+2. Even if it’s a small range, it’s so powerful to have a fresh product. I try and avoid products with a shelf -life – the longer the shelf life the more issues start happening

‘There’s a huge under-use of ingredients such as herbs, which have no calories at all, but a great taste. So things like a little bit of coriander will take you a long way’ between the slices: you can see that water migrates, acids are reacting – it’s second best.

Q

Where are the main sources of inspiration now for food developers?

A

I’m just going to Australia, as I said – they have got very high quality ingredients and they do keep things very simple.

They don’t mass manufacture. Mexican food

60 December 2011 SANDWICH & SNACK NEWS

is extremely popular, with some big chains opening in London now like Chipotle and they have the money to do it. The Far East remains a big inspiration to me and the boom of street food here in the UK has been really interesting.

Q

What concept would you set up if you were starting out now?

A

I would start a new sandwich concept that

was similar to Pret. I really think there’s room for another freshly made on site copy right now, because there’s no-one really doing it, that’s got to be a huge opportunity.

I don’t think juices, soups, pizza or sushi are being done particularly well either and there is a lot of opportunity there as well.

Everything is being done to suit the manufacturing process – sushi rice is often hard as nails to eat because it’s chilled, which it shouldn’t be, for instance.

Juices are pasteurised within an inch of their life. Cakes are often long-life or frozen.

We are in a rut where food is being made to suit the food distribution chain and a manufacturing price point.

Quality is coming second and it’s seriously beginning to show.

Q

Are the Olympics going to give the foodto-go business a big boost?

A

Whatever you are making, make more of it – it’s going to be insane.

There are going to be millions of people coming here for the events and we should be eternally grateful for them.

S&SN_136_Dec11_p61_Layout 1 21/11/2011 14:49 Page 61

ANNUAL DIRECTORY 2012

In association with

The quick reference guide to manufacturers and suppliers to the industry The Sandwich and Snack News Annual Directory will be published in Spring 2012 and distributed to over 5,000 people in the industry. The publication, now in its 15th year, is A5 in size, and contains a comprehensive list of manufacturers and suppliers with sectionalised categories to provide an essential reference guide to the industry.

These companies are indexed at the back. It also offers suppliers a low-cost way of marketing throughout a whole year. To ensure inclusion please complete and return this form before the deadline of 9th January 2012.

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

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Each company can be listed (name, address, telephone number) under one section heading free. Listings under additional section headings cost £5+ VAT each. Please indicate which product/service sections you wish to be included under by ticking the appropriate boxes below: Branding and Design services Bread & Bakery products Cabinets, Refrigeration & Coldroom storage Cakes and Confectionery products Cheese and Dairy products Cleaning and Hygiene materials and equipment Clothing, Safety wear & Uniform Consultancy/insurance/business services Distribution and delivery services Cold Drinks and Drink making equipment (please specify) .................................

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S&SN_136_Dec11_p62-63_Layout 1 21/11/2011 17:44 Page 62

NEW PRODUCTS

Cadbury Hot Chocolate joins the Kenco Freshseal family

New Mexican beef and bean chilli Passengers flying with leading leisure airline Jet2.com can now enjoy a taste of Mexico with En Route’s latest addition to their taste-from-home yum.me range.

The new Mexican beef and bean chilli is complete with corn nachos, and two contrasting dipping sauces; sour cream & chive, and spicy tomato salsa.

Made with rich tomatoes, garlic, cumin and red kidney beans, this dish is traditionally slow cooked for an authentic taste of home.

As with all yum.me dishes the chilli has been made with carefully selected ingredients, many of which are locally sourced.

The dish made is simple and compact to store and use. It has been sealed in air-tight trays and does not need to be refrigerated, reducing wastage and making it a quick, easy dish for cabin crew to serve.

Even though the dish is ambient, it still follows the En Route ‘no nasties’ policy which means absolutely no preservatives.

En Route International’s Sales Director Tracy Kellett says “We are very excited about the latest addition to our yum.me range.

The dish offers simplicity in both in its traditional recipe and its ease of use for crew, without compromising on great taste and quality of ingredients.”

The yum.me Mexican beef and bean chilli has already taken flight and is available on all Jet2.com routes.

Tel: En Route International 01344 894595.

This winter, Cadbury Hot Chocolate is to join the Kenco FreshSeal2Go family, adding yet another big name brand to the range.

Cadbury Hot Chocolate is the number one hot chocolate brand*, and hot chocolate is the second most popular hot drink after coffee in coffee shops**.

It will join brands including Kenco and PG Tips at the end of November – just in time for the winter season, when a hot drink on the go becomes an increasingly attractive option for consumers.

Kenco FreshSeal2Go is a great option for operators who want to serve great quality branded hot drinks without the hassle. It offers consistent high quality, with the product sealed for maximum freshness, in an easy to serve format – simply add hot water!

Susan Nash, trade communications

manager at Kraft Foods UK, said: “Kenco FreshSeal2Go is the perfect option for on-the-go hot drinks. It already has a fantastic selection of brands that consumers love and trust – like Kenco, which has been involved in high-profile activity like Macmillan World’s Biggest Coffee Morning.

“We think Cadbury Hot Chocolate will be a real asset to the FreshSeal2Go range, offering consumers yet another top brand to enjoy on the go now that the weather is getting colder!” * The Nielsen Company, Total Value MAT to w/e 21.05.11 ** Allegra Strategies UK Retail Coffee Shop Market – Strategic Analysis, December 2009. Maude Roxby Associates Report December 2009 Tel: 0870 600 6556 www.kencoprofessional.co.uk

California Raisins in Ireland During October 2011 California Raisins and IREKS teamed up with Andrew Ingredients in Ireland to celebrate the ‘Products for all Seasons’ event at the prestigious Hodson Bay resort in Athlone, Central Ireland.

IREKS is the leading bakery ingredients manufacturer in Germany, serving over 18,000 bakeries with dough mixes, yeast products, improvers and confectionery products. Formed in 1851, it is still a family owned business and supplies the malt for 25% of all the beer consumed in Germany.

Andrew Ingredients supplies all of Ireland with bakery ingredients from single orders and ‘one-offs’ to containers. Andrew is also a family run business having been established 60 years ago. California Raisins have been working closely with IREKS for 4 years in the UK and Germany and during that time have developed over 40 new products containing California Raisins.

The event also formed the very first partnership with Andrew Ingredients with California Raisins The ‘Products for all Seasons’ event brought together the largest collection of Irish bakers to one event in living memory. 147 bakers and bakeries

62 December 2011 SANDWICH & SNACK NEWS

From left to right: Peter Meadows – California Raisins Marketing Director UK, Europe, Tim Andrew - Andrew Ingredients Director, Mairead Andrew - Andrew Ingredients, Maurice van Tongeren - IREKS Executive Sales Manager.

attended the event which showcased 20 products across the calendar year from Winter to Autumn, 13 of which included California Raisins.

A short introduction from Tim Andrew of Andrew Ingredients was followed by Peter Meadows from California Raisins with a presentation on how raisins are produced, the difference between raisins and sultanas and more specifically what makes California Raisins so special, this was followed up by Maurice Van Tongeren, IREKS’ International Sales Director who together with Technical Head, Mathias Wiegl, showcased a range of 20 mixes and finished products, 13 of which included California Raisins. Tel: 01753 851910 info@ukraisins.com.

S&SN_136_Dec11_p62-63_Layout 1 21/11/2011 17:44 Page 63

NEW PRODUCTS

Scanomat UK bean to cup with support!

New company Scanomat UK has launched two major products in its Venezia range. The machines brew any type of coffee from espresso through to latte and cappuccino as well as hot chocolate and hot water for tea.

The jewel in the crown of the new Scanomat UK offering is the Scanomat Venezia Bean to Cup hybrid coffee machine which offers fresh ground coffee, backed up with a soluble option. With its state of the art technology, focus on energy saving along with uncompromising coffee quality and user friendly operation, this really is the future of coffee machine development, says the company.

Scanomat B2Ci has a modular brew unit that can be removed in seconds for cleaning and maintenance.

Operators can choose either one or two grinders and up to four soluble cannisters making the B2Ci coffee machine one of the most versatile machines on the market.

It makes speedy work of high volume service, producing six cups in 20 seconds – five cups of instant coffee and one ground coffee. Water is drawn from the built-in 5 litre water tank and heated on demand, taking just 45 seconds from cold-to-ready, ensuring the water is freshly heated each time whilst using minimal energy.

The brewer can be adjusted to any cup size and automatically regulates the quantity of product required and can be used wherever high volume carafe service is required. The machine also boasts a unique adjustable tamper system, which can compete with any

National Flexible Goes ‘Pop’ Popcorn lovers can now indulge themselves with a savoury pre-packed version of their favourite snack thanks to the efforts of film packaging specialists - National Flexible.

Artisan producers, Consett Popcorn, were in need of packaging film for the launch of their new retail range of flavoured popcorn. Wanting a contemporary look that would stand out from the competition and help drive new sales; they turned to Bradford-based film suppliers National Flexible who were able to produce the film they needed to run on their VFFS packing machinery.

The packs benefit from Kodak’s high-definition flexo print technology – NX Flexcel – which was used to reproduce the artwork for the new range.

National Flexible’s print team were able to use the innovative system to reduce the number of colours to a bare minimum – saving Consett Popcorn a significant amount against what would have been an expensive investment in origination fees.

The high quality prints were produced from a limited palette of only 5 colours across the two different flavours, paving the way for further speculation about the development of a more comprehensive spotless colour system which would potentially see all flexo designs printed from only 4 process colours plus white, standardising origination costs across the board.

Tel: 01274 685566.

leading Barista machine.

According to Scanomat UK the machine incorporates the smallest milk foaming device yet seen. The milk is kept cool until it reaches the frother, ensuring freshness and optimum hygiene. The Venezia B2Ci uses fewer products and brews faster than its competitors, making perfect commercial sense without compromise.

Venezia B2Ci combines brains with beauty with its eye catching and sloping front fascia that can be bespoke branded if desired.

The second newcomer to the Scanomat UK portfolio is the Scanomat Venezia instant coffee machine with its option of a fresh milk system that can be installed under, or over the counter. The Venezia provides high volume freshly brewed drinks either in a cup, mug or flask, and unusually, the Venezia uses less energy heating water and can be programmed to revert to standby when not in use.

Tel: 0800 032 7581 www.scanomat.co.uk

MPE UK Limited Innovative Packaging Solutions Designed and manufactured in the UK the TT600 Semi Automatic machine is Robust, cost effective and versatile.

The TT600 provides effortless sealing up to 600 packs per hour with pack size adjustment fitted as standard.

With MPE now offering 100% Bio degradable packaging at extremely competitive prices, machine lease options can now be arranged with minimum outlay on machinery.

For a complete machinery and packaging solution contact sales at MPE for a no obligation quotation or arrange for an MPE representative to visit and discuss your requirements.

For more information contact us on:

Tel: 01663 732700 / Fax: 01663 732900 Web: www.mpe-uk.com www.sandwich.org.uk December 2011 63

S&SN_136_Dec11_p64_Layout 1 21/11/2011 14:50 Page 64

BSA MANAGEMENT COMMITTEE 2011 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

ChAIrMAN Felicity Aylward (BP) VICE-ChAIrMAN Andrew Sherick (Marks & Spencer) ThE COMMITTEE Andy Valentine (Ginsters) – van sales David Jones (SSP) - foodservice Kelly Johnson-Terry (Sainsbury’s) – multiple retailer Mark Arnold (Brambles) - producer Andrew Pocock (Impress Sandwiches) - producer Sally Gabbitas (Tri-Star) – supplier Camilla Deane (Bel UK) - supplier Georg Buhrkohl (Subway) – sandwich bar chain Clare Langford (Pret a Manger) – sandwich bar chain Graeme Matthews (Rachel’s of Windsor) – independent sandwich bar Kevin Mayes (The Real Sandwich Company) – independent sandwich bar

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.

Andrew Hesketh (representing Martin Kibler – Greggs) – retail baker

▲ To provide a source of information for the industry.

Joe Street (Fine Lady) – baker

▲ To provide a collective voice for all those involved in the

Nigel Hunter (Consultant) – Ex-Chair SECrETArIAT JIM WINSHIP Director

64 December 2011 SANDWICH & SNACK NEWS

▲ To promote the consumption of sandwiches. making, distribution and retailing of sandwiches and to represent the views of the industry.

www.sandwich.org.uk

S&SN_136_Dec11_p65-72_Layout 1 21/11/2011 14:51 Page 65

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

BuckinghAm Foods Ltd Wimblington Drive, Redmoor, Milton Keynes MK6 4AH Contact: Mark Keating Tel: 01908 838900 Fax: 01908 838920 mark_keating@buckfoods.co.uk www.buckinghamfoods.co.uk BuckinghAm Foods Ltd Magnus, Ninian Way, Tame Valley Industrial Estate, Tamworth, Staffordshire B77 5BY Contact: Viv Ryan Tel: 01827 252629 www.buckinghamfoods.co.uk chArLes JArvis Fine Foods Units 3&4 Ilford Trading Estate, Paycocke Road, Basildon, Essex SS14 3DR Contact: Alan Jarvis Tel: 01702 545111 Fax: 01702 548894 alan@charlesjarvis.co.uk www.charlesjarvis.co.uk dAiLy BreAd Unit 23 Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: David Singh Tel: 01582 401177

Fax: 01582 401177 munch@dailybread.ltd.uk david@dailybread.ltd.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 Ltd (London) Lords House, 665 North Circular Rd, London NW2 7AX Contact: David Guy Tel: 0208 208 6120 Fax: 0208 830 7137 david.guy@foodpartners.co.uk www.brambles.co.uk Food PArtners Ltd (middLesBorough) 13-15 Drake Court, Riverside Business Park, Middlesborough TS2 1RS Contact: Freddie Spence Tel: 01642 230316 Fax: 01642 230093 david.guy@foodpartners.co.uk www.brambles.co.uk Fresh! nAturALLy orgAnic Unit 26A, Abbey Ind. Est, Mount Pleasant, Wembley, London 8H0 LNR Contact: Chantelle Ludski Tel: 020 87952117 Fax: 020 87952119 chantelle@freshnaturallyorganic.co.uk www.freshnaturallyorganic.co.uk

FreshwAy chiLLed Foods Stafford Court, Stafford Road, Wolverhampton WV10 7EL Contact: Mr Alan Wright Tel: 01902 783666 Fax: 01902 781141 info@freshwayfoods.co.uk ginsters Ltd 83 Tavistock Rd, Callington Cornwall PL17 7XG Contact: John Want Tel: 01579 386 200 Fax: 01579 386 240 John.Want@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: Richard Esau richard.esau@greencore.com www.greencore.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@impress-sandwiches.com www.impress-sandwiches.com kerry Foods IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie meLton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Wendy Smith Tel: 01664 484400 Fax: 01664 484401 wendy.smith@meltonfoods.co.uk on A roLL sAndwich comPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.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: Richard Simpson Tel: 01536 464 400 Fax: 01536 409 050 richard.simpson@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

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 December 2011 65

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BSA Suppliers Index Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214

steve.watt@falabs.com www.falabs.com Accreditation Body: UKAS

sales@deightonmanufacturing.co.uk

Bd Foods 68 Castleham Road, Castleham Industrial Estate, St. Leonards-on-Sea, East Sussex TN38 9NU Contact: John Davis Tel: 01424 853000 john@bdfoods.co.uk www.bdfoods.co.uk

BeAcon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BeL uk Ltd Suite 1, 2nd Floor 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO 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

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 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

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 dAiLy BreAd Unit 23, Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: David Singh Tel: 01582 401177 Fax: 01582 401177 munch@dailybread.ltd.uk david@dailybread.ltd.uk

dAirygoLd Food ingredients uk Lancaster Fields Crewe Gates Farm Crewe, Cheshire CW1 6FU Contact: Alison Taylor Tel: 01270 589136 Fax: 01270 530726 Ataylor@dairygold.co.uk www.dairygoldfoodingredients.co.uk

deighton mAnuFActuring (uk) Ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR

66 December 2011 SANDWICH & SNACK NEWS

www.deightonmanufacturing.co.uk

discovery Foods Ltd. Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 rbarzda@discoveryfoods.co.uk www.discoveryfoods.co.uk 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

engLish Provender co. Ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com

www.englishprovender.com BRC Grade A euriLAit Leighton Lane Ind Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ Contact: 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

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

intertAste sAuces & sPices P.O Box 5631, 3297 ZG Puttershoek The Netherlands, Contact: Roger Toll Tel: 07738 939611 Fax: 0031786 769 117 roger.toll@intertaste.eu www.intertaste.eu 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 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

sales@intl.grotecompany.com www.grotecompany.com hAzeLdene Foods Ltd Walthew House Lane Martland Park, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldene.co.uk claire.gregory@hazeldene.co.uk

mArtin mAthew & co.

Ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 210177/210178 malcolmsmith@martinmathew.co.uk

www.martinmathew.co.uk

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BSA Suppliers Index 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

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 rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: John Hale Tel: 0870 728 1111 www.rankhovis.com resource dAtA mAnAgement 80 Johnstone Avenue, Hillington Industrial Estate, Hillington, Glasgow G52 4NZ

mission Foods euroPe Ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sarah Murphy Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk PArriPAk Food Ltd. Empire Way, Gretna, DG16 5BN Contact: Liam Byrne Tel: 01461 337 239 Fax: 01461 338436 liam.byrne@parripak.co.uk www.ancient-recipes.co.uk 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

SUPPLIERS

Contact: Ken Groves Tel: 0141 810 2828 ken@resourcedm.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 pkendrick@sambrownefoods.co.uk

www.sambrownefoods.co.uk snowBird Foods Ltd Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk

www.snowbirdfoods.co.uk

southern sALAds Limited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food comPAny Limited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com technomic inc.

Knowledge Center 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com testo Ltd. Newman Lane, Alton, Hampshire GU34 2QJ Contact: Warren Mansfield-Smith Tel: 01420 544 433 Fax: 01420 544 434 wmansfield-smith@testo.co.uk www.testo.co.uk the contAct griLL comPAny Regus House, 400 Thames Valley Park Drive, Reading, Berkshire RG6 1PT Contact: Clive England Tel: 01189 653535 Fax: 01189 694366 c.england@contactgrillcompany.co.uk the ingredients FActory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

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 totAL Foodservice Ltd Pendle Trading Estate, Chatburn, Clitheroe, Lancashire BB7 4JY Contact: David Pratt Tel: 01200 449711 Fax: 01200 440084 tfsmarketing@live.com www.totalfoodservice.co.uk 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

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

zwAnenBerg Food uk Ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@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/

westBridge Foods Polonia House, Enigma Commercial Centre, Sandy’s Road, Malvern, Worcestershire WR14 1JJ Contact: Graham Kingston Tel: 01684 581800 Fax: 01684 893917 enquiries@westbridge-foods.co.uk www.westbridge-foods.co.uk

These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.

S&SN_136_Dec11_p65-72_Layout 1 21/11/2011 14:51 Page 68

BSA Product Index Advisory & consuLtAncy services Factory Grote Company The Foodservice Centre Testo Ltd. Food Safety Eclipse Scientific Group Food Analytical Laboratories Resource Data Management Testo Ltd. Food Industry Technomic Inc. Market Research Technomic Inc. Retail The Foodservice Centre BAkery Products Morning Goods Bri-Tal (Foods) Ltd. Charles Jarvis Fine Foods Chiltern Bakeries Patisserie Bri-Tal (Foods) Ltd. Charles Jarvis Fine Foods Chiltern Bakeries Total Foodservice Ltd. Tortilla & Wraps Discovery Foods Mission Foods BreAd & roLLs Fresh Bri-Tal (Foods) Ltd. Charles Jarvis Chiltern Bakeries Total Foodservice Ltd. Speciality Bri-Tal (Foods) Ltd. Discovery Foods Mission Foods Total Foodservice Ltd. Bread Making Ingredients Rank Hovis The Cheese Cellar Total Foodservice Ltd. Butter & sPreAds Butter Dairygold Food Ingredients UK Eurilait Ltd. Southover Food Company Ltd. Spreads Eurilait Ltd. Milk Link The Cheese Cellar Spreads (olive) Leathams cheese & dAiry Products Bel UK Ltd. Caterers Choice Ltd. Dairygold Food Ingredients UK Eurilait Ltd. Joseph Heler Ltd. Leathams Milk Link Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd. Sour Cream Discovery Food cLeAning mAteriALs Total Foodservice Ltd.

chutneys & reLishes Chutneys BD Foods Beacon Foods Leathams Parripak Foods Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Relishes BD Foods Beacon Foods Intertaste Sauces & Spices Leathams Parripak Foods Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Pickles BD Foods Beacon Foods Intertaste Sauces & Spices Leathams Parripak Foods Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Discovery Foods dressings, sAuces And mAyonnAise Dips Discovery Foods Intertaste Sauces & Spices The English Provender Co The Ingredients Factory Mayonnaise BD Foods Caterers Choice Fridays Intertaste Sauces & Spices Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Mustards BD Foods Intertaste Sauces & Spices Southover Food Company Ltd. Total Foodservice Ltd. Sauces & Ketchups BD Foods Beacon Foods Caterers Choice Discovery Foods Intertaste Sauces & Spices Piquant Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. drinks Juices Caterers Choice Leathams Southover Food Company Ltd. Total Foodservice Ltd.

68 December 2011 SANDWICH & SNACK NEWS

eggs & egg Products Eggs (hard boiled) Fridays Southover Food Company Ltd. Egg Products Fridays Leathams Southover Food Company Ltd. equiPment & vehicLes Buttering Machinery Deighton Manufacturing Grote Company Contact Grills The Contact Grill Company Conveyors Deighton Manufacturing Grote Company Cutting Equipment Grote Company Food Hygiene Monitoring & Measuring Resource Data Management Testo Ltd. Mobile Catering Vehicles Jiffy Trucks Ltd. Labelling Systems & Barcoding Planglow Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Fish Products Anchovies Martin Mathew & Co Ltd. Crayfish Royal Greenland Prawns Royal Greenland Southover Food Company Ltd. Salmon Caterers Choice John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network John West Foods Ltd. Martin Matthew & Co Ltd. Southover Food Company Ltd. Universal Meats Fruit Canned Fruit Total Foodservice Ltd. General Beacon Foods Southern Salads The Ingredients Factory Guacamole Discovery Foods Leathams Pineapple Beacon Foods Caterers Choice Freshcut Foods Ltd Martin Mathew & Co meAt Products Bacon Leathams TMI Foods

Beef Leathams Sam Browne Foods Southover Food Company Ltd. Universal Meats Zwanenberg Food UK Ltd Canned Meat Total Foodservice Ltd. Chicken Kookaburra Leathams Sam Browne Foods Southover Food Company Ltd. TMI Foods Universal Meats Westbridge Foods Ltd. Zwanenberg Food UK Ltd Continental Leathams Southover Food Company Ltd. Duck Sam Browne Foods Universal Meats Westbridge Foods Ltd. Ham Food Network Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd. Lamb Sam Browne Foods Marinated Meats Food Network Kookaburra Meatballs Zwanenberg Food UK Ltd. Pork Food Network Leathams Sam Browne Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Sausages Food Network Fridays Leathams Snowbird Foods Southover Food Company Zwanenberg Food UK Ltd Turkey Kookaburra Leathams Sam Browne Foods Southover Food Company Westbridge Foods Ltd. LABeLs Planglow Ltd. oiLs Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAnic Products Beacon Foods Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. Fresh! Naturally Organic Specialist Organic Sandwich Manufacturer PAckAging Cardboard Colpac Ltd.

Disposable Colpac Ltd. Food wraps Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Tri-Star Packaging Supplies Ltd. PAstA Bri-Tal (Foods) Ltd Caterers Choice Food Network Freshcut Foods Ltd Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sAndwich FiLLings (reAdy PrePAred) Fresh Fillings Beacon Foods Daily Bread Freshcut Foods Ltd Fridays Southover Food Company Ltd. The Cheese Cellar Frozen Fillings Beacon Foods souPs Leathams Southover Food Company Ltd vegetABLes & herBs Canned Vegetables Total Foodservice Ltd. Chargrilled Vegetables Bri-Tal (Foods) Ltd. Freshcut Foods Ltd. Leathams Herbs & Spices Discovery Foods Intertaste Sauces & Spices Total Foodservice Ltd. Jalapenos Discovery Foods sALAd Freshcut Foods Ltd. Hazeldene Foods Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Universal Meats Tomatoes Caterers Choice Food Network Martin Mathew & Co Ltd. Southern Salads Ltd.

S&SN_136_Dec11_p65-72_Layout 1 21/11/2011 14:51 Page 69

International Sandwich Manufacturers

www.borgesius.nl Contact: Emiel Boogaard

ALimentos dAiLy Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Felipe Mustakis Email: ja_perez@dailyfresh.cl

Fres co srLA socio unico Via Don Bosco N.2 43029 Traversetolo, Parma, Italy Tel: 0039 0521 842 611 Fax: 0039 0521 844 141 Contact: Alessandro Bettini

BeLL Ag Rupperswilerstrasse 5 5503 Schafisheim Switzerland Tel: 0041 62 885 95 55 Tel: 0041 62 885 95 66 baenzigerm@bell.ch www.bell.ch Contact: Markus Banziger

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

Borgesius convenience Marconistraat 8 8912 AX Leeuwarden, Holland Tel: 0031 58 2348 455 Fax: 0031 58 216 0720 e.boogaard@borgesiusconvenience.nl

Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com snAck suPPort Am Schwimmbad 5, 67722 Winnweiler, Germany Contact: Karin Halm Tel: 0049 6302 9819780 Fax: 0049 6302 98197822 info@superweck.de Accreditation body: BSA, IFS

orgAnic Products Sigma Bakeries Ltd sAndwiches Borgesius Convenience Fres Co Nordic Lunch AB Subway Snack Support sAndwich FiLLings (prepared) Sigma Bakeries Ltd sPeciALity BreAds Sigma Bakeries Ltd

suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

Product Listing

sigmA BAkeries PO Box 56567 3308 Limassol, Cyprus

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Tel: 01326 231800 / 07824 325480 Mobile: 07824 369036 Fax: 01326 231758 Email: et@goddessfoods.co.uk / tanya@goddessfoods.co.uk www.goddessfoods.co.uk

www.sandwich.org.uk December 2011 69

S&SN_136_Dec11_p65-72_Layout 1 21/11/2011 14:51 Page 70

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