Sandwich & Snack News - Issue 152

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

issue 151 JuLY 2014

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INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com

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

SUBSCRIPTIONS t: 01291 636333 membership@sandwich.org.uk

NEWS Page 4 - Sandwich chain EAT is planning a new £12.5m wave of store openings and possible international expansion following a new £40m finance deal with Ardian. The company plans to add around 30 stores a year from 2015 Page 5 - Greencore is to invest £30m in its Northampton sandwich manufacturing plant to service a new contract and future growth opportunities. It will enable the company to open a second unit on the site, doubling the capacity there NEWS FOCUS Page 10 - Subway’s huge success in Europe is partly down to its supply chain, the European Independent Purchasing Company, which achieves major gains from purchasing product in large volumes. Simon Ambrose questions Mike Attwood, purchasing director, and Abbie Gregory, Corporate Social Responsibility Director SANDWICH DESIGNER OF THE YEAR Page 24 - The final show-down: all the results P26 THE SAMMIES: Page 26. Who won what and why: a comprehensive look at the winners of this year’s prestigious industry awards ©Published by J&M Group.

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

PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests

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NEWS

EAT plans a new wave of store expansion SANDWICH chain EAT is planning a new £12.5m wave of store openings and possible international expansion following a new £40m finance deal with Ardian. The company plans to add around 30 stores a year from 2015.

The independent private investment company, has arranged the £40m ‘unitranche’ financing facility for the company, part of Lyceum Capital’s portfolio. £12.5 million will fund further store openings, with the remainder used to refinance EAT’s existing credit facilities.

Adrian Johnson, CEO of EAT, said: “We are delighted to be partnering with Ardian to support and drive our exciting expansion plans. Ardian shares our passion for the EAT. brand and the company’s investment recognises the clear potential to amplify the positive customer response to our rebranded offer with an exciting and step-change store opening programme. Together I believe we can make EAT the premium food-to-go provider on every high street.”

EAT was founded in 1996, when Niall and Faith McArthur opened the first store on London’s Villiers Street.

It has since grown to become a leading player in the UK’s food-to-go market and now has 113 stores across the United Kingdom, 90 of which are in London.

Lyceum Capital acquired a majority stake in EAT. in March 2011, investing alongside the founders and management.

Since the acquisition, Lyceum’s strategy has been to provide consumers with high quality products, exceptional service and great value. Under Lyceum’s ownership, EAT. has rolled out an extensive store refurbishment programme.

Olivier Berment, Managing Director at Ardian and Head of Private Debt, said: “It is very exciting to be supporting one of the UK’s leading

food retail brands. We will be providing EAT with the financial resources needed to structure a financing package, which gives the business enough flexibility to execute its expansion strategy as it enters the next phase in its development.”

“Unitranche funding has taken on a far greater role in the wake of the reduction in lending from the banking sector. By combining senior and subordinated debt into one tranche, it gives companies greater access to the resources needed to finance their development.”

Subway adds a calorie calculator and targeted promotions to its app SUBWAY has launched an update for its Subcard mobile app, adding new functionalities including a calorie calculator and geotargeted promotions.

The upgraded app for iPhone and Android is part of the brand’s growing focus on mobile development and improving access to healthier choices for customers.

A third of all new company registrants are being created in the app.

The company says that customers who use the app

visit a Subway store 3.5 times more regularly and spend on average 22p more per visit than traditional plastic card users.

In the new update, users will be able to sort standard-build Subs by calorie count or spin a wheel for a random selection. This feature has been developed specifically to give customers more information about the nutritional value of their Sub and help them choose healthier options. The app displays the full nutritional

4 July 2014 SANDWICH & SNACK NEWS

breakdown for each Sub, and allows users to add or remove ingredients and see how this affects the calorie count.

The update will also offer a ‘What’s New’ news feature as well as personalised deals and offers based on users’ locations through geotargeted promotions. These promotions will be delivered through push notifications and alert users of regional offers as well as the launch of new national deals and competitions.

Shetal Bhatt, European

Subcard Programme manager at EIPC, a nonprofit making organisation owned by Subway franchisees in Europe said: “The Subway brand was the first QSR to introduce a mobile loyalty app, and we’re committed to constantly developing to make sure we continue to provide the best possible service to customers. The updated app provides a much more personalised experience, giving customers offers that are completely relevant to them.”

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NEWS

Greencore invests £30m in Northampton sandwich plant GREENCORE is to invest £30m in its Northampton sandwich manufacturing plant to service a new contract and future growth opportunities. It will enable the company to open a second unit on the site, doubling the capacity there.

The announcement is included in Greencore’s halfyearly statement, which makes it clear that it intends to focus on food to go, supplemented by strong positions in other attractive convenience food categories, “in order to capitalise on favourable, long-term consumer and channel trends”.

This strategy has already resulted in strong food to go led growth and significant development. The sandwich category experienced “robust growth” in the region of 12.0% while the broader food to go market (sandwiches, salads and sushi) grew by 9.4%. The strong category growth was driven by the rate of opening of smaller convenience stores, increasing employment, a

milder winter and positive mix with strong growth in premium sandwiches, it says.

The Food to Go business as a whole outperformed the market with revenue growth of 17.2%. This “outstanding performance” was driven by investment in significant relaunch activity with several key customers and net listing gains.

In the US, following the start of supply to a major new customer, the Group has announced three further developments during the half-year: • The acquisition of

Subway loses latest zero-rate VAT appeal SUBWAY has lost its latest VAT court battle after failing to convince Appeal Court judges that its toasted subs should be zero-rated.

The move, which has implications for large numbers of fast food outlets, is the latest in a string of legal attempts by the sandwich chain to prevent its toasted sandwiches from being standard-rated for VAT. The case was brought

by a Yorkshire Subway outlet appealing against earlier decisions over the VAT treatment of its toasted ‘subs,’ heated up before being given to customers.

The franchisee argued that the decision to apply VAT to these items, had resulted in differing VAT treatment of its products, compared with that of competitors.

Subway didn’t comment after the ruling.

Lettieri’s, a leading manufacturer of frozen food to go products for the convenience channel; • An investment of

approximately £6m in the Jacksonville facility to manufacture frozen food to go products supporting a key customer; • The construction of a greenfield sandwich manufacturing facility in Rhode Island for £20m which will facilitate the closure of existing leased sites in Newburyport and Brockton, Massachusetts.

Additional revenue in the UK is coming from the disposal of its foodservice desserts business, Ministry of Cake, for an upfront cash consideration of £8m and deferred consideration of up to £3m.

Importers to the sandwich industry

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NEWS Buoyant Pret records a 15% increase in turnover ANYONE doubting the buoyancy of the breakfast products sector in the sandwich arena has only to see Pret A Manger’s results for the 52 weeks to 2 January 2014.

As well as recording a 15% increased in turnover to £509.9m, the sandwich chain says its best-seller is now its Porridge Pots, along with bananas. It also now sells more Cold Pressed Vegetable Juices than Super Club sandwiches, showing that consumers are becoming increasingly health-conscious.

Meanwhile, its number of shops jumped from 316 to 352, an increase of 11%. Of these 26 opened in the UK, seven in the US, two in Hong Kong, and five in France. In the UK, Pret continues to expand its presence in regional towns with shops that offer an extended organic coffee range and more spacious seating areas.

The expansion followed its successful refinancing last year which saw Pret reduce interest costs and secure new capital for the continued growth. Pret appears to be now increasingly well placed to implement

its strategy of controlled expansion across the UK and in global cities including New York, Washington, Chicago, Boston, Paris and Hong Kong.

Pret continues its commitment to natural food and organic coffee, and its menu has responded to the growing demand for healthier options. New products introduced in 2013 included Sushi Wraps, Natural Fruit Smoothies, Coconut Water and Protein Pots. Pret has also recently launched Cold Pressed Vegetable Juices, Popcorn Bars, Sushi Salads and Kale Crisps, and fastest growth items include new salad ranges and coconut water.

Pret created 600 new jobs worldwide last year and has recently opened a state of the art training academy in Victoria, London. It has doubled the size of its UK School Leavers Programme, hiring 18 young people straight out of school, and the Pret A Manger Apprenticeship Scheme was extended to more cities in the UK, helping 60 homeless people back into work last year.x

Adande Aircell Technology installed for Tesco Extra Eco sandwich Display THE first ever refrigerated display cabinets incorporating Adande Refrigeration’s Aircell technology have been installed at the new Tesco Extra eco store in Lincoln.

Aircell is a patented airflow management system, designed for open front refrigerated multi deck cabinets.

The technology was designed and developed by Adande, with extensive prototyping, testing, validation and support from refrigeration consultants, ECH Engineering.

Two 2.5 m refrigerated display cabinets have been installed at the store for the display of sandwiches, snacks and soft drinks. The cabinets were manufactured by Manor Concepts under a licence agreement from Adande. Manor Concepts incorporated the Aircell system within its proven ‘Viper’ remote cabinet design and manufactured the prototype models to make the project a commercial reality within a demanding time schedule.

The Aircell concept avoids the need to fit physical barriers, such as glass

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doors, to the front of multi deck cabinets to achieve energy savings. To the shopper, Aircell retail displays appear no different to conventional open front multi deck display cabinets, providing ease of access to shelves for unhindered browsing, shopping and restocking.

In addition to its shopper friendly characteristics, Aircell is engineered to deliver significant energy savings as it segments standard retail cabinets into a series of air flow managed cells with short air curtains.

Tel: + 44 (0) 844 376 0023 www.adande.com

New group commercial director for Adelie Foods FOOD to Go manufacturer Adelie Foods has appointed John Hyman to the role of Group Commercial Director.

Hyman joins Adelie from First Drinks Brands where, as UK Sales Director, he had responsibility for big name brands including Grant's, Glenfiddich, Disaronno, Hendrick's Gin and Piper-Heidsieck, successfully delivering 92% sales growth over five years.

He brings a wealth of FMCG experience to his new role at Adelie, having also held a number of senior commercial positions with companies including Dairy Crest, HJ Heinz and Arla foods.

Adelie's Acting Chief Executive Officer Gavin Cox comments: "I am delighted that we have been able to attract an individual of John's calibre and experience to lead our commercial agenda at this exciting phase of our development.

"We have enjoyed exceptional growth over the past few years, particularly with our own Food to Go brand URBAN eat which now generates annual retail sales in excess of £100 million and I am confident that John's experience of working with big brands will prove invaluable as we look to maximise the potential of URBAN eat across the retail sector."

Hyman explains: "I am very excited to have joined such a dynamic business and am confident that Adelie is well placed to build on the success it has enjoyed in recent years since its acquisition by India Hospitality Corporation."

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NEWS

Sainsbury’s first to launch MSC certificated tuna sandwiches SAINSBURY’S has become the UK’s first retailer to launch a range of MSC certified sustainable tuna sandwiches and salads.

It follows the retailer’s introduction of MSC certified canned skipjack tuna sourced from the Maldives last year.

The range, including Tuna Mayonnaise Sandwich, launched across stores on Monday 28th April.

The Marine Stewardship Council (MSC) certified fish is sourced from the Maldives using a low-impact pole and line technique where each wild fish is caught individually to reduce the waste of bycatch. Sainsbury’s claim to have led the way in 2011 with all own-brand canned tuna, including that used as an ingredient, being fished using the pole and line method.

It sits alongside the retailer’s achievement at the top spot of Greenpeace's 2014 tuna league table, which looks at the sustainability standard of tinned tuna sold in supermarkets.

The new range includes Sainsbury’s own brand: • Tuna and sweetcorn sandwich • Tuna mayonnaise sandwich • Tuna and cucumber sub roll • Tuna and sweetcorn pasta salad Ally Dingwall, Sainsbury’s Aquaculture & Fisheries expert said: "We’re always looking for ways to help our customers make sustainable choices. We’re proud that this launch is another example of

offering sustainable values along with everyday value."

Toby Middleton, MSC Senior Country Manager, said: "This is a really important move by Sainsbury’s. The UK’s first MSC certified tuna sandwich is a milestone for sustainable seafood. Tuna is a poster child for sustainable seafood and

Cranks student sandwich on shelves CRANKS, the vegetarian sandwich, wraps and salad specialist in universities throughout Britain, have released the ‘Tzat’s Tasty’ - created by the winner of their Great British Student Sandwich Challenge.

The sandwich designed by Manchester Metropolitan University student Gemma Carey is now available in a number of universities nationwide. The sandwich contains rocket salad, sun-blushed tomatoes, olives and crumbly cheese, topped with lashings of tzatziki.

Gemma’s winning design was a result of Cranks’ Apprentice-style 2013 competition to offer food-loving students the chance to see their sandwich design on shelf - a moneycan’t-buy result for their CV. Individuals and teams from universities stretching from Edinburgh to Brighton were invited to submit their designs for the sandwich, alongside a full marketing plan, which included a breakdown of focus group feedback, market theory behind the flavour combinations and a

promotional strategy. More than 100 ambitious students registered to pit their marketing wits and innovative recipes against their peers.

Five finalists were selected through an online voting mechanic, hosted on the brand’s Facebook page, to compete in a competitive pitch, presented to the management team at Cranks’ owners All About Food Ltd. The close contest was finally decided following a taste test.

Gemma, as crowned champion was then involved in every step of Cranks’ development process that saw her take her prototype from paper to shelves.

Competition winner, Gemma Carey, who graduates this year, adds: “I can’t believe my sandwich is on shelves! Entering the competition was a no-brainer as I got to mix my love of food and marketing; but winning has been a dream come true.”

Maldivian pole and linecaught skipjack tuna was MSC certified in 2012. By choosing tuna from the Maldives tuna fishery, Sainsbury’s is supporting artisanal fishermen who have made an international difference to the way the Indian Ocean fishery is managed."

Waitrose launch Heston Blumenthal Coronation Chicken Sandwich WAITROSE has launched a Heston Blumenthal Coronation Chicken Sandwich, taking inspiration from one of the nation’s favourite and most iconic dishes, Coronation Chicken.

His sandwich includes tender British chicken breast, bound with a creamy mayonnaise infused with Indian spices, coriander and sultanas.

The chicken is served between Kalonji seed white bloomer bread, with red chilli and coriander butter and garnished with pickled cucumber, fresh spinach and coriander.

The recipe is the same one served in hampers at a picnic held at Buckingham Palace to celebrate The Queen’s Diamond Jubilee.

Roxanne Bennett, Sandwich buyer for Waitrose comments, “Heston’s Coronation Chicken sandwich will bring a taste of tradition and flavour to lunches.”

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NEWS

Freshways-Ireland acquired in MBO from Kerry Foods FRESHWAYS, Ireland’s largest sandwich maker, has been acquired in a management buyout from Kerry Foods by Diarmuid Shanahan and Garrett Fitzgerald.

The business, which operates from a purpose built 60,000 sq. ft. production facility at Finglas, will continue to employ more than 170 staff following the deal. The facility produces 300,000 handmade sandwiches each week for customers in the Republic of Ireland and Northern Ireland, as well as manufacturing sandwich filler for delis and the convenience store market.

Diarmuid Shanahan, joint owner and Sales and Marketing Director, said: “Freshways is the No. 1 producer of sandwiches in Ireland because we are committed to quality and freshness. This dedication to quality is of paramount importance for the future of the brand and the business.

“We have surrounded ourselves with people who share our desire to deliver good fresh food at an affordable price. Our staff members and senior management team have a wealth of experience and talent and they are an integral part our ambitious

growth plans.

“We are investing significantly in our business to ensure we know the ins and outs of the lunchtime experience so we can make lunchtimes more enjoyable.

Since the MBO, we have employed a number of new staff members and have plans to recruit 50 additional staff in finance, sales and marketing, IT and operational roles in the next

12 months.”

Freshways was founded in 1990 and is Ireland’s largest sandwich maker with one third of the Irish market. The company is a prominent supplier of branded and private label sandwiches to the major multiples, including convenience stores and forecourt retailers.

In addition, Freshways supplies sandwiches for the

retail market and is a major supplier of sandwiches to the food services and catering market, which includes workplaces, schools, colleges and hospitals. The company also supplies large-scale events such as race meetings and music and sporting events.

Mr Shanahan concluded: “We hand-make our sandwiches in Dublin and we know our reputation depends on every single one.

The Freshways team is constantly devising fresh new ideas to anticipate and meet the needs of consumers’ changing tastes as well as suiting their pockets. Our commitment to innovation is highlighted by the 130 fabulous and creative recipes in our range, with many more in development.”

• Freshways has recently appointed Ian Mullin as its new Head of Innovation.

His primary role will be new product development, formulating recipes for front of store ranges and also developing menus and ingredients for sandwich bars.

Ian holds an MSc in Food Product Development & Culinary Innovation and a BSc in Product Design, both from the Dublin Institute of Technology.

Bunzl Lockhart Catering Equipment secures over £14 million pounds of new contracts with Pret and MoD Bunzl Lockhart Catering Equipment, a leading UK distributor of light and heavy equipment to the catering and hospitality industry, has secured two new contracts worth over £14m with Pret A Manger and the Ministry of Defence.

The business will supply a range of light catering equipment and bespoke lines to all 270 of the Pret A Manger sites in the UK, and are also in talks to

8 July 2014 SANDWICH & SNACK NEWS

service sites in Europe. Pret A Manager is said to have required a supplier who could reduce their overall light equipment spend, without impacting on their service levels. Lockhart secured the contract from the incumbent supplier, having demonstrated an excellent infrastructure system, flexibility in meeting the brief and a keen eye for product innovation, says the company.

As part of a two-way pitch with

sister company Bunzl Catering Supplies, the businesses have retained the contract to supply light catering equipment and non-food consumables to the Ministry of Defence at over 600 military bases in the UK and worldwide. The brief demanded that the businesses demonstrate how they would maintain the high levels of service and expertise already achieved to-date on the contract.

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NEWS FOCUS

Subway’s supply chain EIPC revealed Subway’s huge success in Europe is partly down to its supply chain, the European Independent Purchasing Company, which achieves major gains from purchasing product in large volumes. Here Simon Ambrose questions Mike Attwood, purchasing director, and Abbie Gregory, Corporate Social Responsibility Director Q. How did the European Independent Purchasing Company Limited (EIPC) come about?

AG. “EIPC is a non-profit making organisation owned by Subway franchisees in Europe. Formed in 2001, EIPC was set up to enable Subway franchisees to gain from the financial and service discounts that come from purchasing and supplying product in large volumes.”

Q. What sort of reductions on product price are actually being achieved for franchisees as a result of EIPC? MA. “EIPC delivered over £36m in audited benefits last year across a wide range of products and services. Across the average store that works out at nearly £9,000. But it’s difficult to quote on products alone as prices go up and down.”

Q. Are some products actually panEuropean or are you sourcing locally for countries within the European network for the most part?

AG. “Sourcing with integrity is key to our ability to deliver great products and value for money for our customers throughout Europe. We also understand that many of our customers want to buy products that support their local businesses and economy. Where there are opportunities to buy products locally, we take advantage of them.

“Regardless of where our suppliers are operating, we require them to comply with high standards of food

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production, safety and product quality.

EIPC is committed to having open and honest relationships with our suppliers to help them achieve and maintain this position.

“We currently purchase many of our products within the EU. When we source outside the EU, suppliers must meet all the relevant EU standards and laws as a minimum requirement.

“We work closely with the Subway brand to help them deliver their vision to make stores and operations as environmentally and socially responsible as possible, by conducting business in a way that minimises the impact on the environment while creating a positive influence in the communities we service worldwide.

“We work with the Subway brand’s suppliers to provide franchisees with products that are to the brand’s specifications– for nutrition, value for money and to ensure that we have capacity and contingency of supply – now and for the future. “Everything we do must deliver maximum benefit, profitability and competitiveness, for franchisees.”

Q. How can you be sure you are satisfying regional or national variations in taste?

AG. “Together with the Subway brand, we carry out consumer testing for taste across our markets. We host product summits for all key products, where suppliers can gather to discuss product specifications. We carry out testing at a chemical level to investigate and resolve differences we see physically and from a sensory

perspective. And, we have nutritional verification testing, which provides additional data to ensure nutritional information provided to the consumer remains accurate.”

Q. How has EIPC adapted to meet changing health and nutrition guidelines?

AG. “The Subway brand is committed to providing a wide range of great tasting, healthier food choices while reducing our environmental footprint and creating a positive influence in the communities we serve around the world. Together, we aim to exceed, not just comply with changing health and nutritional guidelines. As a system, we focus on sustainability initiatives which deliver energy efficiency, water and resource conservation, waste reduction, sustainable sourcing and supply chain management.

“EIPC has contributed to a number of projects to deliver these initiatives, including: • Providing Best Practice guidance for Subway franchisees to help them reduce energy and water consumption in stores • Enhancing the CSR credentials of our products and packaging items, for example, by increasing the amount of recycled material in our packaging and our commitment to source only certified sustainable palm oil by 2015 • Reducing the overall amount of packaging used and establishing supply chain solutions which reduce miles and optimise vehicle utilisation

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NEWS FOCUS

“So far, we have: • Saved over 400,000 road miles • Taken over 100 trucks off the road • Saved over 600 tonnes of cardboard across Europe per year • Added recycled material to more than one third of our packaging items • Achieved an average 48% reduction in the salt content across the range of Subway products “Currently, our main priorities are: Sugar reductions The majority of Subway standard products are not high in sugar, but we have asked our bread suppliers to try and reduce sugar content further, and the same has been asked of the marinara supplier.

Allergens New legislation across Europe, which comes into effect in December 2014 will require us to provide allergen information in-store, upon customer request. EIPC is working alongside the Subway brand to ensure all Subway stores have accurate and up-to-date information in store at all times.”

Q. How would you say EIPC has evolved in general over the years from when it was first set up?

AG. “When EIPC was set up in 2001, we managed purchasing and supply of food and equipment to 30 stores in the UK and Ireland. Today, we support over 4,200 stores in 33 countries across Europe.

“And, as the system has grown and diversified, so has our business. We have branched out to offer business services and looked at innovative ways to deliver savings, manage risk and avoid cost. We have six key areas we focus on to deliver profit and competitiveness: 1. Corporate Social Responsibility 2. Food and packaging 3. Equipment and overheads 4. Supply Chain 5. Customer experience and 6. Store operations “Last year, we managed over £1.5 billion worth of contracts and delivered £36 million in benefits for Subway franchisees in Europe.”

Q. Do franchisees generate their sales orders through EPoS systems? Is this partly based on sales history? How quickly can they be supplied if there is an unexpected surge in demand?

MA. “Franchisees do capture sales on a POS system but orders are calculated manually. Demand is generally stable so forecasting stock needs is rarely an issue.”

Q. How does EIPC’s model differ from the US version?

MA. “The US model is very similar to Europe.”

Q. What changing product trends have been observed in recent years – are you seeing more vegetarian demand, for example?

MA. “We have seen similar trends to the general market in food tastes.

There is more awareness on salt, fat and sugar and the Subway brand has been instrumental in making changes to product recipes to address these issues.”

Q. Are there some product sectors which have been relatively difficult to source?

MA. “Greater global demand for products such as beef have put prices up over recent years and extreme weather has impacted crops in Russia and USA, putting up prices particularly on wheat. That said we have always been able to source the products we need.”

Q. Have changing climatic conditions affected where you source from so far i.e. salad crops?

MA. “We buy our products from much the same places, although weather rather than climate has been challenging at times. Crops don’t like extremes, so floods, cold and hot weather makes pricing more volatile.

We try to even out the peaks and troughs by fixing contracts for a season which has worked well for our franchisees.”

BIOGRAPHIES Mike Attwood, Purchasing Director Mike joined EIPC as Purchasing Director in 2008, following a long and distinguished career at J Sainsbury plc, the leading UK supermarket retailer.

Mike continues to shape EIPC’s purchasing and contingency strategy planning in the areas of currency and commodity market fluctuations, which have become increasingly critical to Subway franchisees as the volume and range of product required across Europe grows.

Abbie Gregory, Corporate Social Responsibility Director Abbie joined EIPC in 2004 from J Sainsbury Plc, where she spent six years in store and at Head Office, working in supply chain. Abbie was initially employed as Supply Chain Manager for the UK and Ireland at EIPC and then took on the role of Service Director.

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Hot

NELLIE NICHOLS

and Healthy

Mexican food to go outlets have been springing up all over London in recent years and the trend shows no sign of abating. Many appear to come from the same mould, but one in particular, Poncho 8, stands sombrero and shoulders ahead of the rest. Nellie Nichols saddled up and paid a call

I

’VE got this texture thing. I loathe soft and squishy and bouncy food; oysters, scallops, lumps of cooked egg white (chunky egg mayo, God forbid), and as far as I’m concerned, the Devil’s work has to be bananas.

I’ve been known to move train carriages to get away from people eating them and when the skins are put in bins, that ghastly smell lingers on for hours, I can smell them a mile away.

I used to have an issue about walking past them in a supermarket aisle but I’ve finally worked through that.

When I was small, for some reason they were a compulsory part of my diet and I recall being faced with them mashed with cream, congealed in a bowl. The only encouragement I was given to eat them was a liberal sprinkling of Demerara sugar, as if that was going to make the difference.

At the time we had poodles, Mabel and Maudie,

and their meals were supplemented for years with flicked-under-the-kitchen table illicit mashed banana.

I don’t recall it doing them any harm so it worked well for everyone: my mother was happy, the dogs were in heaven and I was off the hook.

When it comes to cuisines of the world, the texture rule is still my barometer and, if I’m honest, it’s held me back on many an occasion from eating Mexican. I have absolutely no idea why

12 July 2014 SANDWICH & SNACK NEWS

anyone in their right mind would want to eat Frijoles Refritos - refried beans.

Apart from the fact they are a real palaver to make properly (wash raw, soak overnight, stew, puree into a rough mush, then bake with lard - I’m heaving at the mere thought of it) what you are left with is a textured cousin of the ghastly mashed banana of my childhood.

But a handmade, design your own burrito is a very different thing and over the last few years the number of outlets selling them have been springing up like daisies all over London: Chipotle from the States, Tortilla, Bar Burrito, Benito’s Hat and Poncho 8 to name just a few. What fascinates me is they are essentially all selling the same product, but a product that has a growing and enormous popularity.

Now I hear many of you saying that it’s essentially the same format as a sandwich, which as we

know is a chameleon and a very clever one at that, having such a diverse wealth of different fillings and carriers. A burrito is made up of the same basic components: a tortilla enveloping rice, meat, beans, salsa, cheese and sour cream. Granted the rice is often flavoured and the beans slow cooked in all sorts, the salsas coming in different strengths of Pico de Gallo (mild), verde (medium) and Roja (fiery hababero chillies) and the beef, chicken or pork frequently chipotle grilled, slow cooked or achiote braised, but the cheese is nevertheless a grated cheddar type and the sour cream is well, sour cream.

So who’s the best and what’s the difference? Will they all continue to enjoy growth and expansion or is a point of difference vital?

To be sure, the welfare standard of meat isn’t what I would call much of a point of difference anymore with consumers expecting decent

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NELLIE NICHOLS

farming as the norm now, and every one claims to make guacamole freshly each day (is it hard to mash fresh avocados with some lime and seasoning, not forgetting one has to anyway to avoid browning).

But if I’m going to pin my hat on any of them it’s going to be Poncho 8 and I’ll tell you why.

I’m sitting with Frank Yeung, co-founder in his recently newly opened Sheldon Square, Paddington store. I rather like Sheldon Square with its steps rising up in a giant semi-circle, forming dramatic seating for

local office workers having lunch in the sunshine, like some modern Roman amphitheatre.

The choice of where to buy lunch is a good one for the companies that surround it - Pret, Itsu, Tossed and

Poncho 8. Frank started his career in the City and, like many, hated it. Having a passion for Mexican food, he opened his first Poncho 8 in Spitalfields, with his friend Nick in 2009, with a bit of help from family and friends.

At the time there was little competition, compared to the London Mexican food to go landscape as it stands today. They opened their second in St Pauls a year later, their third in Soho in 2011, which Frank is happy to admit didn’t work (Soho hates brands and chains) and was then replaced with Leadenhall.

Creating a new look to the stores, they went on to open in New St Square, Holborn and Devonshire Row. Joined

by Sheldon, they are now in

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NELLIE NICHOLS

negotiation to open in Canary Wharf.

Frank Yeung is an incredibly likeable guy.

Unlike many, what you see is what you get …. but he is nobody’s fool. He has a refreshing honesty, but is clearly a very sharp cookie and over a Mexican flat white (60/40 Mexican Brazilian coffee beans and very good it was too) he tells me he’d like to grow some more stores. It’s been a vast learning curve and he has been doing it for a while but it might perhaps be someone else’s job to take it to 100 stores? He’d love to do it all again one day in the future but with the valuable knowledge he’s gleaned … a different concept and perhaps a different funding structure.

So, I ask Frank, what’s so different about Poncho 8?

What is driving its success, and he immediately says health. Poncho’s rice is brown rice not white, and, apart from Leon, I’m not sure what other food to go operators on the high street are being smart enough to

use it exclusively on their menus instead of white, which goes through a refining process that strips it of its nutrients and fibre.

A low carb box has been designed in conjunction with The Foundry Gym to keep energy levels high throughout the day, offering a filling, but low calorie option. Then there is their whole wheat tortilla, rather than, again, the white version, and the nutritional programme on their website which I have spent far too much time playing with, working out the calorie, carb, protein and fibre count of various products on their menu. You can order on line with a collection and delivery service - it’s all very well thought through. Genuinely very easy, convenient and, most importantly, healthy, and as far as I can see no other Mexican operator is even trying to encompass health like this in their menu.

If I was going to be really picky, I’d say their website could be a little more

14 July 2014 SANDWICH & SNACK NEWS

descriptive on their products, for instance on how their meats are cooked.

I know they are going to great lengths to develop great tasting ingredients but you wouldn’t know it from a marketing perspective.

They could bolster their brand a great deal doing it.

There’s something else very clever Frank has done in this new store and I’m looking at it: the first grab and go chiller cabinet in this sort of concept I’ve seen, filled with a grand selection of Mexican-inspired goods, from cold wraps (the chicken and avocado with fresh mango salsa was lovely) to wraps that can be toasted for breakfast such as the banana, Dulce De Leche and peanut butter; to quesadillas and innovative salads like the artisan Chihuahua cheese and chipotle honey with roasted pumpkin seeds.

This bespoke designed chiller has been hugely successful in driving new sales - the power of grab and go versus the inevitable queue for handmade

burritos, tacos skinny and nachos boxes made to order.

There are booths to sit at, bowls of freshly cut piled up wedges of limes, the most fabulous help yourself glass water keg with a tap.

It all says rather unique and cool and not massproduced. It holds a charm made up of Frank and Nick’s personal design: strips of Mexican tiles in the floor, entertaining Mexican nick-nacks on shelves dotted around. I get the feeling each and every store from now on will continue to look uniquely different, not the expected venture capital, blanket template that so often looks identical on every big brand’s next store opening.

The London Evening Standard has called Poncho 8’s the best burrito in London and that’s an accolade I think they may well hold onto for quite some time to come.

This article is based, as always, on her independent views www.nellienichols.com

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FoodFinders

“We specialise in the supply of Mayonnaise, Canned and Pouch Tuna for the Manufacturing and Wholesale trade. We can also supply all other canned or dried goods required for the Catering Industry.

Whether it be based on price or quality, Food Finders will have the product for you.�

Tel: 0788 747 30 24 email: derek@food-finders.co.uk website: www.food-finders.co.uk

To advertise call Paul Steer on 01291 636342 August 2014 15

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SANDWICH MARKETING

Competing with the major retailers:

The Delifresh Journey Sodexo has refreshed its 11-year-old successful ‘Delifresh’ brand with a number of new ranges, a move into sushi and a new brand look and focus. Terry Caldicott, senior category manager, explains

T

he food to go market has become extremely competitive for all players operating within the space. With the major retailers offering increasingly lucrative meal deals to drive lunch time footfall, and chains offering convenient and tasty choices, it has become more difficult for workplace caterers to engage and tempt their customers with their wares.

Sodexo’s “Delifresh” brand was launched in 2003 and has enjoyed a strong customer base and significant sales growth over the years. So why meddle with a brand that is in such a strong position? Terry Caldicott, senior category manager at Sodexo explains: “There is always the temptation to protect what

16 July 2014 SANDWICH & SNACK NEWS

you have. However, we knew that through a fresher and more relevant identity we would be able to better engage with customers, as well as gain more critical mass in operations.

Often brands are forced to change, due to poor sales or disengagement with the customer. This was not the case.

There was an ambitious brief to take on the high street, so that’s where we started.”

Understanding the marketplace The Delifresh range consisted of 46 products including sandwiches, wraps, sub rolls, Panini, salad and fruit, with various sub categories – premium, classic, every day and low calorie, making it a credible alternative to the high street.

Like some other leading high street brands, Sodexo has made pledges under the Department of Health’s Responsibility Deal, including those around salt reduction, calorie reduction and out of home calorie labelling, and it was essential these were made part of the Delifresh brand.

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SANDWICH MARKETING

In order to drive growth for the brand it was vital to understand how to differentiate and become a major competitor.

We conducted extensive research in preparation for the start of this project and were able to provide key insights into the Delifresh consumer in terms of product, communication and branding.

This is where the Delifresh journey started.

The research also showed that high street meal deals and more competitive pricing were the biggest reason to shop elsewhere for lunch for Sodexo customers.

The Everyday (value) range makes up for a large proportion of the overall sales volume of Delifresh Sandwiches, which is unsurprising given the growth of the value end of the market. On the opposite end of the spectrum, the market has seen growth within premium too. It’s this polarisation that Sodexo wanted to get under the skin of with their customers – to truly understand what made them tick at lunch time and how Delifresh could fulfil their needs, whatever their budget or appetite.

cater to the increasing demand for healthier alternatives in the marketplace.

Delifresh customers were also suffering from “flavour fatigue” and asked to see more adventurous choices on shelf. The team were tasked with developing a captivating range and proposition that would inspire and delight their customers and provide a point of difference on shelf.

To this end, Delifresh were pleased to introduce in March this year four very clear categories for their customers to choose from; • Everyday Favourites is a good value range of sandwiches, wraps, sub rolls and pasta salads; • Classic Flavours is a core range of sandwiches, wraps, salads and hot eats such as Panini and breakfast rolls;

• Gourmet Fillings provides customers with a range of premium sandwiches and focaccias to choose from; • Balanced Lifestyle is a range of sandwiches and half wraps that are less than 350 calories and less than 5% fat.

On top of that, Delifresh also introduced “Delifresh by Tanpopo” – a range of Delifresh branded sushi.

Terry elaborates: “The Delifresh by Tanpopo range is an ideal way to capitalise on the massive increase in popularity of sushi and Asian food.

They’re healthy, trendy, tasty and prove sushi isn’t all raw fish! By partnering with Tanpopo on this we were able to combine the authenticity that Tanpopo bring to the table with the positive equity we already have in the Delifresh brand”

Developing a compelling range Ensuring an effective ranging policy was, and always will be important for Delifresh. There must be choices available for every budget so an entry level range, a core range and a premium offer were key drivers in the development of the new Delifresh range, in addition to options that

www.sandwich.org.uk July 2014 17

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SANDWICH MARKETING

To further excite their customers Delifresh have introduced a seasonal range of products inspired by flavours of the world. With a plan in place to introduce new lines on at least a quarterly basis, it gives Delifresh consumers something new to look out for on shelf.

New products Much time was spent researching and developing new products to support the Delifresh range and14 new products have been added to the range.

Terry explains: “New product development is a key part of growing

18 July 2014 SANDWICH & SNACK NEWS

sales on the high street, with popular additions becoming part of the core ranges – in order for Delifresh to compete with this it’s vital that we introduce new products and keep track of their performance. Retailers are quick to respond to changing consumer demand, so we need to be too.”

New product launches include two simple sandwiches that meet the demand for value and “no mayo,” launched into the Everyday range • NEW Just Cheese • NEW Just Ham Three classic sandwiches that can

already be found on the high street plus two new breakfast choices to meet the increasing market for breakfast items.

• NEW Chicken & Stuffing Sandwich • NEW Mixed Triple Sandwich • NEW Seafood Cocktail Sandwich • NEW All Day Breakfast Piccolo Roll • NEW Cheese & Mushroom Piccolo Roll Gourmet Fillings Two new focaccias to meet the demand for new and interesting carriers.

• NEW Pastrami & Emmental Focaccia • NEW Chicken & Basil Focaccia Balanced Lifestyle The current Delifresh “healthier” range of four sandwiches have performed extremely well so one new sandwich has been added to the range for more consumer choice, plus two new half wraps that are perfect for snacking or supplementing a lunch brought in from home.

• NEW Spicy Bean ½ Wrap • NEW Chicken Fajita ½ Wrap • NEW Turkey & Fruity Coleslaw Sandwich Sushi The range consists of two small sushi packs (Natsu & Vege), two bite size

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hand made aspect of our sandwiches.

This proposition was chosen for its directness - each Delifresh sandwich is handmade. It evokes feelings of freshness, gives consumers trust in the product and creates a great hook for promotional campaigns. The word ‘Make’ has stand out by being presented in the Delifresh typography.

‘Make’ has become an essential link between the product and the strategic promotional campaign platform going forward.” packs (Tuna Mayo & Vege Sushi Bite), Edamame beans and a Teriyaki Chicken Crystal Roll with Peanut Sauce. It’s a versatile range that’ll really brighten up the chiller, which adds some authentic, fresh flavour and provide a real point of difference. It includes: • Natsu and vege sushi • Tuna and vege sushi bite • Teriyaki chicken crystal roll • Edamame beans Developing the brand look and feel Whilst the design style had evolved over time, there was clearly an opportunity to develop the brand identity and creative platform. “This was never about comparing ourselves to other caterers, this was always about competing on a par with the high street,” says Terry. “The name Delifresh has positive equity with both the industry and with our customers.

Whenever this is the case, despite however tempting it might be, it is never a good idea to change it; so we didn’t.”

However, when looking at the high street equivalents the team felt that the brand image was starting to look dated. Whilst the project was steered by Sodexo it was never about the opinions of those in the room, it was always about comparing the retail landscape with meeting customer need.

“We began the process by identifying the values of Delifresh. In order to make this ownable to the brand we wanted to identify values that could only ever be applied to us.

By using the name we were able to reflect what customers were telling us about the reason they bought into it.”

In an age where automation has become a buzz word but the competition are talking about freshness and made on site, it became clear that Delifresh needed something to hang their hat on. Terry explains: “We knew that we had to address the

Character on pack Each product range is depicted by a character made from ingredients found in Delifresh sandwiches, creating a quirky and fun element to the range.

Food cues such as this also reinforce the fresh and foodie credentials that Delifresh want to convey.

Communicating with the consumer Any piece of communication is made up of five elements: the colour palette, the typography, the image style, the composition and the tone of voice.

This was the starting point when developing the brand identity for Delifresh.

“Once we had identified the image style, tone of voice and typography, it was just a matter of composition and palette. We started to look at how ‘make’ could become the hook to the campaign, essentially a way of hanging all of the communication together. It is important to any brand that the hook is ‘campaignable’, in other words it can be used over and over again in different guises and for different reasons.

We felt very early on that whilst the colours, characters and messages may change, the communication was tight enough to look part of one brand and also part of one central idea. The fun and irreverent tone of voice allowed the communication to stand out whist being memorable.”

The future of Delifresh So what’s next for Delifresh?

“Anything’s possible,” laughs Terry; “we will continue to drive awareness through promotional campaigns and new product development – we may even move into other categories inside the chiller, but for now, we want to maintain the traction we’ve gained through the relaunch and evolve from there, but essentially anything’s possible!”

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HYGIENE/CLEANING

Take hand hygiene seriously THE sandwich industry must keep customers safe from bacteria and viruses by ensuring staff have access to hand wash facilities at all times.

“We are coming into a very busy period and hand hygiene must be a top priority to prevent crosscontamination and the risk of E-Coli and salmonella,” says Manty Stanley, managing director at TEAL.

Tork Performance range of dispensers A good dispensing system should be eye-catching and colour co-ordinated to allow staff to quickly locate the right product whenever they need it.

The Tork Performance range comes in a red/smoke version and a clean turquoise/white colouring that stands out in a kitchen. It should be wipe clean for maximum hygiene and easy to load so that busy catering staff will be able to carry out this task in seconds.

The Tork Folded Wiper/Cloth wall mounted dispenser stores the wipes hygienically until ready for use when they are dispensed one sheet at a time, thus reducing consumption.

“When handling high-risk foods, caterers must adhere to The Chartered Institute of Environmental Health regulations and ensure everyone has access to running hot water and soap as this is the best defence against the spread of bacteria and infection.”

TEAL have designed a range of portable hand wash units specifically for the food and catering sector,

New - ThermoPop® thermometer with 360° rotating display THE New ThermoPop® pocket-sized thermometer can be read from any angle, in either hand – making the taking of temperature readings that much easier.

The ThermoPop® features a unique 360° rotating display. Simply push a button to rotate the display in 90° increments, enabling the user to read the temperature in any position i.e. left hand, right hand, vertical or horizontal.

Additionally, the ThermoPop® thermometer features a backlit LCD display, making thermometer readings that much easier to read whatever the light level.

The thermometer is housed in a waterproof IP66 case and measures temperature over the range of -50 to 300 °C with a 1 °C/°F resolution. The thermometer will power off automatically after ten minutes, maximising battery life.

Diversey Care launches Suma Combi and Suma Café DIVERSEY Care has recently launched two innovative products that offer a number of cost-saving and customer service benefits.

Suma Combi is a two-in-one product for dishwashing that combines detergent and rinse-aid in a single product – a first for professional mechanical dishwashers. This simplifies warewashing, makes it easier to maintain consistently good results while reducing supply chain and procurement burdens, and takes up less space in often confined premises.

20 July 2014 SANDWICH & SNACK NEWS

which do not require access to mains water or drainage. Models include the Super Stallette, BigSynk and the Handeman® which are available to hire or buy.

W: www.tealwash.com; T: 0121 770 0593

Suma Café is a complete range of products for cleaning all types of coffee machine. As the served coffee market continues to grow Suma Café makes it easier for busy food service outlets to keep their machines clean and serve coffee that tastes its best – apparently, dirty coffee machines impair the taste and flavour of coffee.

By improving the taste of their coffee machines outlets can improve customer service and perceptions which can lead to more on-selling and bigger profits.

Each thermometer is supplied with a permanently attached, pointed stainless steel food penetration probe (Ø3 x 114 mm) with a fast response tip, together with a probe cover with integral pocket clip.

The ThermoPop® thermometer is competitively priced, at £17.00 each exclusive of VAT and available direct from www.etiltd.com ordering code 810-280.

Tel: 01903 202151

Nisbets Jantex multipurpose spray NISBETS’ Jantex orange multipurpose spray (GG184) is a multipurpose cleaner which kills germs, and is also tough enough to tackle moulds and fungi. Versatile and naturally PH balanced, it can be used for spot cleaning carpets as well as hard floors, so can be used both front and back of house.

Made in the UK, other products include the Jantex Micro glass Cloth (DN 842). Versatile and inexpensive, the cloth has apparently received rave reviews from independent customer service feedback.

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AWARDS 2014 22 July 2013 SANDWICH & SNACK NEWS

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SAMMIES AWARDS 2014

T

he sandwich industry saw one of its biggest ever annual celebrations when over 650 guests gathered for the Sammies Awards dinner at a glittering ceremony at the Lancaster Hotel, London.

As ever, it was an unrivalled opportunity for guests to network and party, but also to honour what’s best about this £6.5b industry with a series of prestigious awards going to the best and brightest.

There was a revised format to the evening’s events this year – with so many presentations needing to be made, some streamlining was necessary to ensure the events’ smooth-running.

Consequently category winners from the Sandwich Designer of the Year finals – held earlier the same day – were presented with their individual awards at a separate presentation earlier in the evening. The ultimate Platinum Award winner, however, was announced on stage at the main event – Catherine Lear from EAT. Independent Sandwich Bar of the Year Gold Winners also

received their awards before the awards dinner.

Awards were broken down into two sections with the main course intervening to give guests a chance to take everything in, all announced by the masterful celebrity chef Aldo Zilli.

There were some real surprises. New kid on the block Kamps won the Bakery Sandwich Shop of the Year Independent Category, for example – they’ve not even been open for a year, but their German-style artisan breads and sandwiches provided judges with a massive ‘wow’ factor.

Waitrose also achieved a remarkable two-in-a-row, winning Convenience Retailer of the Year again. Richmond sandwich bar Cook & Garcia also pulled off a massive coup by winning the Platinum award for Independent Sandwich Bar of the Year for the second year in a row – winning a trip to Japan, as well as the coveted trophy.

The full line up of all winners and their pictures is shown in the following pages…

British Sandwich Industry Award Winners THE BRITISH SANDWICH INDUSTRY AWARD WINNER: Camilla Deane, formerly with Bel UK

Product/Equipment Category WINNER: Tri-Star Packaging - TriLabel cloud based labelling system

THE BSA TECHNICAL EXCELLENCE AWARD WINNER: Richard Midgley, Melton Foods HIGHLY COMMENDED: Dave Mulvey, Newburn Bakehouse

THE BSA SANDWICH MANUFACTURER OF THE YEAR AWARD WINNER: Greecore - Park Royal HIGHLY COMMENDED: Greencore Bow

SPECIALIST SANDWICH BAR OF THE YEAR AWARD WINNER: Birleys HIGHLY COMMENDED: Pret a Manger WORKPLACE AND EVENTS SANDWICH PROVIDER OF THE YEAR AWARD WINNER: Mercedes AMG INDEPENDENT SANDWICH BAR OF THE YEAR AWARD Platinum Award Winner: Cook and Garcia, Richmond, London Gold Awards Delaney's - Southsea Dene's Deli - Newcastle upon Tyne Made by Ben - Bath SubXpress - Peterborough Trade - Commercial Street, London NEW SANDWICH PRODUCT OF THE YEAR AWARD Ingredients Category WINNER: Newburn Bakehouse Warburtons gluten and wheat free fruity thins

THE SANDWICH MARKETING AWARD Retail Category WINNER: Tesco Filling Station social media campaign HIGHLY COMMENDED: Co-op Launch of ‘Loved by Us’ campaign

EN-ROUTE SANDWICH RETAILER OF THE YEAR AWARD WINNER: Greggs CAFÉ/COFFEE BAR SANDWICH RETAILER OF THE YEAR AWARD Independent Category PLATINUM AWARD WINNER: A Great Little Place by Autism Ventures GOLD AWARD WINNER: Kaffeine Chain Category PLATINUM AWARD WINNER: Cafe Pausa at Dunelm Mill NEW SANDWICH OF THE YEAR AWARD Everyday Category WINNER: Raynor Foods - Curried chickpea & carrot sandwich

Manufacturing Category WINNER: Urban Eat - Party on the Piste Promotion

HIGHLY COMMENDED: Marks and Spencer - Fuller Longer American style pork with crunchy slaw and apple glaze

SANDWICH CONVENIENCE RETAILER OF THE YEAR AWARD WINNER: Little Waitrose

Urban Eat - Halal Bombay chicken sandwich

BAKERY SANDWICH SHOP OF THE YEAR AWARD Independent Category WINNER: Kamps Chain Category WINNER: Paul

Premium Category WINNER: Waitrose - Good to Go steak and Long Clawson stilton baguette HIGHLY COMMENDED: Grab & Co - Kashmiri chicken and king prawn with chorizo wrap Raynor Foods - Chicken and artichoke sandwich

www.sandwich.org.uk July 2014 23

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SAMMIES AWARDS 2014

(centre) receive Pictured: Janet and Richard Garcia , Greggs’ land Cop colm Mal their award from s on look Zilli Aldo as , ctor dire cial commer

The Independent Sandwich Bar of the Year nd-uponWinner: Cook & Garcia - Richmo Thames endent sandwich bars across the For this award, judges visited indep of their products as well as UK and judged them on the basis service and ambiance. The mer custo , ation factors such as innov t how Cook & Garcia have abou tary limen judges were highly comp ards. stand lent maintained their excel

Pictured: Steve Evans, MD of Greencore Convenience, with Greggs’ head of business development, Andrew Hesketh

En Route Sandwich Retailer of the Year Award Winner: Greggs

This award aims to recognise those retailers and caterers who provide sandwiches in an en-route environment.

The judges commented on the very good selection offered by Greggs, that were appetizing and available any time of the day.

24 July 2014 SANDWICH & SNACK NEWS

Pictured: James Simpson, FSC’s managing director, presents the award to Roxanne Bennett, Waitrose sandwich buyer

The Sandwich Convenience Retailer Award Winner: Little Waitrose

This award aims to recognize the work being done by the convenience sector to develop and promote sandwich sales.

s’ Pictured: Matt and Heather Raynor, Raynor Food edes Merc with or, managing director and sales direct phries, AMG catering manager James Ingram, Al Hum chef larder aw, Bagsh Harry sous chef and

Workplace & Event Sandwich Provider of the Year Winner: Mercedes AMG

This award aims to recognise the work being done by businesses to positively develop the sandwich market in this area. the staff at Mercedes, The enthusiasm and innovative approach of made a big impression g, offerin ich sandw the in d reflecte was which judges. on the

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SAMMIES AWARDS 2014 The New Sandwich Product Award

Bakery Sandwich Shop of the Year Award

In this award there were two categories, Ingredients and Product/Equipment. In both categories the judges were looking for products that were innovative and offered real benefits to the sandwich industry.

This award is divided into two categories, Independent and Chain. This award aims to recognise excellence in sandwich retailing within the bakery sector.

Winner: Newburn Bakehouse - Warburtons gluten and wheat free fruity thins

The judges visiting Kamps described the business as having a ‘wow factor’ which set it apart from other similar businesses.

Winner: Kamps

The judges thought Newburn Bakehouse should be congratulated on producing a gluten-free product with exceptional flavour and texture

Pictured: Damien Dixon, M&S’s Head of Trade for eating out of home, with Fiona Keenaghan, commercial manager, Warburtons

Winner: Tri-Star Packaging - Tri-Label cloud based labelling system

Pictured: Charcuterie Continental’s sales director Ian Lonsdale presents the award to Kamp’s founders Rubia Link and Andreas Lesniewicz

Winner: Paul

The judges felt that the Tri-Label system was innovative and a flexible approach to providing labelling information

The judges were impressed by the good choice of sandwiches on offer and described their visit as a really good eating experience.

Pictured left to right: Kevin Curran, managing director, Tri-Star Packaging & Tri-Label, Damien Dixon, M&S’s Head of Trade for eating out of home, Paul Salter, managing director, Birleys Sandwiches, Kevin Prosser, operations director & managing partner, Tri-Star Packaging, Sally Gabbitas, Southern Region Sales Manager, Tri-Star Packaging

Pictured: Charcuterie Continental’s sales director Ian Lonsdale presents the award to Carine Munch, Paul’s head of marketing and marketing assistant Sandra Zavalgo Pascual

www.sandwich.org.uk July 2014 25

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SAMMIES AWARDS 2014 The Sandwich Marketing Award This award aims to recognise the work being done across the industry to market and promote sandwiches. The judges decided to split the award into two categories: Retail and Manufacturing

Winner: Tesco Filling Station – social media campaign Judges were particularly impressed by how the Tesco campaign engaged with customers.

Pictured: TMI Foods’ sales director Ian Ritchie with Greencore Park Royal general manager Barry Hugh es

The BSA Sandwich Manufacturer of the Year Award Winner: Greecore Park Royal

This award is only open to those manufacturers who are accredited by the Association and is awarded to the business which is considered to have made the most technical progress and improvement in the last year. All BSA accredited manufacturers are considered for this award.

The judges were impressed by both Greencore sites (Park Royal and Greencore Bow) but Park Royal was given the award on the basis that, despite major refurbishment, they had absolutely no nonconformities in their last BSA Audit.

Pictured: Matt Levett, Norseland Brand Manager (Mexicana), with Aimee Bracebridge from Tesco’s buying team and James Digva, commercial project manager at Bradgate Bakery

Winner: Urban Eat – Party on the Piste Promotion The success of the campaign in engaging with young people particularly impressed the judging panel.

Seaton Pictured: My Fresh technical director Stuart n Melto presents the award to Richard Midgley, ose Waitr a , Frost Gen Foods’ technical manager as on food technologist looks

The Technical Excellence Award Winner: Richard Midgley, Melton Foods Pictured: Matt Levett, Norseland Brand Manager (Mexicana) presents the award to Urban Eat brand manager Isla Biggin

26 July 2014 SANDWICH & SNACK NEWS

done by technologists This award aims to recognise the work being the sandwich to advance systems and working practices across industry. pro-active Richard Midgley impressed the judges for his sh irregularities in approach in utilising micro-mapping to establi d in a patterns of microbiological incidents which resulte failures. considerable reduction of finished product micro

S&SN_152_July14_p22-29_Layout 1 04/07/2014 10:16 Page 27

SAMMIES AWARDS 2014 Cafe/Coffee Bar Sandwich Retailer of the Year Award This award recognises the increasing importance that sandwiches are playing in the success and development of the café market.

The judges also decided to select winners in two categories, Independent and Chain

mercial director, Pictured: 2 Sisters’ divisional com the award to ents pres n food to go, Deborah Ewa Peter Doreder foun and n Bria d Jarra chef Kaffeine Smith

Independent Category GOLD AWARD Kaffeine

Pictured: Deborah Ewan, 2 Sisters’ divisional commercial director, food to go, presents the award to Andrew Osborne, Café Pausa’s head of coffee shops, as FSC sales director Subir Chakravarti looks on

Chain Category Chain Winner: Cafe Pausa at Dunelm Mill

In the last year this business has raised the bar even further with innovative new products and packaging and sales up 22%.

Independent Category PLATINUM AWARD WINNER Independent Winner: A Great Little Place by Autism Ventures The judges were impressed with the refreshing approach of this outlet, the excellent training of staff and the high quality of the sandwich offering.

Pictured: 2 Sisters’ divisional commercial director, food to go, Deborah Ewan with café volunteer Shane Karcioglu, assistant manager Eweilna Duma, director Janice Howard, manager Sue Yarnell and assistant manager Benjamin Chew

www.sandwich.org.uk July 2014 27

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SAMMIES AWARDS 2014 The New Sandwich of the Year Award This award is presented for a new sandwich launched in the last year. The winner of this award also receives a free pack design from St Neots.

This year the judges decided to divide this award into two categories - Everyday and Premium

Winner: Raynor Foods - Curried chickpea & carrot sandwich

Pictured: Pat Dunn, Friday’s marketing manager, presents the award to Paul Salter, Birleys’ mana ging director

Specialist Sandwich Bar of the Year Winner: Birley's This award aims to recognise those chains who have been actively developing the market over the last year.

The judges considered Birley’s to be outstanding on food quality, variety, staff service and hygiene.

Pictured: St Neots’ commercial director Bruce Clague with Raynor Foods’ development chef Mike Crofts

Winner: Waitrose – Good to Go steak and Long Clawson stilton baguette

John Pictured: Adelie Foods UK head of marketing ger Want with Tesco product development mana Laura Davis and category buying manager Ben Newmarch

Sandwich Multiple Retailer of the Year Winner: Tesco

Pictured: Waitrose product developer Michelle Gibbs, Michala Taylor, development manager at Melton Foods and Roxanne Bennett, Waitrose sandwich buyer

28 July 2014 SANDWICH & SNACK NEWS

retailers who are at the This award seeks to recognise those multiple h innovation and forefront of driving the sandwich market throug promotion. s were There was no shortlist for this award as all retailer n on this award, considered for this award. In reaching their decisio n which provides an the judges were provided with data from Nielso this sector. Tesco’s overview of trading by the major retailers in year in terms of both stood out for their performance over the last had undertaken to volume and value as well as for the activity they support sales.

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SAMMIES AWARDS 2013

ell with Ginsters' sales controller Angus Few Camilla Deane

The British Sandwich Industry Award

Pictured: Graham Stoodley, category manager for Dell’ami, presents the award to EAT’s Catherine Lear, Overall Sandwich Designer of the Year and Dell’Ami Pesto Sandwich Designer

Winner: Camilla Deane r

Overall Sandwich Designer of the Year

Camilla Deane has made a majo Association as a member of contribution to the British Sandwich who has been an active supporter the Management Committee and contribution to the judging of these awards, making a major

Winner: Catherine Lear, EAT

£2,325 raised for Macmillan Cancer Support at The Sammies Guests at The Sammies contributed generously during the evening raising £2,325.95 for Macmillan Cancer Support.

Vicky Brown , Macmillan fundraising manager, said after the event: “We are so thrilled to be chosen and we had a brilliant evening. The guests were incredibly welcoming and very generous.

The amount raised could help pay for a Macmillan Nurse for over two weeks, which would help many people affected by cancer, or it could help us answer over 54 calls on our support line.” www.sandwich.org.uk July 2014 29

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T

here’s a very good reason why cooking programmes feature so heavily on TV and, if anything, seem to become more popular over the years with schedulers.

Apart from the fact that everyone loves looking at food being made with skill, but not necessarily making it themselves - as sales of ready meals testify - they feature the full range of emotions: hairtearing tension, despair when something goes wrong, joy when something goes right, and all shades in-between.

So TV producers were definitely missing a trick by not attending the Sandwich Designer of the Year final at the Lancaster Hotel, London on 15th May. All those emotions were in evidence, with a food world in miniature – the sandwich – providing the focal point…. and what sandwiches these were!

The British Sandwich Designer of the Year Award aims to recognise the major contribution made by those involved (often behind the scenes) in creating new recipes, and the talent just keeps on coming from all over the UK. There had been a series of five regional heats prior to the final, London, with events held in the south-east, the Midlands, Scotland, the north and the south-west. The winners from the regional heats, plus the best runners up, were then through to the Final.

You would think that having done it once, they’d be relatively nerve-free, but that would be without taking into account the nerve-generating presence of an audience and having to present the finished product to the august team of judges: celebrity chef Aldo Zilli, Waitrose sandwich buyer Roxanne Bennett, Mark Arnold, a developer for sandwich manufacturer Tasties, and Victoria Green.

There were six sections to the Award, each a competition in its own right with an ingredient specified by the sponsor. Category entries had to include this ingredient but were free to use other ingredients of their choice to create their recipe.

The categories were: • Bel UK Leerdammer Smoked • Goddess Tuna • Universal Meats roasted sliced Chicken Tikka • English Provender Red Pepper and Chilli Chutney • Warburtons Gluten Free Wraps Range • Dell'ami Sandwich Pesto The outright winner this year was Catherine Lear from EAT, making a fantastic proscuitto and asparagus melt, and she was awarded the trophy at the Sammies Awards dinner later that evening. But all the category winners had something to celebrate of course. All the winning recipes are shown here.

30 July 2014 SANDWICH & SNACK NEWS

Newburn Bakehouse by Warburtons winner James Workman The Sandwich Factory Bar marked Newburn Bakehouse gluten free seeded wrap with Succulent British Smoked Breast of Chicken, chargrilled asparagus, roasted peppers & a crisp summer slaw finished with a crème fraiche, chive & wild garlic dip.

Price: £2.99 Market: Sandwich Bar, En-route Ingredients • Bar marked Newburn Bakehouse Gluten free seeded wrap • Succulent British Smoked Breast of Chicken torn • Char grilled Asparagus Roasted red & yellow Peppers • Fresh Summer slaw, carrot, mange tout, sugar snaps, beetroot, fennel, red onion, lemon juice, flat parsley • Pea shoots • Watercress and rocket • Crème fraiche, chive & wild garlic dip. Maldon sea salt, cracked black pepper.

Method Bar mark the seeded wrap on the Panini grill. Then lay out with the presentation side facing down.

Lightly spread some of the Crème fraiche dip over 2/3 of the seed wrap.

The filling is to be zoned so when placing the ingredients onto the wrap make sure each ingredient is clearly placed.

In this order arrange the following: Torn smoked chicken, asparagus, roasted red peppers, roasted yellow peppers, Summer slaw, Pea shoots, rocket & watercress.

Now fold the wrap and just before you complete this brush some of the dip onto the wrap to act as glue.

The Wrap is now to be cut and placed into the tray along with the pot of crème fraiche. Cover with the lid.

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SANDWICH DESIGNER OF THE YEAR Dell’ami Sandwich Pesto winner and Overall Sandwich Designer of the Year winner

Overallr Winne

Bel UK Winner Harry Turner, Harris & Hoole

Proscuitto and Asparagus melt

“BBQ chicken and bacon slaw bap” (Heated)

Price: £4.25 Market: Sandwich bar

Price: £4.95 Market: Sandwich Bar

Ingredients Sliced sour dough, Dell’ami mezza sandwich pesto, Mozzarella slices, Proscuitto, Grilled asparagus spears

Ingredients 1 small round brioche bap, 5g grated carrot, 5g grated beetroot, 10g mayonnaise, 5g cooked dry cure streaky bacon (diced), 15g pulled chicken breast, 10ml BBQ Sauce, 10ml tomato chutney, 1x slice of smoked leerdamer cheese

Catherine Lear – EAT

Method Spread sourdough with pesto, layer with slices of mozzarella, top with prosciutto then asparagus spears.

At time of purchase place on Panini grill until golden and cheese melted.

Method Slice bap, spread chutney on base. Coat chicken in bbq sauce and place on top of chutney. Mix carrot, beetroot, bacon and mayonnaise and place the slaw on top of the chicken. Layer cheese and top with the top slice of bap. Heat

Universal Meats Chicken Tikka winner

Goddess Tuna winner

Andy Phillips, Greggs

Keith Allen, Foodservice Centre

Chilli Chicken Kathi Rolls Price: £3.75 Market: Food to Go Ingredients Methi Thepla Chicken Mix (Chicken Tikka, Paneer, Spicy Masala Sauce,) Tandoori Onions, Chaat Masala, Green Chutney (Dipping Sauce Pot) Method • Spread 60g of the Chicken Mix over the Methi Thepla • Spread 25g of the Tandoori Onions over the Chicken Mix • Sprinkle 2g of Chaat Masala across the onions • Fold in both ends and roll firmly • Bake in the oven at 185oc for 15 minutes or Turbo Chef for 1 minute • Serve with the Green Chutney

Provencal Pan Bagnat Market: Restaurant/ Sandwich Bar Ingredients Pain de Campagne, Pesto Mayonnaise, Goddess Tuna, Marinated Red Onion, Sliced Nicoise Olives, Grilled Red and Yellow Peppers, Sliced Hardboiled Egg, Sliced Vine Ripened Tomatoes, Marinated Anchovy Fillets, Wild Rocket Leaves, Black Olive Tapenade Method • Hollow out Pain de Campagne • Layer ingredients In the above order and replace the ‘lid’ of the bread • Press overnight • Cut into 4 wedges and serve with a fine bean salad

EPC Red Pepper and Chilli Chutney winner

Method • Open the Hirata bun and place in the sliced belly pork.

Richard Salt, Adelie Foods • Microwave on full power until Korean BBQ pork and Kimchee Hirata Bun with hot Pickled Vegetables, Red Pepper and Chilli Chutney • Mix the sliced Chinese leaf Price: £5 with the kimchee sauce and Market: Designed for pop up sandwich shop place on the pork Ingredients • Add the pickled mooli and carrot Hirata bun, Korean spiced, BBQ belly pork, sliced • Spread the chutney on the top lid of the Hirata bun Chinese leaf, Kimchee sauce, pickled mooli, pickled • Add the fresh coriander sprigs and close the bun carrot, fresh coriander, red pepper and chilli chutney • Serve warm.

www.sandwich.org.uk July 2014 31

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EN-ROUTE SANDWICH RETAILER OF THE YEAR AWARD GREGGS has firmly set its sights on the en route sector of the FOTG market as a key opportunity for new shop locations, as the brand extends its reach from the traditional High Street into locations where its core customers and many new customers are looking for something different to the traditional en route offer.

In 2012 Greggs signed a franchise agreement with MOTO Hospitality to open shops on key motorway service areas and, following a successful trial, the concept is now a feature at 29 Moto locations, with an offer tailored to the demands of the travelling public.

Hot and cold sandwiches are vital to this offer, with a range to suit every taste, freshly prepared in store

each day; using Greggs’ own bread and freshly baked baguettes, the model allows flexibility of production to ensure great availability throughout the day, no matter what the travel conditions may be.

The sandwich range continues to evolve, and has

been refreshed ready for the peak summer season. It now includes an increased range of balanced choice sandwiches (sub 400 Kcals) and improved packaging and merchandising to make the shopping experience even better for its customers.

Breakfast has been

particularly successful, and the link to Greggs’ coffee with great value for money prices has been a winner across all of these shops.

This is backed up with strong promotional activity across the locations.

Greggs recently signed an agreement with Euro Garages to extend its reach into more travel hubs, and are actively looking for new partners to extend this offer to even more travel locations.

Winning the award highlights the importance of developing strong working relationships with franchise partners for Greggs; it allows them to adapt their offer to suit the demands of the en route customer – many of whom have welcomed Greggs into this arena.

THE BRITISH SANDWICH INDUSTRY AWARD CAMILLA Deane, winner of the British Sandwich Industry Award, has worked tirelessly for the BSA since joining the committee, by encouraging supplier and retail membership.

Until recently with Bel UK as foodservice controller (she’s now with Bradburys Cheese), Camilla has spent hours delivering products for competitions to the contestants and encouraging them to join the BSA. BSA event manager Pam Sainsbury’s adds that Camilla has actually travelled hundreds of miles over the last three years for BSA events and eaten mountains of sandwiches, judging every one of the five regional heats of the Sandwich Design competitions each year.

Fortunately, she intends to continue to support the BSA and will remain involved in its activities and events from her new role at Bradburys – the company has just joined as members, in fact.

“Camilla is always willing to help,

32 July 2014 SANDWICH & SNACK NEWS

support and encourage everyone she meets within this industry and always enjoys the Sammies Dinner, usually being last on the dance floor!,” adds Pam. Camilla said after the awards

presentation: “To win an award at the Sammies is just such an honour – I really can’t believe it; I’m overwhelmed! It’s an amazing competition and the more you put in, the more you get out of it.”

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SANDWICH CONVENIENCE RETAILER OF THE YEAR AWARD WAITROSE completed a large-scale relaunch in April 2013 to build upon impressive year on year growth.

From April onwards, new carriers have been added to the range such as stacks for a premium offer, rolls as a big eat proposition, subs, mezzalunas and open flatbreads to blur the line between salads and sandwiches, and appeal to the healthconscious consumer.

A branded Heston offering has been introduced and a hot range extension featuring first to market packaging innovation, as well as market-leading, trend led recipes.

New look packaging has been designed to make the range stand out on shelf and aid ease of shop through blocking protein colours on-pack and quirky product imagery.

Development and commercial teams have constantly strived to innovate throughout the year to keep customers interested and engaged.

Launches have aimed to transport customers across the globe with inspiration from the Middle East, Japan and USA, as well as core favourites.

Continued focus on health Health and wellness is a growing concern for consumers in today’s society. Waitrose

have continued to evolve their range with this in mind. In the latest year, Love Life, You Count has been further developed in order to provide real choice and flavour without the calories. The range was refreshed again in January 2014 to feature new healthier alternatives. Health is a concern in the standard tier too, with the recently launched Butternut Squash open flatbread containing only 285 calories.

Value for money Due to disposable income being continuously stretched, Waitrose have had a rolling programme of promotions to keep customers interested and loyal.

Introductory offers (25% off) are used to encourage customers to try NPD and to create some noise around launches.

Waitrose discounts have been used to reward members and encourage purchase of select lines. The re-launch of hot wraps also saw a loyalty card to reward repeat purchase within a specified time period.

Waste control and always available 2013 saw the launch of an initiative to ensure that product is always available on-shelf for customers, both during and outside of the key lunchtime period.

This initiative also looks to reduce wastage, which is a key concern within

NEW SANDWICH OF THE YEAR AWARD THE challenge for Waitrose was to enhance the top tier range offering in Good to Go with NPD that offers rich, indulgent and flavoursome fills that are familiar to the consumer with a premium twist.

Given the current economic squeeze, the Good to Go steak and Long Clawson stilton baguette is targeted at consumers seeking an indulgent lunchtime treat, willing to pay a premium price for a quality sandwich using the best ingredients.

It combines tender steak pieces with tangy Blue Stilton cheese, caramelised sweet

onion relish and spinach & rocket leaves in soft white bread with sweet white onions baked into the dough.

This represents the classic taste sensations, which complement each other: salty, bitter, sweet and acidity.

The judges were “really impressed with how the flavour of the Long Clawson Stilton cheese complemented the steak, a quality premium sandwich and excellent value for money.”

Inspiration • The demand for Provenance foods is a key attribute, differentiating

fresh food currently across retailers, and links to the wider goals of ‘The Waitrose Way: Treading Lightly’.

This additional focus, combined with the re-launch has ensured that Food to Go is a priority category and front of mind for Waitrose Partners and customers.

The re-launch communicated inside and outside of the store to ensure Food to Go was a priority category and to help drive penetration and frequency.

There is also an initiative to bring all Food to Go (FTG) fixtures to front of store. The FTG layout helps customers to select and pay easily, on a fast route basis.

New look and feel creates a warmer environment with clearer directional signage.

PREMIUM CATEGORY premium products in the market place, and the use of Long Clawson Stilton sets this product above the rest.

• Paired with a succulent British beef and finished with a dash of caramelised onion chutney, this product is a classic favourite among Waitrose consumers.

Commercials Since launching in August 2013, the Steak & Stilton Premium bag, retailing at £3.95, has accounted for 1/3 of all top tier sales in GTG. The line replaced Egg & Ham and has improved sales

compared to its predecessor by +77% The Team Developing Waitrose sandwiches is a collaborative approach between our supplier’s development team (for the Steak & stilton it is Michala Taylor from Melton Foods), buyer (Roxanne Bennett) product developer (Michele Gibbs), Food technologist (Gen Frost)

www.sandwich.org.uk July 2014 33

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SANDWICH MULTIPLE RETAILER OF THE YEAR AWARD DURING 2013/14 Tesco implemented a number of key initiatives which enabled them to drive growth and maintain their No.1 position in Sandwiches, during a period which saw pressure on disposable incomes and increased competition from other sandwich outlets on the high street.

The Finest sandwich range was relaunched in May 2013, including a move from standard triangular sandwiches to square cut sandwiches in new bag packaging. This created an improved quality perception and point of difference to the standard range, which together with the introduction of new types of bread and an increased range of flavours, has resulted in Finest sandwiches being the fastest growing segment over the past year.

Not content with improving their premium range, Tesco also generated interest and excitement in the category through the introduction of new flavour profiles and carriers including the successful Flaming Hot and American limited edition ranges, both of which tapped into current trends and offered unique flavours. Meal deals remain popular with sandwich shoppers looking to manage their lunchtime spend, so the Tesco meal deal was also expanded to include a

wider selection of sandwiches and wraps.

With an eye to the future, Tesco has invested considerable time and expertise in developing a new food to go area in store. The concept was initially trialled at Chester store in 2012 and in August 2013 was showcased as part of a major refit at Tesco Watford. The area at the front

of the store brings together the full Tesco sandwich range including prepacked sandwiches, made in store baguettes, breakfast rolls and hot sandwiches to create a compelling snacking and lunchtime offer. Over 30 stores have already been refitted with the new fixtures and are performing well with a continued roll out planned for the coming year.

NEW SANDWICH OF THE YEAR AWARD EVERYDAY CATEGORY RAYNORS has always taken its vegan sandwich offerings very seriously – too often it seems that Vegans only have a choice of plain old salad sandwiches, or hummus or falafel.

“We know that our Vegan customers appreciate something different, so when we had a range refresh for our 25th birthday, we decided to update our Vegan offer and avoid hummus and falafel for a change,” says Tanya Everest-Ring, marketing manager.

“Our development chef, Mike Crofts, decided on a curried sandwich, so he created a chickpea and carrot curry – leaving the chickpeas whole for texture. Mango chutney for sweetness

34 July 2014 SANDWICH & SNACK NEWS

is spread onto onion bread, the chickpea curry mix layered on top, followed by whole coriander leaves and

a handful of rocket. A dash of vegan mayonnaise finishes the sandwich.

“Originally launched as Vegan Lunch, sales were slow. However, a customer tried it as he noticed that there were too many left on his shelf one day, and wrote to us saying ‘I tried this sandwich thinking it would be dreadful, only to find that is one of the best sandwiches I’ve ever tasted! Please change the name to encourage more people to eat it’.

“We always listen to customer feedback, and so we changed the name as suggested, and sales took off! This is a fabulously tasty sandwich, that also happens to be Vegan too.”

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CAFÉ/COFFEE BAR SANDWICH RETAILER OF THE YEAR AWARD CAFFE Pausa, situated within Dunelm stores, continues to ensure they are offering their customers high quality and original products, in an inviting and relaxed environment.

With the opening of the 100th coffee shop in March 2014 Caffe Pausa continue to work closely with Cheddar based company FSC, to look for new taste trends and food innovation to stay ahead of the ever increasing competition.

Their on-going commitment to quality and innovation has resulted in continued sales success in a difficult economic environment. Evidence of this can be seen through their further investment in shop refurbishment, a complete packaging redesign and a brand new POS roll out.

In the last year, Caffe Pausa has significantly invested in updating their coffee shops to

create an inviting, premium and relaxing surrounding.

This has been achieved by opting for a European coffee house feel with mixed woods, an autumnal colour palette and carefully planned lighting.

But the changes have not just been limited to the décor, as the packaging has undergone a complete re-design, reflecting the wider coffee shop upgrade through the choice of darker colours and hand drawn

ingredient illustrations.

Brand new point of sale has also been introduced both in Caffe Pausa and also around the Dunelm store to tempt shoppers into the coffee shop.

The standard range of Caffe Pausa sandwiches, toasties and paninis, including classics like the BLT sandwich with Smokey Bacon, Tomato & Curly Lettuce and the Roast Chicken, Flap cap garlic and parsley roasted

CAFÉ/COFFEE BAR SANDWICH RETAILER OF THE YEAR AWARD A Great Little Place café in Southport is a social enterprise by Autism Ventures, part of Autism Initiatives, a charity launched in Liverpool 40 years ago.

The organisation believes that all people with autism have the potential to make a valued and valuable contribution to society and A Great Little Place helps them with training, support and the ability to learn new skills through work experience.

The cafe has permanent staff, who work alongside people with autism who come for placements.

That apart, the café absolutely stands in its own

right as a terrific venue, notable for its sandwiches and food in general, which has already won a number of awards. It also competes on a level-playing field with other outlets in the area.

At the heart of the operation is manager Sue

Yarnell, who does the sandwich development work herself, frequently at 5.0am!

Sandwiches are all made to order with a regular menu of firm favourites, paired with blackboard ‘specials’ of a more innovative and seasonal nature (including as

CHAIN CATEGORY Mushroom Panini with cheddar and Longley Farm Soft cheese; are complimented with limited edition promotional items which change on a monthly basis.

These short term lines are a great way of offering the customer increased variety, keeping excitement in the range and linking products to key calendar dates, such as lighter options in January.

Examples of the limited editions include a Chicken Carbonara Panini and a Devilled Egg and Chorizo Sandwich.

To drive sandwich sales and increase average weight of purchase, Caffe Pausa offer ongoing meal deals for their customers. They also cater for their younger customers with a kids meal deal offer, presented in a bespoke bag with the Pawsa bear and pals design, which includes games and puzzles to keep the little ones entertained.

INDEPENDENT CATEGORY much produce from its market garden project as possible). The current favourite special is a Rustic Sausage Loaf served with chilli and tomato relish and melted Lancashire Cheese on a warm oven bottom muffin.

‘Teamwork is at the heart of what we do. We’re very creative and enthusiastic and we all love what we do. We tend to be a group of people who want to be part of something like this.

“We try to keep up with the trends but we also go for quality, not because it’s fashionable. We try to bring in something that’s interesting.”

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NEW SANDWICH PRODUCT OF THE YEAR AWARD CURRENTLY estimated to be worth £367million, FreeFrom is one of the fastest growing markets in the UK, forecast to grow by just over 47% by 2018.

Newburn Bakehouse by Warburtons launched the first gluten and wheat-free Sandwich Thins as sliced bread alternatives in Tesco stores in January, and Asda in February 2014.

Available in white and seeded gluten and wheat-free varieties, the 4 pack White Sandwich Thins are ideal for creating a sandwich or lunch platter, and the 4 pack Seeded Sandwich Thins for lunch

boxes or as an accompaniment to soups or in salads.

Within the last year, sandwich alternatives have seen the largest growth in the free from market, with Newburn Bakehouse Wraps accounting for 70% of

overall sales in their first year.

However, Newburn Bakehouse is optimistic that the White and Seeded Sandwich Thins will match this level of success, with sales having captured 5% of the Sandwich Alternatives market already in one month.

THE SANDWICH MARKETING AWARD SINCE launching in 2010, food to go brand URBAN eat has secured a massive and loyal fan base through its on-going programme of social media marketing activity.

Each year, the brand has celebrated the new university term by launching a high profile promotion that has offered prizes ranging from free university fees to a round the world trip of a lifetime attracting thousands of entries from across the UK. In line with the brand’s broadening appeal and extended listings, the URBAN eat team decided to start 2013 with the launch of a brand new ‘Freebie Friday’ promotion that would increase its engagement with a wider range of consumers through a regular weekly dialogue .

Every week URBAN eat offered its facebook fans the opportunity to win a range of different weekly prizes that included theme park tickets, a personalised ‘onesie’, on-trend Morphsuits, Christmas Jumpers and lots of food-related goodies. As a result, the promotion soon created a legion of Freebie Friday fans eager to see what would be up for grabs each week.

36 July 2014 SANDWICH & SNACK NEWS

INGREDIENTS CATEGORY

The reach of the Freebie Friday proved an appetite way beyond the core URBAN eat student fans base, so the brand team decided to make its annual ‘big ticket’ promotion one that would appeal to the demographic of the modern UK food to go consumer.

Using some of the extensive consumer insight gathered as part of a wider brand relaunch plan, the team

Available at £2.30 each, Newburn Bakehouse gluten and wheat-free White Sandwich Thins are made from soft white gluten-free bread, and pre-sliced for consumer convenience. They can also be toasted for a crispy texture.

In addition, Newburn Bakehouse wheat and glutenfree Seeded Sandwich Thins are made with a healthy mix of linseed, sunflower and millet seeds for added texture and flavour, making them the ideal complement to a wholesome lunch, or to add in a crispy salad or a hearty soup.

MANUFACTURING CATEGORY came up with the idea of combining two popular pastimes (partying and holidaying) and the ‘Party on the Piste’ promotion was born.

This gave the lucky winner the opportunity to enjoy an all-expenses paid trip for four people to the popular French ski resort of Meribel.

It not only capitalised on the popularity of skiing holidays within the 18-45 population but also made sure that URBAN eat stayed true to its brand values and did not alienate any of its student fans by taking itself too seriously. In addition to the main prize all entrants were in with a chance of winning one of the weekly Freebie Friday giveaways.

As always, URBAN eat supported the launch of the promotion with an on-going programme of traditional PR and press advertising, striking point of sale materials and increased activity across its digital marketing platforms.

The promotion launched in September 2013 and ran until December, during which time it attracted more than 10,000 entries and helped grow URBAN eat’s facebook following to over 40,000 people.

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BAKERY SANDWICH SHOP OF THE YEAR AWARD KAMPS, one of Germany’s leading bakery businesses, is fulfilling its mission of bringing the German fine baking tradition with a modern twist, to the Capital.

It opened its first London Bäckerei Café at 154/5 Tottenham Court Road on 12 November 2013. The second opened in bustling High Street Kensington underground station (Kensington Arcade) in December.

Both Bäckerei Cafés place baking skills and a fresh-out-the-oven bakery menu at their core, offering fresh, quality products including a great sandwich offer, at affordable, everyday prices. The sandwich menu combines new choices and old favourites. For example, a classic Club Sandwich, but on German Miller’s Bread, which is a traditional German sourdough.

“At Kamps, we like to think of our food as one of life's little luxuries. We have been delivering freshly baked products, made from the finest ingredients by our Bäckermeisters to the people of Germany for more than 20 years,” says Jaap Schalken, CEO, Kamps Germany.

“We are now proud to bring Kamps Bäckerei Cafés to a buzzing London and have developed our menu and service concept to suit the tastes and requirements of Londoners, while remaining true to our, and Germany’s fine baking tradition. We are confident that our concept will prove a welcome addition to London’s dining scene, and hope to open more stores here in the future.”

The London team, trained by German Bäckermeisters in both Germany and London, bake in front of guests in the London stores all day, every day, giving people the opportunity to sit at the ‘Chef’s Table’ and watch the skilled and passionate bakers at work.

Menu highlights include: • German bread and rolls: more than 10 varieties baked instore.

Available in sandwiches or as a whole loaf to take home.

• Different types of flour: Kamps loaves and rolls are made using different types of flour and a variety of different seeds.These include among others wheat flour and

wholegrain rye flour. Rye flour, for example, makes the bread darker, denser and more flavoursome than wheat alternatives, and is often considered a healthier option as it has a high fibre (especially soluble fibre), carbohydrate and essential vitamin and mineral content, and a low glycemic index.

• Sandwiches: there are more than 20 hot and cold options, showcasing a different type of German bread – some are unique to London, whilst others are old favourites. Examples include Chicken and Avocado on Pumpkin Seed Crusty Roll and Tuna Melt on Krusti Roll.

INDEPENDENT CATEGORY

• Pretzels: a range of authentic German Pretzels, such as the Cheese Pretzel and Pretzel Stick are served throughout the day.

• Coffee: a signature Kamps blend has been developed with a British woodoven roaster. Combining El Salvador Las Lajas, Ethiopia Sidamo and Sumatra Cherry beans, it is ethically and ecologically sound.

• Hot food: especially for Londoners, Kamps has developed some hot options from All Day Breakfast sandwiches, hot sandwiches for lunch and dinner, a selection of warming German Hot Dogs, and Kamps Flatbread and soup.

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THE SPECIALIST SANDWICH BAR CHAIN OF THE YEAR BIRLEYS newest opening, situated on the corner of Old Broad St and London Wall, is the company’s new flagship shop in the City It enjoys high visibility with a corner entrance across one of the City of London’s busiest Crossroads, and with awnings along each side and an original timber framed shop frontage, the shop very much represents the style and appearance that has been Birley's trademark in the City for 30 years.

Decorated with two Parisian styled dome chandeliers, imported Spanish floor tiles, highly polished timber clad deli counters and display fridges - all made and shipped from Italy to its own design, the shop absolutely represents Birleys shops at their finest, mixing both the traditional and modern approach to presenting a shop

aimed at the busy morning and lunchtime trade in a high footfall City location.

The product concept not only includes the traditional sandwich deli offer with a large display of speciality

bread sandwiches and a full breakfast menu, but a substantial made-to-order Salad Bar which has become increasingly popular in a number of its shops. A range of up to eight homemade

NEW SANDWICH PRODUCT OF THE YEAR AWARD TRI-LABEL Online, the innovative cloud-based labelling service, has added yet another gong to its collection after being named winner of the New Sandwich Product Award product/equipment section of the category.

The ground-breaking, easy-to-use and low-cost cloud software package is flexible and updateable, eliminating the need to buy new software discs whenever labelling regulations change.

Sandwich retailers access Tri-Label Online via a secure web portal, through which they can amend and selfprint their labels as required to comply with the law.

Tri-Label Online takes

away the hassle and expense of complying with new EU labelling regulations, helping café operators to amend their labels seamlessly and comply with the law with

38 July 2014 SANDWICH & SNACK NEWS

the minimum of disruption.

The service is available for a monthly subscription fee, which varies according to the size of a business.

Kevin Curran, Managing

soups are available along with a wide selection of desserts which are once again made and prepared to its own recipes either in store at its own highly specialised Central Kitchen.

In financial terms the shop has represented both a huge commitment and also a great success for the company. The capital required to secure and develop the building converting two previous shops with a basement into a ground floor only 1200sq ft. space was the largest outlay it has made on any single shop.

Opening in March 2013, its initial surge of trade has been backed up by continued growth with the shop now serving between 800/1000 customers a day.

It has set new standards that the company aims to follow in its future expansion as a business.

PRODUCT/ EQUIPMENT CATEGORY Director of Tri-Label’s parent company Tri-Star Packaging, said: “We already know that Tri-Label Online is something special that can make an enormous positive difference to the lives of sandwich retailers, contract caterers and foodto-go operators. However, it’s fantastic to see that the service is also gaining recognition from industry experts such as the Sammies judges.”

He continued: “At TriStar, we don’t introduce an innovation unless we know it will genuinely offer businesses a new and better way of doing things that will improve their efficiency and maximise their profits.”

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TECHNICAL EXCELLENCE AWARD

Utilising Micro Mapping to establish irregularities in patterns of microbiological incidents MELTON Foods managed to achieve a 42% reduction (2012 vs 2011) in final product failures using predictive modelling of raw materials, which allowed us to adopt a more proactive approach, says Richard Midgley, technical manager. Statistically we are well ahead of industry averages but in order to sustain this reduction we agreed to challenge what we did from an environmental perspective.

The Plan The aim was to establish an Environment Micro mapping to establish irregularities in patterns of microbiological incidents. This was conducted over time during a shift to review movement and incidence of Listeria. Data was reviewed in conjunction with final product failures, so we would have a clear indication of the presence of Listeria at the start of shift, then every two hours during the normal production day. All finished product failures and suspects were reviewed by time and by line to look at all possibilities.

The objectives were to: • Identify potential issues with building design • To verify the effectiveness of cleaning • To determine the frequency required for cleaning (increase / decrease depending on results) • To determine the presence of Listeria in the environment (and on equipment to be established) • To determine the frequency required for increased engineering deep cleans (kit) • Identifying problems with fabrication and equipment (damaged floors, walls) The Results The results gave some interesting trends. The most significant trend was the fact that a disproportionate number of fails were coming from a line immediately adjacent to the tray wash room. However, if this was reviewed by number of product types that ran down the line there was no adverse average trend. Reviewing the environmental map it was apparent that the increase in Listeria around the

My Fresh technical director Stuart Seaton presents the award to Richard Midgley, Melton Foods’ technical manager as Gen Frost, a Waitrose food technologist looks on

tray wash room and boot wash grew during the shift.

In view of this we determined what we could design out . The tray wash room is fairly typical with strip curtains and a lot of moisture. Strip curtains are not ideal as with the use of hoses pointed in the wrong direction it could pose a risk; strip curtains also get dirty and contaminate clothing as people drop equipment in the tray wash.

We consequently designed an angled vestibule which does not require strip curtains and means that even if hoses were pointing in towards the entrance (and consequently towards lines) it would not pose a risk to the lines.

In addition to this, we rebalanced all the air handling units in high care with rapid air movement in the tray wash, to ensure the movement of air was pushed down from the entrance and being sucked to the back of the

room (as far away from production lines as possible). This, in conjunction with the positive air from high care, meant the potential movement of moisture to high care is almost completely eradicated.

In addition to this we: • Tackled drainage on the boot wash area to improve dryness (Prevalence of Listeria through mapping was evident) • Introduced quarterly routine floor contractors to come on site to conduct technical repairs • Replaced take off belts which were identified as difficult to clean with badly designed trap points The outcome was a 63% reduction in finished product fails in 2013 vs 2012, giving a pass rate of >99.9% on finished products. This has been sustained through 2014.

www.sandwich.org.uk July 2014 39

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WORKPLACE SANDWICH PROVIDER OF THE YEAR AWARD 2014 PITSTOP chefs produce daily for the Mercedes AMG HPP team between 10 and 15 different varieties of ‘sandwich’ including traditional sandwiches, filled rolls, baguettes, wraps, and flat breads.

Its popularity is growing rapidly. In February 2012 the Pitstop sold, on average, 62 ‘sandwiches’ a day. In February 2014 that number had increased to an average of 149 daily - an increase of 140%. All ‘sandwiches’ sold are freshly made each day using a number of different speciality breads including Onion Bhajis Rolls or Sundried Tomato & Pesto Bloomer. One of the most popular customer choices is the Chicken Balti with Mango

Matt and Heather Raynor, Raynor Foods’ managing director and sales director, with Mercedes AMG catering manager James Ingram, Al Humphries, sous chef and Harry Bagshaw, larder chef

Chutney and Coriander Salad.

Other varieties include Vintage Cheddar & Sunblushed Tomato; Smoked Bacon, Brie & Apricot Chutney; Satay Prawn & Cucumber; Lemon Chicken & Oregano Mayonnaise; and Chorizo, Manchego & Broad

Bean Pesto. In order to ensure the quality of the product is maintained, it has recently purchased a heat sealer to seal the sandwich boxes and guarantee freshness.

As well as cold sandwiches, a hot sandwich is offered at least once a week as one of the main meal

BAKERY SANDWICH RETAILER OF THE YEAR AWARD 2014 THE success of Paul’s sandwiches is very much linked to its hand-made, fresh baked bread, made throughout the day across London, just as it has been doing at the heart of French communities since 1889. “Our flour is milled from wheat grown exclusively for us by over 300 French farmers and it takes us seven hours to make a loaf of bread. We allow for longer fermentation so that our dough can develop its full flavour and we use no additives or preservatives,” it says.

Part of the hand-made collection of rustic and traditional breads is used every day to make its exciting French filled sandwiches to suit every taste. This includes six cereals, sesame seeds or poppy seeds, to olive or champagne bread. All its

natural ingredients are carefully selected to high standards.

The following gives an idea of the quality sandwich menu: Freshly Made Cold Sandwiches • NEW Boursin® Saumon Smoked salmon, Boursin® cheese, ancien bread • Mixte - Ham, Emmental Cheese, butter, ancien bread • Montagnard - Coppa ham,

40 July 2014 SANDWICH & SNACK NEWS

•

•

•

•

Comté cheese, olive paste, tomato, lettuce, poppy seed bread Sésame Camembert (v) Camembert, lettuce, butter, sesame bread Pavot Poulet - Chicken breast, tomato, lettuce, mustard mayonnaise, poppy seed bread Fromage Rosette - Salami, gherkins, butter, cheese bread Tomate Mozzarella (v) -

options and feedback from customers has been overwhelming positive. The Pitstop accepts requests and orders for sandwiches with every suggestion considered and implemented where possible. Sandwiches are an integral part of the service offered by the Pitstop team and are available 24/7 to accommodate staff who work more unsociable hours. It prepares several hospitality buffets on a weekly basis and sandwiches are almost always a primary request. These hospitality sandwiches are made using the same quality fillings as its counter service sandwiches but then served in mini rolls to allow for easier eating while in a meeting room environment.

CHAIN CATEGORY Mozzarella, tomato, lettuce, pesto, two olives bread • Dieppois - Tuna mayonnaise, tomato, cucumber, lettuce, ancien bread French Hot Spécialités • NEW Croque aux Tomates (v) – fresh & sun blushed tomatoes, tomato & cheese cream, butter, toasted pain de mie bread • NEW Croque Forestier (v) – Sautéed mushrooms, béchamel, Emmental cheese, cream, butter, toasted pain de mie bread • NEW Sandwich Chaud Saucisse – Frankfurter sausage, béchamel, Emmental cheese, mustard, ancient bread • Tartine Chaud Mixte Ham, Emmental cheese, toasted Campagne bread • Croque Monsieur -Ham,

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INDEPENDENT SANDWICH BAR OF THE YEAR WHAT an amazing couple of years it has been for independent sandwich bar Cook & Garcia. The company opened on Richmond High Street in May 2012, and last year won a Sammie for best independent sandwich bar. Now it’s done it again, winning another Platinum award - and this time round a trip to Japan in October (see below), as well the trophy.

So how was it achieved? In a nutshell, 12 months on from the first win, like for like sales have grown considerably, it has extended its range, launched a successful business delivery service and opened a second unit within a large local office block. It has remained an outstanding outlet in every way. In fact, Sammies judges were highly complimentary about how Cook & Garcia have maintained their excellent standards.

The sandwich outlet remains the only independent operator on Richmond high street, competing with all the major supermarkets and global chains.

Founders Richard Cook and Janet Garcia spotted a niche in the local market dominated by the ‘clone high street’ effect, and built its offer around people looking for a quality, great tasting, healthy food offering and value for money at affordable prices.

Its food is always fresh, locally sourced where possible and made from ingredients customers can see and choose from. Customers can taste the difference, and despite several new competitors opening in the last 12 months, they keep coming back with much of the trade being repeat business. Its pricing policy is built around the £5 lunch spend, to ensure that it is an indispensable daily commodity, not a luxury purchase.

In addition to a freshly made ‘grab & go’ range, made to order artisan deli, fresh salads & daily soups, it has become known for its signature gourmet roast sandwiches and wraps, which, like its artisan deli, are made in front of customers to their preference.

It has extended this range, now offering both a daily slow roasted joint of meat as well as a seasoned chicken breast eg. Salt Beef served on

Rye bread and Piri Piri Chicken wrap.

Customers make their choice of bread/wrap, they then carve the meat, which is accompanied by a selection of pickles, chutneys and condiments.

In response to demands from an increasingly heath conscious customer, Cook & Garcia now also offer the roast meat and condiments in a tossed salad, again made to their specification. ‘Gluten free’ bread is available across the whole offer at no extra cost.

The popularity of its artisan sandwich range has driven the uptake of its sandwich delivery service to local offices with overwhelmingly positive feedback. Individuals spending their own money on lunch have now also become business customers with accounts.

Due to demand from workers who were regulars at the shop, it was invited to open a concession in one of

PLATINUM AWARD WINNER

the largest offices in Richmond. This has provided a valuable further outlet for its grab & go sandwich range, soups, salads and coffee.

So how did the trip to Japan come about? Cook & Garcia will be going as guests to an annual event in Japan called the Hankyu British Fair run by The Hankyu Hanshin Department Stores Inc, which features British products, explains BSA PR man Gethin Evans. “They always invite British companies, usually small ones, who sell/make typically British foods to be their guests and display at the fair. This year they wanted sandwich makers. They contacted us at the end of last year via their British office and it went from there. Their flagship store is in a prime location (Umeda) in Osaka and the annual event is held in a large 'plaza' on the ninth floor. It's been running since 1970.”

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INNOVATION

Innovation:

the shock of the new Tom Hollands, Raynor Foods’ technical manager, looks at the importance of innovation for every aspect of a business

W

hat key business activity, practiced by many people either directly or indirectly, takes a lot of time and carries an element of risk?

No, not bidding on Ebay during office hours - I’m talking about innovation.

Firms that innovate enjoy improved performance, with higher rates of growth, market and customer distinction, increased sales and benefits to other areas of the business. However, innovation doesn’t just refer to the process of innovating and the output of that process - a new sandwich for instance.

Innovation is also extremely relevant for production processes, the way the business is organised, and even for the market we operate in. Almost every aspect of a business can be the target of an innovation.

Innovation by definition must have some degree of ‘newness’. There is business research that shows a positive link between a business’s ability to innovate and its performance.

Essentially, the more innovative an organisational is, the better the performance. The degree of newness might be only small, but it will still make a difference. Even low-risk, minor modifications to an existing element can have a beneficial effect on performance – changing the design of packaging is a good example of incremental innovation.

The next level up in ‘newness’ is a breakthrough innovation. This type of innovation allows a business to alter the landscape of the market place and offers something really new. The introduction of tortilla wraps to the sandwich market as an alternative to bread was one such breakthrough innovation.

The final level of ‘newness’ is radical innovation. This type of innovation is very rare but has a transformative effect.

The world wide web is a beautiful

42 July 2014 SANDWICH & SNACK NEWS

example of a radical innovation, changing the way we live, work and interact with each other. These three levels of innovation can be thought off as three points along a line with many innovations falling somewhere between them.

One of the most striking characteristics of innovation is that every innovation is a gateway to another innovation. For example, a sandwich company who puts organisational innovations in place in order to achieve SALSA certification now has the ability to enter new markets, such as supplying a local retailer that previously wouldn’t have considered them.

But the benefits of the innovation may not stop there. The sandwich manufacturer able to supply retailers might then see an opportunity in those stores for an additional new product they could make. With a little more work and innovation, they could create a brand new product range, or possibly a new market altogether! You can see why such a big fuss is made of innovation.

Where a company innovates, there is certainly an element of risk; innovations can fail. The innovation process itself doesn’t guarantee success, and part of the risk for companies is that they need to invest time, people and money into the process with no sure return. An innovation must have some type of perceived value for the business, whether it is something tangible like reducing cost or intangible benefits like increasing trust or enhancing reputation. Resources are spent in innovation activities such as training, job swapping, R&D, NPD or even simply attending exhibitions and conferences in an attempt to see what is coming up in future. These activities are often interlinked and hard to quantify, which can often make it difficult for a business to calculate the cost/benefit or risk/reward of innovation activity.

Although small businesses (SME’s) are often portrayed at being at an innate disadvantage in terms of having insufficient resources to innovate, paradoxically, because of their size, they have other attributes that help compensate.

They might have very small teams, but those people are likely to have a wide experience across the business, will be close to the customer base and be flexible when it comes to implementing innovation. Trials can be done on a small scale and will be cheaper to carry out and results will be understood more quickly.

A skilled team with good communication skills can overcome problems quickly and increase the success rate of innovations.

The more personal the relationship a small business has with their customers, the better.

Larger companies are often at more of a disadvantage in this case, and this is why when it comes to innovation, SME’s can sometimes run rings around their larger, less agile counterparts.

This is not to say that larger organisation may be poor innovators.

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INNOVATION Larger organisations can often prioritise innovation as they do not suffer from resource allocation problems in the same way that smaller organisations might do.

They are able to take bigger and more expensive risks and have the ability to free up experts within the business. However, larger organisations have their own barriers to overcome with regards to innovation.

A common battlefield in larger organisations is the perception that innovation is the R&D department’s job rather than something which encompasses everybody. Other barriers could be internal bureaucracy, which stagnates or completely stalls the innovation process.

All organisations, regardless of their size will have innovation barriers which they need to overcome to successfully innovate, but the key thing that innovation experts agree on is that support from senior management and having well-educated and highly skilled teams are essential components for a successful innovation process.

Although not scientific in the slightest, intuition can be a deciding factor in innovation, but intuition should only be followed after a thorough appraisal of the potential costs, risks and benefits. Going into an innovation project ‘blind’ is a sure way of getting nasty and expensive surprises. While it is true that you can never predict all outcomes, you can certainly make a good attempt at working out what they might be!

Even asking the simple question ‘What could go wrong?’ Or, ‘How can I break this?’ will help focus minds and ask the right questions.

For the more adventurous companies out there, there is growing interest in ‘Open Innovation’ (OI), with some of the major names in the food industry

(Unilever and Procter & Gamble for instance) championing this approach.

Historically innovators have developed their ideas in house, bringing in experts when required, guarding and protecting their innovations, taking all the risks and reaping all the benefits.

Open Innovation takes the opposite approach, inviting people and other organisations to approach them with ideas. Benefits such as patent rights or exclusivity, and associated risks are laid out and agreed by the companies involved, including the distribution of the workload involved in the innovation process.

The beauty of this approach is that everybody can play to their own strengths, and any weaknesses are supported through these partnerships. A SME’s agility and closeness to the customer base, when allied with the operational resource and expertise of a much larger organisation, can be blended into a formidable innovation team. Trust is probably the most significant barrier that both parties will need to overcome to make Open Innovation succeed. Smaller organisations my think that the larger will steal their ideas, and larger organisations may think in turn that the smaller partner won’t pull their own weight, or that the risks are unequally shared.

Acolytes of Open Innovation do point out that OI is not just for the big international businesses but can be done just as well between smaller organisations – even with competitors!

You may think from reading this article that Innovation only has positive benefits but a note of caution must be sounded. Innovations have in some cases turned out to be more detrimental than beneficial. This is especially the case when the consumer/customer is directly involved.

The introduction of the ‘Flavr Savr’ tomato is a good example. This was a genetically modified tomato (using anti sense technology) that was processed and sold in the UK as a tomato paste. It was 20% cheaper to buy than non-GM tomato paste and it was a hit when first introduced in 1996. However, by 1998 sales dropped dramatically due to changing consumer perceptions driven by the media furore about ‘Frankenstein Foods’.

With all this in mind, there are some general barriers to innovation which all companies regardless of size should be aware of. One problem is that you can get caught up with capitalising on

innovation success, to the detriment of continuing innovation. Resources get redirected to manage growth, key personnel have less time to attend shows, training courses or even non-essential meetings, managers get tied down managing success and money gets tied up with expanding. All of these are key to ensuring systems run smoothly but at the same time diverting resources away from innovating.

Innovation failure can also be a major barrier to future innovation proposals; it’s harder to revisit innovation if there have been high risk failures beforehand.

Focusing on small and easy incremental innovations is a good way to improve morale, develop skill sets and increase confidence in the innovation process.

Such an approach could take the formal Lean Manufacturing route, whereby a program of small and meaningful incremental innovations over time (often years) leads to a high reduction of cost and waste.

It is essential that regardless of the innovation approach taken, management has a way of assessing success. It could be judged on hard numbers e.g. raw ingredient usage and money saved, or more soft measures such as increased company reputation or staff morale. The better a business is able to capture and measure the benefits and costs of innovation, the more able they are to realise and invest in future endeavours.

On a final note and as already highlighted, not all innovations are successful, and not all will achieve the innovator’s vision. Time, effort, money, and sometimes even peoples’ reputations may be lost – and this will not be due to a lack of effort. When it comes to innovating, a ‘forgiving’ company is in reality a long term orientated company.

Companies who are good at innovating are good because they persevere and learn from their mistakes.

These organisations realise when innovation fails, there will still be some benefits that can be reaped for the future.

Not all resources are lost or squandered during the innovation process: skills can be developed and new relationships and links formed; knowing how not to do something can be as useful to learning how to do something; new perceptions can be developed and new ways of calculating costs revealed.

These aspects can help to sweeten the pill when innovation fails and help to motivate the team to pick themselves up to innovate again!

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PACKAGING/L ABELLING

Food Information Regulations (FIR) Unstuck Labelling experts Planglow have launched FIR compliant software. Here the company’s MD John Scott offers some clear-cut advice in advance of the new legislation

W

ith summer still ahead of us, the festive season may feel a long way off. On the 13th December 2014 however - amid many food providers’ busiest time of the year - the EU’s new Food Information Regulation (FIR) will come into force.

For consumers this will mean that the presence of any one of 14 potential allergens*, must be made known to them - most commonly through on-pack labelling.

For food providers however, producing legislatively compliant labelling has proven more of a sticking point. So with yet more changes on the horizon, labelling experts Planglow have launched a new FIR compliant version of LabelLogic along with some straight talking advice.

With expertise spanning four decades, Planglow employs a dedicated labelling support team with more than 100 years of combined industry experience. Last year, Planglow anticipated the potential problems the FIR may cause some providers and began developing enhanced versions of its market leading labelling software programs – LabelLogic and NutriLogic - to better support the industry moving forward.

While Planglow has now branched out into an extensive range of eco packaging, food safety

products, ticketing and display items too, when the company was founded in the late Eighties, it was originally as a label and labelling software provider specifically to the catering industry.

Developed by the company’s MD John Scott LabelLogic was the first software program to market.

For 28 years it has remained the most trusted - as well as quick and easy to use - self-

labelling computer programmes available to caterers.

In 2002 Planglow launched NutriLogic to better support food providers looking to include nutritional information on their labelling. Like LabelLogic, NutriLogic remains one of the most accessible, speedy and simple-to-use methods for calculating and adding nutritional data on labels

NEW SET OF LABELLING GUIDELINES PUBLISHED BY THE BRITISH SANDWICH ASSOCIATION A new set of guidelines for labelling sandwiches under the new Food Information regulations has been published by the British Sandwich Association.

The guidelines are designed to help member businesses comply with the new regulations, which start to come into effect next December and which mean that sandwich bars, cafes and catering operators will in future need to provide more information to consumers.

For details go to www.sandwich.org.uk

44 July 2014 SANDWICH & SNACK NEWS

and ticketing.

Planglow’s managing director John Scott offers some practical advice to the new legislation.

“First and foremost you’ll need to ascertain whether you’re a full or a reduced labeller. If your produce is made fresh and sold on-site, or sold by staff directly employed by the same business through a van, further premises and so on but is still a part of your business - then you are a reduced labeller. For everyone else you’re a full labeller. If you buy in from another provider but sell under your own name, you’re also a full labeller.

Reduced Labellers “Reduced labellers don’t actually have to provide information on pack - it can be given verbally, on a ticket, blackboard or other form of notice instead. However, your customers must now have access to information regarding the presence of any one of the 14 most common allergens* as identified by the EU, plus any irradiated or GM ingredients. The declaration of allergens is one of the key new (NEW) parts of the legislation.

“To assist with this, we have built a quick tick box into LabelLogic which automatically adds items to the ‘contains’ ‘allergens’ field as appropriate. A use by date is optional for reduced labellers but the British

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PACKAGING/L ABELLING Sandwich Association recommends including this as best practice.

“If you choose to label products you must include a title or name which cannot be misleading. So calling a sandwich something like a ‘Sal’s Smokin’ Hot BLT’ would not be advisable as it is unclear what the product is, as well as whether it’s smoked, spicy, served hot or any of the above.

Full Labellers “As a starting point, full labellers need to include all of the same information as the reduced labeller. For full labellers however, the date mark (most commonly ‘Use by’ due to the perishable nature of the ingredients) is a legal requirement.

The title, description, ‘contains’ (this covers any GM or irradiated foods) and ‘allergens’ are also required by law. Another NEW part of the legislation states that the net quantity or weight must also be included though not for sandwiches where the quantity is clearly one (sandwich) - and this must be given in the same field of view as the title of the food i.e. front of pack.

The name and address of your premises must be stated on the label too and - where appropriate - storage conditions and instructions for use are also required.

“The NEW regulations

also state that full labellers must include an ingredients list which highlights the same 14 potential allergens as mentioned previously.

LabelLogic will now automatically bold these allergens within your ingredients list for you, saving you from a lengthy and tedious exercise in data

entry.

“The ingredients list must also state Quantitive Ingredient Declarations (QUIDS) which our LabelLogic software will calculate for you. The final two NEW legislative changes state that: text must now be the equivalent or greater than 1.2mm of the letter ‘x’ height - which is the equivalent of 6pt (6pt in arial); and all additives and compound ingredients need to be listed as well. If, for example, you use a mayonnaise in your sandwiches, you will need to list the individual ingredients and percentages that make the mayonnaise too. And as the accuracy of all information provided on pack is now the sole responsibility of the seller, you will need to be one hundred per cent certain of what your products contain!

“These final two points could have a significant impact on the layout as well as marketing information stated on the label, so it is advisable to seek label design advice as soon as possible.

Planglow has a team of account managers and design experts that are able to offer guidance throughout this process.

“From the 13th December 2016, full labellers will also be required to include the following nutritional information: energy value; fat; saturates; carbohydrate; sugars; protein; and salt. These must be listed in that order and expressed as 100g, usually given in tabular form. If providers wish to do so before this date, they may do so on a voluntary basis.

Planglow’s software update has an FIR compliant nutrition box for your labels which existing customers can add and their data will automatically transfer across”.

For further information on FIR compliant labelling, LabelLogic, NutriLogic or any of Planglow’s 400+ packaging and labelling products, please visit www.planglow.com *Cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame seeds, sulphar dioxide and sulphites, lupin and molluscs.

Bunzl ready for new food labelling legislation BUNZL Catering Supplies is intent on removing the worry for operators by getting them ready for the new food labelling legislation coming into force on December 13 2014.

The company has updated the online label service; ‘Caterlabel,’ to ensure it complies with the forthcoming legislation, with allergens automatically bolded in ingredients lists when ‘ticked’ as present by the operator.

The online system allows users to prepare, create and print label

information straight to a printer, with an administrative platform to oversee the management of allergen labels centrally. Nominated administrators can easily add and amend label designs and content in multiple-sites simultaneously, keeping sites up-to-date without having to physically visit each site and implement the changes manually.

Paul Willcocks, Director, Exclusive Brands, Bunzl Catering Supplies, comments: “The new legislation states

that by December operators need to have systems in place to capture and record allergen information.

Frustratingly, current legislation does not set out a single way that allergen information has to be provided in a catering setting. We’ve removed the worry for operators by creating an instant solution utilising the online Caterlabel system, which can provide allergen labelling that is affordable, easy to use and will keep customers safe.”

www.sandwich.org.uk July 2014 45

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PACKAGING/L ABELLING

New service established to start cup recycling in the UK A new scheme is being launched on the 1st August in the UK, aimed at providing paper-cup manufacturers, supply chain organizations and beverage and hospitality outlets, with a cost-efficient, collection and recycling service.

Simply Cups, a partnership between Closed Loop Environmental Solutions, a pioneer of plastics recycling, and recycling-focussed waste contractor Simply Waste Solutions, will operate initially within the M25 and Thames Valley area, but is expected to evolve into a nationwide service.

Since the collapse of Britain’s only cup recycling scheme in 2010, 2.5million paper cups used in the UK each year have been sent to general waste where they

are either landfilled or incinerated, says the company.

The previous attempts to operate a cup recycling service failed, it says, because the technology was simply not available to separate out the polyethylene lining from the cardboard content at an

economically viable rate.

Now, however, a number of processing plants in the UK have sprung up that can perform this task at a cost that makes it attractive for any business that uses paper cups as well as recyclers themselves.

Peter Goodwin, Director of Closed Loop,

commented: “Our new service will provide any business, operating within the hospitality and beverage supply chain, with a cup collection and recycling service that will in fact help reduce their overall waste disposal costs. This will be game-changing for cup manufacturers and beverage outlets that are have been caught in the media spotlight due to the absence of any recycling solutions”.

James Capel, Managing Director of Simply Waste Solutions, added, “The bulk collection of cups will be processed here in the UK, and once the materials are recovered they will be manufactured into new enduse products all within the UK, which is a perfect example of how recycling should work”.

Trio of New Deli Products for Planglow’s Natural Collection PLANGLOW has extended the deli-offering of its Natural Collection by adding a deli paper plus ‘Freshly Made’ sticker and continuous tape to the bestselling range.

Rachael Sawtell marketing director for Planglow commented: “Deli offerings are on the rise as they represent a sizable portion of the now booming street food movement as well as being a sector in their own right.

“Street food has grown in popularity as a direct result of our access to such a wide variety of world flavours and ingredients, and our menu choices are representative of the rich melting pot of cultures now present in the UK. The rise of street food culture was also a direct result of the economic downturn, whereby operators looked

to reduce overheads by introducing more casual offerings, while consumers sought out cheaper and more flexible dining options.

“All three of these products support deli offerings and we are especially pleased with the versatility and premium natural aesthetic they each offer.”

Part and Parcel Ideal for wrapping a wide variety of hot and cold produce - especially made to order items – Planglow’s Natural Deli Paper provides a premium presentational component for pastry and buffet boxes too. Available in 1,000 sheet packs, it can be used to parcel up sandwiches and baked goods, hot dogs, burgers and wraps. The paper can also be twisted

46 July 2014 SANDWICH & SNACK NEWS

into a cone to hold popcorn, sweets and other treats.

Made from a greaseproof kraft-finish paper, the product is printed with a leafy design as well as ‘Freshly made for you’ and ‘Packed full of flavour’ messaging.

Green Tape Continuing the Natural, ‘Freshly Made’ theme are

Planglow’s latest sticker and tape. The Natural Deli Tape has been created to provide a tamper evident break seal. It may also be used to provide a premium yet rustic presentational element. It is available on a 20m roll, and can be used to seal sandwiches, salads and other snack packaging, jars, bottles and pots including its larger sized 16oz Natural Bio Pot.

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PACKAGING/L ABELLING

Anson’s new Nibble Box ANSON, a leading independent provider of packaging to the Foodservice market, has recently launched the Nibble Box. It has been designed to be used in the Grab and Go sector, aimed at the grazing culture. Inspired by the trend of people enjoying tapas and meze flavours on the go, it moves away from the large portion serving.

Anson’s innovative Nibble Box is sophisticated, unique and a vital addition to today’s café culture, says the company.

It is designed to accommodate a variety of eating styles and offers a multiple choice of contemporary inserts (all available from stock / off the shelf). It is a clear rPET foldover and affords the retailer greater flexibility in merchandising their products in exciting styles whilst still using limited packing.

Key Benefits & Features:

Nisbets Vogue Labelling LABELLING can play an important part in the organisation of a busy kitchen environment.

Clear and correct labelling not only ensures food is used within its shelf-life, but it also means anyone opening the fridge can get an overview of ‘what’s what’ at a glance – avoiding any confusion between staff on various shifts/working different days, says Heather Beattie, Vogue Brand Manager, Nisbets Plc. With a wide range of labels, in a choice of adhesives, caterers can choose from cold temperature labels that can withstand low or even freezing temperatures, dissolvable labels that dissolve completely in water after just 30 seconds, and also removable labels that peel off with ease, leaving no residue. Plus they’re available in a range of sizes.

With everything from days of the week, food allergy labels and prepped product labels, Vogue also offers various styles of plastic dispenser systems to ensure labelling is mess free!’’

48 July 2014 SANDWICH & SNACK NEWS

· 1 sleek foldover pack which can be displayed on its base or on its lid · 3 attractive inserts to assist the separation and display of ingredients · Made of recycled PET and is 100% recyclable The Nibble box is made from post consumer rPET and manufactured in the highest quality sheet to ensure the product meets the demands of the environmentally aware consumer. Anson

is committed to reducing the environmental impact of its materials and ensuring the lowest possible carbon footprint. “We are proud to provide market leading products and are committed to ensuring the ongoing sustainability of our products.”

For full product information please visit www.ansonpackaging.com 01353 742172 – sales@ansonpackaging.com

Colpac continues to enhance its top-selling Fuzione® range Fuzione®, Colpac’s flagship range and a top-seller in the UK and many countries world-wide, including France, Australia, the USA and other European markets, has been improved further to meet growing demand.

The award-winning Fuzione® range - combining two materials: a board tray and rPET lid - now features redesigned trays and lids with more defined clips that will make the closure of the packs more secure.

As part of the continuous improvement of the range, the strengthening of the unique ‘snaplok’ system will offer increased convenience to consumers enabling them to close and re-open the packs with greater ease and minimise food waste. The packs have a shelf life of two days, dependent on ingredients and fillings.

Fuzione® offers a wide repertoire of trays and pots perfect for all kinds of fresh or dry food.

Additional competitive advantages include excellent visibility of the food, great stackability and branding opportunities with unrivalled printability. Matching stock labels are available, and the new Colpac bespoke label service enables fast and cost-effective personalisation of the packs with your branding and message.

Made in Britain, the Fuzione® packs are environmentally-friendly: with a recycled and recyclable lid, and a recyclable board in line with Colpac’s green credentials.

For more information on Colpac, please visit www.colpac.co.uk , email: info@colpac.co.uk or call +44 (0)1525 712 261.

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PACKAGING/L ABELLING

Tri-Label Online: cloudbased labelling software Tri-Star’s new cloud-based labelling software, Tri-Label Online, has the potential to revolutionise the way cafés and other sandwich businesses approach labelling changes such as the EU Food Information for Consumers Regulation (FIR) FOR food-to-go operators and caterers worried about complying with the new EU Food Information for Consumers Regulation (FIR), help is at hand in the form of Tri-Label Online – the awardwinning, cloud-based labelling software from Tri-Star Packaging.

Winner of the British Sandwich Industry (The Sammies) New Sandwich Product Award 2014, Tri-Label Online is a cutting-edge system that enables operators to amend their labels seamlessly and comply with the changes in labelling laws quickly and easily, without the need to replace software discs.

Already fully compliant with the new legislation, it is flexible, updateable and simple to use – caterers simply access TriLabel Online via a secure web portal to amend and self-print their labels as required to comply with the law.

Until recently there had been little change in the labelling market and very little innovation. As Tri-Label’s Technical Manager, Alan Bryson, says: “Many providers are using old technology developed more than 15 years ago. TriLabel Online is different; as with most innovation, it was developed to meet necessity in the label market, particularly in the light of the forthcoming changes in legislation. Our cloud-based system is ground-breaking, flexible and offers a host of features, including allergen, ingredient, nutritional and cost data control, recipe management and method, and administrative hierarchical control, all of which can be tailored to suit the customer. Tri-Label is a direct result of listening to our customers’ needs and developing the best solution on the market to meet them.”

The FIR, which applies from the end of the year, brings changes to the labelling of both pre-packed and non-pre-packed food. Conforming with the new labelling regulation may seem like a minefield, but

50 July 2014 SANDWICH & SNACK NEWS

Alan and the expert team at Tri-Label can guide customers through the changes: “Responsibility for the new regulation varies across the UK, so we support our system users through their consultation with their local authority and offer a selection of software solutions to deal with the changes and make the process as simple as possible.”

“Three of the biggest changes faced by food producers are allergens, minimum font size and the introduction of nutritional labelling in 2016. To help our customers meet these requirements, we offer several approaches to suit particular business models. This combined “belt and braces” technique makes Tri-Label Online the most secure and

‘At Tri-Star, we don’t introduce an innovation unless we know it will genuinely offer businesses a new and better way of doing things that will improve their efficiency and maximise their profits.’ Kevin Curran comprehensive food labelling system on the market. ” Kevin Curran, Managing Director of Tri-Label’s parent company Tri-Star Packaging, said: “At Tri-Star, we don’t introduce an innovation unless we know it will genuinely offer businesses a new and better way of doing things that will improve their efficiency and maximise their profits. Tri-Label Online meets these criteria perfectly. It has the potential to revolutionise the way cafés and other sandwich businesses approach labelling.”

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K_TEC DPS_Layout 1 03/07/2014 15:14 Page 52

PROMOTION

Full colour labels you can print in-house for as low as 1p Per label:

it’s the icing on the cake.

From black barcode labels to full photo quality labels with Nutrition and Allergens, KTEC GROUP has been showing the industry how to print labels themselves for 25 years. Now targeting a full colour snack label down to 1 penny each, Robert Knox, Founder and Managing Director, explains history in the making, with latest advances in full colour variable Nutrition and Allergen labelling in line with the latest Government Legislation and at a new low cost….

Birth of barcodes “Way back in the early 1980’s when computers were the size of filing cabinets, we first used Toshiba TEC thermal printers to print barcoded labels to track Work In Progress in large manufacturing sites,” says Robert Knox.

“As Advanced Manufacturing Technology specialists, we cut our teeth using plain labels on rolls to printed barcodes for the labelling and accurate identification of pallets of goods and for traceability.”

Coincidentally SUPERMARKETS started to request food and drink manufacturers to add barcodes onto product labels too. “We recognised the power for manufacturers to print labels in house and KTEC Technologies Ltd was born to serve the new Just-In-time (JIT) manufacturing philosophy with instant print labelling technology”.

Overprinting We soon had requests to pre-print manufacturers’ own colour logos and contact details onto rolls of labels that manufacturers could use directly on their product items. Although the variable

52 July 2014 SANDWICH & SNACK NEWS

product data overprint was still limited to a single colour and usually black, our customers then had a reasonable solution for ‘ in house’ labelling of their actual products, as well the outer packaging.

Not much here has changed over decades save that the printers print faster and we now supply 600dpi roll to roll printers to cope with the ever growing need to cram additional details onto snack and drink labels.

We majored in sandwich and bakery with oveprinting pre-coloured labels averaging, say, 2p per label. One good advantage of overprinting is that printers can be operated from a small office computer or from a tiny keypad like our SOLO system (photo Toshiba TEC SOLO system), the latter enabling highly reliable stand-alone operation 24/7, ideal for forecourts or stores where the PC is turned off at night time. The user simply types numbers to select and print the correct quantity of snack labels each day.

Photograph quality We added the PRIMERA range of desktop colour label printers, including

the world’s smallest full colour label printer, the LX400e selling at a rate of 36 per month with a price tag of just £899 for a complete starter kit.

PRIMERA gave many small producers and artisans the opportunity to print their own full colour labels. For the first time users could print one label for a sample, then print hundreds when the order came in. We found it a big hit with snack foods, custom wine labels, cider makers and the newly emerging microbreweries.

The later LX900e (LX900e in spy glass photo) model at £1790 with its increased print speed, printing width and lower cost ink, is now our fastest selling printer, with machines printing amazing 4800dpi photo quality full colour labels just when needed.

K_TEC DPS_Layout 1 03/07/2014 15:14 Page 53

PROMOTION allergen, for example Gluten, so that it stands out on the label as advice to the purchaser.

Waterfall colour label printers, including developments by Memjet and Canon have brought us roll label printers with the ability to print at 1600dpi full colour, but at extremely low cost per print and higher print speeds - typically 300mm (1 foot) per second! With large bulk ink tanks, each colour ink tank is a cola can size 250ml.

These more industrial printers are suited to any manufacturer wanting the lowest price per full colour label, with massive label cost savings, say over a 5 year plan.

Label price crack down Having more than 5000 full colour label printers now installed creates quite a healthy demand and enables us to buy ink and self-adhesive paper in bulk.

We are able to buy and supply materials at less cost and are targeting the full colour label print down to 1p, depending on the manufacturer’s annual label usage, showing a very fast payback for investment and high savings on label spends each on-going year.

Software for Nutrition and Allergen Bolding is a popular topic right now and is available from us in different guises.

Firstly, to satisfy the new legislation for highlighting of allergens, our latest BarTender PC label design and print software or stand-alone SOLO keypad system (photo Toshiba TEC SA4 SOLO and labelled food and drinks) allows for the Bolding of any

FMSCP Recipe Driven Systems Our Food Management System Colour Print (FMSCP) systems, for use with any of our high resolution mono or full colour label printers, is the very latest development whereby manufacturers get a fully automated labelling system to latest Government Standards.

The use of a recipe based control system and a colour label printer (photo SPEEDSTAR 3000) has become the ultimate system for now and the future, combining both the ability to label in full colour at low cost and, at the same time, closely following the latest UK Government legislation for food and drink labelling.

FMSCP includes the ability to show important nutrition information as ‘traffic light’ colour indicating symbols and tables, as well as highlighting the allergens in bold or in colour, all fully automatically.

Users of our FMSCP installations simply input their basic ingredient and nutrition information, once only for each ingredient, and then combine ingredients to create finished product labels.

FMSCP prints out labels ‘on-demand’ with all the correct descriptions, composition, key ingredient ‘Quid’ quantity percentages, nutrition, highlighted allergens, manufactured date, expiry date, batch numbers, price and barcode, as well as

customers own logo and round number!

If you find you have to substitute one ingredient with another at the last minute, then the FMSCP system will update all the information on every label in under a second, as well as printing out a revised product specification for each product, eliminating hundreds of man hours messing with label layouts.

SNACKAWAY of Birmingham recently installed FMSCP using our SPEEDSTAR 3000 full colour roll to roll label printer printing photo quality labels at 300mm (1 foot) per second. This printer has the benefit of an internal linear camera watching the edge of the label material and continuously aligning the colour print to the labels at the high throughput speeds.

A popular label size supplied to SNACKAWAY is die-cut to a special T shape popular for labelling sandwich wedge shaped packaging. With the sandwich title, price, traffic light nutrition summary and expiry date on the front part of the label, all the wordy composition , extended nutrition and the barcode is printed down the length of the back tail. The FMSCP system enables SNACKAWAY to print customers’ logos onto the labels, as well as delivery round numbering to assist with sorting and final destination to safe delivery.

Even a full colour picture of the customers’ business theme can be printed in the background of the labels, or pictures of cheese or fish, for example, further personalising products and winning new contracts.

Video, www.ktecgroup.co.uk/FMS.mp4 KTEC GROUP, sales@ktecgroup.co.uk, www.ktecgroup.co.uk SNACKAWAY , info@snackaway.co.uk, , www.snackaway.co.uk

www.sandwich.org.uk July 2014 53

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PACKAGING/L ABELLING

Tri-Star to distribute new Handle-it TRI-STAR Packaging has been chosen as the preferred UK distributor of Handle-it – a new, simple solution to carrying take-away beverages when your hands are full.

The Handle-it cup holder was developed by packaging designer Alison Bateman, who found herself struggling to carry drinks during a day out with her sons while also holding other essential items such as her phone, handbag and car keys. At home that evening she sat down and created Handle-it – an ingenious carrier consisting of a fully pivotable handle attached to a tapered section that fits snugly around the circumference of a cup, making it possible to carry it with just one finger.

Handle-it is made from 100% recyclable wet-strength kraftboard and is available in a range of designs and sizes to suit every type of business or event and every type of take-out beverage, including tea, coffee, juice, milkshake and even beer. It is an ideal and inexpensive option for when customers have their hands full, or when they have ordered fewer drinks

than the capacity offered by a tray. It is also re-usable, and folds completely flat before use, so requires very little storage space.

Handle-it is ideal for festivals, stadiums, and all other types of event catering, especially since its compact design means it is easier and more efficient to collect after an event. It will fill far fewer black sacks than pulp trays – making the clean-up much faster, saving on staff costs and reducing disposal hassles.

It can be customised with trendy and funky branding to enhance the marketing clout of a business or event, and can also be printed for use as a loyalty card to encourage re-use of the cup holder and repeat visits and purchases. After use, it can be folded up small enough to keep in a bag or pocket until it is next required. Made in Britain, Handle-it has a low carbon footprint and is so light and compact it can reduce transport costs and fuel consumption.

Kevin Curran, Managing Director of Tri-Star, said: “It’s been a while since I’ve got quite as excited about an innovation as I am about Handle-it.

Its simplicity is astounding and yet it provides an incredibly effective solution to the age-old problem of never having enough hands free to carry everything you need to. You can easily carry four cups in one hand with Handle-it..”

Domino’s new V230i thermal transfer printer DOMINO’S recently launched V230i thermal transfer overprinter (TTO) offers high end features and total flexibility of coding and marking capabilities, making it particularly suited to the snacks sector.

Easy to upgrade from existing equipment, and enabling high performance printing along with significant savings, the V230i offers exceptional value in an efficient, robust package, says the company.

Utilising simple adaptor blocks enables it to retro-fit into existing thermal transfer brackets in under an hour, minimising downtime before continuing to print existing messages. The AutoAlign feature automatically aligns

the print head quickly and accurately, and the printer can also be used with a variety of user interfaces. A 10.4” TouchPanel, a 5.7” TouchPad, or any other PC based interface can be configured, benefitting from Domino’s industry-leading

54 July 2014 SANDWICH & SNACK NEWS

QuickStep user interface for the best level of control and security.

Printing consistently from low to high speeds (10750mm/s), the V230i continues Domino's use of intelligent Technology to provide solutions for most

TTO coding requirements.

Available in two 300dpi width options - 32mm and 53mm - the V230i can provide complex, high quality coding information including text, 2D bar codes, dynamic bar codes and logos. A wide range of ribbon grades are available to choose from, allowing you to make the best choice for your packaging substrate.

The V230i's i-Tech Ribbon Drive uses up to 60% less ribbon per print, while Domino’s unique dancing arm tension control eliminates stoppages due to ribbon break, helping customers to reduce the overall Total Cost of Ownership.

S&SN_152_July14_p54-55_Layout 1 04/07/2014 10:25 Page 55

SANDWICH BARS FOR SALE COMMERCIAL PROPERTY WITH 2/3 BED ACCOM TA TEAROOM/CAFE/BOOK SHOP WITH A1,A2 & A3 LICENSE

CAFÉ/DELI

DEVIZES

PRESTON

WT £900 Great High Street location High footfall from surrounding area 2 Bed owners accommodation with separate access

WT £2,800+

£284,995 FREEHOLD

£60,000 LEASEHOLD

Ref 141972

EPC Rating D Freehold Premises 32 covers Ref 142247

BOLTON MODERN STYLISH BISTRO CAFE WT £6,400, Excellent busy town centre trading position, Fully equipped and in excellent order, Chic and stylish licensed business REF 142582 £Offers Invited LEASEHOLD

CRYSTAL PALACE, LONDON COFFEE SHOP WT £4,000, x40 covers, High street location, Regular customers REF 142718 £160,000 LEASEHOLD

CAFE EDMONTON, LONDON W/T £1,000, EPC Rating C, x36 covers, Main road location REF 142778 £34,995 LEASEHOLD

HARROW, MIDDLESEX CAFE WT £2,200 - £2,500, , 48 covers, Potential to increase turnover, EPC Rating D, REF 142693 £59,500 LEASEHOLD

LINCOLN SUPERB TRADITIONAL TEA ROOM WT £2,800, Well established, Superbly appointed and presented, Provides a wide and diverse range of tea REF 142797 £70,000 LEASEHOLD

CAFE & TAKEAWAY IN A BUSY MANCHESTER COMMERCIAL BUSINESS CENTRE WT £1,000, Busy main road providing high footfall, 36 Covers, Refurbished premises REF 142614 £30,000 LEASEHOLD

NEWHAVEN, EAST SUSSEX CAFE W/T £1,000, EPC Rating E, 16 x Covers, Excellent reputation REF 142772 £49,995 LEASEHOLD

ROCHDALE TAKEAWAY WT £2,200, Main road location, Superbly equipped throughout, Scope to develop further £25,000 LEASEHOLD

Manufacturers of Premium Quality Chutneys, Spice Mixes and Pastes.

REF 36680

Please see website for full deatails or call 0844 7011 976 For your free, no obligation appraisal, call us today on: 0844

70 11 985

Our products are great as sandwich fillings, for marinades, jacket potatoes and as side condiments For further information and samples: Geeta’s Foods Ltd www.geetasfoods.com Tel: 020 8450 2255 email: trade@geetasfoods.com

To advertise call Paul Steer on 01291 636342 August 2014 55

S&SN_152_July14_p56-64_Layout 1 04/07/2014 13:15 Page 56

BSA MANAGEMENT COMMITTEE 2013 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

ChAIrMAN David Jones (SSP) VICE-ChAIrMAN Andrew Hesketh (Greggs) ThE COMMITTEE Andrew Sherick (Marks & Spencer) - Ex-Chair Andy Valentine (Ginsters) – van sales Paul Morgan (Sainsbury’s) – multiple retailer Yseult Caroff-Richeux (Waitrose) – multiple retailer Peter Cleghorn (Food Partners) - producer

Upholding quality standards in sandwich making and retailing

Jonathan Schoffield (Greencore) - producer Toby Lewis (Bel UK) - supplier Georg Buhrkohl (Subway) – sandwich bar chain Anita Kinsey (Pret a Manger) – sandwich bar chain Ian Barker (Le Brunch) – independent sandwich bar Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Terry Caldicott (Sodexo) - foodservice Sally Gabbitas (Tri-Star) – supplier SECrETArIAT JIM WInSHIP - Director

56 March 2014 SANDWICH & SNACK NEWS

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

The

BRITISH www.sandwich.org.uk

SANDWICH ASSOCIATION

S&SN_152_July14_p56-64_Layout 1 04/07/2014 12:59 Page 57

BSA NEW MEMBERS

BRITISH LION EGG PROCESSORS BRITISH Lion egg processors supply egg products for use by food manufacturers, bakers and caterers to save time, money and hassle, while maintaining the highest standards of quality and food safety.

In addition to various egg mayonnaise recipes which are ideal for sandwich fillings, British Lion egg products are available in many different formats, including, boiled eggs, omelettes and scrambled egg.

British Lion egg products must be processed from British Lion shell eggs.

This guarantees production of the eggs to significantly higher standards of food safety than required by UK or EU law, strict feed controls, complete traceability, a best-before date on the shell and compulsory vaccination of the laying flock against salmonella.

The British Lion Code of Practice covers every stage of production from hatcheries, to packing stations to the finished product.

In recent years there have been a

the logo on packaging is also an easy way to reassure consumers, guarantee responsible British sourcing and highlight the quality of the finished food product.

Why You Should Look for the Lion: • British guarantee • Freshness guarantee • Full registration of hens, eggs and feed • Laying flock vaccinated against salmonella • Enhanced hygiene controls and salmonella testing • Feed controls • Additional processing safeguards • Independently audited number of food safety issues associated with imported egg products, but food companies can minimise their risk by buying egg products that carry the British Lion mark.

The use of British Lion egg products within food products and the use of

Address: 52a Cromwell Road, London, SW75BE Contact name: Phil Slaney Phone: 020 7052 8899 Email: info@britegg.co.uk Web: http://www.egginfo.co.uk/lionegg-product-suppliers

HALAL KITCHEN AT Halal Kitchen Ltd, we also have a brand you may or may not have heard of, Express Cuisine.

We manufacture and distribute Halal chilled foods all across the UK, our van sales cover North West, Yorkshire and Midlands, supplying Universities, Hospitals, Convenience Stores and Petrol Stations with Sandwiches, Ready Meals, Pasta Salads, Baguettes, Wraps, and other chilled snacking products.

We are the biggest manufacturer of Halal Sandwiches in the UK - the company has grown from strength to strength year on year. We have found the halal market is growing rapidly and as a very well-known name and brand in the halal market we ensure our products are made under strict Islamic law.

We manufacture products for food

service groups, supermarkets, and other sandwich manufacturers. The market is so diverse, by bolting on with us we can cover the wider UK market as well as an increase in revenue for our partners.

We take on any enquiry big or small, please feel free to contact us and view our website: Halal Kitchen Ltd , 93/95 Heywood Rd, Prestwich, Manchester M25 1FN Tel: 0161 773 7788 Fax: 0161 773 7799 www.halalkitchen.co.uk www.expresscuisine.co.uk www.sandwich2go.com www.halalfood2go.com

www.sandwich.org.uk March 2014 57

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BSA Product Index AdVISOry & CONSulTANCy SErVICES

Yoghurt Freshfayre

Factory Grote Company Planete Pain FSC Zafron Foods Ltd. ZMI Tillman’s

Sour Cream Freshfayre Santa Maria Foodservice ClEANING MATErIAlS Bunzl Catering Supplies Total Foodservice Ltd.

drINkS Juices Caterers Choice Freshfayre Leathams Little Bigshot Southover Food Company Ltd. Total Foodservice Ltd.

General Beacon Foods Food Network Southern Salads The Ingredients Factory Guacamole Leathams Santa Maria Foodservice

Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company TMI Foods ZMI Tillman’s Zwanenberg Food UK Ltd

Pineapple EGGS & EGG PrOduCTS Beacon Foods Eggs (hard boiled) British Egg Information Service Caterers Choice Food Network ChuTNEyS & rElIShES Freshfayre Food Industry Freshcut Foods Ltd Fresh-Pak Chilled Foods Chutneys Technomic Inc. Martin Mathew & Co Fridays Beacon Foods Market Research Southover Food Company Ltd. Food Network INSurANCE Technomic Inc. Freshfayre ICB Group Egg Products Retail Geeta’s Foods Ltd. Sausages British Egg Information Service MEAT PrOduCTS Leathams FSC Charcuterie Continental Ltd. Freshfayre Pettigrews The Cardinal Group Bacon Food Network Fresh-Pak Chilled Foods Southover Food Company Ltd. Food Network Freshfayre Fridays Software The English Provender Co Freshfayre Leathams Karro Food Group Spoonfed The Ingredients Factory Gierlinger GbmH Southover Food Company Ltd. Leathams Training Publications Total Foodservice Ltd. Leathams Zafron Foods Ltd. Moy Park Ltd. The Cardinal Group Zafron Foods Ltd. Moy Park Ltd. Snowbird foods EquIPMENT & VEhIClES TMI Foods Southover Food Company Relishes BAkEry PrOduCTS Buttering Machinery ZMI Tillman’s ZMI Tillman’s Beacon Foods Doughnuts Deighton Manufacturing Zwanenberg Food UK Ltd Freshfayre Beef Moy Park Ltd. Grote Company Leathams Charcuterie Continental Ltd. Turkey Morning Goods Combi-Ovens Pettigrews Food Network 2 Sisters Food Group Chiltern Bakeries Bradshaw Group Southover Food Company Ltd Freshfayre Charcuterie Continental Ltd. New York Bakery Co. The Cheese Cellar Karro Food Group Conveyors Freshfayre The English Provender Co Leathams Deighton Manufacturing Patisserie Kookaburra The Ingredients Factory Moy Park Ltd. Grote Company Chiltern Bakeries Leathams Total Foodservice Ltd. Sam Browne Foods Total Foodservice Ltd. Moy Park Ltd. Cutting & Slicing Equipment Zafron Foods Ltd. Southover Food Company Ltd. Grote Company Sam Browne Foods Viennoiserie Universal Meats Pickles Southover Food Company Planete Pain Depositing Machinery ZMI Tillman’s Food Network ZMI Tillman’s Grote Company Zwanenberg Food UK Ltd Tortilla & Wraps Freshfayre Freshfayre lABElS Labelling Systems & Barcoding Geeta’s Foods Ltd. Canned Meat Mission Foods GW Thompson Ltd. Bunzl Catering Supplies Leathams Freshfayre Santa Maria Foodservice Planglow Ltd. GW Thompson Ltd. Pettigrews Moy Park Ltd. Southover Food Company Ltd Piroto Labelling Ltd. Total Foodservice Ltd. Microwaves BrEAd & rOllS The English Provender Co Planglow Ltd. ZMI Tillman’s Bradshaw Group Fresh The Ingredients Factory Tri-Star Packaging Supplies Ltd. Chicken Mobile Catering Vehicles Chiltern Bakeries Total Foodservice Ltd. 2 Sisters Food Group Jiffy Trucks Ltd. OIlS Delice de France Salsa Charcuterie Continental Ltd. Freshfayre Total Foodservice Ltd. Sandwich Making Machinery Beacon Foods CP Foods Martin Mathew & Co Ltd. Deighton Manufacturing Speciality Freshfayre Freshfayre Total Foodservice Ltd. Grote Company Delice de France Santa Maria Foodservice Kookaburra Mission Foods OrGANIC PrOduCTS Zafron Foods Ltd. FISh PrOduCTS Leathams New York Bakery Co. Beacon Foods Moy Park Ltd. Anchovies drESSINGS, SAuCES ANd Planete Pain EDME Ltd. Sam Browne Foods Martin Mathew & Co Ltd. MAyONNAISE Santa Maria Foodservice Fridays Southover Food Company Ltd. Crayfish Dips Total Foodservice Ltd. Leathams TMI Foods Freshfayre Beacon Foods Universal Meats Southover Food Company Ltd. Bread Making Ingredients Freshfayre Mackerel ZMI Tillman’s The English Provender Co Ltd. Beacon Foods Fresh-Pak Chilled Foods Food Network Zwanenberg Food UK Ltd Caterers Choice Ltd. Santa Maria Foodservice PACkAGING Prawns Continental EDME Ltd. The English Provender Co Cardboard CP Foods Charcuterie Continental Ltd. Rank Hovis The Ingredients Factory 4 Aces Ltd. Freshfayre Freshfayre The Cheese Cellar Zafron Foods Ltd. Colpac Ltd. Southover Food Company Ltd. Leathams Total Foodservice Ltd. St Neots Packaging Ltd. Mayonnaise Zafron Foods Ltd. Southover Food Company Ltd. Flour British Egg Information Service Salmon ZMI Tillman’s Disposable EDME Ltd. Caterers Choice 4 Aces Ltd. Caterers Choice Duck Freshfayre BuTTEr & SPrEAdS Food Network Bunzl Catering Supplies 2 Sisters Food Group Fresh-Pak Chilled Foods Freshfayre Colpac Ltd. CP Foods Butter Piquant John West Foods Ltd St Neots Packaging Ltd. Freshfayre Freshfayre The Cheese Cellar Leathams Tri-Star Packaging Supplies Ltd. Food Network Southover Food Company Ltd. The English Provender Co Martin Matthew & Co Ltd. Sam Browne Foods Food wraps Total Foodservice Ltd. Spreads Southover Food Company Ltd. Universal Meats Tri-Star Packaging Supplies Ltd. Zafron Foods Ltd. Arla Foods UK Sardines Ham Freshfayre Plastic Mustards Martin Matthew & Co Ltd. Charcuterie Continental Ltd. The Cheese Cellar Southover Food Company Ltd. 4 Aces Ltd. Food Network Tuna The English Provender Co Tri-Star Packaging Supplies Ltd. Spreads (olive) Freshfayre Caterers Choice Total Foodservice Ltd. Freshfayre Sandwich Packs Karro Food Group Food Network Zafron Foods Ltd. Leathams Colpac Ltd. Freshfayre Leathams Sauces & Ketchups St Neots Packaging Ltd. John West Foods Ltd. Martin Mathew & Co Ltd. ChEESE & dAIry PrOduCTS Beacon Foods Tri-Star Packaging Supplies Ltd. Martin Matthew & Co Ltd. Southover Food Company Ltd. Cheese Caterers Choice Moy Park Ltd. ZMI Tillman’s PASTA Arla Foods UK Freshfayre Southover Food Company Ltd. Lamb Caterers Choice Ltd. Bel UK Ltd. Piquant Universal Meats Freshfayre Food Network Freshfayre Santa Maria Foodservice Zafron Foods Ltd. Karro Food Group Freshcut Foods Ltd Leathams Southover Food Company Ltd. Sam Browne Foods FruIT Freshfayre Norseland Ltd. The English Provender Co Leathams Southover Food Company Ltd. Marinated Meats The Ingredients Factory Canned Fruit Martin Mathew & Co Ltd. The Cheese Cellar Total Foodservice Ltd. Caterers Choice Ltd. Food Network Total Foodservice Ltd. Kookaburra Southover Food Company Ltd Total Foodservice Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Intertek Stoke

Clothing & Workwear Lands’ End Corporate & Teamwear

58 March 2014 SANDWICH & SNACK NEWS

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BSA Manufacturers & Distributors 2 SISTErS FOOd SANdwICh FIllINGS (rEAdy PrEPArEd) GrOuP Fresh Fillings 3 Godwin Road, Earlstrees 2 Sisters Food Group Beacon Foods Industrial Estate, British Egg Information Service Corby, Northamptonshire Freshfayre Freshcut Foods Ltd NN17 4DS Fresh-Pak Chilled Foods Fridays Contact: Richard Simpson Southover Food Company Ltd. Tel: 01246 414651 The Cheese Cellar Zafron Foods Ltd. Fax: 01536 409 050 Frozen Fillings richard.simpson@2sfg.com 2 Sisters Food Group Beacon Foods www.2sistersfoodgroup.com British Egg Information Service SOuPS Freshfayre Leathams Southover Food Company Ltd VEGETABlES & hErBS Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Santa Maria Foodservice Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria Foodservice SAlAd Freshcut Foods Ltd. MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Freshfayre MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Southern Salads Ltd.

AdElIE FOOdS GrOuP lTd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk

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

GrEENCOrE FOOd TO GO lTd PArk rOyAl Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com

MElTON FOOdS

ThE BruNCh BOx SANdwICh COMPANy Unit H2, Dundonald, Leicester Road, Melton Enterprise Park, Mowbray, Leicestershire Carrowreagh Road, LE13 1GA Dundonald, Belfast BT6 1QT Contact: Michelle Sanders Contact: John Weatherup Tel: 01664 484400 Tel: 028 90 486888 Fax: 01664 484401 Fax: 028 90 485486 michelle.sanders@meltonfoods.co.uk john@thebrunchbox.com

GrEENCOrE FOOd TO GO lTd – 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

SANdwICh COMPANy

3 Samworth Way,

ON A rOll 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

GrEENCOrE rAyNOr FOOdS FOOd TO GO lTd – Farrow Road, Widford BrOMlEy By BOw Industrial Estate, Chelmsford, Prologis Park, Essex CM1 3TH Twelvetrees Crescent, Contact: Heather Raynor London E3 3JG Tel: 01245 353249 Tel: 0207 536 8000 Fax: 01245 347889 Fax: 0207 536 0790 Contact: Richard Esau sales@sandwiches.uk.net richard.esau@greencore.com www.sandwiches.uk.net www.greencore.com S&l CATErING IMPrESS SANdwIChES Units N and P, Shaw (The Good Food Company) Business Park, Silver Units 4-5a, Horton Road Street, Huddersfield, Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Sylwia Binkiewicz Tel: 01895 440123 Fax: 01895 441123 sylwia.binkiewicz@impress-sandwich.com

www.impress-sandwiches.com

ThE SANdwICh FACTOry Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk

ThE SOhO SANdwICh COMPANy Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk

HD5 9AE

Contact: Simon Shaw Tel: 01484 304 401 Fax: 01484 304 402 simon.shaw@slcatering.co.uk www.slcatering.com

TASTIES OF lOVE BITES lTd. ChESTEr lTd GINSTErS lTd Granary Court, Eccleshill, Prince William Avenue, 83 Tavistock Rd, Bradford, West Yorkshire Sandycroft, Flintshire, Callington Cornwall BD2 2EF CH5 2QZ PL17 7XG Contact: Richard Smith Contact: Richard Brown Contact: Chris Parkinson Tel: 01274 627000 Tel: 01244 533 888 Tel: 01579 386 200 Fax: 01274 627627 Fax: 01244 533 404 Fax: 01579 386 240 richard@love-bites.co.uk enquiries@tasties.co.uk chris.parkinson@ginsters.co.uk www.tasties.co.uk www.ginsters.com www.love-bites.co.uk

The British Sandwich Quality Promise

The

BRITISH

SANDWICH

The sandwich manufacturers and distributors listed above support The British ASSOCIATION 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 March 2014 59

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BSA Suppliers Index 2 SISTErS FOOd GrOuP Leechmere Industrial Estate, Toll Bar Road, Sunderland, BrAdShAw GrOuP Tyne & Wear SR2 9TE Bradshaw Building, 173 Kenn Contact: Bill Anderson Road, Clevedon, Bristol Tel: 0191 521 3323 BS21 6LH Fax: 0191 521 0652 Contact: John Marks bill.anderson@2sfg.com Tel: 01275 343000 www.2sistersfoodgroup.com johnm@bradshaw.co.uk www.bradshaw.co.uk 4 ACES lTd. Units 11&12 Mead Lane BrITISh EGG Industrial Estate, Merchant INFOrMATION SErVICE Drive, Hertford, Hertfordshire 52A Cromwell Road, SG13 7BH London SW7 5BE Contact: Lucy Hodgkins Contact: Phil Slaney Tel: 01992 535774 Tel: 0207 0528899 Fax: 01992 507596 phil@britegg.co.uk lucy@4acesltd.com www.egginfo.co.uk www.4acesltd.com BuNzl CATErING AlS FOOd & SuPPlIES PhArMACEuTICAl Epsom Chase, 1 Hook Road, Tappers Building Epsom, Surrey KT19 8TY Sands Mill, Huddersfield Road Contact: Steve Dring Mirfield, West Yorkshire Tel: 01372 734293 WF14 9DQ steve.dring@bunzl.co.uk Contact: Nigel Richards Tel: 01924 499776 Fax: 01924 499731 nigel.richards@alsglobal.com

ChIlTErN BAkErIES lTd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall ENGlISh PrOVENdEr Tel: 01295 227600 CO. lTd Fax: 01295 271430 Buckner Croke Way, claire.marshall@flbltd.co.uk New Greenham Park, Accreditation body: BSA Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 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

david.barker@englishprovender.com

www.englishprovender.com BRC Grade A E.ON uk PlC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.com

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 FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com GEETA’S FOOdS lTd. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com

CP FOOdS Avon House, Hartlebury Trading Estate, Hartlebury, FrEShFAyrE Worcestershire DY10 4JB Unit 10, Severn Way, Hunslet Contact: Fernando Torronteguy Industrial Estate, Hunslet, Leeds LS10 1BY Tel: 01299 253131 GIErlINGEr hOldING Contact: Caroline Bartrop Fax: 07834 529473 GBMh Tel: 0113 277 3001 fernandot@cpfoods.co.uk ArlA FOOdS uk Dosza Gyorg, UT123, Tamasi sales@freshfayre.co.uk 4 Savannah Way, Leeds Valley dEIGhTON CATErErS ChOICE lTd 7090, Hungary www.freshfayre.co.uk Park, Leeds, West Yorkshire MANuFACTurING (uk) lTd Parkdale House, 1 Longbow Tel: 01386 421708/07515 422454 FrESh-PAk ChIllEd LS10 1AB Gibson Street, Close, Pennine Business Park ns@gierlinger-holding.com FOOdS Contact: Dawn Reid Bradley, Huddersfield HD2 1GQ Leeds Road, Bradford, Contact: Nigel Spragg 21/22 Kernan Drive, Tel: 0845 600 6688 West Yorkshire Contact: Sarah Booth Loughborough, Fax: 01454 252300 BD3 9TR Tel 01484 532666 Leicestershire customerrelations@arlafoods.com Contact: Andy Hamilton Fax 01484 532700 LE11 5JT www.arlafoods.co.uk Tel: 01274 668771 sarah@catererschoice.co.uk Contact: Matthew Clarke Fax: 01274 665214 www.catererschoice.co.uk GrOTE COMPANy Tel: 01226 344850 sales@deightonmanufacturing.co.uk Wrexham Technology Park, Fax: 01509 224568 www.deightonmanufacturing.co.uk matthew.clarke@fresh-pak.co.uk Wrexham LL13 7YP dElICE dE FrANCE Contact: Paul Jones www.fresh-pak.co.uk ChArCuTErIE Tel: 01978 362243 Delice House, CONTINENTAl lTd. BEACON FOOdS Fax: 01978 362255 149 Brent Road, Southall, The Green, Twechar, Unit 3-4, sales@intl.grotecompany.com Middlesex UB2 5LJ Glasgow G65 9QA Beacon Enterprise Park, www.grotecompany.com Contact: Mariam French Contact: Ian Lonsdale Warren Road, Brecon FOOd NETwOrk lTd Tel: 0208 917 9709 Gw ThOMPSON lTd. Tel: 01236 824440 LD3 8BT Keepers Cottage, frenchm@iaws.com 44 Felstead Road, Collier Row, Contact: Lynne Skyrme Fax: 01236 825044 Chrishall Grange, www.delicedefrance.co.uk Romford, Essex RM5 5RH Tel: 01874 622577 ian.lonsdale@charcuteriecontinental.co.uk Heydon, Royston, Contact: Gary Thompson Fax: 01874 622123 SG8 7NT Tel: 01708 767946 lynne@beaconfoods.co.uk Contact: Peter McDermott Fax: 01708 732805 www.beaconfoods.co.uk Tel: 01763 837 000 g.w.thompson@ntlworld.com Fax: 01763 838 280 BEl uk lTd www.foodmanagementsystems.com peter@food-network.com Suite 1, 2nd Floor EdME lTd. ChEESE CEllAr www.food-network.com ICB GrOuP 160 London Road, High Street, Mistley, 44-54 Stewarts Road Virginia House, 35-51 Station Sevenoaks, Kent FrEShCuT FOOdS lTd Manningtree, Essex London SW8 4DF Road, Egham, Surrey TN13 1BT 14-16 Lilac Grove, CO11 1HG Contact: Tina Alemao Contact: Toby Lewis Beeston, Nottingham NG9 1PA TW20 9LB Contact: Andy Smith Tel: 0207 8196045 Contact: Craig Kitchen Tel: 0333 900 2020 Contact: Sales Tel: 01206 393725 Fax: 0207 8196027 Tel: 01784 608100 Fax: 01732 467596 Tel: 01159 227 222 Tina.alemao@cheesecellar.co.uk Fax: 01206 399512 Fax: 0203 411 3936 tlewis@groupe-bel.com Fax: 01159 227 255 andy.smith@edme.com craig.kitchen@icbgroupuk.com www.bel-foodservice.co.uk www.cheesecellar.co.uk sales@freshcut.biz Accreditation body: ISO www.freshcutfoods.co.uk www.edme.co.uk Accreditation body: BSA www.icbgroupuk.com

60 March 2014 SANDWICH & SNACK NEWS

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BSA Suppliers Index 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

PIrOTO lABEllING lTd. SPOONFEd 9 Pondwood Close, Alba Innovation Centre, Moulton Park Industrial Livingston EH54 7GA Estate,Northampton NN3 6RT Contact: Willie Biggart Contact: Lisa Hyland Tel: 01506 592117 Tel: 01604 646600 willie.biggart@getspoonfed.com MISSION FOOdS EurOPE lTd Fax: 01604 492 090 www.getspoonfed.com 5th Floor West, The Mille, l.hyland@piroto-labelling.com uNIVErSAl MEATS (uk) lTd ST NEOTS PACkAGING lTd. 1000 Great West Road, www.piroto-labelling.com Hall Place, Sevenoaks, 7 Howard Road, Eaton Brentford, Middlesex TW8 9HH PlANGlOw lTd JOhN wEST FOOdS lTd Kent TN15 OLG Socon, St Neots, Contact: Sue Applegarth King’s House, Bond Street, No. 1 Mann Island, Liverpool, Cambridgeshire PE19 8ET Contact: Alan Burke Tel: 0208 380 1100 Bristol BS1 3AE Contact: Sales Department Tel: 01732 760760 Merseyside L3 1BP Contact: Rachael Sawtell Fax: 02476 676560 Tel: 01480 476161 Fax: 01732 760780 Contact: Paul Kent Tel: 0117 317 8600 Fax: 01480 471989 team@missionfoodservice.co.uk info@universalmeats.com Tel: 0151 243 6200 Fax: 0117 317 8639 sales@stneotspack.co.uk www.missionfoodservice.co.uk www.universalmeats.com Fax: 0151 236 7502 info@planglow.com www.stneotspackaging.co.uk zAFrON FOOdS lTd. www.planglow.com paul.kent@mwbrands.com TEChNOMIC INC. Unit B-G Eagle Trading rANk hOVIS Knowledge Center kArrO FOOd GrOuP Estate, Willow Lane, Mitcham, The Lord Rank Centre, 300 S Riverside Plaza, Hugden Way, Malton, North Surrey CR4 4UY Lincoln Road, High Wycombe Suite 1200, Chicago, Yorkshire, YO17 9HG HP12 3QS Contact: Jack Kenny Illinois IL 60606 MOy PArk lTd. Contact: Mike Perkins Contact: Sara Reid Contact: Patrick Noone Tel: 0844 847 5116 39 Seagoe Industrial Estate, Tel: 01653693031 Tel: 0870 728 1111 Tel: +01 205 991 1234 Fax: 0844 847 5117 Craigavon, County Armagh sara.reid@premierfoods.co.uk Fax: +01 205 980 3770 www.karro.co.uk jack@zafronfoods.co.uk www.rankhovis.com pnoone@technomic.com BT63 5QE www.zafronfoods.co.uk kOOkABurrA Web: www.technomic.com Contact: Mark Ainsbury 3 Armstrong Road, N.E.Ind.Est, zMI TIllMAN’S Tel: +44 (0) 28 3835 2233 ThE CArdINAl GrOuP Peterlee, Co. Durham SR8 5AE 1 Middle Pett Farm Cottages, The Station, Great mark.ainsbury@moypark.com Contact: Samantha Henderson Pett Bottom, Canterbury, Chesterford, Saffron Walden, www.moypark.com Kent CT4 5PD Tel: 0191 518 4000 SAM BrOwNE FOOdS Essex CB10 1NY MyFrESh PrEPArEd Kelleythorpe, Ind.Estate, Contact: Jon Gymer Contact: Kerinda Ibbotson Fax: 0191 518 4226 PrOduCE lTd. Driffield, East Yorkshire, Tel: 0845 680 1796 Tel: 01227 831155 shenderson@kookaburra-uk.com YO25 9DJ. Sandy Lane, Chicksands, group.sales@thecardinalgroup.co.uk Fax: 01227 831150 www.kookaburra-uk.com Contact: Phillipa Kendrick Bedfordshire SG17 5QB www.thecardinalgroup.co.uk jon@zmi.uk.com Tel: 01377 241238 lANdS’ ENd COrPOrATE Contact: Dominic Pleasance www.zurmuehleninternational.com ThE INGrEdIENTS Fax: 01377 241271 & TEAMwEAr Tel: 01462 819740 FACTOry pkendrick@sambrownefoods.co.uk Lands’ End Way, Oakham, Unit 2-3 Hamilton Road dominic.pleasance@myfreshprepared.co.uk www.sambrownefoods.co.uk Ind Estate, 160 Hamilton Rutland LE15 6US www.myfreshprepared.co.uk SANTA MArIA zwANENBErG FOOd Road, London SE27 9SF Contact: Neel Raura NEw yOrk BAkEry CO. FOOdSErVICE Tel: 0208 670 6701 uk lTd Tel: 01572 758062 6-9 The Square, Stockley Park, Nimbus House, Maidstone Fax: 0208 670 9676 (Puredrive Fine Foods/ leel.raura@landsend.co.uk Road, Milton Keynes, Uxbridge UB11 1FW Contact: Tim Marcuson Taste Original) Buckinghamshire MK10 0BD www.landsend-teamwear.co.u Contact: Katrina Hamill tim@theingredientsfactory.com 36ACauseway Road, Contact: Rob Barzda www.theingredientsfactory.com Tel: 0208 929 9285 lEAThAMS lTd Earlstrees Industrial Estate, Tel: 01908 933000 katrina.hamill@mapleleaf.com 227-255 Ilderton Road, Corby, Northamptonshire, Fax: 01908 933074 www.newyorkbakery.co.uk NN17 4DU London, SE15 1NS robert.barzda@santamariafoodservice.co.uk www.santamariafoodservice.co.uk NOrSElANd lTd. Contact: Martin Burdekin Contact: Des Hillier Tel: 01536 463000 Somerton Road, Ilchester, Tel: 0207 635 4000 SNOwBIrd FOOdS TMI FOOdS Fax: 01536 463085 Somerset BA22 8JL Wharf Road, Ponders End, Fax: 0207 635 4017 Lodge Way, Lodge Farm Ind. martinb@puredrive.co.uk Contact: Nicky Gavey Enfield, Middlesex EN3 4TD des.hillier@leathams.co.uk Est, Northampton NN5 7US Contact: Roy Anderson Tel: 01935 842800 lINkEd www.leathams.co.uk Contact: Ian Ritchie Tel: 0208 805 9222 Fax: 01935 842801 ASSOCIATION Tel: 01604 583421 Fax: 0208 804 9303 lITTlE BIGShOT ngavey@norseland.co.uk roy.anderson@snowbirdfoods.co.uk Fax: 01604 587392 lOCAl AuThOrITy 17 Church Road, Wishaw, www.norseland.co.uk info@tmifoods.co.uk www.snowbirdfoods.co.uk CATErING ASSOCIATIONS Lanarkshire ML2 9QG www.tmifoods.co.uk PETTIGrEwS SOuThErN SAlAdS LACA Administration Contact: Bert Jukes Accreditation body: BSA Pinnaclehill, Kelso, lIMITEd Bourne House, Tel: 07738 907044 TOTAl FOOdSErVICE Roxburghshire Units 1 & 2 Cannon Bridge Horsell Park,Woking, bert@littlebigshot.com SOluTIONS lTd. Cannon Lane, Tonbridge, Scotland TD5 8DW Surrey GU21 4LY www.littlebigshot.com Ribble Valley Enterprise Park, Kent TN1 9RP Contact: Robin Leaver Tel: 01483766777 North Road, Barrow, Clitheroe Contact: Mr Ray Boakes Tel: 01573 224 234 Fax: 01483751991 BB7 9QZ Tel: 01732 362444 Fax: 01573 223 717 admin@laca.co.uk Tel: 01254 828 330 Fax: 01732 361919 sales@pettigrews.com Fax: 01254 823996 ray@southernsalads.co.uk CONSulTANT www.pettigrews.com sales@totalfoodservice.co.uk www.southernsalads.com MArTIN MAThEw & CO. lTd www.totalfoodservice.co.uk PIquANT lTd SOuThOVEr FOOd INTErNATIONAl MASTEr 50A St Andrews Street, TrI-STAr PACkAGING Willenhall Lane, Bloxwich, COMPANy lIMITEd ChEF & AuThOr Hertford SG14 1JA SuPPlIES lTd Unit 4, Grange Industrial Walsall, W.Midlands Tom Bridge Tri-Star House, Unit 4, The Estate, Albion Street, Contact : Matthew Donnelly WS3 2XN 21 Blackhorse Avenue, Arena,, Mollison Avenue, Southwick,Brighton Tel: 01992 641641 Contact: Julie Smith Blackrod Village, Bolton Enfield, Middlesex EN3 7NL BN42 4EN Fax: 01992 210177/210178 Tel: 01922 711116 BL6 5HE Contact: Kevin Curran Contact: Niall Singers matthewdonnelly@martinmathew.co.uk Fax: 01922 473240 Tel: 01204 695450 Tel: 0208 4439100 Tel: 01273 596830 salesinfo@piquant.co.uk or 07889 111256 www.martinmathew.co.uk Fax: 0208 4439101 Fax: 01273 596 839 www.piquant.co.uk www.cookerydetective.com info@tri-star.co.uk niall@southoverfoods.com www.tri-star.co.u www.southoverfoods.com www.piesocietybook.co.uk Accreditation body: BSA

SUPPLIERS

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.

The

BRITISH

SANDWICH ASSOCIATION

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International Sandwich Manufacturers

rESAS COMMuNICATAION & dESIGN GMBh & CO kG Schwagerstrasse 12, Bielefeld, D-33739, Germany Tel: 0049 5206 4797 Fax: 0049 5206 5094 Contact: Kerstin Cramer-Saunders k.cramer-saunders@rcd.de

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: Javier Urruticoechea Email: jurruticoechea@dailyfresh.cl 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 Bra

SIGMA BAkErIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

Classifieds

62 May 2009 SANDWICH & SNACK NEWS

SuBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk TAMArINd FOOdS Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro

Product listing BAkEry INSErTS Sigma Bakeries Ltd BrEAd Sigma Bakeries Ltd FACTOry dESIGN Alimentos Daily Fresh OrGANIC PrOduCTS Sigma Bakeries Ltd PACkAGING Resas Communicataion & Design GmbH & Co KG SANdwIChES Fres Co Nordic Lunch AB Subway Snack Support Tamarind Foods SANdwICh FIllINGS (prepared) Sigma Bakeries Ltd SPECIAlITy BrEAdS Sigma Bakeries Ltd

S&SN_152_July14_p56-64_Layout 1 04/07/2014 10:26 Page 63

Classifieds RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more

.uk VISIT US AT www.rjlsoftware.co

RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

Reach thousands of potential customers from as little as £115 Paul Steer

Tel: 01603 721804 and www.fda-packaging.com

01291 636342 email: paul@jandmgroup.co.uk

www.sandwich.org.uk March 2014 63

S&SN_152_July14_p56-64_Layout 1 04/07/2014 10:26 Page 64

Specialist bakers of traditional quality Bread, Morning Goods and Confectionery products.

We are established suppliers to the manufacturing and catering sectors. Bespoke and niche products are our speciality.

Please contact the bakery on 01226 382877, email sales@fostersbakery.co.uk or visit our website at www.bake-it.com for more information.