Sandwich & Snack News - Issue 154

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

issue 154 DeCeMBeR 2014

For all your winter salads days

t: 01732 362444

e: info@southernsalads.co.uk

www.southernsalads.co.uk

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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 - STARBUCKS has started a three-store sandwich and prepared food trial with POD, the healthy food to go and wraps specialist.

Page 5 - Award-winning sandwich bar Cook & Garcia is to expand into new sites in the City of London, backed by private equity funding.

PROFILES Page 10 - POD’s MD and founder Tim Hall set out the background to the success of the 23-store London-based healthy food-to-go chain at the lunch! show, and spelt out the details of their new partnership with Starbucks.

Page 18 - EAT faced a big problem just prior to 2012.

Although the menu had constantly evolved, the brand hadn’t changed in any significant way for 10 years and like for like sales were flattening out as a result. The solution was a major rebrand, which has seen new look stores achieving some great results. EAT’s brand director Sarah Doyle explains.

Page 22 - Sandwich manufacturer Tasties is rebranding its successful Street Heats range as Street Eats, a major move including some 80 new products, which will see its completion in January next year. Development guru Mark Arnold took us through the changes.

SANDWICH DESIGNER OF THE YEAR Page 32. It’s time to start planning your sandwich recipes for this prestigious competition. ©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

A very Merry Christmas to all readers of

Sandwich snack news INTERNATIONAL

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NEWS

Starbucks start a food trial with POD STARBUCKS has started a three-store sandwich and prepared food trial with POD, the healthy food to go and wraps specialist.

The coffee chain has replaced its sandwich products and prepared foods with POD products, although it has retained its bakery lines.

The move follows a consultation period of around six months, which followed an initial approach by Starbucks.

“We needed to continue to move on with our breakfast and food offering: that’s why we’ve decided to launch a trial with POD in three of our stores (Harewood Place, Pentonville Road and Moorgate),” said Steve Flanagan, Starbucks UK director, marketing and category; “We’ll be serving scrambled eggs, fresh porridge, hot lunch products - all of the POD range across sandwiches and prepared foods. This is about making sure that the food range is really relevant to today’s customers.

“I don’t know how long the trial will last but we have every reason to believe that it is the right thing to do and will be hugely successful.

“Success will be assessed in terms of a number of matrix, both on the POD side and on our side, but primarily on one particular front: do customers want this in our stores?”

Tim Hall, POD’s managing director, said at the recent lunch! show, where the partnership was announced: “It’s

going to be fascinating to see how their customers react to our products. We have a hunch that our customers and their customers are the same people, in the sense that you might buy a Starbucks coffee in the morning and then have lunch at POD in the afternoon. This genuinely is a trial for both businesses, but it is certainly something that we’re all very excited about.

“Starbucks have been very open with us about the operating environment they are faced with in their stores, and almost every single recommendation we have made about how we feel things should be done has been accepted.”

Tim Hall

Allergen online recipe system launches in December VITALCUSTOMER is being launched this December as an online system that enables customers to input recipe information, identify allergens through a simple checklist, automatically calculate the nutritional information and, provide the information to staff and customers.

The system from Yinka Makinde, a qualified pharmacist and NHS advisor, comes in advance of new EU Allergen

legislation which threatens hefty fines and criminal records for non compliance, coming into force on 13 December.

Early next year it is also launching an app called eatjoy that allows people to find nearby coffee shops, bars, takeaways, restaurants and hotels with dishes that match their dietary needs.

VitalCustomer is released on 1st December and costs £6 per month.

4 December 2014 SANDWICH & SNACK NEWS

Piquant unveils new logo and packaging design PIQUANT, a sandwich sector manufacturer of sauces and marinades, has revealed a new logo and packaging design, aimed at improving its brand image.

Mike Hooker, sales director at Piquant, comments: “The team at CLIP have done a fantastic job fulfilling our design requirements and ensuring that the heritage of the brand was kept in the form of the green oval and distinctive ‘P’ within the logo.

“We are experts in the production of sauce and marinades and we wanted our brand to reflect our knowledge of this industry. We

have received some fantastic feedback from existing customers and new clients on our distinctive label design.”

Due to the nature of the product, CLIP wanted to ensure that the client could print bespoke labels in-house as and when they needed them.

A set of template labels were designed to work with Piquant’s internal printing set up, allowing flexibility and improved turnaround time.

This branding project will be followed up with new marketing literature to help the sales team, new website and PR campaign.

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NEWS

Cook & Garcia win private equity funding for London expansion

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Importers to the sandwich industry www.sandwich.org.uk December 2014 5

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up of banks, crowd funding specialists, Vince Cable talking about government schemes to support SMEs, and a private equity house which specialised in funding small companies.

“At the event I got talking to Michael Patton one of the partners at the Private Equity house. He came in to Cook & Garcia a few times, brought some of his partners and showed a real interest in the business.

“Then I got the call from him offering me funding for our expansion for a minority stake in the business. After some due diligence, we came to an agreement and Cook & Garcia Ltd was established.”

UNIVERSAL MEATS (UK) LTD

AWARD-WINNING sandwich bar Cook & Garcia is to expand into new sites in the City of London, backed by private equity funding.

The Richmond-based operation – now Cook & Garcia Ltd - has already agreed heads of terms on a second site, which is in a “high profile position in the City,” and plans to open there early 2015.

It is being backed by Oakfield Capital Partners – a private equity house.

“They are excited by our brand and supportive in our expansion,” says Janet Cook, co-founder of the sandwich business, which has established a reputation for excellence in just two and a half years, twice winning the Independent Sandwich Bar of the Year Award.

What was the background to the deal?

“Earlier this year, the business in Richmond had reached a point that we felt the proof of concept was complete,” added Janet. “We had launched an online ordering system to automate the increasing business lunches being ordered, stood up to 10 new competitors opening around us and, of course, retained our title as Best Independent at the Sammies. So we began considering our options in terms of financing the expansion that we wanted.

“We joined the local Richmond chamber of commerce and they organised an event hosted at Twickenham Stadium about funding options for SME's, which I attended.

There was a panel made

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NEWS

New Technomic sandwich market study STATUS & Outlook of the U.K. Sandwich Category is a new comprehensive study from Technomic, aimed at providing suppliers and operators with menu, consumer and industrybased research and recommendations to guide future successes in product innovation.

Using a common interest study format, Technomic will conduct in-depth, costeffective research on key issues related to sandwiches, including menu trends and consumer behaviour, attitudes and preferences.

Building on its previous research in this space, the company will use the breadth of Technomic’s products and services as well as expert primary research to provide a comprehensive look at the sandwich category.

This will include breakfast sandwiches, burgers, ethnic sandwiches like gyros and tacos, mayo sandwiches, paninis, subs, toasties and wraps. The programme will also provide confidential and proprietary reporting on specific points of interest to each programme sponsor.

Objectives There are five overarching objectives of Status & Outlook of the U.K. Sandwich Category: • Understand the sandwich category performance on its own and in relation to the overall industry • Analyse leading limitedand full-service restaurant and retail foodservice menus to show sandwich incidence and leading sandwich varieties and ingredients

• Examine consumer behaviour regarding sandwiches, including consumption, purchasing decisions, preferences and attitudes • Identify current and upcoming menu, marketing and concept trends for the sandwich category • Assess the outlook for the sandwich category, including future trends and where we expect

URBAN Eat Christmas Crackers URBAN eat has launched a range of five ‘Limited Edition’ Christmas Specials.

The new range features a Turkey Feast Sandwich and Brie & Bacon Wrap as well as more contemporary options such as the Boxing Day Panini and top tier Posh Nosh White Stilton & Festive Chutney Sandwich. Its artist in residence Sue George has created potato print packaging designs.

Brand Manager Isla Owen says: “Our monthly ‘Limited Edition’ specials are already hugely popular and I am sure that the new Christmas products will prove no exception. There is plenty of choice to appeal to a wide range of tastes and all of the products look and taste absolutely fantastic.”

The brand has also unveiled plans to launch a new ‘Crafty Kids’ Advent promotion that will see it give away thousands of pounds worth of art materials during the course of December.

Isla explains: “Historically our promotions have been predominantly focussed on our student following. However, having now secured extensive listings across all sectors, we have decided to do something that will appeal to a wider demographic.

“Full details will be published shortly on our Facebook page. However, we do expect this promotion to be hugely popular with parents and grandparents alike, giving us a great opportunity to engage with a whole new audience.”

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future growth • Data and insights surrounding these key objectives will set operators and suppliers up for success as they will be better able to anticipate and respond to evolving needs and expectations regarding sandwiches.

British Sandwich Association members get a 10% saving on the normal price of £3000 on this report.

Tulip Ltd Appoints Stacey Howe as Group Innovation & NPD Director Tulip Ltd has announced the appointment of Stacey Howe to the newly created role of Group Innovation & NPD Director.

Howe joins Tulip from the Hain Daniels Group where, as NPD & Innovations Director, she had responsibility for concept and process development across all of the Group's functions.

Howe brings a wealth of retail and manufacturing experience to the role at Tulip, having also held a number of positions with companies including M&S and Pret A Manger.

Tulip's Chief Executive Officer Chris Thomas comments: "I am delighted that we have been able to attract an individual of Stacey's calibre and experience to lead our Innovation & NPD agenda at this exciting phase of our development.

"We have enjoyed exceptional growth over the past few years and I am confident that Stacey's experience of the food retail and manufacturing sectors will prove invaluable."

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NEWS FOCUS

Amadeus launches new NEC mobile food to go concept AMADEUS, the NEC Group’s caterer, has launched a new food to go focused catering menu and a mobile food to go concept for the two million visitors that attend events at the venue each year.

A number of new food to go lines including deli sandwiches with a four hour shelf life and a 12-month seasonal range, focused on fresh, quality ingredients, have been introduced in the restaurants within each NEC hall and a new mobile kiosk has been operated at the NEC for the first time.

The kiosk is an extension of the MADE concept that was launched by Amadeus earlier this year.

The MADE concept was developed from industry insight and its design follows a ‘hand-crafted’ theme embodying the principles of freshly made and finished, good quality food and drink.

The mobile kiosk proved successful when it was launched at the NEC - at the Recycling Waste Management show - earlier this month, recording an additional £4,600 sales during the three day show.

The concept was designed to be fully flexible and scalable in order to maximise sales and transactions across any retail format. Before launching as a mobile kiosk at the NEC it was introduced as a café at the London Borough of Camden public services and council offices building in Kings Cross, and as a mobile kiosk at Dudley Zoo. The kiosk was designed

with the ability to be split in half so that it is both flexible and fully mobile, whilst also having enough working space, for food to be prepared and displayed in front of customers.

“We had to overcome a number of challenges in order to implement the MADE mobile kiosk at the NEC,” said Marc Frankl, Food and Beverage Director for Amadeus.

“MADE embodies the principle of freshly made and good quality food and drink, so keeping our products fresh was of paramount importance to us. We also needed a water supply for our freshly ground MADE coffee but with the help of our suppliers; we achieved all of this successfully.”

Meanwhile, the latest

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menu to be launched at the NEC features a variety of new items, including desserts, boxed salads and deli sandwiches, all of which are freshly made inhouse each morning. A variety of new meal deals have also been introduced offering value for money for customers.

The new deals underpin Amadeus’ commitment to retail principles in delivering the very best food and service to consumers and in turn driving sales. This commitment has been further demonstrated by the appointment of Pricing and Promotions Manager, Lisa Preece earlier this year.

Marc Frankl, Food and Beverage Director for Amadeus, added: “We are always looking for new ways to develop the catering offer available to our visitors. Catering trends have indicated that freshness and quality are two of the most important factors for customers so we have tried to find areas in which we can enhance this in our own menu and implemented changes. As part of this, we have given all of our deli sandwiches a four hour shelf life and introduced a 12-month seasonal range for the first time at the NEC so we are offering only the freshest, tastiest products all year round.”

The new and improved menu was launched at an Exhibitors Masterclass that was held at the NEC in early September. Over 500 exhibitors attended the new event which was organised

by FaceTime in partnership with the NEC and GES and aimed at exhibitors looking to recharge their exhibition activity. Each delegate was given the opportunity to sample the new items and rate them on a scale of 1-5; the menu was given an impressive overall rating of 4.8 – the highest of all the categories surveyed.

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Pod the pioneer of

healthy

fast food POD’s MD and founder Tim Hall set out the background to the success of the 23-store London-based healthy food-to-go chain at the lunch! show, and spelt out the details of their new partnership with Starbucks

10 December 2014 SANDWICH & SNACK NEWS

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PROFILE POD’s launch in 2005 coincided with an explosion of interest in food, flavour, taste and nutrition – the socalled Jamie Oliver effect.

Healthy food was also beginning to take off and people were starting to become increasingly concerned about global warming in a way they hadn’t been previously. The film Super Size Me made by Morgan Spurlock, the man who ate McDonalds for a month and the effect that had on him, perhaps encapsulated the moment of change, and the point at which POD was launched.

The fast casual market, however, was lagging behind these trends. The healthy food that people could buy in supermarkets or cook at home was just not available in food to go formats for the most part. The main operator at that time was Pret, but its style was still the harsh metallic format. Our view back then was that food almost seemed a secondary item in its very efficient production line of customer service, and we felt that this was something that needed to change.

So we decided to create a brand that had a completely different look and feel to anything that was out there. The idea that fast food could be fresh – which is now commonplace – was so revolutionary then that we gave it the biggest words on the signage at the front of the shop. We were also using things like love and heart symbols, which was a completely different way of talking about food and no-one else was doing it at that time.

Lunch Pods We started off selling Lunch Pods, which was salads, cold drinks, hot drinks and sandwiches. We were really saying you can buy a nice salad here compared to the standard dollop of tuna mayonnaise, iceburg lettuce and a pot of pepper offered elsewhere.

People’s reaction to our offer was very exciting.

We then started to offer some hot food – it was literally two or three people making it up as we were going along – and we tried to make it healthy-ish. But as soon as we started to express health as a value in the food we were offering, consumer interest went up significantly. So we started to develop this vision of helping people to enjoy healthier lives with our food. It’s not all about saying everything we sell

Centralised kitchen?

We took the decision right from the start that we didn’t want the format based around a central kitchen. We felt that because of the way we were preparing food and serving, it needed to be made with a bit more care and attention than a distribution chain would give it.

I’m not sure if there is any right or wrong answer, but we’re not making any changes to that at the moment.

is good for you - it’s about creating a balanced menu of products, but with health at the core.

It might seem an obvious point, but we found at first that if the food was healthy and nutritious but didn’t taste great, no-one bought it! We almost had to hide the food credentials initially. Our key messages for a product might be ‘it’s free of preservatives’ and ‘locally sourced product,’ but ‘by the way, this is good for you’ was buried at the end. That has now completely changed.

Porridge pioneer We then tried to look at the specific product sectors and day-parts in the food journey that people had during the day, and felt that we could do them differently. That’s formed the core of our strategy and we still do this today. We offered things like

porridge or scrambled eggs for breakfast instead of vienoisserie or patisserie; instead of wedge sandwiches we developed the nori wrap back in 2005, which is a completely different eating experience. It intrigued customers that these options were available.

Gradually hot food became a significant part of what we did in a healthy way. We offered a very healthy multi-grain rice base; we used low-fat, low sugar, low salt sauces, but developed in a way that you couldn’t tell the difference.

The amazing thing, looking back, is that you can find this sort of stuff everywhere now, but back in the day we had huge national press reaction to what we were doing – even to launching porridge in our shops. I went on an Easy Jet flight this summer and I was offered a pot of porridge by the stewardess!

We also looked at new ways of communicating our story. Back then it was only pubs that used A-frames outside to capture customers’ attention, but we took them on as well.

We also decided we wanted to build our estate using environmentallyfriendly, recycled materials – none of our competitors were doing that. We were definitely rewarded by customers’ approval.

So how has the market developed over the past few years? One key thing is the number of fabulous brands that have come on the scene - Chop’d, Vital,Tossed, Crush, Avocado - that we have a lot of respect for.

www.sandwich.org.uk December 2014 11

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PROFILE ‘Customers are not completely virtuous – they will frequently order a hot pod and also a packet of crisps and a bar of chocolate. You don’t have to be constantly consuming only healthy products. This balance is critical’ When we started, these brands were a little more specialist: they were juice bars or salad brands, or sushi.

Now they’ve all recognized that the scale of the opportunities in the healthy fast food sector are significant and they’ve tweaked their formats accordingly to bring their offer more into the mainstream.

Mexican wave So, suddenly we’ve had a lot of additional competition in a sector where we had the territory to ourselves. There’s also the Mexican wave: I was one of the doubters that the trend would become so big seven or eight years ago, but it is now massive, and you could probably add on four or five brands as well.

The interesting thing about the Mexican wave is that in some ways they are similar to what we do at POD because people are choosing to have a hot lunch – they’re thinking ‘it’s a bit chilly’, or ‘I’ve got a hangover’ and Mexican food is a fabulous option for them, well priced, substantial in volume and tasty.

Then there are the new formats such as Just Falafel that mean this sector is absolutely alive and buzzing with innovation. With so much competition you have to think about the way you operate very carefully.

A real challenge you also have to face initially is that the business becomes far more about location and property than just developing product.

Of the 23 stores that we now operate in London, at least 10 of them we were able to secure when the market was developing, so we have some fantastic sites at competitive rents.

If those sites were available now in a free market, the rents would be double what they are now, with 10 operators clamouring to access them.

The fact that we were able to get a foothold in this market so early on has given us a platform from which it is difficult to challenge, however well funded you are.

But while we were previously

focused on territory – opening a store in a great spot and customers would pour through the door - we are also now developing the business through innovation. You need to show customers that you are continuing to innovate and improve your offer.

The basic principles are that we have barista coffee and breakfast to go; we are also selling healthy salads, hot pods, energy pods and power pods - these are the things that differentiate us from the sandwich market which we compete with.

Where now?

Where is the industry going to now?

Our view, and this is backed up by the focus groups and our research, is that health benefits are now front of mind.

People are now proud to be buying our products that say detox or energy pod – that’s the degree to which the pendulum has swung. They would probably have hidden them under their desks until they ate them.

This is spinning out into more and more specialist areas. We are seeing a big uptake in gluten free products, for example. One of things we have planned with our Starbucks partnership is the first gluten-free porridge. Interestingly, lots of people eat gluten-free who are not celiac or gluten-intolerant. This is partly the ‘Gwyneth Paltrow’ effect – if the right ‘leader’ takes a stand on something like this, people tend to follow them.

Similarly low-fat, low salt, low calorie …. all these kinds of things are selling products, as opposed to being ancilliary.

The other thing we recognize is that customers are not completely virtuous – they will frequently order a hot pod and also a packet of crisps and a bar of chocolate. You don’t have to be constantly consuming only healthy products. This balance is critical.

A typical trend we see is that we sell lots of scrambled eggs on a Friday morning – no surprise because everyone likes to have a drink on

12 December 2014 SANDWICH & SNACK NEWS

POD funding The first store took around £500,000 to launch, which came from a small group of angel investors. As the business grew we ended up dealing with the smaller private equity investors. I’ve raised something like £12-13m for POD expansion over the past nine years – it’s certainly an expensive business.

But because we were short of cash initially, we made what’s retrospectively turned out to be astute decisions, keeping the format tight – it was just a very basic operation.

Thursday night! Or people might go to the gym and then order one of our protein-specific products such as our gym box or protein box. We are also diet-specific and highlight the products which are appropriate for them.

The other thing we spend a lot of time getting right is our nutritional database – we get a lot of specific detailed questions from our customers, which we welcome.

Starbucks partnership We’re enjoying a fabulous period of growth at the moment after restrategising a couple of years ago – we changed our communications with customers; looked at our infrastructure and product ranges and price points, and we have enjoyed

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PROFILE

double-digit growth for the whole of this year so far.

We are now searching for stores to open next year. One of the most interesting developments has been this tie-up with Starbucks, one of the world’s most iconic brands.

There’s a trial at three sites and it’s been a fabulous collaboration so far.

This forms a very important part of our future for at least six months and maybe longer. Starbucks has taken its sandwich products out of the three stores and prepared foods and

replaced them with POD products, although it has retained its bakery lines. It’s going to be fascinating to see how their customers react to our products. We have a hunch that our customers and their customers are the same people, in the sense that you might buy a Starbucks coffee in the morning and then have lunch at POD in the afternoon.

We were approached initially by Starbucks. We had a period of around six months and members of both teams sort of tiptoed around each other and it started to gather momentum.

But outside of the Starbucks project we are also planning to expand outside of London; we think the format can work just as well outside.

For us it’s just an operational issue in the sense that we have a tiny team and we are a small private company, so can we open a store in Edinburgh and manage it effectively when we have 23 stores in London?

The current plan is that openings next year will be London-based and in 2016 we will then be starting to look outside the city.

It’s probably about slow expansive growth in future but we will be nationwide.

See also Starbucks profile on p26.

‘People are now proud to be buying our products that say detox or energy pod – that’s the degree to which the pendulum has swung’

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PACKAGING

Colpac continues to innovate FOLLOWING the launch of the award-winning Fuzione range in 2009, Colpac has continued to innovate, bringing to market food packaging products that meet consumer trends.

Fuzione, initially launched with just two products, now offers a full range of eight stock items of varying shapes and sizes, suitable for a wide selection of food including salads, noodles, sushi, cold meat, fruit, nuts and sandwiches.

It features the unique ‘snap-lok’ system, recyclable paperboard base, recycled and recyclable plastic lid, optional anti-mist lids, excellent product visibility and bespoke branding possibilities.

Working closely with a major retailer, Colpac consolidated its presence in combination packaging with the launch of three Vizione products – also with recyclable paperboard base, recycled and

recyclable plastic lid –,to display bakery products in a cross section of outlets from traditional bakeries through to large supermarket chains.

Millions of packs have been sold since the launch in

2013, proof that Vizione is filling a real gap in the market, says Colpac.

Finally, by popular request, Colpac decided mid-year to make its newly launched ‘Gourmet 24/7’ platter a stock item. The recyclable and biodegradable Kraft tray and unique recyclable hinged lid (for which a patent has been applied) make it an ideal pack for business lunches, special catering and select parties.

Neil Goldman, Colpac’s CEO, says: ‘We are proud of our British heritage and we manufacture 90% of our products at our Flitwick plant selling them to over 50 countries around the world’.

Top awards for Tri-Star and Planglow KEY industry packaging players TriStar and Planglow have both won major awards.

Tri-Star Packaging managing director Kevin Curran was “totally blown away” after the company romped home with four industry awards in the space of just two days.

Tri-Label Online, Tri-Star’s cloudbased labelling software solution for the food-to-go sector, picked up an Innovation Challenge Gold Award at the lunch! trade show on 24 September. The competition is judged by visitors to lunch!, who vote on their favourite innovations at the show, and a panel of industry judges who select the winners from a shortlist. Tri-Label Online’s success at lunch! came just a day after it was highly commended in the New Café Product Award (Support Services category) at the prestigious Café Life Awards.

There was also a double-triumph for Tri-Pot, Tri-Star’s new stylish, super-clear and ‘curvy’ deli pot. TriPot won the New Café Product

Award (Packaging) at the Café Life Awards and the following day went on to earn highly commended in the lunch! Innovation Challenge.

Kevin Curran said: “I’m thrilled – totally blown away. We’re no strangers to winning awards at TriStar but even I had to pinch myself after this avalanche of wins in just two days. We pride ourselves on creating products and services that are genuinely innovative and make a real positive difference to food-to-go businesses’ everyday operations.

For us to sell a product it must be something special and winning these awards gives us a clear signal that we’re getting things right.”

Planglow scooped the 2014 Café Life Award for ‘Best Marketing Campaign’ for the company’s development and promotion of its best-selling and much emulated Gastro Collection.

Planglow’s marketing director Rachael Sawtell commented: “We are over the moon with the accolade and to have the range recognised in this way. Gastro’s initial success

14 December 2014 SANDWICH & SNACK NEWS

stemmed from pinpointing a number of growth markets and developing a range to best support them.

“Its ongoing success, however, is very much down to the hard work of everyone in the extended Planglow team. They each play a vital role in ensuring that all of products continue to meet the high expectations for design, performance and delivery, as established by our marketing campaigns”.

The eye catching range of eco packaging and labelling was created to bring the slate aesthetic prevalent in fine dining - to the grab and go market with a view to highlighting operators own presentation of fine foods and ingredients.

Since October of last year, six new products have been added to the range - a mini wedge (a product that was also highly commended at this year’s Café Life Awards); standard-fill wedge; deli tickets; shelf edge cards; three sizes of cup and two sizes of pot

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To advertise call Paul Steer on 01291 636342 December 2014 15

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PACKAGING/L ABELLING

Confusion over FIR still causing sandwich industry label problems The new food labelling regulations are almost upon us, but award-winning label expert Tri-Label is discovering that not everyone is ready

W

ith just weeks until the introduction of the new EU Food Information for Consumers Regulation (FIR), there appears to be uncertainty among some food businesses about the changes.

“There still seems to be a lot of confusion surrounding the introduction of the new FIR regulation,” says Alan Bryson, Tri-Label’s Technical Manager. “The market is divided between operators who are well ahead of the game and already have their FIR action plans in place and those who are unsure and in need of guidance and support to comply with the changes in labelling legislation.”

The big change, of course, is that from next month, caterers will have a legal responsibility to provide information about 14 allergenic ingredients that might be present in the food they make or serve – most commonly through onpack labelling. For those still struggling to get to grips with the new legislation, help is at hand in the form of the multiaward-winning, cloud-based labelling system, Tri-Label Online. Tri-Label Online makes life easier by automatically highlighting the allergens in the ingredients list, saving food providers hours of timeconsuming and tedious data entry.

Winner of a host of

industry accolades, including the prestigious British Sandwich Industry New Sandwich Product Award 2014 at The Sammies and the Lunch!

Innovation Challenge Gold Award 2014, Tri-Label Online is a simple, quick and affordable way to produce FIR-compliant labels. There’s no need to install CD systems or manage data back-ups – operators simply log in online to create and selfprint labels with ease.

Another challenge that operators are facing because of the new labelling regulations is the introduction of a minimum font size.

On packaged sandwiches the text on labels must now be printed in a font size where the letter x height is equal to or greater than 1.2mm. This is proving to be a significant issue for some operators, as Alan explains: “The new minimum font size can have

16 December 2014 SANDWICH & SNACK NEWS

a major impact on the size and layout of labels. Some caterers are having to redesign or enlarge their labels and change their packaging to fit, all of which can have cost implications. Thanks to our labelling and packaging expertise, we are able to guide clients through the changes and advise on the best, most cost-effective way to comply with the new legislation.”

Further changes to food labelling regulations will also apply in two years’ time with the introduction of nutrition labelling. TriLabel Online is ahead of the game – it is already compliant with the 2016 legislation and can display the required information in three formats – a traditional nutritional table or a reference intake declaration in colour or in black traffic light format. Using data from McCance and Widdowson's The Composition of Foods, Tri-

Label Online enables customers to input recipes simply and quickly to achieve accurate nutrition information.

The benefits of Tri-Label Online do not end there; the cutting-edge system also offers a whole host of features, including costs measuring, recipe and nutritional control and central administrative control, all of which can be tailored to suit the customer.

“The beauty of Tri-Label Online is the level of innovation it brings to the labelling market. As well as driving change in the way labelling data is used, it also offers an unprecedented level of control,” says Alan.

“Nominated administrators can create and amend labels centrally for multiple sites at the click of a button, saving time, removing the need for individual manual updates and site visits and retaining total control of brand identity.”

In addition to its online labelling solution, TriLabel’s experts have also developed an off-the-shelf, back-of-house label designed to help staff keep track of allergenic ingredients in the food they serve. The new Allergen Food Rotation Label is a simple, affordable all-in-one solution to displaying allergen information clearly and recording and monitoring important food dates, to protect both your customers and your business.

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To advertise call Paul Steer on 01291 636342 December 2014 17

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PROFILE

EAT. Creating an

appetite for change EAT faced a big problem just prior to 2012.

Although the menu had constantly evolved, the brand hadn’t changed in any significant way for 10 years and like for like sales were flattening out as a result. The solution was a major rebrand, which has seen new look stores achieving some great results. EAT’s brand director Sarah Doyle explains

E

AT started out in 1996 and opened its first store on Villiers Street, which is here today.

It was set up by Neil and Faith MacArthur, who are still very much involved in the business. They set it up with a view to making food themselves in the shop and serving it to order, fresh to customers - and that is the basis in which it is still done today.

Soup is one thing we are well known for particularly.

We were one of the first to start making fresh soups for the food to go need state.

We still offer a chicken and noodle soup that was on the first soup menu that we offered from the start.

We were still in the grip of a recession when I joined in 2012, which had started in 2008. There were job losses in the general workplace because of it and that affected the volumes of

people buying food to go, but it also created a customer shift to a less materialistic mind-set where you paid money and expected to get a good deal back for it. There was more of a make-do and mend culture and that meant more people started to make their sandwiches at home and take them into work.

At the same time, internet sales were really taking off and that meant there were less people physically on the high street, particularly at key times such as Christmas.

This all meant that for every pound spent we were getting less back as a business.

Food to go is also, of

course, a massively attractive segment for competition and that has contributed to the pressure.

Back in 1996, the choice was virtually just EAT, Pret and M&S if you wanted to walk out of your office and buy food to go. The sector has exploded since than with many new names now trading such as Wasabi and POD. We believe the premium freshly-made end of food to go – taking out the QSR element – is worth roughly £8billion now.

It’s also a market where repertoire is king. Routine

‘We were facing a situation of flat likefor-like sales in 2012, having had continual growth in the 16-year journey up until that point. That in itself drove the need for change’

18 December 2014 SANDWICH & SNACK NEWS

sales are important, but we are also meeting a number of need states, particularly in urban areas. On a Monday you will feel differently about your lunch than on a Wednesday and you will choose products that meet different need states. You can’t write a strategy for a food to go brand that actually defines ultimate loyalty as the end game. That in itself speaks to a need for diversity.

Against this all was the background that EAT hadn’t really changed in over 10 years – the last big change was in 2002 where brown was introduced as the predominant colour and capital letters were the font style. The brand hadn’t moved on, so there was a real need for it to be refreshed.

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PROFILE REBRAND MODIFICATIONS Did we get the rebrand right the first time? No, definitely not! Some of the modifications to the Strand store first refit just didn’t work and were changed with the second refit in February 2013: some of the floor solutions were just too busy; some of the copywriting didn’t work very well and were off brand; some of the furniture wasn’t comfortable enough – but the basic infrastructure was right. I still haven’t got it exactly right, but it’s a constant journey.

We’re actually opening a few more stores in January and they will be another blank canvas. I’ve got square boxes with these and now it’s about how we move the vision forwards. technique that used eggwhite as part of her painting system (egg tempura). The visuals were then placed on the feature walls as the first thing customers saw when they entered the shops, stressing the message: ‘Made by us, served fresh every day for you’. This really brought the food to life.

We absolutely had to declutter and create space as well, and that was very much a job for the architects. We also wanted to make sure that people really saw our hot food menu, which was essential to our core proposition there are very few players in our sector making soup themselves and serving it in their shops.

We also opened up the kitchen so you could see the hot food being served fresh to order; we put in digital menu boards which decluttered the space and made sure everything was legible and rotated at the right day-part.

We also had to systemise our brand with different packaging colours and make it easily identifiable on people’s desks at work.

Soup was core to our brand and yellow was our brand

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As a result, we were facing a situation of flat like-for-like sales in 2012, having had continual growth in the 16-year journey up until that point.

That in itself drove the need for change.

Part of the challenge of coming into a business as a marketeer is persuading the company that they need to spend money to make money. There was no need in this instance as EAT absolutely recognized the need for change. `The question was how should we change?

We knew we had to keep it simple and that we had to be single-minded: that meant knowing what we were about and being able to communicate it in a way that was going to be understood. So, we initially

had to get all the parties concerned sitting in a room and we asked them for ways in which we could bring the brand to life: the branding agency, architects, graphic designers, the procurement, marketers and the people team – in some ways the most important of the lot.

We also brought Faith in – one of the original founders of the business and she was really important to the whole piece.

The branding agency came back with a core colour that was yellow – not just any yellow, but egg-yolk yellow, to give us a colour that would stand out on the high street and also communicate the passion and energy behind the brand. We brought in an artist as well to illustrate our food, and she had a

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www.sandwich.org.uk December 2014 19

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PROFILE

A LIBERATING EXPERIENCE I joined EAT two years ago and it was the first point in my career in which I’ve been able to work on redeveloping a brand as a whole.

It has been a very liberating experience – to be able to take every aspect of a brand and massively influence the outcome. colour, so soup became yellow; terracotta was the rest of hot food; green was cold food and so on.

A big challenge was how to get people from the high street into the shop in the first place and lighting was massively important to that.

If you over-light a shop it feels a bit like you’re walking into prison – everything is a bit overexposed and you also feel over-exposed.

If you don’t light it enough, everything is a bit dark, and you’re not going to find your way round. So warm lighting that accents all the right things, particularly the food, is absolutely crucial. The terracotta floor was also an important part of creating the right ambiance.

Comfortable seating was also important. 80% of our customers don’t use the seating but having comfortable seating says ‘we want you to come in’.

One of the big learning curves I had was just how important lunch is to you in your day. You go to work:

for some it’s stressful or boring; it’s any number of negative emotions, and lunch provides a welcome haven during the day. When you go to choose your lunch, if that brand lets you down, your whole day has fallen apart!

The staff element was also vital. In order to build trust, you need to have the right people working in the

shop. One of the biggest changes we made was to stop sending good general managers to other shops where there were problems.

If they were good, they stayed where they were. At the Strand store, where we opened our first redesign, the general manager has

‘Respect is crucial – some of our competitors are brilliant at this and we are starting to get better’

20 December 2014 SANDWICH & SNACK NEWS

been there for two years now.

We also are careful to listen to feedback, either through staff or social media.

Respect is crucial – some of our competitors are brilliant at this and we are starting to get better. We need to value customers’ time. Queues demonstrate popularity, it’s true, but if that queue is not moving and you can see another queue in the shop is moving quicker, you’re in an environment where trust and respect is being lost.

How you handle people in those customer service dimensions is really important in this world.

So, does it all work? We have now rebranded 75% of our shops with the new look and all the other new elements I’ve mentioned and this process will be complete

by December. All the rebranded shops are delivering 10% like for like and the values of customer purchases are also going up.

We have also secured £12m of additional investment on the basis of this stronger performance.

The strategy for EAT has now got to be continual evolution and continued investment to maintain the brand and recruit new customers in to the business.

Sarah Doyle was speaking at the recent lunch! show

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To advertise call Paul Steer on 01291 636342 December 2014 21

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SANDWICH MANUFACTURING

Tasties: back on

the map Sandwich manufacturer Tasties is rebranding its successful Street Heats range as Street Eats, a major move including some 80 new products, which will see its completion in January next year.

Development guru Mark Arnold took us through the changes As tastes evolve, so has Tasties - a long-established sandwich producer based in the north west.

The latest transformation involves rebranding its hugely successful Street Heats range as ‘Street Eats’ by January 2015 with a raft of new products and influences.

The business has seen significant growth in the past two years and is now in a great position to move forward, and the management team are really excited at the opportunities that the rebranding to Street Eats brings.

“The success of Street Heats, which proceeded this, from a standing start to the current run rates we are enjoying, has been phenomenal, and exceeded even my bullish predictions, which doesn’t happen often,” says Guy Truman, Sales & Marketing Director.

The change in label legislation fuelled the need to put the whole new range in place. The previous ‘Tasties’ brand was revamped some two years ago, but it was not much more than a ‘freshen up’. This new range, although keeping many traditional and expected flavours, is more of a ‘complete makeover’. In reality, there are some 80 new products being introduced, covering all day parts from breakfast pots and noodle soups, to an

American-inspired hot and cold eating range.

We are as you can imagine, always developing ideas and products, trying them internally and seeing if the sandwich world thinks as we do. In the past couple of years, we have not been in the arenas that needed some of these new products, so many have been banked, improved and parked on the side streets for their debut.

Finalising the range has been a three month feast, for those involved, with many emails being sent about not eating dinner the night before or breakfast in the morning, due to the extended number and nature of the tastings.

The ‘Street Eats’ brand was originally going to be a cold extension of the Street Heats range. However, extensive market research at our parent company Pasta King, as well as research from Tasties, showed that it would give a confused message to consumers; less was in this case more, so it was decided that one brand would cover all the options.

The imagery and colour of the original Street Heats has been toned down and is not so ‘day-glow’ anymore. As with most things, fashion and time changes your opinion, and something you loved a couple of years

22 December 2014 SANDWICH & SNACK NEWS

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SANDWICH MANUFACTURING ago can now seem a bit loud and brash - nothing wrong with that, but everything moves on.

The original hot eat range was designed for schools, and is perfect for this market, but now we are moving into new markets, it needed to evolve and grow up, just as many of its customers are, in terms of age and taste profiles.

All the classics remain in the expected favourite formats such as Toasties, Paninis and Wraps, and are still a core part of the range, but now they have been joined by many, many more. In fact, the hot eat range now encompasses a wide variety of

products, so there’s something for everyone.

Some of the hot highlights in terms of development have been the American-inspired products. The Bloomer Toastie ranges are some of my favourites. Diners, Drive Ins and Dives have a lot to answer for; that and the ever-expanding burger and hot dog street carts and restaurants popping up everywhere. Then there’s Mac N Chees Toastie – a classic combination of pasta, béchamel, seasoning and a blend of five cheeses, heated and pressed in crunchy toasted bread. This is a great blend of flavours and textures, and luckily we have someone we know to cook the pasta perfectly for us.

Others in the range include classic corned beef hash, with Tabasco ketchup, as well as a hot dog and cheesy beans Toastie. As usual, you would expect a part of the new range to be ‘out there’ with a weird and wonderful creation and this range has one of the best - an Elvis Toastie. It’s not that well known this side of the pond, but based on the King’s favourite sandwich – Peanut Butter, Banana and Bacon.

Now, as with all fun development, we had a few issues: we couldn’t use peanut butter, so how could we get it past the Board and onto the menu without them or Technical noticing?

Wow Nut Free Peanut butter came to the rescue for the first obstacle, and that was probably the easier of the two - a fantastic, toasted soya spread that fools everyone (including the infamously meticulous Technical team).

We love it so much now that we have an agreement for co-branding with Wow butter on the products we use it in; others include Nut Free Peanut Butter and Jelly pancake stacks, as well as a nut free bang bang chicken noodle salad – but more on salads later.

Banana was also a small minor obstacle, but eventually we managed to persuade our friends who make all our bespoke sauces and dressings to turn their hand to bananas, with great success.

The final obstacle was the Management Board, so we decided to do a full presentation of the American themed range, and gloss over what it was, and it was just introduced as ‘Elvis’.

www.sandwich.org.uk December 2014 23

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SANDWICH MANUFACTURING

Like Marmite it got a mixed reaction (not everyone loves peanut butter, even without the peanuts - I must admit I am not a huge fan, but when development and novelty calls for it, there’s no choice), but the majority rule won through, so Elvis was reincarnated as a Toastie. You never know, it may catch on, and we may sell it to chip shops for frying – apologies, showing my age there for those who remember.

Anyway, enough about the King: what else is in the range?

Hot dogs with ketchup, hot dogs with curry mayo, and hot dog and cheesy beans Toastie – all using and co-branding with Mom’s hot dogs, with a great presence, name and reputation in the hot dog world.

There’s also American pancakes with Maple syrup and bacon; British pulled pork and jalapeno BBQ Wrap, and Pretzel rolls filled with pastrami and Swiss (cheese) are amongst some of the other hot highlights.

New to the range are four new noodle soups - we call them fresh posh pot noodles for want of a better name internally, but it gives you an idea of how they work. Add boiling water, stir and wait three minutes, stir again, but unlike their dehydrated counterparts, these are soups full of fresh ingredients.

Some favourite carriers remain, like our ever popular Indian Naan Bread range, although a revamp and a trip to a tame Indian Cuisine Guru, led us to new flavours such as Keralan Coconut Chicken and Tarka Dal to name a couple – (please note, no Otters were harmed in the making of this product!).

Other new carriers include some classic Italian calzones, with traditional simple fillings that you would expect –

mozzarella and tomato, pepperoni, ham and cheese – simple and to the point; not everything in life needs to be complicated, or so we tell production.

So what about the cold range I can hear you asking? Well that has certainly not been ignored, and has been revamped from basics to top tier, and everything in between.

Ham Hock, Pulled Pork, Monterey Jack and Coleslaw are ingredients used throughout the ranges that echo the American theme in the hot - let’s face it, everyone loves coleslaw, especially when it’s made fresh each day.

A specially created Bourbon BBQ sauce is used with pulled pork and coleslaw in our new roll range, along with ham hock and Picachilli. Not everything is Americanised, there’s still room for British classics such as free range egg tomato and salad cream.

Deep fills now come fully loaded with products such as a stilton BLT with roast tomatoes, or that American Football classic, Buffalo Chicken, with sweet chilli, blue cheese, celery and romaine lettuce.

A totally new range of sofa packs have been created for that ‘coffee shop’ feel, and include new combinations such as devilled egg mayonnaise or gammon ham with a Brazilian Salsa

24 December 2014 SANDWICH & SNACK NEWS

Criola – a throwback to the World Cup range Streets of Rio, which never made it off the catwalk - as well as regulars you would expect.

One of my favourites, and not often seen, apart from when Pret did one with egg mayonnaise a few years back, is Smoked Mackerel with mustard horseradish and watercress. This was another ingredient that took a lot of persuasion to get past the judges to the final, but luckily it made it to the live shows and was passed.

Going totally against the grain, from across the pond in terms of fat, saturated fats and calories, we have introduced a stand-alone healthy eating range ‘Street Eats Lite – Calories mapped out’.

The brief here was for a decent low calorie count but above all taste, not just for the standard Monty Python Spam with everything style chicken salad, turkey salad, egg salad, ham salad, tuna salad. I suppose in reality spam salad would also fit the bill – not that there is anything wrong with them, and many appear in the standard range, but we wanted a range to be proud of.

The range now includes Chicken Picante, Sweet Chilli Prawns, Ham and Picachilli, as well as a Mediterranean inspired Tuna recipe to name but a few, coupled with a new range of Gluten Free Rolls.

Salads have always been a bit of an afterthought on the menu, but not this time. We’ve been back to the drawing board with new packaging, new labels and a totally new range, including the expected layered salads, pasta salads which are all non-mayonnaise based, and finally some new noodle salads including the nut free bang bang chicken with Wow butter, and sweet chilli smoked mackerel noodle salad.

Not to get too hung up on health and salads, we are also introducing a range of pasties and pies, including the bespoke and fantastic ‘Chip shop curry chicken pasty’. I didn’t think we could manage to get another Elvis link in, but ‘never say never’.

So what next on the drawing board from Street Eats? Well, a total revamp of the hospitality range for Easter is one thing on the horizon, as well as a new web site and social media, followed by The Sammies, and some more space for production, as even forgetting sprats, it takes an awful lot of space to skin the mackerel.

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To advertise call Paul Steer on 01291 636342 December 2014 25

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Starbucks UK

goes on a food journey

Starbucks UK relaunched its food range this spring and has now partnered with POD on a new trial. Steve Flanagan, Director – Marketing & Category, Starbucks UK, tells all

W

e have built a very successful range of food in our Starbucks UK stores since we entered the market. We were one of the first companies to bring muffins and all those classic American bakery lines to the UK. We have a hugely loyal customer base but things have changed: getting a sweet treat and sugar fix in our stores was fine 10 years ago, but it’s not enough now.

We need to continually keep pace with change but recent customer research showed us that while we were seen as being very much about sweet and indulgent foods, and there were plenty of positive things, within savoury we were viewed as needing a bit more variety and interest.

People felt that the range didn’t change enough and even when people were being faced with our wall of paninis and sandwiches, they weren’t really investigating it and appreciating the variety more fully.

While customers felt that we didn’t talk about our provenance and

How much is customer decision making driven by coffee or food?

We are a coffee shop first and foremost – 32% of people coming into the store aren’t buying food, so there is a latent potential there.

But there’s not one single answer on this: it varies according to where the store is, environment and the competitive set.

heritage enough, loyalty was high and people were coming to our stores for convenience, particularly as a meeting place.

That all gave us some real challenges to think about. The upshot was that in the spring of this year we relaunched the entire food range in the UK with the help of our suppliers.

This was anchored in four core values which every product was judged by: was it real, honest, simple and thoughtful? If it didn’t live up to those standards, it didn’t make it into the range.

On the breakfast front, we introduced a number of new products such as new Bircher muesli and fruit salads, and we now have 16 products in the breakfast range. This is all helping to access day parts better than we’ve done before.

We are now offering freshly baked pasties – baked that night and in the store by the morning. That represented a fundamental change in our food, as we were quite often getting feedback that items such as our croissants were not fresh enough – so that’s something we’ve addressed.

On the packaging side we wanted to address the perception that it didn’t stand out enough and we set out to bring some colour and variety into it; some of the hot sandwiches were launched in translucent packaging, and we started to play around with the names – we now have a salad called a ‘feta compli’, for instance.

We added a healthy offering and we now have a range of four salads that are incredibly good products. We weren’t offering them before because

26 December 2014 SANDWICH & SNACK NEWS

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Starbuck’s Mobile App for Customer Payment The mobile app is hugely successful for us and it is going to be a huge pillar of what we take forward in future as a key tool. We have a significant amount of our turnover that goes through this already.

It’s great for our customers because it’s a very quick way of paying – you don’t need to rummage around in your pocket for cash. we felt we wouldn’t get the right volumes, but it’s really important to offer that choice and variety in our stores. We also went right back to basic with our ingredients using our four core values.

It’s been a phenomenal turnaround since the relaunch and we have enjoyed a period of double-digit growth with our food range.

But that’s not the end of the story – we need to continue to move on with our breakfast and food offering: that’s

“

why we’ve decided to launch a trial with POD in three of our stores (Harewood Place, Pentonville Road and Moorgate), so we’ll be serving scrambled eggs, fresh porridge, hot lunch products - all of the POD range across sandwiches and prepared foods.

This is about making sure that the food range is really relevant to today’s customers.

At the moment it’s very Londoncentric, but we will learn as we go on.

I don’t know how long the trial will last but we have every reason to believe that it is the right thing to do and will be hugely successful.

Will there be other partners?

Something may come up that provides an opportunity, but right now we are about working with POD. Interestingly, as we started out on our journey with them we realized that there are a lot of synergies between the two companies and their cultures.

Success will be assessed in terms of a number of matrix, both on the POD side and on our side, but primarily on one particular front: do customers want this in our stores?

Steve Flanagan was speaking at the recent lunch! show

TIM HALL, POD’s MD, ON THE NEW POD We have developed a number of new products for the trial. There were various areas that Starbucks asked us to work on and wraps was one of them. One of the really great things about the collaboration has been the cross-fertilisation of ideas.

This genuinely is a trial for both businesses, but it is certainly

something that we’re all very excited about.

Starbucks have been very open with us about the operating environment they are faced with in their stores, and almost every single recommendation we have made about how we feel things should be done has been accepted.

”

www.sandwich.org.uk December 2014 27

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SHOPFITTING

Hot solution at Reformation From bankers to stockbrokers, the Vintners Place office building in Upper Thames Street, London, is the workplace of thousands of employees from the financial sector. With grab and go the order of the day, the building has had an artisan coffee and sandwich bar on-site since early this year

W

ith 11 years in catering under their belts, Simon Coulter and his partner had plenty to bring to the table when they were presented with an opportunity to open a new catering concept on the ground floor of Vintners Place in Upper Thames Street, London, a year ago.

The idea was to give the building’s 3,000 employees a place they could order working lunches and hospitality platters from onsite, but also somewhere they could get sandwiches, snacks and other grab and go options without having to leave the premises.

Reformation was born, offering a self-serve salad bar, sandwiches made with fresh ingredients in its on-site kitchen, freshly baked savoury and sweet pastries, soups, muffins, cakes and much more to complement the specially hand roasted, ethically-sourced coffee.

Catering for offices within a secure building, the independent artisan coffee and sandwich bar has been open since January 2014 and now serves around 800 people every day.

“We deliver food to the offices for working lunches and functions, but we knew right from the start that this was the type of building with busy workers that would

primarily want to take away food and eat it at their desks,” said Simon. “We also knew that big brand coffee and sandwich bar operators nearby were offering hot food and we needed to be competitive.”

Diverse display Reformation’s opulent design called for display units that could provide an efficient solution, but also looked good. After extensive research with the help of Brighton architect and equipment brand specialist Chalk, Simon discovered the range of innovative counter systems and display cabinets from Alan Nuttall Ltd while attending trade fairs such as the lunch! show.

With plans for Reformation officially underway, Simon was particularly drawn to the new, energy saving Flexeserve Zone, a multi-tiered display unit offering a range of selfserve, hot merchandising solutions in one cabinet with extra benefits.

The cabinet is suitable for displaying everything from breakfast offers including porridge, bacon butties, toasties and croissants to daytime offers such as grab and go paninis, burritos, hot wraps and sausage rolls, savoury pies, pizza slices and hearty soups.

28 December 2014 SANDWICH & SNACK NEWS

Aside from its stylish appearance, what makes the award-winning multideck stand out is its individually controlled thermal zones with different temperature regimes using hot air convection or surface conduction, meaning each shelf can be configured to suit, maximising product quality and display times and ultimately reducing waste.

“The option of using either hot air or a hot plate to keep food warm means food definitely stays fresh for longer than in other units we’ve tried,” said Simon.

“As an example and talking hypothetically, bacon rolls displayed in the Flexeserve Zone in the morning are still as fresh eight hours later. We wouldn’t sell them after this length of time, of course - the point is, we would usually expect them to start to deteriorate after two hours.”

Complete control The Flexeserve Zone also ensures display quantities

reflect daily shopping trends, turning off zones in quieter trading times, using only the power required at the time of merchandising which can be tailored according to footfall.

In addition, it uses LED lighting to keep energy costs down and each shelf can operate on lights only or be switched off completely.

Using it to display everything from sausage baps, bacon rolls and ham and cheese croissants to soups, stews, pastries and pies, Simon said they could move everything up onto one shelf as the day went on, switching the lower tiers off to save energy. “With other display units we’ve seen, we can’t control specific areas of unit,” he said.

“It was a big investment, but is much more economical than other units we have tried and it will definitely save us money long term. All in all, it’s a great display that people are drawn to and it sits nicely as the centrepiece of a bespoke unit.”

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AROUND THE TRADE

Funnybones Foodservice Celebrates 30 Years!

The new Jiffy Gourmet JIFFY Trucks Ltd, the well-known supplier of hot and cold catering trucks, has launched its most innovative model yet – ‘The Gourmet’.

This truck is set to replace its best-selling model, the Bocado, as Toyota ceases production of the Dyna, says Stephen Downes, Jiffy Trucks’ sales manager. “The Bocado has been a big seller with fleet users for many years, so we needed to find a chassis with a similar design and feel, but then make the whole design even more usable.

“The end result is brilliant: a brand new Nissan Cabstar with a smaller engine (2500cc) yet a 200kg heavier payload. We have changed the design a little to allow the operator to carry a large amount of food crates in both the chilled and ambient areas, giving scope for more storage or buffet delivery. We’re sure this will be a hit with all our fleet users. The new model is available for delivery from January 2015.”

Tel: 01274 596000 www.jiffytrucks.co.uk

SPECIALISTS in American, Mexican and Tex-Mex foods, Funnybones Foodservice is celebrating its 30th Anniversary.

An importer and distributor of authentic and innovative products to the UK foodservice market, the company’s products range from tortilla wraps, sauces and glazes to pulled meats, hotdogs and desserts, with own-brands Rio Pacific and La Mexicana.

“We’re delighted to be celebrating our 30th birthday,’’ said Andy Coult, Funnybones Foodservice General Manager. ‘’We pride ourselves on the quality of our food, our ability to deliver innovative products and our commitment to our customers.

“From humble beginnings and a product portfolio that focused solely

on ribs, Funnybones is now a key supplier to a range of businesses with over 550 products in our portfolio.

Thanks to our dedicated staff and fantastic customers we are already looking forward to the next 30 years!”

It was during the mid-1980s that the owners of a London based American-style restaurant decided to launch a new product called Baby Back Ribs.

As demand grew and new rib variants were launched, the owners began to give serious thought to the idea of creating an authentic Mexican and American foodservice business aimed at restaurants and caterers.

Now part of the Grace Kennedy Group, Funnybones’ offering has expanded further as a result of new ethnic and global influences.

Wholesalers should use British Lion eggs

30 December 2014 SANDWICH & SNACK NEWS

THE British Egg Industry Council is calling on wholesalers to use British Lion eggs which ensures that the best-before-date is printed on their eggs to guarantee quality, freshness and food safety.

All British Lion eggs are stamped with a best-before-date but this is not a legal requirement.

Many eggs sold by wholesalers, including those that are imported, often fail to display a date on the shell and are stocked on keyes trays, raising concerns about how operators can accurately identify the freshness of the eggs they are purchasing.

This can not only pose a food safety risk, particularly if Salmonella is already present, it can also prevent caterers being able to offer their customers the very freshest eggs, which research has shown to be a key consideration for caterers when purchasing eggs.

Caterers are also at risk of mixing up eggs of different ages when storing them in the kitchen.

Andrew Joret, Chairman of the British Egg Industry Council, said:

“The lack of best-before dates on egg shells within some wholesalers represents a significant due diligence risk for caterers as well as a potential food safety risk for consumers. Caterers need this information and it’s about time that wholesalers gave it to them.

“There is no difference in best before dates between British Lion eggs and other eggs so you have to wonder why some wholesalers don’t want the date printed on the egg shell.

“To avoid the risk and guarantee quality, fresh eggs that are produced to the highest food safety standards, caterers should specify British Lion eggs.”

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NEWS

BSA AGM and Conference THE British Sandwich Association Conference and AGM was held again at the Dickins Inn, London on 15th October. The conference theme was ‘Facing the Challenges of Tomorrow’ and the presentations made during the event are now available for members to view on the BSA website.

Jim Winship gave his guide to understanding the sandwich market. As well as discussing the size and growth within the market this year, Jim also discussed the challenges of accurately measuring the data available. Diane Wherle showed how the scale of operations at Springboard in accurately counting footfall at high streets up and down the down country is bringing

them results. Diane also gave her analysis for the year ahead on discussions for rent renewals and predicted rapid growth for cafés and food to go outlets.

Sophie Colquhoun from Category insight gave us the Keys To Understanding Customers Better. Amongst other things, Sophie identified five Types of Shopper: Inexperienced, Considered, Experiential, Impulse and Grab and Go, and looked at ways of targeting each.

Neil Knowles, Customer and brand manager at Greggs, meanwhile, discussed the ever popular topic of Social Media and how having a presence is only worth anything as long as it has a voice that resonates with consumers.

He gave the example of the Photoshopped Greggs logo which prompted thousands of tweets and Facebook shares.

Greggs successfully contained the matter by replying personally to every message, picking up on the tone of one and responding accordingly.

“A standardised corporate response would not have had the same effect.”

Adrian Greaves followed up from Jim and Diane’s presentations above, delivering Technomic’s insight to UK Sandwich Trends. He showed us that trends in the US almost always follow through to the UK with the exception of turkey as a popular sandwich filling. In the U.S, turkey is the fifth most popular filling, but in the UK it doesn’t make the top 10.

Trend analysis shows the growth of flavoured

mayonnaise and savoury jams, relishes etc in the U.S, and growth is set to continue here in the UK as a result.

Guy Meaking and Bal Mahal joined the panel discussion and each gave their views on the changing sandwich market. They provided some insights to their businesses and how they are setting up for 2015.

Following the event, a questionnaire was circulated to attendees who were uniformly positive about the speakers and their presentations. The BSA is now looking at ways to grow this event and build on it for next year. Do you have a view on the future of the sandwich industry? Why not write to us and let us know your thoughts. Email gethin@sandwich.org.uk with your views.

BSA Management Committee HAND in hand with the AGM comes an updating of the Management Committee. The annual change in Chairmanship has brought the curtain down on David Jones’ year in office. David is staying on, of course, as a member of the Management Committee, and his continued involvement will ensure continuity and a smooth handover to Andrew Hesketh. We also have a new deputy in Anita Kinsey. Anita has a wealth of experience as Technical Manager for Pret. She has represented Pret on the Management Committee now for some time and is familiar to many.

Those who have served their time and are stepping down are Peter Cleghorn from Adelie Foods; Toby Lewis from

Bel UK; Ian Barker from le Brunch (Independent Sandwich Bar) and Paul Morgan from Sainsbury’s.

Thank you all for your contribution.

We also welcome in four new people to take on the mantle. They are Joseph Hall from Hall’s Bakery; Sohel Patel from Halal Kitchen; Donna Morris from independent sandwich bar Café Satis and Camilla Deane, now with Bradbury’s Cheese.

2015 is already gearing up to be a significant one with the Futures Group being formed and a significant focus on market research and analysis. Once Andrew Hesketh has chaired his first Management Committee, we’ll be speaking to him to get his views for the year ahead and publish that in the New Year.

www.sandwich.org.uk December 2014 31

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Could you be BRITISH

SANDWICH

?

DESIGNER OF THE YEAR 2015

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BRITISH SANDWICH DESIGNER 2015 Ever since John Montagu, the 4th Earl of Sandwich, first asked for cold meat between two slices of toast, the sandwich has evolved and improved. The art of creating new sandwich recipes is now, more than ever, a critical part of keeping consumer interest and vital to the future of the industry.

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

Through a series of five regional heats leading to the Grand Final in London, we will be inviting panels of expert judges to assess the creative and commercial skills of those who enter with the aim of finding the very best sandwich innovator in the UK.

W

hether you work in a sandwich bar, catering or a manufacturing environment, now is your chance to win the recognition you deserve by entering The British Sandwich Designer of the Year Award 2015.

ABOUT THE INGREDIENTS Each category that makes up the British Sandwich Designer of the Year Award has an ingredient specified by the sponsor. Your entries must showcase this ingredient with complementary ingredients of your choice.

There are six sections to the Award, each a competition in its own right:

Contestants can choose either or both of these two Norseland cheeses: Mexicana® - Dare you try it? A fiery mix of bell, jalapeno and chilli peppers carefully blended with Cheddar and a secret mix of Mexican spices.

Applewood® Cheese - The original in its class. A tasty Cheddar cheese that has a distinctive smoke flavour whilst the edge is hand dusted with paprika.

Universal Meats Sliced Chicken Breast Hand cut 5mm Sliced Chicken Breast produced at one of the finest BRC A grade factories, Farm Assured, Halal Certified and using just

Chicken/salt/water - allowing natural flavour, quality, texture and taste to shine through.

Geeta’s Pomegranate & Mango Chutney Sweet and tangy chutney made with exotic pomegranates, the fresh mangoes and our blend of the finest spices.

Sam Browne Foods Duck Leg Naturally Roasted, Shredded, British, Red Tractor Farm Assured Skin on Duck Leg Meat. Produced in our BRC Grade A, further processing facility, and is available either Fresh Chilled, or Frozen IQF.

English Provender Beetroot, Horseradish & Dill Relish This new relish from The English Provender Co. combines flavours of sweet, earthy beetroot, fiery horseradish and subtle hints of dill. Made with allnatural ingredients, its smooth relish texture lends itself well to red meat, smoked salmon and creamy goat’s cheese sandwich combinations. The relish’s naturally vibrant colour will add visual definition to any meal while the warming horseradish provides a gentle flavour kick.

Huge Sauce Roast Sesame and Chilli Sauce This is a rich, Asian inspired sauce made from a blend of Tahini & Tamari with Mayonnaise and good chilli heat. This has a very pleasing balance of sweet and savoury, rich and hot.

Free samples of the sponsors’ ingredients are available for you to experiment with. Please email Pam Sainsbury at sandra@jandmgroup.co.uk or telephone on 01291 636348 to arrange for delivery of the samples.

You may enter up to two recipes in each of these competitions – the more you enter the better your chance of making the final.

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

THE COMPETITION In the first stage, our judges will be selecting the five best entries in each of the competitions in each of five regions.

These finalists will then be invited to take part in the heats which will be held in regional centres around the UK during March 2015. At the time of going to press, the following dates and venues have been confirmed: SOUTH WEST HEAT – Monday 2nd March, at 10.30am, at Bradshaws, Kenn Road, Clevedon, North Somerset BS21 6LH

www.sandwich.org.uk December 2014 33

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BRITISH SANDWICH DESIGNER 2015 Have a go: you could be the next

SCOTLAND HEAT– Tuesday 17th March, at 9.15am, at West Lothian College, Almondvale Crescent, Livingston, West Lothian EH54 7EP NOTHERN HEAT – Wednesday 18th March, at 11am, at Sam Browne Foods, Kelleythorpe Industrial Estate, Driffield, Yorks YO25 9DJ MIDLANDS – Thursday 19th March, at 11am – TMI Foods, Lodge Way, Lodge Farm Industrial Estate, Northants NN5 7US

Catherine Lear!

Thinking of entering, but think you might not ‘cut the mustard’?

Many of our winners have won on their first attempt – it’s not a question of what you do, but what sandwich you can come up with.

Take the example of Catherine Lear, a sandwich designer from EAT, who won last year’s Sandwich Designer of the Year award at her first attempt, with a stunning toasted Prosciutto and Asparagus Melt.

Her winning entry was made using Dell’ami mezza sandwich pesto with mozzarella slices, prosciutto and grilled asparagus spears in a sliced sourdough.

Her achievement was even more considerable when one considers that she’s only worked in food to go for just two years.

Catherine said: “I was really on a high for quite some time – it was really exciting. Everyone who was there from EAT was so delighted as well. The trophy has been on a shelf in the office since then.”

“My thinking was that I really wanted to focus on something I would like to eat myself really and go back for again. I had to work on keeping a good balance between the flavours, so none of the ingredients overpowered the others.”

SOUTH EAST HEAT – Wednesday 25th March, at IFE, Excel Centre, London (times to be confirmed) The winners from the regional heats, plus the best runners up, will then be invited to the Final, which will be held at the Lancaster London Hotel, London on Thursday 14th May 2015 – the same day that the Sammies (The British Sandwich Industry Awards) are held.

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

HOW TO ENTER All you have to do is come up with a new commercially viable sandwich recipe using the ingredients specified for each competition and send your entries to us by email, or post, to reach us by no later than MONDAY 9th FEBRUARY 2015. Please email sandra@jandmgroup.co.uk for an entry form and to receive the free sample products to create your recipes, or telephone on 01291 636348.

Entries should be clearly marked with the following information: 1. The category they are entered for; 2. The selling price of the sandwich; 3. The market it is aimed at – e.g. forecourt, supermarket, sandwich bar; 4. Your name, the name of the business, address, telephone number (mobile if possible) and email address; 5. The name of the sandwich; 6. A list of the ingredients to be used; 7. Instructions for assembling the sandwich.

9. The regional heat you would prefer to attend if successful.

34 December 2014 SANDWICH & SNACK NEWS

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

THE JUDGING All entries will be collated by the British Sandwich Association and submitted to an independent judging panel. The submission will be anonymised – i.e. judges will not know who submitted each entry.

Judges will be asked to pick the two most creative and commercially viable recipes in each category per region.

Immediately that is done the Association will notify the finalists (five from each competition) and invite them to one of the heats where they will be asked to make up their sandwiches in front of a panel of judges.

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

Entries should be sent to: British Sandwich Designer Award, Association House, 18c Moor Street, Chepstow, Wales NP16 5DB or emailed to pam@jandmgroup.co.uk to reach us by no later than 9th February 2015.

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

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ANNUAL DIRECTORY 2015

15 20

g tin m l i s fo r ny n p a tio m ica co pl ap

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For all enquiries contact Tel: 01291 636342 Fax: 01291 630402 e-mail: paul@jandmgroup.co.uk Sandwich and Snack News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB

S&SN_154_Dec14_p36-38_Layout 1 21/11/2014 15:57 Page 36

PROFILE

An

Impress-ive

comeback Impress Sandwiches (Part of the Good Food Company) is once again a family run business, supplying freshly made sandwiches and an innovative product range to the foodservice sectors. There are now plans for a big push into retail, says Julian Dorling, in an exclusive interview with the owners

T

here is a new sense of energy and vitality at Impress Sandwiches and a determination to return the company to its peak.

Impress, which also trades under the names The Good Food Company of Harefield Limited and Impress Foods, makes handcrafted hand-cut sandwiches, wraps, sub-rolls and deli rolls, pasta snacks, salads, lunch bags, platters, hot eats and paninis for foodservice and retail. Clients include airlines and event and contract catering, big-name football grounds and top tourist attractions in London.

Following the departure of the previous MD, Impress has been back in family ownership since Christmas. The

companies were jointly owned by current Managing Director Fiona Buss and her mother who sadly passed away at the end of last year.

“That was a very tough time for me, for us, for all of us, as you might imagine”, says Fiona. “My mother was the inspiration and driving force behind Impress, having started the company in 1989, and talking to the staff it just struck me that we had to take on the challenge as a family of running the operation again – for them and for us and for her. I am determined to get Impress back to the production levels of two to three years ago and have us recognised once again for what we do best.”

What would that be I wondered?

Fiona again: “We hear stories about manufacturers not fulfilling orders at the last minute and letting clients down, but that is not something that we have ever done or are ever likely to do. We pride ourselves on great customer service. If we say we’re going to do something, we do it – whatever it takes. That was the way I was brought up and that’s the Impress way.”

The family theme runs through the company with Fiona’s brother Marcus being Operations Manager, in charge of a fleet of vehicles all of which are less than two years old. It is a big investment, but Impress takes its green credentials very seriously too, reducing emissions and carbon footprint where possible.

Impress Sandwiches operates out of an extensive production and distribution facility in Horton Road, West Drayton. They were recently awarded an ‘A’ class BRC rating following an intensive two day audit.

“The inspector was certainly very thorough” says Fiona’s husband Steve, a joint director, “which is good to see.

Hygiene is so important for the industry’s reputation, especially given all the ‘horsegate’ type scandals that we have had in the food chain recently.

We were running around from morning till night – it was quite funny actually.”

The

BRITISH

SANDWICH ASSOCIATION MEMBER

36 December 2014 SANDWICH & SNACK NEWS

S&SN_154_Dec14_p36-38_Layout 1 21/11/2014 15:58 Page 37

PROFILE Steve has a wonderful, understated, deadpan delivery in his sense of humour that disguises the true stress levels. “As bad luck – or should I say bad timing? - would have it, we had a really exciting buyer enquiry just as the audit started and they couldn’t understand why we couldn’t see them for two days. Typical! We arranged to meet them literally the moment the inspection ended which enabled us to explain and we had a bit of a laugh about it.”

What are the specific challenges facing a smaller player like Impress in the food-to-go category I wondered? It was a question clearly at the front of Steve Buss’s mind. He feels the need to blend traditional values of customer service against an exciting backdrop of innovation and adventure; fun and excitement in food.

Street Food, World Food and Superfoods are at the top of their crowded agenda, along with Free From. New Gluten-Free products are going well for Impress and special dietary requirements are a big part of the future. Most people are familiar

Fiona and Steve Buss

now with the wheat-free argument, but in his view the industry needs to address other areas like sugar content for diabetics and a continued focus on peoples’ faith in special diets.

Talking of innovation and NPD,

Impress has just launched a new range of hot wraps under their Wrapido World Wraps banner. There is history to this development that Fiona’s lawyer prevents her from giving details of!

www.sandwich.org.uk December 2014 37

S&SN_154_Dec14_p36-38_Layout 1 21/11/2014 15:58 Page 38

PROFILE

Moving quickly on, this range of hot-eat wraps in eight flavour combinations is being promoted to foodservice and hospitality clients at present, with the intention to get them into retail.

Flavours include Red Thai Chicken on a spinach tortilla and a Complete Breakfast Wrap made with ingredients including sausage and bacon, in a tomato tortilla.

Early signs for the range are promising and there has even been an enquiry from Scandinavia from their presence at the lunch! trade show in September, a busy show which was a huge success for them.

The wraps are in heat proof clear film for the microwave and oven and also work well in a panini grill. They are just hot offerings at present - for the colder autumn and winter weather.

They hope to launch cold wraps in the spring if the demand is there.

At present the fillings are in a tortilla wrap, but they are experimenting with flat breads, trying to get the balance and moisture levels right which isn’t easy according to Production Manager Carmen, who has been with the company for 7 years.

How does Steve divide his focus between sandwiches and the rest of the product range?

“Sandwiches are the core part of our business – our bread and butter if you like! - and I’m very excited by some of the plans we have for NPD. It is a wonderful time in the food industry with so much awareness of different ingredients and recipes from across the globe – we’re using fillings I wouldn’t have dreamt of even five years ago. But customers are also demanding greater

range width in terms of the products we offer, so we’re very excited about the potential that Sushi has for example, which we already supply.

There are a few production issues that we need to get our heads around concerning expansion of that line, but there is a great future there we think.”

Impress employ about 100 people at their production facility and HQ. “I remember reading a quote once from Ron Dennis at formula one team McLaren – not that I’m a motor racing fan; golf is my thing,” says Steve, still basking in the glory of the Ryder cup victory of Europe over the USA, “that if you have the right people with the right responsibilities in the correct structure – things will come good, no matter what else.

McLaren knew a thing or two about success and it is an ethos I firmly believe in, and possibly one you ignore at your peril in our industry.”

He goes on. “The people here are just so fantastic now. We have many long-

38 December 2014 SANDWICH & SNACK NEWS

standing staff and you don’t find that sort of loyalty everywhere. I hope it speaks volumes about who we are and how we can push the Impress brand onto new levels of success.”

We discussed those plans for the future. Fiona and Steve want to instigate a big push into retail and despite some mixed experiences in the past see a huge potential in that sector.

They are already getting some great top-end enquiries. In addition to this drive and the NPD, Impress are currently undertaking a redesign of their packaging, reviewing every aspect of their range and spreading the message that they are once again a family run business with a heart.

If there was a vote for the most clichéd overused word in the food industry now it would probably be ‘passion’, but do you know what?

Fiona and Steve are truly passionate about their family run business and their desire for continued success.

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ADVICE

Cook Garcia Top class independent sandwich bar Cook & Garcia is about to expand following a deal with a private equity company. Founders Richard Cook and Janet Garcia had some useful advice for wouldbe sandwich businesses at the recent lunch! show Richard Garcia: how C&G was founded There are a lot of fashionable food to go lines at the moment such as tortillas, sushi and so on, but the reality is that the sandwich sector is worth around £7billion a year. That’s why two and a half years ago we decided to go for a format that would stand the test of time – a sandwich bar.

In the first year we picked up the Independent Sandwich Bar of the Year Award in the British Sandwich Association Sammies awards, which was a big surprise. When we won it for the second time the following year, we were speechless.

What we were aiming for was a High Street offer, with an independent feel, based on the New York deli style.

We opted for Richmond High Street where we were initially the only independent - since then we have gained an additional 10 competitors,

three in the last three months.

Thankfully, however, our sales are still growing; we’re still alive and kicking and we’re not going to give in to them.

Our offer is very simple: we do artisan sandwiches, hot roast sandwiches and wraps, tossed salads, food to go and great coffee. We’ve deliberately stopped ourselves from diversifying – it’s all too easy to make that mistake when customers come in and ask you for things you don’t serve, but you can’t please everyone. The core of the offer is great fresh food, which the chains generally struggle with. They have delivery schedules, problems with their suppliers and so on - and the reality is that as an independent you can do it better.

We used a design company but within three days of opening the shop we decided to change things around.

We planned originally to operate mainly on a pre-made sandwich basis, made fresh in the morning. But we quickly discovered that wasn’t what people wanted!

I called my suppliers down and changed it all to made-to-order in two days, and from then on we’ve never looked back. So, don’t be afraid to admit that something isn’t working, and do something about it! The biggest mistake is to do nothing.

We first started with four staff and now we’re up to 10. With their help

www.sandwich.org.uk December 2014 39

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ADVICE we try and get customers through the door in seven minutes. Our client base is predominantly white-collar office workers and they just want to get in and out quickly. We have two till points and if we see more than two people waiting in the queue a member of staff immediately opens a third.

Get the most out of your suppliers, because the reality is that the business is all about great food and great service. I was quite fortunate that I came from a foodservice background – I knew what all the price files for the big boys would be. If you say to your suppliers ‘Look, I really want to put this offer on and I think it will fly – it’s too expensive as things stand, but it will get some volume going for you,’ they will support you. I wouldn’t think twice about asking them. At the end of the day it’s all about the quality of the ingredients.

So now we are about to expand.

We have a private equity company on board and we’re going to get bigger and better.

handbag and took the opportunity to grab Boris Johnson and get him to hold one. That was another splash that brought us coverage in lots of papers.

It’s all about being creative really.

Social media using things like Facebook and Twitter are also really important – we put our specials on Facebook every day and if we forget for any reason, we have people emailing us saying: ‘ Are you really going to make me walk over the road to see what your specials are today?’

People will also say, ‘Look, it’s my job to order food for the office and I need to find out what hot roast sandwiches you’ve got today.’ A lot of our customers are young and they like dealing with us on social media.

The internet in general was fantastic for helping to launch the business, but now e-business is an integral part of what we do. Because there is so much competition we realized that to carry on growing our sales we needed to find new revenue streams, one of them being corporate hospitality.

Janet Cook: marketing a sandwich business Just shortly before we opened, Richard was poring over spreadsheets and he said to me: ‘Will you leave me if I lose all our money?’ I replied ‘I will leave you if you don’t try!’

Before we opened up I had started collecting all the free magazines and newspapers that circulated in the area, building a PR database that we used when we launched.

We invited our local MP Zac Goldsmith, who was very supportive, and sent a press release and a picture of him at the shop to all the editors in the area. People in the area quickly starting reading and hearing about us.

I found a guy to build a website for us who did a great job and I then looked for any opportunity to promote the shop with news stories, particularly from the awards we entered for.

We said yes to a proposal to become a trial centre for a PayPal mobile phone payments app, and we allowed them to use us in their publicity. So last year we had Sky News, ITV and BBC literally queuing up to take video footage, bringing us national coverage.

We were invited up to the local Chamber of Commerce drinks party celebrating independence. I took along some Cook & Garcia mugs in my

40 December 2014 SANDWICH & SNACK NEWS

So we now supply breakfasts and lunches to local offices. When we first started it was very manual: we would have to send an email, then phone them up; they would have to pay by credit card over the phone and Richard would have to create an invoice in word and send it to them – totally not scaleable in other words.

It was at the show last year that we came across Butterware, the company that creates internet ordering sites for sandwich shops. We worked really hard together and everything happens now automatically.

Companies go on line and order what they want. We only launched it in May and this side of the business is now 15% of our sales!

S&SN_154_Dec14_p39-41_Layout 1 21/11/2014 15:58 Page 41

To advertise call Paul Steer on 01291 636342 December 2014 41

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LUNCH! SHOW REPORT

‘The best lunch! we’ve ever had’ Attendance was up 5% at the award-winning lunch! food-to-go show. Simon Ambrose reports

R

enowned for attracting a who’s who of buyers from across the food-to-go sector, lunch! welcomed a record 6,215 attendees through its doors over 23-24 September.

Now in its seventh year, the sold out show featured almost 300 exhibiting companies and enjoyed a 5% increase in total unique attendees (excluding revisits); compared to 5,924 in 2013. That’s a 44% increase since 2012.

Many of the country’s biggest high street operators, food retailers, and contract caterers were in attendance, including AMT Coffee, Aramark, Boots, Caffè Nero, Costa Coffee, Debenhams, EAT., Elior UK, Greggs, Harris and Hoole, John Lewis, M&S, Pret A Manger, Rail Gourmet, Sainsbury’s, Sodexo, Starbucks, Superdrug, Tesco, Waitrose, and Morrisons. More than 2,000 independent outlets were also represented.

Cafés, coffee houses, sandwich shops, and tea rooms were by far the show’s biggest audience (25%), followed by contract caterers, distributors and wholesalers, and supermarket/multiple at 16%, 13% and 10% respectively. Travel catering, specialist food stores and delis, and venues and attractions made up a combined 19%.

“We are delighted that our seventh year of lunch! was our best show yet, with a record number of visitors and exhibitors for 2014,” says Chris Brazier, group event manager for lunch!. “It really does cap a brilliant year for lunch!, after winning Best Trade Show at the Exhibition News Awards. Thanks must go to all our visitors, exhibitors, media and association partners for helping us put on the best lunch! we’ve ever had.”

Exciting, innovative, excellent, and enjoyable – were just some of the words attendees used to describe lunch! 2014 after the event.

“What a fantastic show! Yet again lunch! delivered innovation and exciting products for our market,” says Andrew Rose, head of purchasing at Caffè Nero. “lunch! 2014 was a terrific event, not only a great opportunity to catch up with current suppliers but to meet some really exciting new suppliers, bringing great innovation to the industry," says Victoria Doherty, category procurement manager at EAT. “lunch! was a really worthwhile day out of the office,” agreed Paul Morgan, buyer – sandwiches, sushi and salad at Sainsbury's. “It was a great chance to discover new products, as well as suppliers. The ‘working lunch’ seminars are always interesting and it’s great to hear what else is happening in the market.”

Looking ahead to 2015, lunch!’s organiser Diversified Communications UK has already announced a 25% increase in stands to accommodate growing demand from food, drink, packaging, technology, and equipment suppliers - an expansion which will take the exhibitor total to 350 companies for the first time.

42 December 2014 SANDWICH & SNACK NEWS

“Rebooking for lunch! 2015 has smashed all previous records,” says Brazier. “Given the waiting list ready to book their stands, and even with the addition of a new hall, lunch! 2015 looks set to sell out in record time.”

The high turnout at the show reflects the ever-growing popularity of food-togo in the lunchtime market. To quote Emma Read, director of marketing and business development at the insights firm Horizons (host of the show’s opening Working lunch! Theatre session): “The lunch market is a good place to be – vibrant and growing, with consumers eating out more.

“The lunch market has seen many changes over the last few years and remains a key eating out occasion,” says Read. “More people are eating out and more often but their expectations are higher than before – they want good quality at a good price and often something they can eat on the move.

Successful operators are responding by offering a good price point, speedy and efficient service to compete with fast food outlets, and lighter, healthier options.”

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Read sees little threat to the continued growth of the lunch market, which enjoyed £44.9bn of sales according to Horizons’ Market Structure and Trends 2013 report. For many, the continued success of the show itself is a clear sign that food-to-go in the UK is thriving.

Other Working lunch! Theatre highlights (sponsored by Magrini) included popular sessions by Sarah Doyle, brand director, EAT.; Henry Dimbleby, co-founder, Leon & The Sustainable Restaurant Association; and Cyril Lavenant, NPD Group director of foodservice UK, revealing that Londoners visit fast food outlets and other chains to buy a take-out lunch more frequently than people in the rest of Britain (but get charged 24% more on average than the rest of the country).

Steve Flanagan, director, marketing and category at Starbucks UK, and Tim Hall, creator of Pod, shared their big news on the second day of lunch!, announcing plans to offer selected food from Pod’s breakfast and lunch ranges at three Starbucks stores in central London for a trial period.

BRITISH SMOOTHIE CHAMPIONSHIPS 2014 The popular live finals of the annual British Smoothie Championships (sponsored by Magrini) has built an exciting reputation for keeping lunch! show audiences firmly on the edge of their seats. And this year was certainly no exception.

Open to all professional smoothie baristas in the UK, this year’s champion – Indie Wilson-Fish from Juicafe in Lancaster – won over the judges with her Lucuma Matata creation; beating off stiff competition from runners up Celeste Zaccaria from ShakeTastic and Imma Porcaro from Crussh.

“We are really excited to have won the British Smoothie Championships 2014, having been in the top three most years,” comments a delighted Indie Wilson-Fish. “It is fantastic for our team to have the recognition for all the hard work that they put in throughout the year, designing and delivering fresh new smoothies. For eight years our customers have experienced our commitment to quality and innovation, and seen our passion for delicious smoothies. We take pride in winning this title, as it will cement our position as innovators and leaders within the food and drink industry," she says.

INNOVATION CHALLENGE AWARDS Audience participation was also key to the prestigious Innovation Challenge Awards. Designed to promote and celebrate genuinely new ideas in the market place, including brand innovations and new twists on established concepts, the Innovation Challenge Awards saw short-listed finalists (as voted for by lunch! visitors on the first day of the show) pitching their innovative ideas to a panel of industry judges (which included industry entrepreneur Jesper Toft; co-founder of Pod, Alastair Eperon; and Clare Benfield, Editor of Café Culture Magazine).

The following companies received Innovation Challenge Awards at lunch!

2014: Gold • Wribbon: ELLER foodPackaging GmbH • Jools: Jools • mini NOM NOMs: mini NOM NOMs • Oppo Ice Cream: Oppo Ice Cream • Tri-Label Online: Tri-Label • Whitworths Shots: Whitworths – Healthier Snacking Aylin Haas from ELLER foodPackaging GmbH said afterwards: “A great success yet again! We struck Gold the second year in a row in the innovation challenge and ran out of business cards by the end of day one. If we could only do one trade show a year, it would be lunch!.”

Commended • EssentialFood: G&G Food Supplies • Apple and Cinnamon Love Fruit Tea: Love Taste Co • Metcalfe's skinny Selfie Range: Metcalfe's skinny • Phat Soup Server: Phat Pasty Co • Tri-Pot™ Deli Pots: Tri-Star Packaging Finalists • Vita Aloe: Asiana Ltd • Butterfly Cup: Butterfly Cup • Fru Snax: Premium Snack Company • Simplee Aloe Drinks: Simplee Aloe Drinks

lunch! 2015 lunch! will return to the Business Design Centre in Islington, London, on Thursday and Friday, 24-25 September 2015. www.lunchshow.co.uk.

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BREAD

Pan‘Artisan launches new artisan range AT present, bread consumption equates to an average “2-3 slices per person, per day, and still contributes more than 10% of an adult’s daily intake of protein, thiamine, niacin, folate, iron, zinc, copper and magnesium; 20% of our fibre and calcium intake and more than 25% of our manganese intake,” according to The Flour Advisory Bureau. And while white bread is still the favoured choice here in the UK, a strong interest is growing in artisanal breads, with consumers desiring more variety as awareness of world foods grows.

According to a Mintel report, freshness is consumers’ top consideration when buying bread for home consumption, with 78% citing it above type and price, with price featuring as only the third consideration!

With a substantial 38% explicitly expressing a willingness to pay more for a premium variety of loaf, there is scope for foodservice operators to cash in on this trend and offer a wider choice of premium breads as sandwich carriers, with a strong consideration for baked in-house.

Pan’Artisan, producer of fine quality frozen, handfinished, part and fully

baked dough products, have launched a range of fully baked loaves with the caterer in mind.

Richard Jansen, Managing Director, Pan’Artisan , explains: “To enable our customers to proffer an artisanal range of breads, in keeping with current trends, we’ve created a new selection of ready baked breads; Sussex Nutty, Tomato Bread, Oat & Linseed and Red Onion, to name but a few. This range has been developed as demand for breads that offer a point of difference has grown among our customer

base, alongside our partbaked products; Tear ‘n’ Share Garlic Bread, Focaccia and the unique ‘Tasca’”.

For operators wanting a quick and easy sandwich with a difference Pan‘Artisan offers the Tasca Range – folded soft bread pockets that come fully baked, unlike the Panini, offering therefore a lighter, crisp bite. Hand finished and made of the finest natural ingredients, there are four flavours, available in two sizes, in the range; Red Onion – containing red onion pieces, Caesar – with cracked black pepper and an

Italian cheese topping, plus plain and multi grain.

“Convenient to use, great for portion control and simple to prepare – thaw, fill and serve, they can be eaten either hot or cold or warmed in an oven for five minutes or toasted on a Panini grill at 160°C for just 90 seconds, depending on the filling,” it says.

The time it takes to make good breads from scratch can be time-consuming and labour-intensive, and speciality breads require specific equipment, techniques and ingredients to make them, so there are clear benefits in buying these in from a specialist producer.

Focaccia, for example, is one of the oldest and most popular of the Italian breads. Pan’Artisan’s is made by hand using extra fine, ground Durham semolina wheat, giving it an open, light structure. The dough is fermented over 24 hours to allow the flavours to develop, creating a traditional, Mediterranean feel and after baking, the product retains a moist texture.

All of Pan’Artisan’s products contain less than 1% salt and are made with only the finest quality ingredients without preservatives or GM products.

Sandwich shop baker wins World Bread Award DOMINIC Salter of Cheltenham’s The Sandwich Box, won the trophy for the speciality bread category in the Tiptree World Bread Awards recently.

After baking all night and transporting the product to London, his Stroud Big Cat Sourdough loaf made all the hard work of preparing

for the awards worthwhile.

“Baking is a real passion, a real vocation for me. And this bread is a bit different; there are smoked walnuts and beer in it – giving it an unusual and strong flavour. It is quite tricky; it is a long process to bake it. It takes about a day to make the dough and then it sits in

44 December 2014 SANDWICH & SNACK NEWS

the fridge for about 12 to 24 hours.”

Stephen Hallam, master baker, managing director of Dickinson & Morris and chairman of the judges, said: “The competition was exceptional. We had very exacting criteria for judging, and every loaf was judged anonymously.”

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BREAD

Kingsmill unveils Sandwich Thins KINGSMILL has unveiled a new product as part of its bakery portfolio Kingsmill Sandwich Thins. The launch is supported by a significant £8.4 million infrastructure investment at its Glasgow bakery.

Sandwich Thins are square, presliced thin rolls, available in both white and 50/50 varieties. Janene Warsap, Head of Innovation, explains: “Our indepth research shows that consumers want both variety and healthier alternatives when it comes to bakery.

Kingsmill Sandwich Thins, which have 99 calories each, are an easy way to make delicious sandwiches or snacks, such as mini-pizzas or dip accompaniments, that all the family can enjoy.

“Not only are we investing in our bakery infrastructure to build capacity and distribution, but we are also committing £5 million over two years to a significant and sustained marketing campaign, including TV and shopper

marketing, which demonstrates our belief in Sandwich Alternatives as the growth engine for bakery.”

The manufacturing investment in Glasgow, part of the biggest investment programme in UK bakery, has been made to guarantee the quality that customers, consumers and stakeholders expect from the Kingsmill brand.

Chris Longbottom from Kantar Worldpanel comments: “As a nation we eat 5.1 billion sandwiches a year –

seven times more than our next favourite food, pizza. However, people are seeking out lighter alternatives and more variety from all their meals and snacks, which is evidenced by the staggering growth experienced in Sandwich Alternatives. In fact, we’ve seen nearly £30 million of value growth in Sandwich Alternatives come from incremental sales alone - a level of growth that is far out pacing the growth rate of plant bakery overall."

WARBURTONS LAUNCHES A NEW RANGE OF LOAVES Warburtons has extended its portfolio of bakery goods with a new bread range offering variants with special ingredients.

The new 400g bread range is available in four loaves: • Old English White, a rich white bread inspired by its traditional baking heritage; • Malted Grain & Seeds, a malted grained bread with poppy, millet, sunflower, brown linseed and sesame seeds; • Wholegrain and Oat, a blend of wholegrain flour and oats topped with oat flakes;

• Honey Wheat, made with rich Mexican honey for a sweet note and depth of flavour, then lightly topped with bran.

Darren Littler, Innovation Director, Warburtons said: “We’ve used 135 years of baking expertise to carefully create our new range of loaves for those special family occasions when only a superb blend of flavours will do.

“We’re passionate about providing consumers with new and exciting products to captivate their interest in the sector which is why innovation is at the heart of everything we do.”

some of our display stands for cafes and bakeries

Call 0800 688 9085 or visit us at www.dwdisplay.com www.sandwich.org.uk December 2014 45

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NEW PRODUCTS

QED BRINGS AUTHENTIC FRENCH AMBIENCE TO NEW MÉLICE PATISSERIE IN STOKE-ON-TRENT AN authentic French-style patisserie in Stoke-on-Trent, Staffordshire, UK, has selected QED ‘Avalon’ chilled display counters for its exclusive selection of cakes, crêpes, gateaux, baguettes and other snacks.

Mélice, which opened during the summer of 2014, is a new venture by specialist French baker Bineta Sow and her family. They have brought their experience of French cuisine and dedicated customer service to the Intu Potteries shopping mall in Hanley, close to Stoke city centre.

The Mélice brand, which is named after a type of flower used in French baking, gives the patisserie an authentic Parisian feel,

with natural wood-finished décor and furniture to match.

The QED ‘Avalon’ display counters were chosen for

their classic French styling, with clean, straight glass, allround vision, flexible temperature range and wood veneer cladding that perfectly complimented the Mélice corporate style. They are used both as serve-over counters and for striking window displays.

As well as running the patisserie as a retail operation, Mélice also sells its goods online on its website and is experiencing very successful levels of business from both sources.

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

NEW COLOUR CODED FOOD CHECK THERMOMETERS THE Food Check thermometer is designed specifically for the busy food and catering professional, who wishes to purchase an economically priced digital food thermometer. It will measure the temperature quickly and accurately and is ideal for monitoring cooked and chilled foods as part of HACCP and health and safety procedures.

The extended temperature range (-49.9 to 299.9 °C) covers a wide range of kitchen temperature measurement applications, including fryer and dishwasher cycles.

With a resolution of 0.1 °C, the Food Check has a combined thermometer and probe “system” accuracy of better than 0.5°C.

Housed in a robust ABS case that includes the 'Biomaster' additive to minimise bacterial growth, the Food Check is available in five NEW food safe colours - blue, green, red, white and yellow. Ideal for different food types it helps reduce the risk of crosscontamination in food preparation areas.

The thermometer features a large, easy to read, LCD display with open circuit and low battery indication. Incorporating a simple to use on/off pushbutton.

Competitively priced at £55.00 exclusive of VAT, the Food Check is available direct from www.etiltd.com order code 221-018.

Tel: 01903 202151

46 December 2014 SANDWICH & SNACK NEWS

KOFTES WELCOME FOR REBECCA WHEN Rebecca Wood (second from left) joined the expanding new product development department at Snowbird foods she was just in time to join other members of the team in celebrating the launch of the Enfield (North London) company’s new mini koftes.

A 20g. fully cooked and frozen product, the skinless koftes are an attractive, irregular tube shape and contain 92% lamb drawn from Red Tractor approved sources.

Other ingredients include lemon juice, salt, mustard seeds, garlic

powder, red ball peppers and crushed chillies spiced with black pepper, cardamom, cloves, coriander, cumin, ginger, nutmeg and paprika.

To complete this complex recipe Snowbird has added coriander, mint, parsley and thyme.

A qualified nutritionist, Miss Wood joined Snowbird to become its NPD technologist after a spell as a self-employed nutritional consultant, having qualified with a degree in that subject from Bournemouth University.

Tel: 020 8805 9222. www.snowbirdfoods.co.uk

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NEW PRODUCTS CRANE MERCHANDISING SYSTEMS LAUNCHES MEDIA TOUCH PLATFORM CRANE Merchandising Systems has launched a new Media Touch Platform available on both Merchant and BevMax. Built to last, Crane’s Media Platform brings a refreshing and innovative solution to the market with exciting new retail tools to attract and engage consumers and drive increased sales, the company says.

The Media Touch Platform incorporates consumer friendly technology. Its new 7” Touchscreen enables and enhances many of the other features now available, including the digital shopping cart, the ability to purchase more than one product at a time, the opportunity to view nutrition facts, vibrant advertisements and exciting promotions, all of which draw the consumer in and drive sales.

“The positive response to Merchant Media Touch has been exciting. End location trials have demonstrated that the

TM TABLETOP MIXERS FROM PANTHEON

Media Touch Platform is able to produce a significant and immediate uplift in sales of up to 45%. The shopping cart combined with the ease in which ‘meal deal’ and other multi-buy offers are communicated and promoted have driven an increase in multi-vend transactions of over 20%,” said Karin Sadler, Product Manager at Crane Merchandising Systems.

“The way consumers are embracing the new technology lets us know that we have accomplished our goal of providing the industry with a next generation vending machine that will be relevant for years to come and be able to compete with other retail channels.” www.cranems.co.uk.

BENDERS’ EXHIBITION SUCCESS HIGHLIGHTS DOUBLE WALL TREND BENDERS Paper Cups has enjoyed a successful run of exhibitions in recent weeks with the leading paper cup company reporting a boost to forward orders and new business prospects following popular appearances at lunch! and the Dublin Coffee & Tea festival.

A favourite at both exhibitions has been the Embossed double walled hot cup which has struck a particular chord with the independent coffee shop market.

Marketing manager for Benders, Adrian Pratt explains: “There is an increase in new businesses coming to

market as the owners feels that the time is now right to set up shop.

“Having spoken to potential new customers at both exhibitions, there is a shared belief that the recovery in the economy is now sufficiently strong enough to launch a new business and many of these individuals consider their cup of choice to be our new Embossed double wall cup.”

Tel: 01978 855661 www.benders.co.uk

PANTHEON’S TM Tabletop Mixers combine high quality and heavy duty fabrication with competitive pricing.

They utilise a planetary transmission along with a variable speed motor, which guarantees accurate results across many different applications.

Three attachments are provided and the head of the mixer can be raised easily to allow these to be changed as required.

These comprise: • a stainless steel whisk for liquid ingredients such as whipping cream or eggs • an aluminium beater for applications such as creaming butter and sugar or making batters • an aluminium dough hook for dense, sticky ingredients Overload protection is built in to ensure that the motor is never overworked. A switch lock prevents accidental activation and rubber feet stop the mixer slipping on the countertop.

Both a 5 and 7 litre model are available, each supplied with a durable stainless steel bowl.

Tel: 0800 046 1570 www.pantheonce.co.uk

ETI LAUNCHES THE TEMPTEST 2 FOOD THERMOMETER ELECTRONIC Temperature Instruments Ltd has launched the new TempTest 2 food thermometer incorporating a rotational display.

The TempTest 2 food thermometer features an automatic 360° display, which rotates in 90° increments enabling the user to read the temperature in any position i.e. left hand, right hand, vertical or horizontal.

This feature can be 'locked'

by the user, if required.

Additionally, the TempTest 2 features an intelligent backlit LCD display, illuminating the display when ambient light levels are low, making food temperatures easier to read whatever the time of day.

It incorporates a large, easy to read digital display, with a precise read-out over the range of -49.9 to 299.9 °C with a 0.1 °C/°F resolution and an accuracy of ±0.4 °C (-49.9 to

200 °C). The unit will autopower off after ten minutes, maximising battery life.

It is waterproof IP67 and includes an ergonomic rubber seal, both of which include ‘Biomaster' additive to reduce bacterial growth.

The TempTest® 2 food thermometer is priced at £55.00 exclusive of VAT and available direct from www.etiltd.com order code 222-910.

Tel: 01903 202151

www.sandwich.org.uk December 2014 47

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How FSC cracked European markets Food Service Centre celebrates its 25th anniversary this year, a period when its development has run in tandem with the huge growth in manufactured sandwiches and food to go. In the second part of this two-part series, Simon Ambrose talks to James Simpson, Managing Director, about its success in Europe and current developments, including a new frozen sandwich range

F

SC is a family business with 25 years of experience in creating, rolling out and managing bespoke customer food-on-the-move solutions sandwiches, salads, juices, smoothies and a whole variety of hand-held chilled or hot eating snacks.

Its customers include Shell forecourts, Dunelm Mill, BHS and Autogrill. But it’s also become a big force in European sandwich and food to go development, with probably unrivalled expertise on diverse markets ranging from Latvia to Denmark.

As we heard in the last issue, the business model is virtually unique in the sector. Patrick Simpson, who is still the company chairman, was supplying Shell with microwaveable hand held snacks back in 1987, when it identified the opportunity to develop convenience stores on their huge chain of forecourts that weren’t being fully used.

By ’96 it was providing much more than just product for Shell. “We were responsible for the food safety training of over 10,000 of Shell’s forecourt staff, we were commissioning and opening foodservice areas, working

with them on the design and layout of the shops, making recommendations and commissioning equipment, as well as providing training on how to operate it. We were also working with them on their distribution set-up and software ordering systems, so it was an all-encompassing service you might say.”

Then in ’96 came another major breakthrough. Shell ran what it called the DINC Seminar in Brussels (Development and Implementation of Non-fuel Concepts), and invited Shell retail operating companies from all over the world to present Global bestpractices. FSC attended as the only non-Shell concept. They were on the verge of a major expansion of the business into Europe.

“From that we picked up a lot of overseas work where they asked us to repeat what we had done in the UK, or at least help them set it up. Over the course of the next three-four years we did that in 16 countries –flying out and finding local suppliers, local raw materials, developing the packaging and specifications, effectively setting

48 December 2014 SANDWICH & SNACK NEWS

them up with a private label concept.

“This gave us a real edge in terms of our experience of working with all these different markets and all these

S&SN_154_Dec14_p48-51_Layout 1 21/11/2014 15:59 Page 49

PROFILE different challenges that they presented – logistical challenges in Norway are very different to those of, say, Holland for example.”

While the majority of the European markets they tackled already had existing sandwich cultures, albeit based around garage forecourts, in others they were virtually creating, or helping to create a sandwich market from scratch, with all the attendant problems of trying to locate quality suppliers and everything else that went with it.

“Usually the difficulties were around convincing people that they needed to adopt new food safety practices. The one that always sticks in my mind was when we were in Portugal and they were roasting pigs outside a railway bridge behind the factory. When we asked about pest control they brought out a cat! It was a matter of working with them over time to help them to understand.”

One of the best tools in almost every single case was to bring the chosen supplier over to the UK and show them round all the stores and also its manufacturing plant and say ‘Look, this is how we are doing it.’

“We would sit down with them and work out which of the international flavours were going to work and what local flavours they really wanted to represent in the product; what local breads, cheeses and hams were important.

Core values In a celebratory presentation on its website, James Simpson, son of company founder Patrick, says that sticking to three core principles has been crucial. “The first is about managing quality and safety throughout the supply chain, right from auditing a Greenland supplier which is fishing for prawns, or a bacon supplier from Tipperary. We are working closely with finished product manufacturers, auditing the entire distribution chain, visiting stores and training them on how to handle and present the product; working closely with the packaging suppliers – every single element of the supply chain.

“The second part is about developing products of the highest possible quality, always with the customer in mind, and that has been our mantra over the years.

We identify products we know the consumer will love, and then figure out how to make it.

“The third principle for us is all about making the clients we work with leaders in their field.”

“To this day, even with years of experience in working with different markets, I would always never put a product to market without talking to my local indigenous colleagues first.”

James Simpson could probably spend an entire day providing examples of just how different one European market is to another. Just a few will have to suffice here: in Latvia the mayonnaise needs to be around 80% fat, because that’s what they’re used to. Their bacon also has to have a very high percentage of fat and be very lightly cooked. In Sweden, on the other hand they’re looking for around 20% fat yoghurt based mayonnaise. In Holland they like their mayonnaise to be very sweet. There are lots of small but crucial differences between different countries.

In Switzerland in 1997, they inherited an existing product which had a very long shelf-life – 28 days – although there was a very strong, fresh baguette culture.

“Our job was convincing customers that we could sell a decent product when they were used to having such a processed one. We got rid of the 28-day product, and launched a three-day and a

Patrick Simpson, FSC Chairman

James Simpson, Managing Director

Jeremy Simpson. Commercial Director

Ben Simpson, Customer Service Advisor

www.sandwich.org.uk December 2014 49

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PROFILE one-day shelf life product made that morning and delivered into store. Our sales increased by 160% overnight and I would like to think that this was the beginning of a new standard of sandwich in Switzerland.

“Another example, from Sweden this time, was that our price points there were always governed by what they called lunch restaurants, which were all over the place – just simple sit-down lunch restaurants really. They operated on the basis of serving three or four dishes per day, which were rotated. They would cost about £5, and that would get you a main meal and a drink.

“We had to cater for that full lunch on the go. With one of our customers – a supermarket group – we only sold around 12% triangle sandwiches, but 60% of our turnover came from salads, which were in 4-500 gram portions, a main meal replacement in other words.

The remainder of the turnover was split between small breakfast rolls and very well-filled large baguettes – so quite different to the UK.” Flexing to suit the local market could often be a fine line which had to be carefully drawn however, against a background of rigid standards and systems.

Some of the countries have been really tough nuts to crack – Hungary in particular has been so difficult that FSC has just had to withdraw after two and a half years. Finding a local manufacturer who had the right food safety standards proved impossible and meant importing product from Poland, which made it very expensive; the volumes per store were very low, distribution around the country was difficult and waste was high. Part of a five-country project, the others have worked well, so not a bad strike rate!

What about current plans outside the UK? “Taking us up to date, we want to concentrate on our central and eastern European business, which is an important part of what we do now.

Canada is also an important growth area for us and we have two people based out there now. We have just started in Finland, supplying the airport in Helsinki through Autogrill, which has been a customer of ours for a few years. As of today, we’re also operating in Norway, Denmark, Ireland, Sweden and Lithuania. We’re also working on a project for a company in Khazakhstan, but that’s more of a consultancy project.”

Not all plain sailing It hasn’t all been plain sailing for the company. A number of years ago FSC took the decision to cross the fence and opened a sandwich bar called Tassajara in Bristol. It lasted just under a year before they closed it.

“The mistake we made was thinking there would be more synergies between the two operations than there actually were, even down to using the same suppliers. But very quickly we realized that the volumes were too small to maintain decent margins. We ended up with a completely different set of suppliers and no synergies at all.

Having said that, it was fun initially and certainly quite different from anything anyone else was doing at the time.”

FSC also had a distribution centre in the north for a number of years, but abandoned that eventually, reverting back to its original model of contracting everything out.

In the meantime, of course, they’ve also been servicing customers’ needs in the UK and here there have been big changes over the past five years.

“Around five years ago, around 85% of our business was made up of sandwiches, but it’s really now down to around 60% (chilled sandwiches) and that’s reducing all the time – some of that has now gone over to hot sandwiches.

“We’re having to come up with new complementary products all the time – high quality pastry products, sweet products, hot dogs, new-to-market products such as fajitas, fruit-based products, premium fresh products. We need to be able to offer that as a package.

50 December 2014 SANDWICH & SNACK NEWS

“The market has become more sophisticated and café culture has had a lot to do with it. People are no longer interested in just having a sandwich, packet of crisps and a can of coke – they want a wide range of complementary products. We need to develop our own recipes with high quality producers and high quality ingredients.

“NPD is critical for us and we have just launched a new range of salads; in the past six months we have had to develop a range of frozen sandwiches for use largely outside the UK where demand fluctuates and distribution is very expensive and this will be fully live this autumn.

“Paradoxically, what’s really opened up the opportunity has come from growth in hot sandwiches, because some of the restrictions for heating them are the same as for freezing them.

The difference in quality between a frozen hot sandwich and a fresh hot sandwich is now a lot less because you didn’t have sensitive ingredients like lettuce leaf in the recipe anyway.

“We also have a new range called Finishing Touches, which is in development at the moment. It’s based on the same principle as bake-off, where the product is produced off site and finished off in-store. I can’t give away too much at the moment, but it’s basically a range where the customer puts together the finishing touches, so that the appearance and the quality is the same as if it had been made fresh in store. We already have a couple of products out there for customers but the entire range is likely to be launched by the beginning of 2015.”

What will its direction likely to be in the next five years? “It’s important that we remain in our field – supporting customers with a high quality private label, fully managed service. It’s a twoway thing because with every new customer we’re also learning a lot, building up our bank of international expertise. We will also continue to offer a complete range of products.

“We’re bigger than we’ve ever been; we’ve got more people than we’ve had and we’ve probably got a stronger team than ever, with a huge amount of experience in the business. We’ve gained new customers and we’re in a great position with our current customers; our turnover is currently 29% up over the previous year. Right now it’s as good as it gets.”

S&SN_154_Dec14_p48-51_Layout 1 21/11/2014 15:59 Page 51

To advertise call Paul Steer on 01291 636342 December 2014 51

S&SN_154_Dec14_p52-53_Layout 1 21/11/2014 16:01 Page 52

NEW BSA MEMBERS

SMITHFIELD Foods brings delicious and nutritious cooked meat products to millions of people in the UK and around the world, in a manner that sets industry benchmarks for sustainability.

We work in all sales channels and market segments with a broad portfolio of branded and private-label pork and poultry meat products, providing everything from traditional deli meats to more modern, convenient foods.

Smithfield Foods is one of the largest poultry processors in Europe, with a long tradition in providing a wide range

of innovative poultry products in various packaging options. With our processing strategically located in central Europe close to the farms and feed mills, we are able to maximise both cost efficiency and quality control, with farm to fork traceability.

Our poultry range includes chicken, turkey and goose, and our cooked chicken range extends from premiumgrade breast fillets to everyday sliced and diced solutions. Products are available frozen or chilled, with numerous packaging sizes and formats

to suit your needs. We offer a full complement of cooked chicken solutions including roasted, steam cooked and breaded products. Our chicken facilities are halal-certified.

As the world’s largest pork processor, Smithfield Foods offers a wide range of ham, sausage and bacon products to the UK and all over the world. Our pork provides the assurance of product uniformity, high quality, and farm to fork traceability with high standards of animal welfare.

Smithfield Foods is an international food producer with production and sales across the world in strategic locations.

Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk

ESTABLISHED in 2008, Ocean Finest Foods is a leading importer of crab, tuna and lobster for the foodservice market. The company has built a reputation in Europe and the Middle East for innovative products that help reduce preparation times and bring a premium touch to menus.

Working alongside distributor partners such

as Brake Food Service, Ocean Finest Foods supply the restaurant and catering industry with a range of top grade products offering maximum convenience and taste appeal. ‘Food on the Move’ products include chilled seafood, ready to eat lunch pots and fresh, wholesome seafood bisques and hearty chowders.

52 December 2014 SANDWICH & SNACK NEWS

Their latest innovation is ‘More Tuna Less Brine’ – a perfect tuna product packed in a sterile pouch which meets the needs of sandwich makers and industrial users. These pouches are available in three weights: 500g, 1kg and 3kg – all certified Dolphin Friendly and attractively packaged for cash and carry catering outlets.

With due regard to sustainability, every care is taken to ensure that the resource is maintained for future generations. All industry best practice standards are at the heart of their business.

For immediate supply, please contact: Lisa Adams lisa@oceanfinest.co.uk Tel: +44 1777 702722

S&SN_154_Dec14_p52-53_Layout 1 21/11/2014 16:01 Page 53

HYGIENE

Cockroach crushed in front of café customer A café where an assistant allegedly crushed a live cockroach on the counter in front of a horrified customer has been banned from serving food by Ealing Council until it cleans up its act.

Kavah Café at 73 New Broadway, Ealing was inspected on 28 August after the customer complained to the council’s food safety team.

The inspection uncovered live cockroaches in a glass, a toaster and in cupboards; along with mouse faeces on work surfaces and cupboards. There was also no hot water on the premises, so staff could not properly wash their hands or equipment.

Kavah Café was issued with a Hygiene Emergency Prohibition Notice for its immediate closure as a food business – however it can still operate as a shisha lounge and internet café – until Ealing Council is satisfied that the imminent risk to health has been removed.

Kavah Café’s operators, Trishan (London) Limited were also ordered by

Ealing Magistrate’s Court to pay £580.91 towards Ealing Council’s legal costs.

Ealing’s inspectors visited Brothers Kebab restaurant at 178 South Ealing Road on 22 August at the request of the police and discovered rat droppings in the kitchen food preparation areas; dirty conditions throughout the premises and a large hole in the kitchen ceiling.

The business was forced to close down until work was completed to remove the risk to health and it only reopened on 26 August after inspectors made a return examination and were satisfied it was safe.

The owners of Brothers Kebab, Gorur Limited, were also ordered by the court to pay £638.96 towards Ealing Council’s legal costs.

Ealing’s deputy leader and cabinet member for community services and safety, Councillor Ranjit Dheer said: “Imagine going out for a coffee and seeing a cockroach scurrying across the counter. I don’t know what’s more shocking, that or the casual way the

member of staff at Kavah Café reacted to it!

“Cases like this and the rat infestation and poor state of repair at Brothers Kebab restaurant really show what the consequences of poor hygiene are.

“I am really glad that the court agreed with our inspectors’ findings, and I hope these cases send out a clear message to all Ealing food businesses that we will not tolerate poor hygiene or inferior safety standards and we will always use our enforcement powers to bring business owners to account through the legal system.”

www.sandwich.org.uk December 2014 53

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BSA Product Index Advisory & ConsultAnCy serviCes Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. ZMI Tillman’s Food Safety ALS Food & Pharmaceutical Food Industry Green Gourmet Technomic Inc. Market Research Technomic Inc. Nutrition and Allergens Nutritics Retail FSC The Cardinal Group Software Spoonfed Training Publications The Cardinal Group BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods Chiltern Bakeries New York Bakery Co. Patisserie Chiltern Bakeries Total Foodservice Ltd. Tortilla & Wraps Freshfayre Mission Foods Santa Maria Foodservice BreAd & rolls Fresh Chiltern Bakeries Delice de France Total Foodservice Ltd. Speciality Delice de France Mission Foods New York Bakery Co. Santa Maria Foodservice Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Rank Hovis The Cheese Cellar Total Foodservice Ltd. Butter & sPreAds Butter Freshfayre Southover Food Company Ltd. Spreads Freshfayre The Cheese Cellar Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Bel UK Ltd. Bradburys Cheese Freshfayre Leathams Norseland Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria Foodservice

CleAning MAteriAls Bunzl Catering Supplies Byotrol Technology Ltd. Total Foodservice Ltd. Clothing & Workwear Lands’ End Corporate & Teamwear Chutneys & relishes Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Freshfayre Leathams Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Freshfayre Santa Maria Foodservice Zafron Foods Ltd. dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Santa Maria Foodservice The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise British Egg Information Service Caterers Choice Freshfayre Fresh-Pak Chilled Foods Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Piquant Santa Maria Foodservice Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. drinks Juices Caterers Choice Freshfayre Leathams

54 December 2014 SANDWICH & SNACK NEWS

Southover Food Company Ltd. Total Foodservice Ltd. eggs & egg ProduCts Eggs (hard boiled) British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd. equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Fish ProduCts Anchovies Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network Prawns Freshfayre Southover Food Company Ltd. Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network Freshfayre John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Ocean Finest Foods Ltd. Southover Food Company Ltd. Universal Meats Zafron Foods Ltd. Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd.

General Beacon Foods Food Network Southern Salads The Ingredients Factory Guacamole Leathams Santa Maria Foodservice Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe ICB Group Willis Group MeAt ProduCts Bacon Food Network Freshfayre Gierlinger GbmH Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods ZMI Tillman’s Beef Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. Universal Meats ZMI Tillman’s Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI Tillman’s Chicken 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. TMI Foods Universal Meats ZMI Tillman’s Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Freshfayre Leathams Southover Food Company Ltd. ZMI Tillman’s Duck 2 Sisters Food Group Freshfayre Food Network Sam Browne Foods Universal Meats Ham Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Martin Mathew & Co Ltd. Smithfield Foods Ltd. Southover Food Company Ltd. ZMI Tillman’s Lamb Freshfayre Karro Food Group Sam Browne Foods Marinated Meats Food Network

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 Smithfield Foods Ltd. Southover Food Company TMI Foods ZMI Tillman’s Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Snowbird foods Smithfield Foods Ltd. Southover Food Company ZMI Tillman’s Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company ZMI Tillman’s lABels Bunzl Catering Supplies Piroto Labelling Ltd. Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PACkAging Cardboard 4 Aces Ltd. Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Disposable 4 Aces Ltd. Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Tri-Star Packaging Supplies Ltd. Plastic 4 Aces Ltd. Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd

S&SN_154_Dec14_p54-60_Layout 1 21/11/2014 13:11 Page 55

BSA Manufacturers & Distributors sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service Freshfayre Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. The Cheese Cellar Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods 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 Herbs Unlimited Santa Maria Foodservice Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria Foodservice sAlAd Freshcut Foods Ltd. Freshfayre Herbs Unlimited MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd 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.

2 sisters Food grouP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Simon Brooksbank Tel: 01909 511846 simon.brooksbank @2sfg.com www.2sistersfoodgroup.com 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: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL 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

FreshwAys ltd.

IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00 353 1864 8000 Fax: 00 353 1864 4033 www.freshways.ie

ginsters 81 Tavistock Rd, Callington Cornwall PL17 7XG Contact: Chris Parkinson Tel: 01579 386 200 Fax: 01579 386 240 chris.parkinson@ginsters.co.uk www.ginsters.com

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 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 greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com hAlAl kitChen 93-95 Heywood Road Prestwich Manchester M25 1FN Contact: Sohel Patel Tel: 0161 773 7788 sohel@expresscuisine.co.uk www.expresscuisine.co.uk iMPress sAndwiChes (The Good Food Company) Units 4-5a, Horton Road 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

love Bites ltd.

Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401 michelle.sanders@meltonfoods.co.uk

on A roll sAndwiCh CoMPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858

tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk the BrunCh Box sAndwiCh CoMPAny Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.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

jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

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

s&l CAtering Units N and P, Shaw Business Park, Silver Street, Huddersfield, HD5 9AE Contact: Andrew Knight Tel: 01484 304 401 Fax: 01484 304 402 andrew.knight@slcatering.co.uk www.slcatering.com

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 December 2014 55

S&SN_154_Dec14_p54-60_Layout 1 21/11/2014 13:11 Page 56

BSA Suppliers Index 2 sisters Food grouP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com 4 ACes ltd.

Units 11&12 Mead Lane Industrial Estate, Merchant Drive, Hertford, Hertfordshire SG13 7BH Contact: Lucy Hodgkins Tel: 01992 535774 Fax: 01992 507596 lucy@4acesltd.com www.4acesltd.com

Als Food & PhArMACeutiCAl Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01924 499776 Fax: 01924 499731 nigel.richards@alsglobal.com

BeACon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk Bel uk ltd Suite 1, 2nd Floor 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Toby Lewis Tel: 0333 900 2020 Fax: 01732 467596 tlewis@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO

BrAdBurys Cheese Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.co.uk

www.bradburyscheese.co.uk

BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk British egg inForMAtion serviCe 52A Cromwell Road, London SW7 5BE Contact: Phil Slaney Tel: 0207 0528899 phil@britegg.co.uk www.egginfo.co.uk Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Steve Dring Tel: 01372 734293 steve.dring@bunzl.co.uk Byotrol teChnology ltd.

Innovation Centre, Keckwick Lane , Daresbury WA4 4FS Contact: Dawn Williams Tel: 01925 742000 Fax: 01925 742029 dwilliams@byotrol.com www.byotrol.com

CAterers ChoiCe ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

ChArCuterie ContinentAl ltd.

The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044

Chiltern BAkeries ltd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 claire.marshall@flbltd.co.uk Accreditation body: BSA

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

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

FreshFAyre Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk

Coveris FlexiBles (st neots) uk ltd.

7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 stneots.sales@coveris.com www.coveris.com deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

deliCe de FrAnCe Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ Contact: Mariam French Tel: 0208 917 9709 frenchm@iaws.com www.delicedefrance.co.uk

ian.lonsdale@charcuteriecontinental.co.uk

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

56 December 2014 SANDWICH & SNACK NEWS

english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com

www.englishprovender.com BRC Grade A

Fresh-PAk Chilled Foods 21/22 Kernan Drive, Loughborough, Leicestershire LE11 5JT Contact: Matthew Clarke Tel: 01226 344850 Fax: 01509 224568 matthew.clarke@fresh-pak.co.uk www.fresh-pak.co.uk

Food network ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk 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 gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Nigel Spragg green gourMet ltd.

The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk

grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com herBs unliMited.

Hawkers Lane, Sandhutton, Thirsk, North Yorkshire YO7 4RW Contact: Melanie Whitehead Tel: 01845 587694 Fax: 01845 587695 mel.whitehead@btinternet.com www.herbsunlimited.co.uk iCB grouP Virginia House, 35-51 Station Road, Egham, Surrey TW20 9LB Contact: Craig Kitchen Tel: 01784 608100 Fax: 0203 411 3936 craig.kitchen@icbgroupuk.com www.icbgroupuk.com JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@jiffytrucks.co.uk www.jiffytrucks.co.uk John west Foods ltd No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 paul.kent@mwbrands.com lAnds’ end CorPorAte & teAMweAr Lands’ End Way, Oakham, Rutland LE15 6US Contact: Neel Raura Tel: 01572 758062 leel.raura@landsend.co.uk www.landsend-teamwear.co.u

S&SN_154_Dec14_p54-60_Layout 1 21/11/2014 13:11 Page 57

BSA Suppliers Index leAthAMs ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178

norselAnd ltd.

Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk nutritiCs 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883 stephen.nolan@nutritics.com www.nutritics.com

matthewdonnelly@martinmathew.co.uk

www.martinmathew.co.uk MilliteC Food systeMs ltd.

Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

Mission Foods euroPe ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sue Applegarth Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk

Moy PArk ltd.

39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com MyFresh PrePAred ProduCe ltd.

Sandy Lane, Chicksands, Bedfordshire SG17 5QB Contact: Dominic Pleasance Tel: 01462 819740 dominic.pleasance@myfreshprepared.co.uk

www.myfreshprepared.co.uk new york BAkery Co. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Tracy Southwell Tel: 07507 063090 tracy.southwell@mapleleaf.com www.newyorkbakery.co.uk

SUPPLIERS

oCeAn Finest Foods ltd.

Dock Street, Fleetwood, Lancashire FY7 6NU Contact: Lisa Adams Tel: 01253 772860 Fax: 01253 776344 lisa@oceanfinest.co.uk www.oceanfinestfoods.co.uk Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Robin Leaver Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA Piroto lABelling ltd.

9 Pondwood Close, Moulton Park Industrial Estate,Northampton NN3 6RT Contact: Lisa Hyland Tel: 01604 646600 Fax: 01604 492 090 l.hyland@piroto-labelling.com www.piroto-labelling.com PlAnglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sarah Eastwood Tel: 0870 728 1111 sarah.eastwood@hovis.co.uk www.rankhovis.co.uk

sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271 pkendrick@sambrownefoods.co.uk

www.sambrownefoods.co.uk

sAntA MAriA FoodserviCe Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 robert.barzda@santamariafoodservice.co.uk

www.santamariafoodservice.co.uk

sMithField Foods ltd.

Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401

teChnoMiC inC. Knowledge Center 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com the CArdinAl grouP The Station, Great Chesterford, Saffron Walden, Essex CB10 1NY Contact: Kerinda Ibbotson Tel: 0845 680 1796 group.sales@thecardinalgroup.co.uk www.thecardinalgroup.co.uk

the ingredients FACtory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

garymcfarlane@smithfieldfoods.co.uk

www.smithfieldfoods.co.uk

snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com sPoonFed Alba Innovation Centre, Livingston EH54 7GA Contact: Willie Biggart Tel: 01506 592117 willie.biggart@getspoonfed.com www.getspoonfed.com

tMi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA

totAl FoodserviCe solutions ltd.

Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.co.uk

tri-stAr PACkAging suPPlies ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

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.

universAl MeAts (uk) ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com willis grouP Stuart House, Caxton Road, Fulwood, Preston PR2 9RW Contact: Gary Skipworth Tel: 01772 664021 skipworthgj@willis.com www.willis.com zAFron Foods ltd.

Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk zMi tillMAn’s 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com zwAnenBerg Food uk ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk linked AssoCiAtion loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk ConsultAnt internAtionAl MAster CheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

The

BRITISH

SANDWICH ASSOCIATION

S&SN_154_Dec14_p54-60_Layout 1 21/11/2014 13:11 Page 58

International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 0056 2 4119112 Fax: 56-2-4119101 Contact: Pablo Montenegro Email:pmontenegro@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

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 sAndAy’s BAkeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl

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 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 FrAnChising Subway orgAniC ProduCts Sigma Bakeries Ltd PACkAging Resas Communicataion & Design GmbH & Co KG sAndwiChes Nordic Lunch AB Sanday’s Bakeries BV Tamarind Foods sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd

Classifieds

AUCTION SALE Due to the administration of

PASTA REALE

The complete contents of a 60,000 sq ft Factory The equipment is versatile and can be used in all food production facilities

OVER 800 lots all working up until factory closure

Auction Closes: Wednesday 28th January 2015 Briefly Comprising of: Lazy Susans - Metal Detectors - Conveyors - Joni Kettle & cooking vessels -Vertical form, fill & Seal machines - Multi Head Weighing Systems - Salad spinners - Paddle Mixers - Box Tapers - Tables Trays - Racks - Tray Washer - Sinks - Silos - Elevators - Extensive Refrigeration - Mincers - Sheeters - Pasta extruders - Labellers Box Tapers - Scales - Extensive Engineers stores - Office Furniture & contents - Pallet racking - Compressors etc., etc.,

No Reserves Buyers Premium only 15% 58 December 2014 SANDWICH & SNACK NEWS

For further information and viewing contact the agents: Food Machinery 2000 Ltd Sue or Jack +44 (0) 1225 444466 email: sue@foodmachinery2000.com www.foodmachinery2000.com

To view lots, photos and register go to: www.bidspotter.co.uk

S&SN_154_Dec14_p54-60_Layout 1 21/11/2014 13:11 Page 59

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

Tel: 01603 721804 and www.fda-packaging.com Reach thousands of potential customers from as little as ÂŁ115 Paul steer

01291 636342 email: paul@jandmgroup.co.uk

www.sandwich.org.uk December 2014 59

S&SN_154_Dec14_p54-60_Layout 1 21/11/2014 13:12 Page 60

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.