S&FTG News - Issue 190 - December 2020

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Sandwich food to go news INTERNATIONAL



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Terms & Conditions: 1. Qualifying spend excludes any purchase of alcohol, tobacco, fuel, lottery, products or services supplied by concessions, online purchases, click & collect purchases, personal purchases or purchases made for any reason other than for the purpose of customers business. 2. Scheme open to Booker/Makro catering or small business customers (excluding convenience stores, confectionery tobacco and news retail, forecourts, off licences and specialist retail), with a valid Booker/Makro account only. 3. 3% cashback voucher on qualifying spend within participating Tesco stores where Booker/Makro card is presented at the time of purchase. 4. Cashback voucher will be generated once value reaches £5.00 and is redeemable for 12 weeks from issue in Booker/Makro Stores where an account is held. 5. No customer credit terms will apply and payment of goods will be required at the time of purchase. 6. No Clubcard points are available on spend made using a Booker/Makro card. It is not possible to use the Booker/Makro Card and the Clubcard against the purchase. 7. Not available in One Stop, Jack’s and Tesco Ireland 8. Cashback voucher payable 4 times a year, March, June, Sept & Dec 9. Full terms and conditions available at www.booker.co.uk

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101128 OCT 2020

CONTENTS EDITOR CLARE BENFIELD t: 01291 636336 e: clare@jandmgroup.co.uk

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



Page 04. Pret partner with Moto.

Page 32. Special appeal - breads.

Page 05. Greggs announces job cuts in wake of mixed trading update.

Page 38. Ready to go - store layout

Page 06. New report assesses singleuse plastic impact. Page 08. Caffè Nero’s new menu and free coffee for a year. Page 12. Timing of government’s public consultation about online advertising questioned.

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION Page 18. Association update. Page 20. The Sammies 2021 Preview. Page 26. New members. Page 28. The Sammies Awards 2020.

SUBSCRIPTIONS t: 01291 636335 membership@sandwich.org.uk

Page 50. How to reduce the customer services burden – advice from Mezze.

Page 44. Seasonal selection - festive fayre.

Page 52. The Covid effect on rents.


Page 25. New products.

Page 16. Industry interview – Philip Shelley, Somerset NHS Foundation Trust. Page 37. How would trading on WTO Tariffs affect the sandwich sector? – tariffs. Page 42. Countdown to Natasha’s Law.

REGULARS Page 54. Listing index.

In association with The British Sandwich & Food To Go Association. PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk

Page 48. No looking back! Foodservice Support Ltd’s Michele Young’s view.

Paper used in the production of this publication is sourced from sustainable managed forests

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NEWS Greencore Group plc issue trading update Early October saw Greencore Group plc issue a trading update for Q4 and the full year ended 25 September 2020, ahead of the full publication of its full year results. Key highlights included a resolute focus on three clear priorities – namely, keeping their people safe, feeding the UK and protecting their business. There was progressive improvement in revenue, adjusted EBITDA and cash generation in Q4, supported by continued increase in demand for food to go categories, the company reported. The financial year 2020 reported revenue of approximately £1,265m and an adjusted EBITDA of approximately £85m after charging in excess of £10m of non-recurring operating costs incurred by the Group in responding to the impact of COVID-19 Net debt (excluding lease liabilities) was approximately £345m at year end, with strong liquidity in place to support the business, with production fully restored at their Northampton site by mid-September 2020.

Pret partner with Moto

Back in October, Pret announced a new partnership with Moto, which will allow the company to expand their motorway service estate to three shops in the UK. The first shop at Cherwell Valley is scheduled to open its doors in December, with a second shop planned at Moto’s brand-new Rugby service area, opening in early 2021. Both shops will serve a menu of freshly prepared salads, sandwiches, baguettes and breakfasts, and organic coffee and teas, all prepared in the shop’s onsite kitchens throughout the day. Moto sites serve over two million customers, so the opening of Pret at these two sites will allow Moto’s busy customers to access Pret’s freshly prepared offering on the go. Clare Clough, UK MD of Pret A Manger, said of the partnership: “Working with Moto is an exciting step for Pret as we begin to expand our estate at motorway services. We know many Moto customers are looking for freshly prepared food, which they can pick up on the go, and Pret can offer a delicious menu, and the speedy, friendly service our customers are used to.” Ken McMeikan, Moto’s CEO, added: “We’re delighted that Pret

A Manger is joining our stable of leading high street brands. They have a reputation for providing tasty, highquality food on-the-go to busy travellers and I know Pret’s offering will prove to be extremely popular with our customers. I look forward to expanding our working relationship in the coming months.” As with every new opening and as part of Pret’s ongoing commitment to help alleviate the pressures of homelessness in the UK, say the brand, the Pret Foundation is also on the lookout for local charities to both shops to donate unsold food to at the end of each day (over the past year, Pret’s national scheme has distributed over three million food items to homeless charities, hostels and shelters across the UK).

Urban Eat launches new Christmas line-up Urban Eat’s new festive food range brings back its three limited edition, festive favourites for the Christmas period - Turkey, Bacon & Cranberry, Vegan Feast and a Pigs Under Blankets panini (the sandwiches will be available in out of home and convenience until 23 December). The Turkey, Bacon & Cranberry sandwich provides the classic turkey option, and with demand for plantbased seasonal options increasing every year, point out the brand, their Vegan Feast sandwich (falafel, braised red cabbage, cranberry chutney and 4 December 2020 www.sandwich.org.uk

spinach in malted bread) will help food to go outlets tap into this market. Offering something a little different in the range is the Pigs Under Blankets panini (pork sausage, cranberry chutney and smoked bacon in a ciabatta) whicih is designed to be served hot (the hot category continues to grow year on year, enjoying a seasonal spike every November and December, report Urban Eats). Katy Holder, marketing director at Urban Eat said: “Our Christmas sandwiches always prove a huge hit, and the 2020 range is set to be no

different. We’ve designed a line-up that will help food-to-go outlets meet a range of customer tastes and needs – from classic turkey to a vegan option, and even a twist on a Christmas Dinner favourite. “As we approach the end of the year we’re also looking ahead to a busy and exciting 2021. With innovation and consumer campaigns in the pipeline, it’s going to be a big one for Urban Eat, so watch this space!”


Greggs announces job cuts in wake of mixed trading update In its trading update issued at the end of September, Greggs reported that September company-managed shop like-forlike sales had improved to 76.1% of 2019 level in the four weeks to 26 September 2020, but that consultation had also been launched to reduce employment costs, as well as adaptation to an uncertain trading outlook. As a result of that consultation process, and according to an earlier announcement made to its employees (reported in the Daily Mail on 14 November), the high street chain has since decided to cut jobs, confirming to Sandwich & Food To Go News that “820 redundancies have been confirmed as a result of the conclusion of a consultation period begun earlier in the year concerning a reduction in contracted hours worked.” Higher levels of activity had been seen by the high street chain following a slower August with delivery and Click & Collect options available nationally, they reported in their trading update, and they had also restarted their shop opening programme, expecting to have in the region of 20 net openings in 2020. Further additions had also been made to available product range as manufacturing sites reopened and COVID-related risks were being well-managed. However, with their seated offer closed, they had not been in a position to participate in the government’s ‘Eat Out to

Help Out’ scheme, they pointed out, and this, along with high temperatures made August in particular a difficult month for their business. Increased out-of-home activity in September did appear to drive a recovery in customer visits, they added, and in response to this they had been bringing back more of their product range, including a broader sandwich range and classic favourites such as Belgian buns. Additionally, at the time of the update, 100 of their larger shops had been able to reopen their customer seating with appropriate social distancing in place, but with further lockdowns and seasonal disruption, impacts on the wider economy remain to be seen.

Subway offers vegans, vegetarians and flexitarians more choice Vegans, vegetarians and flexitarians, and those looking to reduce their meatconsumption, now have even more choices at mealtimes, after Subway launched their new ‘Make Any 6 Sub a Wrap or Salad’ menu. With all six-inch subs, including two plant-based options - available to order as a wrap or salad - fans of Subway’s Meatless Meatball Marinara, or their newly named Plant Patty, now have more choice than ever before, as they can now get the former on a bed of salad greens, or the Plant Patty in a wrap loaded with veggies. Subway’s sell-out Meatless Meatball Marinara sub recently won Best Vegan Sandwich at PETA’s 2020 Vegan Food Awards (hosted for an eight consecutive year, PETA’s Vegan Food Awards

recognise best in category meat-free food launches). The new menu choices launched alongside the introduction of new sustainable salad box packaging. Supporting the brand’s commitment to reducing its single plastic consumption, Subway says that it has replaced

their plastic salad bowls and lids with a new sustainable cardboard salad box – removing 461 tonnes of single use plastic from its supply chain across the UK and Ireland in the process. The new salad boxes rolled out across the UK from 30 September, and are a continuation of Subway’s commitment to its Fresh CSR Agenda of Serving Guests Sustainably, Sourcing Responsibly, and Supporting Communities. The menu update also includes the launch of a handy new plant-based menu icon – making it easier for guests to identify which items on the menu are plant-based, feel the brand. Customers can now SubStack their plant-based Sub for just 50p by adding in three plant based-friendly Hash Browns too. www.sandwich.org.uk December 2020 5


New report assesses single-use plastic impact “Sandwiched between COVID-19 and plastic pollution,” say its writers, a new report is aiming to provide a road map for how the food to go sector can build back better and limit a second wave of plastic pollution. Food-to-go. Go to go? claims to be the UK’s first report to explore the problem of single-use plastic across the food to go sector. Environmental not-for-profit, City to Sea and research consultancy, Eunomia, analysed the top 20 food to go sector outlets (by sales turnover data from 2018) including Pret, Caffè Nero, Leon, Burger King and Subway, their report mapping the scale of the problem and also revealing the key areas for improvement and a practical road map for the future. The report also identifies a lack of progress towards the Waste Hierarchy, but helps the food to sector find their way through the plastic-filled maze towards prevention and reuse. The UK now produces more plastic waste per person than any other major country apart from the USA, report the researchers, fuelled, in part, by the food to go sector, they claim. Unsurprisingly, perhaps, packaging from takeaway food and drinks such as disposable coffee cups and takeaway containers are consistently in the top 10 items found on beaches in the UK and Europe, according to their findings. Since the research was conducted, the global pandemic has turned the sector upside down, they acknowledge, sending food to go outlets into reverse with many businesses reverting to single use plastic (eat in or take away). However, City to Sea hope the report will encourage the sector to build back better and urges businesses to be ambitious, committed and transparent about their reduction and reuse targets (City



The full report can be downloaded at https://www.citytosea.org.uk/campaign/food-to-go-report/

to Sea and Eunomia will repeat the research again in 2021, this time revealing the individual rankings to the public, they say). City to Sea’s CEO Rebecca Burgess commented: “To put an end to plastic pollution, we need to turn off the tap when it comes to single-use plastics. The crisis of Covid-19 has left many outlets sandwiched between an environmental and a public health crisis, but it doesn’t have to be this way. Our road map offers a clear pathway for them to protect people, planet and profits. We want to support the sector in making this transition and as such, have decided not to publish the individual rankings this year. Now is the time for the food-togo sector to step forward and lead the way. In 2021 we will repeat the research and this time share who is leading the way and who is lagging behind, so customers can act.”

Aldi’s Christmas sandwich range features new Vegan Feast Having sold a record number of sandwiches in the lead up to Christmas last year, Aldi has returned this year with five festive favourites and also added a Plant Menu Vegan Feast Sandwich (£1.69) to its range which has been available in its stores since 1 November. Its Plant Menu Vegan Feast Sandwich features cranberry and poppy seed bread slices, a sweet yet savoury parsnip fritter with shredded apple, crispy sliced cabbage and juicy sultanas, and is topped with crispy fried onions, fresh spinach leaves and a spoonful of Aldi’s favourite cranberry chutney. Their Specially Sellected Turkey with Pigs Under Blankets (£2.29) features butter-basted turkey, smoked 6 December 2020 www.sandwich.org.uk

bacon and Lincolnshire sausages, topped with a festive spiced pork, sage and onion stuffing and crowned with a layer of cranberry and port sauce. Their Turkey Feast Sandwich has returned, featuring a combination of succulent turkey, gently smoked bacon, classic sage and onion stuffing slices and a

slather of the sweet yet tart cranberry chutney. Also returning this year is their Hog Roast Sandwich (£1.79), filled with roasted pulled pork, sage and onion stuffing, tangy apple sauce, seasoned mayonnaise and topped with fried onions, this sandwich is a taste and texture ex plosion. Back by popular demand, their Turkey and Trimmings wrap (£1.69) features butter-basted turkey, smokey bacon, gently spiced stuffing and fried onions and finished with a dab of mayonnaise and a dollop of rich port chutney. Finally, their Brie and Cranberry sandwich (£1.69) is a decadent marriage of creamy brie with a gently spiced cranberry, ginger and orange chutney.


Caffè Nero’s new menu and free coffee for a year Caffè Nero says that it is aiming to bring some much-needed cheer to customers by offering them the chance to win free coffee for a year with any purchase through its App, as of 5 November. The vast majority of Caffè Nero stores in England will continue to offer takeaway, Click+Collect and delivery via Uber Eats, they report, and every time a customer pays via the App a prize could be revealed, ranging from extra loyalty stamps or a free coffee, through to slices of cake and free coffee for a year. At the same time, Caffè Nero has also launched its winter menu, including a Vegan Feast Panini, a Turkey Feast Panini, a Pigs in Blankets Tostati Melt and a Brie, Bacon & Cranberry Panini. Customers can also satisfy their sweet tooth with their latest Salted Caramel Billionaires Cake, the Luxury Black Forest Roulade, and the returning customer favourite mince pie, which this year comes with a family box option to take home.

Their festive drinks menu features two new flavours, the Gingerbread Latte with Cinnamon dusting and the Mint Hot Chocolate, which join returning favourites, Salted Caramel Latte and the Hazelnut Hot Chocolate. Completing the range, and launching for the first time, Caffè Nero has a range of gift sets for home delivery, starting from £20 for the “Discovery Box”, which contains its most popular Nespresso compatible capsules and ground coffee including its original Classico blend served in store, plus single origin coffees from Ethiopia, Guatemala and Peru. Will Stratton-Morris, CEO, Caffè Nero UK, commented: “Whilst our service will be limited in England to takeaway, click and collect and home delivery, we will still provide a safe, warm and welcoming place for customers to pop into and find some cheer in these challenging times, whether from one of our stores or at home.”

STOP PRESS Caffè Nero, who have been offering a click and collect and delivery service, has now put itself into a company voluntary arrangement due to the effects of the second lockdown which has impacted footfall with less shoppers and town centre usage as more people work from home. They have engaged KPMG to work with them on the insolvency procedure, having started to renegotiate with landlords back in September. The chain currently employs 6000 people across 800 stores.

Pret launches new TikTok campaign this festive season Pret A Manger has launched its first marketing campaign with TikTok aimed at spreading joy at a less than joyful start to the festive season - the first time a major UK high street food and coffee retailer has launched a Branded Hashtag Challenge on TikTok, claim the brand. With this Christmas being unlike any other, Pret says that it is inviting the TikTok community to share their moments of joy to flood the platform with positivity as part of a bespoke #JoyWithPret Branded Hashtag Challenge, hoping to inspire people. Some of TikTok’s most popular creators, including everyone’s favourite @ grandadjoe1933, TikTok creator and selfproclaimed Pret mega-fan @laurieelle and beauty transformation extraordinaire @ Ellis_Atlantis, have already got involved to share their #JoyWithPret. Meanwhile, 8 December 2020 www.sandwich.org.uk

TikTok comedian @shericebanton has jumped into the challenge by showing off her Christmas shack, and the @ kabsfamily have celebrated a moment of ‹pure joy›, kicking back after a busy day taking care of the kids. TikTok users will also find a TopView Ad, taking inspiration from Pret’s Christmas menu to ‘Pret The Halls with Pigs in Blankets’, encouraging users to participate in the hashtag challenge. Pret’s Christmas menu launched on 3rd November with what it says is its most indulgent festive drinks yet: the Gingerbread Latte, the Salted Caramel Latte and the S’mores Hot Chocolate (an indulgent hot chocolate drink including biscuit syrup, topped with whipped cream and Pret’s Christmas mascot, Melvin, the marshmallow head). All drinks are served in Pret’s exclusive Christmas

cups, which TikTok creators have been featuring in their videos. “As our marketing shifts to follow the broader moves of the business to get Pret to the people, marketing investment into digital channels has naturally followed suit,” said Becci Dive, UK head of marketing, Pret A Manger. “We’ve been working hard at bolstering our performance activity to drive orders of Pret on delivery or sign ups to our new coffee subscription, so we’re excited to be making similar leaps for Pret in the brand space too, all with the support of the team at BrainLabs. We’re proud to be the first major UK high street food and coffee retailer to run a Hashtag Challenge with TikTok, and even prouder to bring a little joy to so many of their users during what has been a rather gloomy start to the festive season.”

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NEWS Success for Jersey Dairy Jersey Dairy’s Luxury Softmix Ice Cream has been announced as the South West’s Regional Winner for Provenance in the Great British Food Awards. This prestigious award recognises the extraordinary history and integrity of the farmer-owned cooperative, and in their comments the judges praised the rich and creamy flavour of the ice cream and awarded 100% for provenance, saying that the ice cream is “…a true British product that the nation can be proud of.” The Jersey Dairy has a unique heritage which traces back to 1763 and the herds produce a unique type of milk with a worldwide reputation for its taste and creaminess. The dairy’s pedigree Jersey cows are allowed to graze freely on natural grass and their milk contains on average 5.3% butterfat and has up to 20% more calcium and protein than other milks. It also has a higher level of vitamins and minerals and is good for immune system. All of these benefits make it especially nutritious and delicious, and perfect for making ice-cream. “Jersey Dairy is extraordinarily proud of this achievement,” said David Ashton, UK Sales Manager. “It has been a tough year for everybody, but we have come through it with an even stronger sense of purpose. We are unique in that we control everything from grass to glass. This gives us fantastic flexibility, allowing us to support the innovation so fundamental to future success. This award is a way to recognise the hard work that everyone has put in and the way that the team has pulled together during the Covid crisis. “Thanks to our wonderful Jersey cows, our dairy continues to provide milk and dairy products of exceptional quality to markets at home and overseas.”

10 December 2020 www.sandwich.org.uk

Burger lays claim to being Britain’s favourite sandwich The much-maligned burger has been crowned as Britain’s favourite sandwich, according to new research to celebrate World Sandwich Day which took place on 3 November. The burger – whether beef or chicken – came out top in a study by food delivery app, Foodhub, who polled 2,000 Brits to find 2020’s most-loved sandwich, with a quarter of the nation (25%) voting for the burger as their favourite sandwich, ahead of ham and cheese (23%) and cheese and pickle (22%). Foodhub spokesman Wil Chung said: “There’s no doubt that Britain loves a butty. We’ve also seen a surge in sandwich orders on the Foodhub app in recent years which shows that the nation’s love of sandwiches is increasing too. And it seems that our tastes are changing – the classic ham and cheese sandwich has always been a favourite nationwide but now the UK is all about the burger when it comes to sandwiches. “There’s been some debate about whether a burger is even a sandwich but, we’ve done our research and it seems it absolutely is. The definition of a sandwich is ‘a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type’. So the humble burger falls squarely into that category. But we expect that the burger being voted as Britain’s favourite sandwich is destined to stir much debate.” It’s not the only controversy when it came to Foodhub’s ‘favourite sandwich poll’, with the hotdog winning 9% of the vote and

even the kebab getting 7% of all votes cast. But what of some of the more classic sandwich varieties? The iconic BLT managed to poll 17% of the vote, the bacon and egg butty 16% of the poll, and the classic prawn and mayo 18% of the vote. The ham sandwich managed 15% of the vote, the beef sandwich won 12%, and the fish finger sandwich 14%. When it comes to how we prefer our sandwiches, there was also a clear winner, with Britain loving its sliced white bread more than any other sandwich (a third surveyed opting for the classic two slices of white bread with a filling as it’s favourite butty). In fact, 52% said it their favourite sandwich is most often two separate slices of bread with a variety of fillings in the middle. Next most popular in the survey was sliced wholemeal bread, followed by sliced granary bread and the traditional baguette. Brits on average want to pay no more than about £3 for a sandwich, according to the data, though 15% would happily pay up to £6 if the sandwich was of sufficient quality. And despite burgers coming out on top the UK is still fairly traditional about when it prefers to eat a sandwich – with 77% saying they eat sandwiches mainly at lunchtime. More than a third (36%) said they preferred meat-based fillings in their sandwiches but the UK is equally happy with non-meat sandwich varieties, the survey found. More than half surveyed usually rotated between two or three favourite sandwiches, although some 15% tended to stick to a single tried and trusted butty for lunch, with a third tending to eat at least one sandwich every day.





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Timing of government’s public consultation about online advertising questioned A new consultation has been launched on proposals to ban online adverts for foods high in fat, sugar and salt in the UK to tackle the obesity crisis and get the nation fit and healthy. The government say that research shows children are exposed to over 15 billion adverts for products high in fat, sugar and salt (HFSS) online every year, with further evidence showing that exposure to HFSS advertising can affect what children eat and when they eat, both in the short term by increasing the amount of food children eat immediately after being exposed to an advert, and by shaping longer-term food preferences from a young age. The new consultation (which can be found at www.gov.uk) aims to gather views from the public and industry stakeholders to understand the impact and challenges of introducing a total ban on the advertising of these products online, to help people live healthier lives and tackle childhood obesity (the closing date for views is 22 December 2020). Health and Social Care Secretary Matt Hancock said: “I am determined to help parents, children and families in the UK make healthier choices about what they eat. “We know as children spend more time online, parents want to be reassured they are not being exposed to adverts promoting unhealthy foods, which can affect eating habits for life. “This will be a world-leading measure to tackle the obesity challenges we face now but it will also address a problem that will only become more prominent in the future.” Public Health Minister Jo Churchill added: “It’s vital we build on the world-leading obesity measures 12 December 2020 www.sandwich.org.uk

announced in July to ensure our efforts to tackle childhood obesity have the greatest impact. We have already committed to restricting HFSS adverts on television before 9pm. But we also need to go further and address how children can be influenced online, where they are spending more and more of their time. This is part of a package of measures to help families. We want to support people of all ages to make healthier choices.” Further advertising restrictions are widely supported by the public, claim the government, with polling from 2019 showing that 72% of public support a 9pm watershed on junk food adverts during popular family TV shows and that 70% support a 9pm watershed online. Obesity is one of the biggest health crises the country faces, say the government with almost twothirds (63%) of adults in England being overweight or living with obesity – and one in three children leaving primary school overweight or obese, and with obesity-related illnesses costing the NHS £6 billion a year. The urgency of tackling obesity has been brought to the fore by evidence of the link to an increased risk from COVID-19, they add. Living with excess weight puts people at greater risk of serious illness or death from COVID-19, with risk growing substantially as body mass index (BMI) increases (nearly 8% of critically ill patients with COVID-19 in intensive care units have been morbidly obese, compared with 2.9% of the general population, said the government in their 10 November statement to announce the consultation). The consultation was announced as a measure as part of the government’s tackling obseirty

strategy which was announced in July. A total ban on online HFSS adverts would, say the government, future-proof how we tackle childhood obesity (children’s media habits are changing, and they are spending more time online. Five to 15 year-olds now spend 20 minutes more online each day than watching TV and there has been a 450% increase in spend on online food and drink advertising from 2010 to 2017), as well as help to tackle a lack of transparency (there is no independent public data to reliably monitor the extent to which children are exposed to HFSS adverts online, and the lack of transparency from online platforms means there is limited material with which to reassure government that our children are adequately protected online from HFSS advertising). However, in a letter to the prime minister, Cadbury owner, Mondelez, Haribo and Unilever pointed out that in recent times they have been playing a vital role in feeding the nation during the Covid-19 situation, and are therefore shocked by consultation’s timing, as well as the plan to introduce advertising restrictions by the close of 2022. The letter also went on say that the proposed ban would lead to unintended consequences due to the potentially widespread nature of products it would affect. The mayor of London, Sadiq Khan, banned ‘junk food’ advertising on the Transport for London network from early 2019, and many food manufacturers themselves have had the added pressure of dealing with the effects of Covid outbreaks at their premises in recent months. If that was not enough, many food businesses are also in the midst of preparing for a no-deal Brexit.


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luxury hot chocolate table-top machine just in time for Christmas! To celebrate the new vending format for Thorntons Luxury Hot Chocolate, Ferrero Foodservice (www. ferrerofoodservice.com) is giving operators the chance to win a top of the range Thorntons branded table-top machine for your business this Christmas. Thorntons’ premium machine combines 100 years of chocolate making expertise with the latest technology and features HD touch screens, as well as nutrient and allergen information, enabling businesses to serve up Thorntons’ signature taste at the touch of a button. Ferrero Foodservice is inviting all caterers, chefs and operators in hospitality the chance to win. To apply, all you have to do is fill out the online form which can be found on the Ferrero Foodservice website at https:// www.ferrerofoodservice.com/uk/en/win-thorntonstable-top-machine. Hot chocolate has become even more popular than tea when it comes to hot beverages; in fact, its popularity has grown by 7% (NPD March 2018-20 data). Furthermore, nine out of ten consumers say they would buy a hot chocolate if they knew it was made with Thorntons (Ferrero/Sapio August 2018 data). Speaking of the competition, Zareen Deboo, foodservice operations manager, Ferrero UK & Ireland said: “Adding Thorntons hot chocolate to the hot drink offering will provide a more special experience for chocolate fans. With the table-top machine, operators can offer their customers a hot chocolate that is made to perfection every time. This prize will be awarded just in time for Christmas which means that consumers can enjoy a sense of luxury with a taste they love; and one lucky winner can enjoy this prize.”


Thorntons Hot Chocolate Powder is available in a 1.6Kg catering pouch and every entrant to the competition will receive a single serve sachet to experience the signature taste of Thorntons.

Brakes launch new vegan cake range Brakes has launched a new range of cakes aimed at helping operators capitalise on the burgeoning vegan sector which has grown by more than 400% in the past five years, they report. Leading the new range is their Vegan Jaffa Cake - the first in foodservice, claim

14 December 2020 www.sandwich.org.uk

the company - and which is complemented by four other cakes that mix the classic with the modern and all aimed at providing operators with products that are not only vegan, but also taste great and offer excellent returns, say the company.








S I M P LY L U N C H . C O . U K



Managing food safety in healthcare settings Philip Shelley is topic lead for catering, waste and commercial activity in Somerset NHS Foundation Trust and has been working with the BSA and other organisations to optimise management of the safe supply of RTE (ready to eat) food – not least, sandwiches - which have an important, nutritional role to play in healthcare. Tell us a little bit about your background and role within the NHS… I have worked in the NHS for 28 years; joining as a head chef and moving into catering management after five years. In the last 10 years, I have been in facilities management as topic lead for catering, waste and commercial activity in Somerset NHS Foundation Trust. The NHS has given me tremendous opportunities to lead change in healthcare catering with board membership of the Malnutrition Task Force, chair of the Hospital Catering Association and ambassador for Love British Food. In the last 15 months I have been responsible for leading an independent panel following the tragic deaths of seven patients from Listeriosis monocytogenes after eating sandwiches whilst being in hospital. Why do you think that Listeria has been a particular problem in recent times? Listeria is very dangerous foodborne disease-causing bacteria that is prevalent through a range of common foods, including meat that is not cooked properly, dairy products, vegetables not being 16 December 2020 www.sandwich.org.uk

washed thoroughly and cross contamination and a range of other foods. The fear that people do not recognise the critical control measures required to suitably protect each other from bacteria such as Listeria is alarming, which puts extreme pressures on our suppliers, distributors and caterers. Who is most at risk from Listeria and why? The vulnerable certainly face high risk of food items, particularly those labelled as Ready to Eat (RTE). Those patients and residents in health and social care need protecting from the risk of food poisoning and therefore the standards of hygiene in these settings and from those who cater for them needs to be exceptional. What particular challenges have the NHS faced in dealing with the potential threat presented by a Listeria outbreak? It is vital that there is a growing responsibility for the nominated food safety specialist in each trust to recognise the threats of poor hygiene practices in not only patient catering but in staff and visitor – which includes contracted services. A reporting procedure to a central body (NHSI) will help to reinforce

engagement and accountability, but the communication channels need to be strong and transparent. It is also vital that staff at ward level recognise the control measures required to manage food items in often extremely warm environments. This will often mean being unpopular with patients if food is purchased from other sources outside of the hospital catering team, but if we are to demand safety at every level then these teams need appropriate support and guidance. What role does the food ingredients supply chain – as well food companies such as sandwich makers – have to play? RTE foods is the most challenging of markets as a supplier; often the financial benefits are low and the items are high risk, particularly in healthcare. It is common knowledge that for a sandwich supplier to be contracted to the NHS takes

INDUSTRY INTERVIEW tremendous commitment and yet often high levels of criticism. If we are to raise standards in all areas of food service, then our ingredients need to be of the highest quality with complete confidence in our food safety audits and framework setting. It is our responsibility to ensure that the BSA have a direct line of communication with those setting the parameters of RTE supply chain. How/what particular steps have the NHS taken to address the challenges? The review has announced eight recommendations as well as a chief executive checklist to gain assurance of current controls and standards of food service in each hospital. In particular, and pertinent to the sandwich and food to go supply chain, food safety has been listed in the recommendations as a vital part of the process: There must be open and speedy communication channels for food safety concerns between auditors, local authorities, PHE, FSA, suppliers and trusts with appropriate governance structures to ensure concerns are acted upon swiftly. Every Trust must have a nominated food safety specialist and a named board member responsible for the food service. A mandated reporting procedure for food safety concerns for Trusts and suppliers must be established, with penalties for not reporting issues. Raise standards of food safety audits for high-risk food manufactures, so that they give confidence that the legal and contractual requirements are being met. Trusts must recognise their legal obligations as food business operators and ensure effective compliance with robust food safety procedures in place at all levels, that must be understood, enacted and verified.

What work have you/(the NHS) been doing with the BSA and other agencies in connection with listeria? As part of the review, we have linked strongly with the Food Standards Agency (FSA), Public Health England (PHE) and the British Sandwich Association (BSA). Although the review required covering a number of topics and challenges in healthcare catering, it was widely recognised that food safety was to be at the top of the list. Conversations with the BSA have helped the panel understand the critical work required to have enough suppliers with quality, business acumen and food safety control measures to ensure that we suitable choice across the country. Is this work and response something that is being rolled out across the NHS as a whole? The review is to be rolled out across England throughout all the NHS. Many of the site visits that took place recognised a wide range of settings and patient acuity; acute, community and mental health. Although there are different styles of services, the standards of nutrition and hydration should be exemplary as we care for the public “as they are our own.” We want to have a level of pride in our care with the confidence that good food will aid and empower recovery. What future plans are there to make sure the risk of Listeria outbreaks is minimised? Although it will take time, it is imperative that we shake up the current model of suppliers and food safety controls in hospital catering to ensure that we have a robust future that create a suitable market that has a chance to grow and be sustained. I hope that this is not too late as we face such uncertain times – our patients, staff and visitors deserve the best that we can serve in a safe and secure environment.

BACKGROUND In the summer of 2019, there was an outbreak of Listeriosis in the UK in which seven patients tragically died after eating hospital sandwiches contaminated with Listeria monocytogenes. Following this, the health secretary, Matt Hancock, announced a ‘root and branch’ review of food served and sold in hospitals. The scope of the review included the safety, nutrition, quality and production methods of food for patients, staff and visitors in NHS hospitals. The Hospital Food Review Panel completed its research, fieldwork and report between September 2019 and March 2020, and the full Hospital Food Review Report can be found at https:// assets.publishing.service.gov.uk/ government/uploads/system/ uploads/attachment_data/ file/929234/independent-reviewof-nhs-hospital-food-report.pdf The BSA has been working with manufacturers, the NHS supply chain and auditors, to tighten up controls throughout the supply chain and will be having further discussions going forward with a view to working with the NHS to minimise any risks to patients from sandwiches and FTG products. The chair of the Hospital Food Review Panel, Philip Shelley, also took part in an online meeting with BSA members on 5 November 2020, to outline the findings of the Review, as well as give BSA members the chance to discuss the issues raised. Additional BSA guidelines can be found at www.sandwich.org.uk

www.sandwich.org.uk December 2020 17


Association Update UPDATES TO LOCKDOWN GRANT GUIDANCE The Guidance for Local Restrictions Support Grants and Additional Restrictions Grants has been updated. However, this update is more directed to Local Authorities on their management of the grants rather than business eligibility. For more information see: https://www.gov.uk/ government/publications/local-restrictions-support-grantslrsg-and-additional-restrictions-grant-arg-guidance-for-localauthorities Check which employees can be furloughed: Guidance is available detailing how the employment status of workers impacts the ability of businesses to furlough them. Some of the key points here are: For employees on fixed term contracts, if fixed term contract has not already expired, it can be extended or renewed for claim periods after 1 November 2020. If the employee’s fixed term contract expired after 23 September, they can be re-employed and claimed for as long as the other relevant eligibility criteria are met. For full details see: https://www.gov.uk/guidance/checkwhich-employees-you-can-put-on-furlough-to-use-thecoronavirus-job-retention-scheme ELIGIBILITY FOR FURLOUGH AND BUSINESS GRANTS Details of the latest furlough guidance can be found on the government web site (www.gov.uk) with eligibility criteria. Key points include: Employers do not need to have used

the CJRS previously and can claim whether their businesses are open or closed. All other previous CJRS eligibility requirements also apply to these employers. HMRC will publish details of employers who make claims under the extended CJRS scheme, starting from December. Full details of the support schemes is due to be published on 10 November 2020. The latest Business Grants Guidance can be found on the government web site with eligibility criteria. GUIDANCE FOR PEOPLE WHO WORK IN OR RUN RESTAURANTS, PUBS, BARS, CAFÉS OR TAKEAWAYS The guidance for people who work in or run restaurants, pubs, bars, cafes or takeaways has been updated. The update includes: Hospitality venues like restaurants, bars and pubs must close, but can still provide takeaway and delivery services. Sale of alcohol is permitted via pre-order for collection or delivery services only. Anyone who can work from home, should (see section 1.1 of the guidance) and clinically extremely vulnerable individuals should not attend work if they can’t work from home for this period of restrictions (section 2.1 of the guidance). Full details can be found on the government web site. FOOD FOR MEETINGS With meetings for up to 30 people permitted during lockdown, the government has confirmed that catering and light refreshments can be provided as well as at education, work and training events. Food and drink should be served in the room where the meeting takes place and consumed by attendees while they are seated. They say that they expect people to act reasonably and responsibly, so the purpose of the meeting should not be the meal itself and private dining/banqueting should still not be happening. SKILLS SURVEY - YOUR HELP WOULD BE WELCOME Researchers at KTN have asked if our members can help with a project to identify skills shortages in the food industry. Your help, by completing the following survey, would be very much appreciated: https://forms.gle/ t1jPAcfXLeFugXKY9

18 December 2020 www.sandwich.org.uk

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Exciting developments at NSF Foods Exciting times are ahead for Wolverhampton-based food production and supply experts NSF Foods Ltd, thanks to a brand-new collaboration with Italian sourcing company, Yes Srl.

As Managing Director Steve Money explains: “We’re delighted to have paired with Yes Srl to bring a fantastic range of new products to the market in both the UK and Ireland. Our mouth-watering range of the finest fresh, chilled and ambient Italian foods has been designed especially for our retail, manufacturing and food service clients.” Established in 2018, NSF has its roots in seafood but has since evolved and expanded to incorporate an impressive array of products, which meet the needs of both client and consumer alike, across a multitude of different markets. “We’re a small team of six but together we have more than 80 years of combined industry experience. We’re proud to have strong product and market knowledge as well as extensive commercial and technical experience both in the UK and at our supply base offices in Bangladesh, Vietnam, India and Indonesia.” NSF made its name in the production of seafood, farmed to the highest possible standards, and worked hard to meet and exceed the needs and demands set by UK buyers, as well as complying with every industry requirement and legislation. And it’s this strong foundation that has enabled the company to grow and expand into other areas of the food industry, much to the delight of buyers. “We progressed into coated and flavoured products which formed part of our own Star Feast brand where we created our ready-to-cook, coated fish products, which include: fish goujons, tempura battered Basa fish fillet burgers, breaded butterfly king prawns and a choice of flavoured coatings, like masala, katsu and salt and vinegar.” The Star Feast range has been a massive success with food service customers, with the brand supplying large chain restaurant groups across the country, as well as hotels and independent restaurants and takeaways. “Our products are bespoke and are created to meet with our customers’ needs whilst reflecting the changing tastes of consumers. Sourcing sustainable ingredients and ensuring ethical processes are incredibly important to us.”

Meet the food production and supply experts... Discover more for your business today with us.

Call +44 (0)1902 925330, visit www.nsffoods.com or email info@nsffoods.com NSF Foods Ltd, Deansgate, 62-70 Tettenhall Road, Wolverhampton WV1 4TH

In fact, the team visit and audit each and every one of the factories they employ to ensure that their high standards are consistently met. Plus, the same exacting requirements are in place for the company’s brand-new venture with Yes Srl. “We were approached by Yes Srl – an Italian sourcing company based outside of Parma - at the beginning of the year. They were keen to work with us to establish a route to bring their ranges into the UK.” Representing several Italian food manufacturers, Yes Srl brings an exciting range of authentic products including chilled and dried pasta, antipasto, pizza, Italian charcuterie meats, speciality cheeses and a delicious and versatile 100% vegan vegetable slice.

“We agreed an exclusive arrangement in May but of course the impact of Covid-19 meant that we had to take a different approach to communication and planning.” And, as a result of the collaboration there are several fantastic new products making their way to the chilled isles of UK supermarkets: “Our brand new 150g fresh chilled pasta pot comes complete with a choice of carbonara or Bolognese sauce and a sachet of parmesan cheese. It’s microwavable and meets all the requirements of retailers, thanks to its substantial shelf life.” There is also a delicious microwavable pizza portion that has been created using special mozzarella cheese which melts perfectly in the microwave. Like the pasta pot it’s a fresh, chilled product that ticks all of the boxes for UK supermarket retailers. “We are expanding our Italian range all the time and there are plenty more unique products to be launched soon.” Ever evolving, NSF’s focus is on plant-based vegan products more than ever before, and they are keen to offer something really special: “Our Italian 100% plant-based, free-from range includes ready-to-eat chilled vegetable slices, which are made from flavoured houmous and provide the perfect sandwich filling.” And that’s not all; the company is utilising sustainable ingredients like the jackfruit to further its superior vegan selection. “The jackfruit grows in abundance in Vietnam and thanks to its properties and texture it has a ‘meat-like’ quality. It is also easily flavoured which makes it ideal for vegan dishes.” NSF has been able to develop all manner of new vegan products which whet the appetites of non-meat eaters and meat-eaters alike. “We’re developing new plant-based products all the time, we have vegan pepperoni, chorizo, a shredded pork substitute, as well as cheese popcorn, vegetable popcorn, dragon fruit bites, mini vegetable burritos, BBQ jackfruit parcels, as well as no-fish fingers.” With so much to offer the food industry it’s no surprise that NSF is going from strength to strength: “We’re committed to ensuring the highest standards in everything that we do, whether it’s the food that we supply or the customer service that we offer. We are fully accredited and certified and are proud to offer exceptional standards across the board,” adds Steve. There are sure to be plenty more exciting developments on the way from NSF in the very near future, so watch this space.

Next year we will be celebrating the 26th year of the Sammies Awards and we are delighted to announce the information and categories. 20 December 2020 www.sandwich.org.uk


This award is in the gift of the BSA Management Committee and is presented to an individual or organisation for outstanding contribution to the industry.

New Product Award

This award recognises development and innovation by suppliers within the industry and looks at both ingredients (not sandwiches and food to go products) and packaging/equipment. A panel of industry judges will choose the five best entries from those initially shortlisted and tasted. The final five will be invited to make a video conference presentation to the judges and members, who will vote on each entry..

New Food to Go Product Award This award recognises development and innovation for the food to go market by manufacturers and foodservice businesses within the industry. A panel of industry judges will choose the five best entries from those initially shortlisted and tasted.

The final five will be invited to make a video conference presentation to the judges and members, who will vote on each entry.

Marketing Award

Recognising the importance of marketing, this award is presented to a sandwich/FTG retailer, manufacturer or supplier who has initiated a successful and innovative campaign to achieve specific strategic goals. A panel of industry judges will choose the five best entries from those initially shortlisted and tasted. The final five will be invited to make a video conference presentation to the judges and members, who will vote on each entry.

Manufacturer Award

This award recognises the overall contribution made by manufacturers to elevate and grow the industry. This year we invite written entries from manufacturers and particularly ask them to focus on what they have been doing during the pandemic.

Business Development Award

This award recognises business developments that have helped progress the industry. A panel of industry judges will choose the five best entries from those initially shortlisted and tasted. The final five will be invited to make a video conference presentation to the judges and members, who will vote on each entry.

www.sandwich.org.uk December 2020 21

New Sandwich Award

Open to any sandwich (not a range) this award recognises and encourages good innovation within the sandwich market in both the hot and cold sectors. A panel of industry judges will choose the five best entries from those initially shortlisted and tasted. The final five will be invited to make a video conference presentation to the judges and members, who will vote on each entry.

Café Retailer Award Environmental Award

This award is designed to recognise the work being done at all levels to reduce the sector’s impact on the environment. A panel of industry judges will choose the five best entries from those initially shortlisted and tasted. The final five will be invited to make a video conference presentation to the judges and members, who will vote on each entry.

22 December 2020 www.sandwich.org.uk

Healthy Eating Award

This award recognises the work being done to provide consumers with new interesting and innovative healthy eating products. A panel of industry judges will choose the five best entries from those initially shortlisted and tasted. The final five will be invited to make a video conference presentation to the judges and members, who will vote on each entry.

This award will recognise the work being done by the café retailers to develop the market in the high street and in particular how they have managed their business during the pandemic. The judges will take into account the entrants submissions detailing what they have been doing during the pandemic together with market data sourced from Kantar, HIM, NPD and Mealtrak.

Chain Retailer Award

This award recognises the work being done by the chains to develop the market in the high street and in particular how they have managed their business during the pandemic. Entrants are encouraged to provide written entries, particularly highlighting how they have managed through the pandemic. The judges will consider this together with data sourced from Kantar, HIM, NPD and Mealtrak.

En-Route Retailer Award

Focusing on travel, from forecourts and service stations to airports and trains. This award recognises the work these businesses are doing to develop and drive this sector. Entrants are encouraged to provide written entries, particularly highlighting how they have managed through the pandemic. The judges will consider this together with data sourced from Kantar, HIM, NPD and Mealtrak.

Multiple Retailer Award

This award recognises those retailers who have done the most to develop their business over the last year and in particular during the pandemic. Entrants are encouraged to provide written entries, particularly highlighting how they have managed through the pandemic. The judges will consider this together with data sourced from Kantar, HIM, NPD and Mealtrak.

Convenience Retailer Award

This award will recognise the work being done by the convenience retailers to develop the sandwich/FTG market in the high street and in particular how they have managed their business during the pandemic. Entrants are encouraged to provide written entries, particularly highlighting how they have managed their business through the pandemic. The judges will consider this together with data sourced from Kantar, HIM, NPD and Mealtrak.

Independent Retailer Community Award (Formerly Independent Sandwich Retailer)

This year’s award recognises those retailers who have gone out of their way to support their local communities through the pandemic. A panel of industry judges will choose the five best entries who will be invited to make a presentation to the judges and members via a video conference who will vote on each entry.

HOW TO ENTER To enter, simply visit www.thesammies.co.uk or email


Closing date for entries is Friday 12th February 2021.

Confidentiality: All entries will be treated in strict confidence and all judges will be bound by confidentiality agreements.

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www.sandwich.org.uk December 2020 23


DESIGNER OF THE YEAR 2021 Do you make a sensational sandwich? Is your butty the best? Or do you have a delicious food to go pot that makes for the tastiest breakfast or lunch?

We are looking for the Sandwich and Food to Go Designer of the Year 2021 as we launch the competition as part of the prestigious Sammies Awards 2021. The competition, open to all working in the UK sandwich and food to go industry (including those working in sandwich bars, foodservice outlets, retailing and manufacturing), will take place in a new format for 2021 and further details will be announced in the New Year. Anyone interested in entering can register now by visiting www.thesammies.co.uk or emailing caron@jandmgroup.co.uk

24 December 2020 www.sandwich.org.uk


Dina Foods’ new Tasty Goodness® range of flatbreads

Award winning food to go supplier Simply Lunch launch a new brand to redefine the food to go market Simply Lunch are launching Better by Simply Lunch to disrupt the food to go market with a range dedicated to healthy and sustainable food. The range consists of four categories to see you through the day – Better Breakfast, Better Wrapped, Better Bowls and Better Snacked. Products included are Protein Bean Boost, Noodle Boost, Middle Eastern Goodness, Kashmiri Chic’ Wrap, Chilli Bean Wrap, Teriyaki Mushroom Wrap, Super Green Burger Wrap, Tomato & Basil Soup, Cauliflower & Turmeric Soup, Red Thai Chic’ Noodles, Brekkie Pot and Vegan Brekkie Pot. Simply Lunch continues to invest in plant-based foods and are passionate about their role in improving the taste, quality, variety and appeal of this category. They have used interesting and appealing flavour combinations, contrast in textures and have set out to appeal to flexitarians (as well as vegans) who are seeking out something familiar and new (call 0345 200 7631, or visit www. simplylunch.co.uk).

Dina Foods’ new Tasty Goodness® range of flatbreads comprises three variants - seeded, sourdough, and plain mini flatbreads. All three are made using 50/50 wholemeal and white flour. The seeded option is baked with a variety of wholesome seeds, including sunflower, pumpkin, linseed and quinoa, offering a good source of vitamins. The sourdough option is naturally fermented for easy digestion. Made with bespoke equipment the seeded and sourdough variants will come in packs of six mini flatbreads. Completing the line-up, is the Demi Pain, sold in a pack of eight pieces (the shelf life on all three breads will be 45 days). “People want to include healthy options in their diet, but they want these to be enjoyable to eat. Our

new Tasty Goodness® breads are perfect on the go for the active person, convenient for the family looking for a quick, healthy food choice and also appeal to those wanting to try something a little different in their diet,” said Dina Foods’ managing director, Mr Suheil Haddad (call 020 861 5511 or visit www.dinafoods.com).

Eddie™ – Edible ink printer for easy direct-to-food printing DTM Print, international OEM and solution provider for speciality printing systems, has launched Eddie – the world’s first-and-only NSF and GMP-certified edible ink desktop printer for printing onto cookies and other food items (Eddie is the latest product of US manufacturer Primera Technology, Inc). When thinking of food printers, the ones come to mind that print on wafer paper or icing sheets which must be glued to the baked goods or confectionary. Unlike those printers, Eddie prints directly onto cookies, candy, white chocolate, biscuits, macarons, marshmallows, chocolate lentils, and much more. Suitable food items can be up to 89 mm wide.

Eddie makes the printing process fast and easy. The machine prints up to six print objects per minute, depending on the item size and actual print design. The included carousel feeder rotates the food items to the print position, the printer pulls in one item at a time, prints and sends them back to the carousel – all automatically and hands-free (call Call +49 (0) 611 92777-0, or visit dtm-print.eu).

www.sandwich.org.uk December 2020 25


NEW MEMBERS Booker Wholesale Booker is the market leading wholesale provider operating the Booker Wholesale and Makro brands. They offer collect and delivered services from their 197 business centres across the UK, supplying own label and branded goods across a wide range of categories, including: Fresh meat, Fruit and Veg, Frozen, Ambient, Non Food, and Cleaning. Booker offers a quality guarantee on all own-label products including fresh meat, meaning that if you ever get a plate sent back, Booker will refund the value of


Mezze is a new B2B software platform designed specifically for the food manufacturing industry by Bristol-based digital agency Gravitywell. Using Mezze’s innovative ordering and self-serve features, you can provide a better all-round experience for your customers, reduce the customer service burden and finally end telephone and fax ordering. The world is changing faster than ever and, in order to address these new challenges, manufacturers need to rethink their operations and move towards digital. With 20 years of experience (six of those in the food manufacturing industry) the team at Mezze understands how to help businesses successfully transition from outdated

26 December 2020 www.sandwich.org.uk

the product no questions asked. Other benefits include online ordering, butchery cutting service, professional hygiene manuals, multi-temperature delivery vehicles, and regular promotions and offers. Booker is also the only food wholesaler to hold the Carbon Trust Standard for carbon emissions for 10 years. Booker was recently awarded the 2019 HIM Awards Best National Wholesaler for Overall Customer Satisfaction, Customers’ Favourite Delivered Wholesaler, and Customers’ Favourite Wholesaler for

processes to efficiency online. Unlike off-the-shelf eCommerce platforms like Shopify and Magento, Mezze boasts an array of food industryfocused tools, including ‘date-led’ ordering, cut-off time and lead time management, standing orders and lists, crediting, product tagging, and access to QC, allergens and traceability. Mezze is a powerful comprehensive solution for automating sales and enabling your customers to self-serve. However, for businesses in need of a scaled-back version, Mezze Seedless provides a no-brainer option for you to start taking orders online, with very little setup and no ERP connection required.

Exceptional Staff and Experience. As part of the Tesco group, Booker is also able to offer a reward scheme which earns customers a 3% cashback voucher for their qualifying purchases in Tesco stores. Please contact us to find out more, and how we can support your business today. For further information contact: Tel: 07587 886315 Email: andrew.milne@booker.co.uk www.booker.co.uk

Mezze is already trusted by some of the UK’s leading food manufacturing companies. If you’re ready to make the move online, let’s talk. For further information contact: Tel: 0117 379 0309 Email: hugo.walker@mezze.io www.mezze.io


Flexeserve® - a brand of the Alan Nuttall Partnership Flexeserve® is the industry-leader in hot-holding units and foodto-go solutions – exporting its products and services around the world. Flexeserve® enables major global retailers and independent outlets alike to improve their hot food programme, reduce food waste and increase profits. Invented, developed and assembled in the UK, the unique and patented range of Flexeserve® heated units are revolutionising all sectors of the hot food market by improving food quality, extending shelf life and increasing the variety of food that operators can serve. A brand of The Alan Nuttall

Partnership, Flexeserve® is the only company able to help its customers achieve true hotholding, through its Flexeserve® Solution. This all-encompassing service, delivered through the expertise of their highly experienced inhouse culinary team, features five elements – product, cook method, packaging, in-store service and the technology of its hot-holding units, Flexeserve Zone® and Flexeserve Hub®. The result is food held at optimum serving conditions for unparalleled hold times without compromising quality.

This holistic approach not only unlocks the opportunities of hot-holding packaged food, it also delivers excellent food security, limiting contact before consumption – all whilst reducing single use plastics. For further information contact: Tel: 01455 638300 Email: info@flexeserve.com www.flexeserve.com


www.sandwich.org.uk December 2020 27


For a complete list of all the Sammies 2020 winners, please visit www.awards.sandwich.org.uk MSC Cooked and Peeled XL Cold Water Prawns Category sponsored by Royal Greenland

WINNER – Kim Hartley, Mission Foods (A Right Royal Affair… Savoury Éclair) Smoky Bean Salsa Category sponsored by Shaws 1889

WINNER – Kim Hartley, Mission Foods (Mexicone) “To say I am passionate about the Sammies would be an understatement! I live by the mantra – ‘Creativity is intelligence having fun’ and it is always such great fun to be a part of this prestigious competition,” said Kim Hartley. “Over the years as a professional chef I have always been passionate about first to market innovation; striving to create something never seen before. This year, representing Mission Foods and winning with a delicious savoury éclair and the vegan chilli non carne chocolate Mexicone certainly ticked that box. Having won the Sandwich and Food to Go competition in

2016 and 2018 it is truly an honour to be here again in 2020. It is just such a shame we aren’t able to celebrate at the awards dinner this year.”

Shredded Duck Category sponsored by Sam Browne Foods

WINNER – Gabriel Paruma, Simply Lunch (Quack Attack) “It is a privilege and honour to be able to participate in a such a competition among the nation’s highly innovative and talented food designers. I’m truly grateful to the organisers and sponsors for providing an opportunity for participants to showcase their dexterity and creative mouth-watering products. There is no doubt in my mind that the competition is an event that participants look forward to every year,” said Gabriel Paruma.

H. Smith Food Group: Shredded Chicken Category sponsored by H. Smith Food Group plc

WINNER – James Stoddart, On a Roll (BBQ Croque Chick) “Having taken part in the Sammies awards for nearly 10 years, it is always a fantastic and unforgettable experience. I was delighted to be awarded the winner of the BBQ Croque Chicken category this year, which saw strong competition and great entries. “I have always looked forward to taking part in the Sammies awards. Over the years we have entered, it’s great to see On a Roll and my colleagues awarded for all our hard work and dedication in the food to go industry. “The Sammies is also an opportunity to catch up with contacts across the sandwich industry as well as meeting new people. At the competition everyone is always friendly, welcoming and open to helping each other out. It is an honour to be part and I can’t wait for next year,” said James Stoddart.

Manufacturer of the Year sponsored by Millitec

WINNER – Raynors “Raynors are delighted to have received this award, which we accept as a tribute to every member of our staff – a very special group of people who have supported each other and our company through the current pandemic,” said Matt Raynor. “As an industry, we have an important job to do, feeding our hospitals, schools and institutions and mobile workers. And when the crisis finally passes, we have a sector to help rebuild so it’s never been more important for us all to work together to maintain and raise our standards. As 2020’s Manufacturer of the Year we will continue to take a lead in the pursuit of excellence by doing everything just that little bit better, every time.”

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Global flavours and speciality breads are the trends that continue to persist when it comes to the nature of sandwich carriers.



IN DEMAND The growth of speciality breads, from brioche and seeded, to healthy options such as rye breads, continues, observes sector supplier, St Pierre (www.stpierregroupe. com). Premiumisation is a thriving trend and despite the continued appeal of a sliced loaf, speciality breads are gaining traction, report the company. White bread continues to dominate the pre-packed bread segment, but is declining in value and volume sales according to Mintel data (Bread – September 2019). In its place, “bread with bits” leads volume sales growth, not least because it can support growing demand for healthier, artisan products, feel St Pierre. Further evidence of the growth in seeded breads comes from Kantar 32 December 2020 www.sandwich.org.uk

Worldpanel, which shows that ‘seeded’ stole volume from all other sectors (white, brown/wholemeal and half and half ) in the year ending April 2018. Overall, the speciality breads and rolls retail market grew from £968 million in 2017 to more than £1 billion in 2019 (estimated) according to Mintel’s Bread report from September 2019, taking a share of market from prepacked bread and in-store bakeries which both fell from 2018 to 2019. In particular, brioche continues to gain traction in retail and out-of-home, not least because of its visual appeal, feel the company. St. Pierre’s range includes brioche buns, seeded brioche buns, sliced brioche loaf and brioche baguettes, all with the distinctive shiny brioche glaze for visual

BREADS appeal, and suitable for a wide range of food-to-go sandwiches across all meal occasions, from breakfast buns to lunchtime classics. One of the biggest benefits for time and space-pressured food-to-go sandwich operators is that they come ready to serve, pre-sliced, with a 45-day shelf life. There is no need to use valuable kitchen footprint or waste time baking-off products with bakery oven, no need to thaw and serve, and no need to bake from scratch. Ambient bakery products also offer a consistent bake every time, with speed of service and minimum wastage, claim the company, and they can also free up freezer space for higher margin products such as meats.

The company add that elsewhere in the speciality breads category, there is a wealth of evidence to suggest that consumers – particularly younger consumers – want healthier food and in many cases they’re willing to pay more for it. The bread category in particular offers a range of healthier options including free-from, wholegrain and also rye bread, which has been linked to several potential health benefits such as better blood sugar control and improved heart and digestive health. Rye bread offers a viable alternative to white bread. It is fibre-rich, full of goodness and contains less gluten than wheat and other grains and the company’s Baker Street range features Seeded Rye Bread and Rye & Wheat Bread to help operators meet this demand for healthier options, made with a sourdough starter and stone-baked for a premium finish. Both products are dairy free, a good source of fibre and protein, and cleverly packed for 45day freshness. The Seeded Rye Bread includes linseeds, sunflower seeds, barley and oats, while the Rye & Wheat Bread is low in fat with no added sugars. GLOBAL FLAVOURS “British consumers continue to look for convenient and exciting meal options, so offering a competitive menu range is essential in boosting sales. You need to create on-trend options to provide your customers with

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tasty and colourful choices,” says Kim Hartley, executive business development chef at Mission Foods (www. missionfoodservice.co.uk). “In combination with improved quality and a wide range, sales of bakery products overall have risen by 23%, according to the Great British Bakery Report so it’s clear that this presents an opportunity for operators of every size. “As UK consumers continue to be more adventurous with their food choices, reflecting a more sophisticated and global palate, speciality breads or bread alternatives have never been more popular. Therefore, getting the right product to reflect the demands of the market is of the upmost importance for foodservice operators. Mission Foods’ diverse and inspiring product portfolio is the perfect solution for such demands.” Mission Foods is the biggest tortilla manufacturer in the world and also claims to be the number one branded manufacturer in the UK, enabling them to offer expert advice and knowledge to operators looking to expand their menu choices to more speciality bread options. These options aren’t just restricted to plain wraps, say the company. Their Flavoured and Bar Marked options can also help operators create inspirational menus that stand out from the competition. From Chocolate to Beetroot & Chia to Multigrain, the company say that they can offer a specialist wrap for any occasion, giving operators and chefs the chance to excite their customers, with the aim of leading to repeat business and stealing a march on competitors.

34 December 2020 www.sandwich.org.uk

The company has a number of specialist bread products including naan, pittas and flatbreads, giving operators that blank canvas to bring theatre, authentic flavours and colour. Pittas in particular are an extremely popular option for those looking for something more than a sandwich, and are also ideal for consumers on the go thanks to their easy hand-held nature. Available in a variety of flavours including Plain, Sourdough and Garlic & Herb, each pitta is made using premium ingredients and baked to produce a soft, velvety texture. “When it comes to global flavours, the UK has never been as brave or adventurous when eating out of home,” adds Kim Hartley. “Customers are looking for big and bold flavours and street food inspired dishes are at the very centre of this brave new world. Operators and chefs therefore need to offer varied and exciting options for customers to choose from. “We offer a large range of tortillas, flatbreads, pittas, naans and tortilla chips that can elevate any dish and be a solution to suit all your needs. All key components of a street food menu, from these base elements allow the opportunity to create some incredibly diverse and exciting meals, be it Cajun chicken, quesadillas, BBQ wraps or lamb kofta filled pittas.” The company’s in-depth knowledge and advice can help operators to be innovative with their menu offerings, backed by a vast library of recipes and in-depth channel knowledge.

NEW LAUNCHES Mediterranean foods supplier, Dina Foods, says that it is anticipating high demand for its latest Tasty Goodness® range which comprises three flatbread varieties to offer a customer-pleasing combination of health, convenience and innovation. The new range comprises seeded, sourdough, and plain mini flatbreads, and all three of the breads are made using 50/50 wholemeal and white flour. The seeded option is baked with a variety of wholesome seeds, including sunflower, pumpkin, linseed and quinoa, offering a good source of vitamins for energy and vitality. The sourdough option meanwhile is naturally fermented for easy digestion. Made with bespoke equipment in the

BREADS Dina Foods factory the seeded and sourdough variants come in packs of six mini flatbreads. Completing the line-up, is the Demi Pain, which is sold in a pack of eight pieces (the shelf life on all three breads is 45 days). “People want to include healthy options in their diet, but they want these to be enjoyable to eat,” says Dina Foods’ managing director, Mr Suheil Haddad. “Our new Tasty Goodness breads are perfect on the go for the active person, convenient for the family looking for a quick, healthy food choice and also appeal to those wanting to try something a little different in their diet.” The latest launch joins an extensive and innovative range which includes a wide variety of Middle Eastern wraps, speciality breads, and ethnic breads as well as premium confectionery and savouries. A current best-seller is their trademarked two-layered Paninette® flatbread which has all the characteristics of a wrap, but opens like a pocket. Like all Dina breads, Paninette is baked around the clock at Dina Foods’ bakery in London, and the latest new products follow a long tradition of exciting launches from Dina Foods, the company having launched the first flatbread in the UK two decades ago. To address the demand for small dishes, sharing options and snack size portions, Pan’Artisan’s latest launch to its bakery range - Mini Dough Bites - provides consumers

with a premium, tasty treat and operators with a popular, convenient, quick to serve product. The Mini Dough Bites are manufactured in Italy, using authentic ingredients and production processes, resulting in small pillows of part baked dough which have a fine, even texture and soft eating quality. The process creates a slight variation in individual size, giving a pleasing, hand-made, rustic appearance, say Pan’Artisan. For a delicious menu option, Pan’Artisan recommends baking the defrosted Mini Dough Bites in butter, flavoured or plain, which allows a soft crust to form and the dough bites to absorb the butter and flavour.

Now available with UK Manufactured RPET lid ■ Cheaper than imported prices ■ Bowls can be own printed ■


Contact: sales@foundationpackaging.co.uk www.sandwich.org.uk December 2020 35

Go green

Lockdown has been a taxing time, but one of the positives that has come out of it is the increase in home baking, with many of us dusting off our aprons and heading back into the kitchen. Bread making in particular has been booming in popularity, and it’s not just white and multi grain loaves coming out of ovens anymore. If you’ve already added pesto, carrots and curry powder to your dough and are wondering ‘what’s next?’, then you might be intrigued by an ingredient called chlorella. For those not in the know, chlorella is a type of green algae, which can be harvested and turned into a powder. It has become renowned for having a host of health benefits, with studies showing it could help with everything from boosting energy levels to keeping wrinkles at bay. Whilst adding algae to your food might sound a little odd, it’s a popular ingredient in Japan, where it’s used in a host of dishes, and it’s one of the easiest things to use it in is bread, where it can add a splash of vibrant colour, as well as extra nutrition. EASY CHLORELLA BREAD Ingredients • 400g bread flour • 4g Sun Chlorella Powder • 20g sugar • 8g dry yeast • 200ml water • 80ml milk • 10g salt • 20g unsalted butter Method 1. Warm water and milk to 40°C. 2. Mix half the bread flour in a bowl with salt. In a separate bowl, mix together the Sun Chlorella Powder, sugar, dry yeast, water, milk and the other half of the bread flower for about three minutes. 3. Gently add the bread flour and salt mix to the chlorella powder mix and then knead on a board with the butter for approximately 10 minutes. 4. Once kneaded, put the dough mixture back in the bowl and cover with clingfilm for 35 minutes (or until it has swollen until twice the original size). 5. Once risen, split into three separate balls adding each ball to a separate mould, cover each in cling film for approximately 20 minutes. 6. Remove the cling film and bake for approximately 25 minutes at 220°C. 7. Once baked, allow to cool for serving. 36 December 2020 www.sandwich.org.uk

Pan’Artisan’s Mini Dough Bites also meet the need for quick serve scenarios - being frozen and part-baked they can be ready to serve from frozen in under four minutes or, if cooking after defrosting, in two and half minutes and when garlic butter is added the Mini Dough Bites take around five to six minutes to cook (they are suitable for baking in a convection oven, impinger or wood-fired oven and are available as a box of 458). HELPING HAND “Consumers are increasingly seeking out artisan products, and the bread category offers huge opportunity,” says Tracey Hughes, managing director of ingredients distributor, Henley Bridge (www.hbingredients.co.uk), who supply the Irca range of bakery products. “Italian breads, such as ciabatta and focaccia, are popular choices and are easy to create as long as you have the right products. Having a range of bespoke concentrates in their armoury provides chefs and bakers with the ability to create a wide variety of authentic bakes with ease. Irca is a world leader in this arena, offering an array of innovative and timesaving products.” For example, Irca’s Ciabatta 10% Concentrated Powder Mix is a high quality product with Italian provenance, and which sets it apart from other concentrates feel Henley Bridge. It can be used to make both ciabatta and panini, delivering a crisp crust and soft inside. Using a concentrate also cuts down on time too as there’s no need to make a ‘biga’ (starter) - you simply add the concentrate to the water, flour and yeast - and proving only takes 50-60 minutes, point out Henley Bridge. Irca’s Sfizio Crock 50% Concentrate is another versatile artisan concentrate that can be used to produce Italian Focaccia Romana - ideal for creating Italian deli open sandwich and Roman-style pizzas, suggest Henley Bridge. Its long leavening means it remains light and crunchy all day long. There is also increasing interest in Nordic and Scandinavian bread styles, report the firm, with darker loaves meeting demand for healthier options in the category, as well as proving popular on Instagram and Pinterest (bakers might be interested in Irca’s Pumpernickel 50% Concentrate with white, brown or multi-seed flours which can help create an eye-catching dark multi-cereal loaf, as well as ticking many nutritional boxes).


How would trading on WTO Tariffs affect the sandwich sector? The end of the Brexit transition period is fast-approaching. How will trading on World Trade Association (WTO) terms - with inevitable tariff implications - affect us all come 1 January 2021? NO DEAL A ‘GOOD OUTCOME’? The government’s strategy of brinkmanship during negotiations with the European Union risks sending food prices much higher unless a deal is agreed, and this could have a major impact on the UK sandwich industry which is already struggling massively with the Coronavirus pandemic. Prime minister, Boris Johnson, claims that a no-deal Brexit would be a “good outcome” for the UK but it is estimated that, in the event of a no trading deal being agreed, about 85% of food imported from the EU would face tariffs of more than 5% and this would inevitably have an impact on prices, although this would vary considerably depending on how the import tariffs are applied. The impact would vary across different ranges of products and depends on a number of factors such as how dependent the UK is on imports of that item rather than domestic supply. Some products may be able to be stockpiled but many others, including salad crops, will not. The impact on perishable goods of lorries queuing at ports could be catastrophic for importers. The UK is particularly dependent on imports of fresh fruit and vegetables during winter and spring. This is because many are out of season in this country and must be imported from warmer climes. At this time, around 90% of lettuces, 80% of tomatoes and 70% of soft fruit is sourced from, or delivered via, the EU. Although this percentage drops in the summer, over the whole year, the UK imports around half of its food each year, with 30% coming from the EU.

TARIFFS The British Retail Consortium calculates that the average tariff on food imported from the EU would be more than 20%, with some staple foods attracting particularly high levies. The tariff on beef mince would be 48%, cucumbers 16% and oranges 12%. Under a schedule of tariffs published in May, about 85% of food imported from the EU would face tariffs of more than 5% with beef and cheese jumping to over 40%. Any restrictions on goods from the continent could have a huge cost impact on importers, sandwich manufacturers and retailers and any extra costs would have to be handed onto consumers. Exchange rates would also add to food costs if no trade deal is ratified. DEFRA Having approached DEFRA for advice on possible tariffs, we received this statement: “The government wants a free trade deal, based on friendly cooperation. The UK is a significant importer of food and other goods from the EU, and avoiding tariffs would be beneficial to both sides, given our shared commitment to high regulatory standards.

“The UK government intends to achieve a Free Trade Agreement (FTA) with the EU by December 2020. The Political Declaration sets as an aim a zero tariff and zero quota FTA and we are working hard to achieve that. “We are unable to advise on what tariffs for specific products may be post transition period.”

The BLT A BLT sandwich contains bacon, lettuce and tomato. At the moment all the ingredients can be imported from or through the EU completely tariff free. Unless a trade deal is agreed, and tariffs are increased, the manufactured price may increase by a fifth. There is also a supplementary cost per weight of ingredients. If this happens, most of this extra cost will have to be passed onto the consumer which may not be such a good outcome.

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Ready to GO

C f f i t o w f

The pivot by many operators in recent times to delivery, take-out and to go items has meant new food storage and serving solutions are required, whether a relatively simple readjustment and repositioning or investment in some new infrastructure.

THE RISE OF GRAB AND GO Over the last few years, the grab and go trend has only become more popular. And in more recent times, as foodservice establishments learn more about their customers’ habits, they’ve been forced to adapt and bring their customers what they need in any way they can so as to retain their custom. Grab and go options are not the sole food and drink options for some foodservice establishments, but rather an additional part of standard menus in restaurants or cafés. People lead busy lives, and grab and go options give them the opportunity to get what they need in the most convenient way, whilst still offering a wide range of options to choose from. Sector supplier, Counterline (www. counterline.co.uk), feel that future developments in grab and go will lead to healthier, convenient options when it comes to takeaway. Convenience food and drink doesn’t mean you, or your customers, are compromising on quality, emphasis the firm, because these days, technology has enabled 38 December 2020 www.sandwich.org.uk

equipment suppliers and operators alike to be able to do so much with grab and go options by keeping food fresher for longer, and therefore enable foodservice establishments to really cater for their customers’ needs in a healthier way. Today, grab and go displays tend to offer much more than just one food type and a small range of soft drinks. Hot and cold options for food can now be offered from the same, or different display unit, with even more control on temperature, point out Counterline. Such a facility will bring more customers with varying needs to an establishment, and also gives the right customers a reason to shop with you instead of a competitor, the company add. Needless to say, with COVID-19 having a huge impact on the way we live our lives, it has become important that businesses play their own, demonstrable part in making their environments safer for customers. Counterline point to their retractable glass units that can change up the way in which food is offered. Their dual-purpose heated and chilled display units, for example, allow for self-help and assisted service healthy food offerings, meaning convenience and peace of mind for during the pandemic and beyond. At the same time, it’s becoming even more important than ever to

ensure that new technologies and ways of working are environmentally friendly, advise Counterline, who point out that their raw materials come from environmentally conscious businesses (they have also streamlined their processes to reduce waste during the manufacturing process, the company report). As things have advanced over the years, catering equipment has in any case been forced to meet new regulations and use less energy to reduce harm to the environment. The iDesign New Experience range from Counterline features a range of grab and go display units, all aimed at enabling foodservice providers to be able to present heated and cooled food in an exclusive range of matching displays so as to offer customers a complete meal selection. The iDesign New Experience range has four levels of display to help maximise product merchandising in a variety of widths, and they are also available in neutral or branded finishes. NEW ADDITION Hot-holding equipment company, Flexeserve (www.flexeserve.com) says that it has launched what it claims is the only unit for packaged food that has been designed around the boom in delivery, takeaway and hot food to go (Flexeserve having become well known

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Food Service Solutions with Counterline

Spar, Spar, Havannah Havannah Sreet, Sreet, Glasgow. Glasgow.

Counterline is the market leader in the design and manufacture of heated and chilled display cabinets. Counterline’s variety of styles and capacities of their drop in, free standing and countertop provide a platform for successful food service offerings. With its UK manufacturing facility and inhouse design team, Counterlines ability to offer customisation to a library of over 250 standard products is a true strength of the business, recognised by Her Majesty the Queen in 2018 when honouring Counterline with the Queens Award for Enterprise.

Opening its doors for the first time in June 2019, the flagship 2,000 square foot Havannah Street store is located in the heart of Glasgow’s Collegelands Development. Food to go features prominently throughout, with Counterline supporting the Daily Deli solution with refrigerated display incorporating the popular feature of lift up front glass for easy access and speedy replenishment and cleaning. The hot unit is supported by a retractable glass option allowing flexible service offerings. Deli by Shell.

ASDA Café, Blantyre.

After the successful development of 3m1 certified display chiller and customised hot holding and baked confectionery display counter, Counterline was selected as the equipment manufacturer to support Shell and its UK partners with the Deli by Shell programme where Counterline were responsible for the supply of matching heated, chilled and ambient display counters in Shell stations UK-wide, in collaboration with an initiative to get the nation eating healthy food on the go. A collaboration with Deli by Shell counters is going live up and down the country.

Counterline is the market leader for the design and manufacture of bespoke foodservice counters and displays. Counterline Ltd l Tel: 0151 548 2211 l enquiries@counterline.co.uk www.counterline.co.uk

Scotmid, Coatbridge.

After a successful trailing and supporting product development, Counterlines Fan assisted hot holding cabinet is specified as the only cabinet to support their Kitchen Café and Just Eat offers. During concept development, the Pizza size grew in size to its recognisable large 16”. Counterline quickly adapted the cabinet to accommodate the new capacity.

Counterlines Heated & Chilled display cases support over 100 Scotmid stores. Leading in innovation Scotmid have introduced to their stores Counterlines Retractable front unit. This innovative solution allows their food display unit to instantly switch from an assisted service offer to self-help.

STORE LAYOUT Safer meal delivery FEM (www.fem.co.uk) is now supplying the Cambro GoBox EPP180 Top Loading Food Box with a hinged flip lid, along with the Flip Lid on its own which is compatible with the pre-existing GoBox range - ideal for businesses expanding their food deliveries as a result of the Covid-19 pandemic, suggest the firm. The range of thermally insulated carrier boxes can keep food, both hot and cold, at a safe temperature for up to four hours. Constructed from dishwasher safe expanded polypropylene, the GoBox is a lightweight yet robust storage or delivery solution. The EPP180 GoBox with the hinged flip lid means operators can access only the items they need while ensuring the contents are kept secure without having to remove the lid entirely, and with a capacity of 46-litres, it’s large enough to hold GN 1/1 pans. The new Flip Lid for EPP food boxes has a durable plastic hinge allowing for fast access to delivery items while reducing handling and potential contamination. The hinged flip lid fits most Cam GoBox Top Loading food transporters and is specially designed for hot and cold mobile meal delivery. As well as making the GoBox ideal for quick and safe delivery, the Flip Lid also allows the GoBox to be used as a storage solution for front-of-house, suggest the company. Items can be stored within reach of staff in a safe and hygienic manner cutting down the movement of staff and aiding social distancing in the kitchen environment, and the lid can be easily flipped for safe and secure stacking or serving.

40 December 2020 www.sandwich.org.uk

in the food to go sector for its heated displays and food to go solutions, and also exporting its products and services to some major global retailers and independent outlets around the world). We’re all eating differently these days, the company emphasise, with demand for food delivery, takeaway and hot food to go at an all-time high, they claim. This, in turn, has made delivery operators become some of the fastest growing brands in 2020, with many having conducted major recruitment drives during this past year. Flexeserve’s newest product is called Flexeserve Hub - a spacious, enclosed hot-holding unit, designed to help operators unlock the new opportunities that make the most of the cultural shift. Offering good energy efficiency, Flexeserve Hub can be cited both front and back of house, so as to help provide hot holding potential for large quantities of packaged food in a range of shapes and size. “We are incredibly excited about what Flexeserve Hub can achieve, globally. All businesses in the industry are having to adapt to meet the growing demand for hot food – and Flexeserve Hub will transform pickup, delivery and so much more,” says Jamie Joyce, chief executive of Flexeserve. “Even prior to launch, two of our most high-profile customers had already begun to see the appeal and impact that it can have. Where hot holding is concerned, high capacity and flexibility lead to so many possibilities. That’s exactly what’s been achieved with Flexeserve Hub – it’s been engineered to offer the maximum internal volume for its small footprint.” Flexeserve Hub utilises the company’s unique hot air technology to ensure consistency of a single

temperature throughout the unit, as well as to hold large quantities of hot food. For instance, it can hold up to 60 large boxed pizzas, 140 food orders – packed up and ready to go – or up to 140 whole rotisserie chickens. Over recent years, the company’s flagship product, Flexeserve Zone, has enabled many businesses to enhance, or even reimagine, their front-of-house operations, and with Flexeserve Hub the company say that they are setting out to do the same for ghost kitchens, takeaways, restaurants and many more by unlocking the opportunities to stage pickup and delivery orders, hot and ready to be collected and served as they were intended. “Utilising Flexeserve Hub in your kitchen will help streamline your efficiencies. You can prepare scheduled orders and bestsellers, then keep them fully packaged at the correct temperature,” adds Warwick Wakefield, customer experience director at Flexeserve. “Customer satisfaction is more important than ever before – negative online reviews are simply bad for business. One of the top complaints to food delivery operators is fries arriving soggy and cold. With Flexeserve Hub, that doesn’t have to be the case, fries can await collection – hot, fresh and crisp like you’ve never seen before. “Flexeserve Hub will improve customer satisfaction by maintaining the quality of your products at the point of customer pickup or collection for delivery. That’s before utilising it to proactively improve your efficiencies, which will increase sales and enhance the overall customer experience.”


Countdown to Natasha’s Law A recent, and very well attended, online meeting, organised by the BSA, heard the latest on the introduction of Natasha’s Law, the allergen law change that comes into force in October 2021.

WHY THE NEW LAW IS NECESSARY The meeting started with Tim McLachlan, chief executive of the Natasha Allergy Research Foundation, explaining the circumstances leading up to the death of Natasha EdnanLaperouse who died following a catastrophic allergic reaction on a flight to Nice having bought a baguette at Heathrow Airport. Tim McLachlan explained why the new law is necessary, pointing out that fundamentally it is simply about life and death. In the region of two million young people in particular have allergies - a six-fold increase in recent years - and although many allergens survive for less than an hour after ingesting, even the use of injectable epinephrine (medication that acts on the whole body to shut down the allergic response), may not work for some people. He then went on to explain the meaning of the useful acronym “DEF” – D for danger, E for exclusion and F for facts – when it comes to allergen awareness. Allergens in food can be poison to some people, so accurate labelling is absolutely essential and this will become law in October 2021. FSA INVOLVEMENT Representing the Food Standards Agency, Michael Wight reported that there are ten deaths a year, in England and Wales, of people with food allergy intolerance and this is entirely avoidable. Food pre-packed for direct sale (PPDS) must be labelled correctly, and menus must also have full information on products and ingredients. This is particularly challenging 42 December 2020 www.sandwich.org.uk

when recipes or suppliers change, he pointed out. Therefore, staff must also be trained to be able to give customers full information on allergens and websites must also give accurate information. A brief discussion on label and type size, and whether labels can be hand-written (they can), followed. Michael Wight added that the October 2021 law changes will be complicated and challenging but that good communication is absolutely essential. The FSA has launched a Safer Food-Better Business initiative which is now available at https://www.food.gov.uk/businessguidance/safer-food-better-business All 14 allergens are listed in the PPDS rules, and online training for retailers is now available, and the FSA will continue to publish sector-specific materials and tutorials. Under Natasha’s Law, pre-packaged food made on site by staff will be treated the same as food products made off-site. That means all ingredients must be listed on the label and carry allergy warnings as appropriate. The new rules should simplify the situation for consumers.

ALLERGENS FRESHLY MADE SANDWICHES As long as the sandwich isn’t being freshly made in front of you, the label should show all of the ingredients. If the sandwich is freshly made to order for you, however, the new legislation will not apply since it is assumed that there will be face to face contact and, if there are concerns about allergens, that a conversation will occur between staff and customer. These outlets will still need to display signage, telling customers to ask for information on allergens. Cross-contamination could also be an issue in these circumstances and food caterers have an important obligation to ensure the food they prepare is safe for consumption, the meeting highlighted. This extends to understanding which products contain allergens, as well as taking steps to prevent cross-contamination at all stages of production.

Wiltshire Gammon

Assured Advice from the BSA can be found at www.sandwich.org.uk Full technical guidance can be found at https://www. food.gov.uk/sites/default/files/media/document/fsafood-allergen-labelling-and-information-requirementstechnical-guidance_0.pdf

for enquiries please email:


www.sandwich.org.uk December 2020 43


Seasonal Selection After a challenging year for many food-serving businesses, it is being hoped that despite lockdowns and ‘tiering’, the festive season will still provide some opportunity for celebration, as well as the chance for businesses to make up for some of the trade lost over the past months. EASY TO PREPARE Whilst Christmas will without a doubt be different this year, consumers will still be expecting to celebrate in smaller groups for Christmas gatherings and get togethers, meaning that operators will very likely require products that are quick to prepare, easy to store and simple to serve. Made in Britain, and responsibly farmed to Young’s market-leading Fish for Life programme, Young’s Scottish Smoked Salmon is tailored specifically for the foodservice market and is ideal for a range of festive dishes from smoked salmon blinis to terrines and tarts, feel the company (www.youngsfoodservice.co.uk). The salmon is smoked over oak chips for a mild flavour and smooth velvety texture, and can also be defrosted in a refrigerator overnight for use the following day for ultimate ease of preparation. Smoked salmon is also high in protein and boasts Omega 3 fatty acids to help support healthy heart and brain function, and is particularly appealing to consumers adopting flexitarian and seagan diets. “There are some foods that just lend themselves to Christmas and our Scottish Smoked Salmon certainly 44 December 2020 www.sandwich.org.uk

does just that. Smoked salmon is incredibly versatile when it comes to Christmas menus and instantly adds a welcome touch of luxury to festive brunches, starters and canapés,” says Joel Carr, development chef at Young’s Foodservice. “Although there is some uncertainty around what Christmas will exactly look like this year, one thing is certain, having quality and responsibly sourced frozen seafood to hand will benefit menu planning.” Young’s Scottish Smoked Salmon is available in packs of 10 × 70g, 5 x 1kg and 10 x 500g to suit all outlet sizes.

Country Choice (www.countrychoice. co.uk) reports that this Christmas it is offering a range of sweet and savoury favourites for customers of all ages, including bite size savoury food, festive ‘friends’, gluten free options, an extensive selection of mince pies, and much more besides.



HELPING PROTECT YOUR PRODUCT AGAINST TRANSMISSION FROM DROPLETS THROUGH COUGHS AND SNEEZES SALES info@rapuk.com HOTLINE +44 (0) 20 8069 0700 RAPUK.COM Rapid Action Packaging Ltd, Mansel Court, 2a Mansel Road, Wimbledon, London SW19 4AA

FESTIVE FAYRE Their thaw and serve Christmas confectioneries, for example, are bold and eye catching, making for great presence on the shelf, feel the company, and also including a chocolate mallow pudding, Christmas jammy shortcake and chocolate yule cake. Their Christmas snowman cupcake features Belgian chocolate sponge and vanilla flavour icing with milk chocolate decorations. Individually wrapped, with labels included, they have a shelf life of 14 days once defrosted. Their Christmas savoury selection includes a Turkey & Cranberry bake, Chicken Stuffing Bake, Steak and Cheese bar, Bite Size Sausage Rolls, Bite Size Cheese and Onion Rolls, and a Turkey, Stuffing and Cranberry sandwich filling. SWEET TREATS The Mediterranean foods supplier, Dina Foods (www.dinafoods.com), says that it is preparing for a Christmas bounce in sales; its confectionery, savouries and breads traditionally being in high demand during the festive and gifting season. Dina Foods - an authentic handmade Mediterranean foods specialist – was established in 1993 and is an artisan bakery, privately owned by three Haddad brothers who are steeped in the traditions of authentic Mediterranean food. The Lebanese, London-based firm supplies flatbreads, wraps and pitta breads, as well as a range of Middle Eastern savouries including falafel and baklava. Celebrating their 175th anniversary this year, Lindt Master Chocolatiers are well known for their iconic seasonal range of the fine chocolate from the cute and iconic Lindt Teddy to Lindor advent calendars and decadent truffles (many items in the collection are exclusive to Lindt’s 20 Chocolate Shops throughout the country or available at the new online shop).

46 December 2020 www.sandwich.org.uk

One of their top Christmas-sellers is its selection boxes of baklawa, prepared using traditional recipes to the highest quality (sweet and crunchy baklawa are traditionally offered to friends and family at times of celebration, say the company). The company’s Filo Delights® baklawa is another of their products with Christmas appeal. Handcrafted Filo Delights are available in festive variants including mincemeat, mint and chocolate chip, orange zest and almond or walnut and ginger. “Our baklawa, Filo Delights and sweet finger foods sell very strongly at Christmas. Like most of our products, they are so versatile and can be used on a variety of occasions - great as canapé desserts and festive treats, and also in demand as gift items,” says assistant general manager, Wilda Haddad. “Filo Delights feature layer over layer of leaf-thin filo pastry, creatively shaped and filled with the specially chosen high-quality ingredients and finished to an authentic Mediterranean recipe in Dina Foods’ dedicated manufacturing facilities.” At this time of year, Dina Foods also sees demand rise for its boxed range of premium Medjoul dates, including its pioneering ‘half dip’ dates in chocolate. These premium dates are sold in selection boxes branded Dinalicious, and options include stuffed dates which feature marzipan, orange peel and walnut as well as the chocolate dipped dates or plain natural dates. FESTIVE BEVERAGE CHEER For decades, consumers and operators have approached the festive season with a sense of excited anticipation and a clear idea of what to expect, whereas this

year is looking a lot less predictable with potential restrictions on table sizes and gatherings due to social distancing. However, with Christmas plans so uncertain, consumers will be looking to outlets more than ever to embrace traditions, spread some festive spirit and give them something to look forward to, and not least when it comes to festive beverages, feel syrups and flavourings company, Monin (www.monin.com), who have some ideas and inspiration to help support the trade in these challenging times. “Christmas 2020 can still provide a wealth of opportunities for outlets looking to capitalise on the season but this year, more than any other, it will take some additional careful planning. So, it’s essential to be organised to ensure wait times are kept to a minimum and that stock levels are maintained to keep consumers coming back for their favourite festive beverage,” says Lee Hyde, beverage innovation manager at Monin UK, and who shares with us his advice. Be inventive It is possible that decorations will need to be paired back this year, so operators and bar tenders will need to find inventive ways to infer the Christmas spirit. Drinks can play a vital role here both through name and final serve and it’s a great way to have some fun, encouraging staff to get involved in creating and tasting a special festive menu. Whether concept led or a little more traditional, a drink’s name sets the consumer expectation. Be sure not to disappoint; the right vessel and garnishes are key to pulling off the wow factor. Frosty the Snowman or Rudolph hot chocolates are great hot beverage options, while an elegant Flip or sparkling New Year’s cocktail will offer a special to twist to something more traditional. When thinking about what to stock to create an inspiring festive menu Monin Praline syrup, Monin Chestnut syrup and Monin Tangerine syrup are great flavours and colours to carry through a festive theme, for example.

FESTIVE FAYRE Make the most of the festive season While Christmas offers a relatively short promotional period, it does provide a great opportunity to capitalise on ‘get it before it’s gone’ sales. Adding a range of concept led beverages and limited time offers are essential during this period but it’s best to keep it simple. Too much choice can make the decision-making process confusing for customers and slow down service, adding to customer wait times. Focus on a few key beverages that really encapsulate what Christmas means at your venue. It’s also important to ensure, as much as possible, that drinks on seasonal menus can be adapted to become suitable for dairy free diets, so customers choosing milk alternatives can enjoy the same festive experience. Don’t let waiting times dampen the mood Increased footfall and track and trace can mean longer queues and waiting times,

especially when customers need to wait for table service. Keep customers in the festive spirit by considering the length of time it takes to make each drink. Cocktails and no ABV options can be made in batches! Alternatively, consider preparing a No ABV Christmas themed cocktail in a Kilner jar which is ready to serve and will keep adults and children alike happy. Tis the season for family Traditionally Christmas is about the whole family and while this year they may be getting together in smaller groups, it’s important to remember to engage visitors of all ages. Special, single use or wipeable children’s menus will engage little ones, don’t forget to include drinks too. Consider providing a design or decorate your own element to a range of hot and cold drinks, by serving drinks with edible toppings such as pretzels, chocolate buttons or cherries to encourage children to make their festive inspired drinks.

Don’t forget to showcase your offering POS, social media and menu boards are all vital to raising awareness of the Christmas menu.

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Michele Young, director of Foodservice Support Ltd, shares with us her post-pandemic thoughts. ALL CHANGE We’ve all struggled with the consequences of the pandemic, and our businesses have all suffered an immense blow in terms of revenue and earnings. It certainly still feels like we have a long road ahead to recovery. Everybody was initially talking about the third phase being the ‘new normal’, but I don’t believe we’re near there yet. I’ve been supporting businesses across Europe and the Middle East, and each country is experiencing different scenarios. Some days it can be hard to imagine how anyone could ever survive this huge squeeze on our ability to trade and with big players publicly announcing store closures, job losses and CVAs, it seems like doom and gloom is all around. Can there really be potential for any positives? OPPORTUNITIES FOR SMALLER OPERATORS? Notwithstanding rent re-negotiations, cash management, staffing etc., when it comes to changing operating practices and sales building, smaller businesses can certainly take advantage and react much faster and be much more agile than some of the bigger players or chains when it comes to innovative thinking. Big cities are a lonely place right now and online shopping has swooped in and stolen share, but the ‘suburbs’ are certainly now able to see some benefit. It used to be the case that when the busy commuters headed off to the big city, some suburban locations and local shops would rely predominantly on weekend trade to achieve the bulk of their weekly sales, and that’s all 48 December 2020 www.sandwich.org.uk

been flipped on its head with working from home becoming the norm. A good proportion of these out of town locations are now seemingly thriving during the week (at least that’s the impression they give on their public platforms). During the period when food outlets were working with capacity restrictions for eating on premise, I saw quite a few smaller, independent outlets who would have otherwise not had any business, jump on the idea of adding a takeout window or doorstep set up so they could capture any passing footfall. And those that could add some extra seats outside jumped on the idea really fast. And for local, more suburban or community areas, the ‘work from home’ crowd represents a new opportunity. Just as we had the ice cream van sounding the bell in summer, I’ve started to see independent sandwich vans back on the roads - doing the rounds in residential areas and announcing their timeslots on local community social media pages! DELIVERY CHALLENGES Out in Buckinghamshire, our local council has arranged a ‘community basket’ service where all the retail shops in our little high street can pull together and offer a free delivery service to homes in different areas on certain days of the week. This means local bakers, coffee shops and cafés can take orders from the remote workers or those staying indoors and they get it delivered direct to their door, and on the Continent, there’s been a huge surge in ‘rental e-bikes’ too for small local food delivery rounds.

Michele Young is director of Foodservice Support Ltd (www. foodservicesupport.co.uk), an independent business which she set up in 2010 to offer creative and commercial solutions for growth to businesses in the food industry. An industry professional with 20 plus years in the sector both nationally and internationally, she has also been a member of the BSA Sammies Judging Panel for over 10 years. We’ve all read about the huge swerve towards home food delivery (Uber Eats, Deliveroo et al). These have indeed been a lifesaver for some, but whether they are a long-term profitable solution for the sandwich and coffee shop sector, where the average spend is typically lower, remains to be seen. It’s important to make sure that whatever options are being offered on the delivery channels, they still offer the business a good return after the commission payments are made to any third party and the additional packaging costs are taken into consideration. Moreover, it’s an absolute necessity to consider the quality aspect of anything that is being sold for delivery as not all sandwich style products are necessarily ‘delivery friendly’ anyway. The first bite of a panini or toastie is always the best, but the taste experience could be slightly different 40 minutes later, if it’s been wrapped in some form of protective covering to keep the temperature, then driven two miles to a different destination. I’m sure demand for delivery is going to serve its purpose for convenience for quite some time, but do your homework and make sure you understand the full picture in terms of commercial aspects as well as adaptations you may have to make for presentation, packaging, optimum quality and portion size.

OPINION HERO PRODUCT The sandwich has always been the ‘Hero of the British Lunchtime’, and despite everything I’m pretty sure the sandwich sector will remain strong even if the recovery comes at different speeds in different locations. Should we see a pivot towards more takeout or grab-and-go, the portability of the typical range of products carried in the sandwich shop sector is well suited. Explore what festive packs you can offer to your guests for smaller groups to enjoy the season together at home when the restrictions hopefully ease. Christmas is still likely be a time for indulgence and treating, although we also need to be mindful that there is going to be a higher degree of caution when it comes to expenditure, so make sure there is a good value proposition as well, dependent on your marketing positioning.

CREATE THE FUTURE Make sure a spring clean is on the cards to evaluate the performance of your menu or product range at least quarterly and remove poor-selling, low profit or high waste options in favour of something new and exciting that will bring with it some incremental sales. The demand for healthier options, if anything, has accelerated over the last eight months and will continue, so it’s important to stay close to that trend and have well balanced ranges. Your supplier base will no doubt have an eye on the macro-trends coming out of the pandemic, so use their knowledge to help you with your decision-making and stay close to what your customers are saying and buying.

The whole eating out experience has been ‘digitalised’ and the number of businesses which have introduced mobile ordering, online menus, mobile payment options, cashless systems, e-commerce, CRM platforms and rewards programmes is endless. The smaller independents will need to find ways to embrace these technology developments in order to appeal to the new generation of digital first and digital savvy consumers. If you’re not on social media yet, enlist the support of a digital or social media freelancer to help set you up and build a plan to extend your reach and build awareness of your offer. If the last 10 months have taught us anything, it’s that everything we thought we knew about our customers, their behaviours, their preferences and even our own business patterns before March has now changed. A great opportunity to explore new ways to do things in 2021 and beyond!


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How to reduce the customer services burden For food manufacturers it’s more important than ever to reduce costs and maintain good customer relationships. How can modern technology, carefully applied, help make customer service much more efficient? Simon Bos (Mezze, www.mezze.io) has years of experience in the industry (Adelie Foods, Samworth Brothers) and has a few suggestions on where to start. Stop taking orders via fax, phone and email It’s 2020, and it’s time to leave inefficient and error-prone ordering systems behind. Making the move to online ordering can seem daunting, especially if you have complex business processes. B2B ordering, particularly in the food industry doesn’t fit comfortably into the standard eCommerce formats. But with a bit of care, it’s possible to find a digital solution that will have a dramatic impact on your bottom line. If you’re going to commit to a new platform then make sure it will have the features you need, particularly those that eCommerce does not usually provide: Date-led ordering, cutoff times, variable lead times, price codes, standing orders etc. With the right portal you can hugely increase capacity without scaling customer service staff costs. Of course, it’s crucial that the workflow is intuitive for your customers, otherwise you’ll just end up with more customer support queries. The best solutions will allow your customers to manage their accounts, even on mobile devices, anytime, anywhere. Let your customers self-serve As modern consumers we’re used to resolving problems and managing dozens of accounts entirely online. Retailers and service providers have built platforms for customers to effectively self-serve, massively reducing the volume of calls and emails that make demands on the customer service staff. We should be providing similar tools for customers in the food manufacturing industry. For example, once we’ve notified a customer that there is a problem with their order, give them the tools to correct it, quickly and easily. If you’ve run out of BLTs, your platform could automatically offer them an alternative or at least let them know you’ve replaced it with something similar. Other quick wins include adding features like a webchat plugin to your website, or a dedicated support platform which presents automated answers to common questions as well as static content like FAQs and tutorials. Provide everything customers need, online In most businesses a significant amount of time goes into 50 December 2020 www.sandwich.org.uk

providing information to customers. So, if customers can access it themselves, in digital formats, then you’ve just reduced your team’s workload. Your systems should be able to generate and provide access to digital invoices, QC, traceability etc. without further input from staff. Automate as much as possible Things take longer and can go wrong when humans are involved so it makes sense to automate common tasks. Managing data in spreadsheets and uploading CSV files all carry risk so ideally you would link your systems together to help mitigate it. For example, having your ERP talk directly with your ordering portal will reduce workload significantly. Fewer mistakes means happier customers. But it also means less admin required to deal with complaints and resolutions. But even something simple as order or product notifications - letting your customers know the status of orders (good or bad), might save you a few phone calls and emails every day. Crediting and issue resolution You can go a step further and have your portal handle small problems without needing to get a customer service agent involved. One example of a large time-sink is the issue of crediting. The time-cost of managing a credit for a couple of damaged tuna and sweetcorn sandwiches far outweighs the £2 credited to the customer’s account. If you could provide tools for the customer to claim for credits (perhaps with photo evidence) then your portal could automatically credit their account if the value is below a certain threshold. You’ve saved your customer service team a task and the customer is left satisfied. Empower your CS staff There will always be a need for human support staff. Some issues and customer queries are simply too complicated or nuanced to be handled by automation. The more you do to assist your team internally, the better their outward support will be.

PROFILE You can do this by ensuring they have as much of the necessary information and tools at their fingertips. This empowers them to take charge of their tasks and gives them the space to creatively solve customers’ problems. The other side of this is that you need oversight. Both for compliance and auditing staff actions. A proper log of staff actions, order history, and customer requests provides the added trust that lets CS teams operate with more freedom, relying on their own experiences and judgement. Other benefits Of course, there are benefits outside of the Customer Service department. More digitisation means… More data - better reporting and oversight of how different aspects of your business is performing. Opportunity to innovate and adapt - if you’ve selected the right systems then you’ll be in a good position to adapt your business (e.g. transition to B2C sales) or reach new markets, if the opportunities arise. Although it’s hard to predict the future these days, you can be sure that the future will favour those that have digitised their business processes. So what’s stopping you? In our experience the hurdle is usually a combination of the following: Complex business logic - perhaps the sheer scale of the ‘transition to digital’ task seems overwhelming. Maybe you’re

worried that your business is too complex to digitise. Well, the solution is to eat away at it, bite by bite. Modern software systems are great at working with each other so you can identify smaller problems and fix them one by one, building to a larger solution over time. Perceived costs - with cloud computing and software as a service (SaaS), the cost of software solutions have plummeted in the last decade. There is a huge variety of systems available at any price point. But ultimately, with the way the world is changing now, can you afford not to transition? Resistance to change - change is the new normal. The old line “the customers won’t want to change” isn’t going to wash any more. What we can see from every other industry is that customers want to move to digital as quickly as possible. Let’s build more positive relationships Of course, picking up the phone to a customer is still an important part of maintaining a healthy relationship but let’s try to make the reason for the call be a positive one. Reducing the burden on customer services isn’t just about saving cost, it’s also about freeing up time to spend on building and maintaining positive relationships. Which right now is something we’re all going to need to do. Simon Bos is founder of Mezze, a B2B online ordering and selfserve platform for the Food Industry. Mezze is launching this month but already has big names on board.

www.sandwich.org.uk December 2020 51


Covid effect The

on rents

Covid-19 affects our everyday lives in so many different ways, with ever-changing rules and regulations that make operating or planning for the future practically impossible for food operators in particular. FRESH CHALLENGES With no end to the pandemic in sight, each day brings news of businesses struggling to continue or failing. Cafés, coffee bars and sandwich bars have been particularly badly affected due to a lack of footfall in the high street. A once-thriving sector has been decimated and things may never be the same again. Another pressure on many of these small, and even some of the larger, businesses is the ever-increasing overheads, particularly if premises are rented. In London and other major cities, the likes of Pret A Manger have made front page news and gained government support with the initiative to encourage workers back to their offices, but independent food outlets are suffering with ever increasing rents and other overheads. GOVERNMENT EXTENDS SUPPORT According to the Coronavirus Act 2020, the Act ensures that “leases cannot 52 December 2020 www.sandwich.org.uk

be forfeited for non-payment of rent for a three-month period for all types of commercial tenants but still allows for forfeiture at the end of the period for such non-payment. This works to encourage businesses that are in a position to make their rent payment to do so, whilst providing three months’ grace to those that are struggling.” Although the government has extended the ban on landlords using commercial rent arrears recovery to enforce unpaid rent on commercial leases until the end of the year, and has published a code of practice, traditionally high rents will always test the viability of a business, and future extention and applicability in practice remains unclear. All of this uncertainty makes meeting rent and rates commitments ever more challenging, and the quarter day rent demands will be a test that many independents may not be able to meet. The threat of being taken to court, or falling into rent arrears,

may sound the death-knell for many businesses but there are accounts of landlords being as lenient as possible to ensure their tenants survive the crisis in the hope of returning to good times in the future. It is worth checking your lease and keeping in close contact with your landlord because the more they understand your situation, the more lenient they may be. Earlier this year, shops and cafés at London’s Trocadero Centre received a blunt message: “Pay your rent or we will take you to court.” This, however, is not typical, and there are many examples of landlords doing their best to accommodate late, or staged, payments in the hope of helping sandwich bars and cafés through the pandemic rather than have empty premises providing no income at all. To start collecting rent again, landlords need tenants to still be standing when the pandemic is over. UK high street vacancies could double to one in every five shops in the

RENTS of surviving even though business is only coming back in dribs and drabs. He continued: “We rely on around 300 to 400 office workers per day to sustain the business, but the new staggered working pattern has greatly reduced this number and who knows whether this will ever get back to normal.”

coming months unless things return to something like normal before too long. It should also be remembered that landlords are also suffering and may be deserving of some sympathy and flexibility.

AN INDEPENDENT’S VIEW Independent British Sandwich & Food to Go Association retail member, Peter Mayley (pictured), of La Baguetterie near Reading, has been very creative since the start of the crisis. “We have continued trading throughout, with home deliveries selling coffee beans and even free-range eggs as well as our usual fare,” he says. “We have also tapped into a new market delivering to an older age group, including retired people who do not usually visit sandwich bars.” To survive though, Peter Mayley has done a deal whereby his very helpful landlord has agreed on a much lower percentage rent based on last year’s trading and he is relatively confident

DISCUSSION In summary, if you rent your premises, the steps you should take without delay are; speak to your landlord to explain exactly how your business is placed (but be aware that your landlord may also be suffering). It may sound obvious, but speak nicely and have the conversation early, and certainly before falling into arrears or defaulting. Speak frankly to your employees because any changes will affect them too, and you may even have to ask some to reduce their hours to part time. It is vitality important to keep your employees and customers safe. In these uncertain times everyone needs extra reassurance to venture out to taste the ‘new normal’.

A SPIRALLING CONFLICT OF INTERESTS To help protect the hospitality sector during these challenging times, the government has rolled out a range of special measures designed to help support businesses, and including the furlough and Job Support Scheme, some loans, VAT reduction and a temporary business rates suspension, to name but a few. The furlough scheme was due to finish at the end of October, but has been renewed, although some confusion remains. There is also a moratorium on enforcement action in relation to unpaid rent, in turn meaning that some landlords who have not received rent payments from their hospitality tenants have decided to seek other ways of recovering the debt, such as via taking legal action. At the same time, while some hospitality businesses were able to briefly get back to some sense of normality, or have been able to continue trading throughout due to their takeaway and/or delivery options, reduced footfall and a general lull in consumer-related economic activity as people work from home more, has arguably now changed the current, and likely future, trading landscape forever; quite literally pitching businesses large and small into unknown territory, and particularly

with gathering rumours of some form of lockdown effectively being in force until March 2021. In other words, although a business may well look like it is up and running and active, whether or not it is profitable and even viable, long term, is still questionable. And with the government’s range of support measures persisting, or coming to an end, or sometimes being renewed or extended, many operators and landlords alike are thus left unclear as to the true economic picture, but with accusations by some that businesses on both sides are, if nothing else, potentially exploiting the situation. While Costa have warned that up to 1650 of its jobs are under threat, Pret a Manger (who have already cut the number of people they employ) and Caffè Nero have appointed third parties in recent times to help look more closely at their estates and the properties they inhabit, and the agreements they have for them. In particular, according to a report in The Times (1 November 2020), most recently, the Local Authorities’ Mutual Investment Trust is claiming £135,389 in unpaid rent for a single Caffè Nero site in London after the property’s owner allegedly claimed the chain was refusing to pay its rent (Caffè Nero has hired KPMG to oversee its CVA).

www.sandwich.org.uk December 2020 53



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SALAD Fresh Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Sundried Tomatoes Caterers Choice Ltd. Freshfayre Leathams Plc Sweetcorn Caterers Choice Freshfayre Tomatoes Caterers Choice Freshfayre

DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 ronan.gourley@delilites.com www.delilites.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: Sales 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: Sales sales@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Alex McLaren Ray-Odekeye Tel: 0208 629 8600 alex.mclaren@greencore.com www.greencore.com

SAMWORTH BROTHERS MANTON WOOD Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 IMPRESS SANDWICHES Units 6-7 Orbital Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com

www.impress-sandwiches.com MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Tel: 01664 484400 Fax: 01664 484401 commercialftg@samworthbrothers.co.uk

ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk



SIMPLY LUNCH Unit 2 ,ZK Park, 23 Commerce Way, Croydon CR0 4ZS Contact Sales Tel: 0345 2007631 sales@simplylunch.co.uk www.simplylunch.co.uk STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk

TIFFIN SANDWICHES Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Sales Tel: 01274 494939 sales@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk

The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338

www.sandwich.org.uk December 2020 55


Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Sam Bennett

CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james @cargill.com www.cargill.co.uk

Tel: 07873 301954 Sam.Bennett@2sfg.com www.2fsg.com


Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk



Sands Mill,Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk


Whitestown Road, Tallaght,

1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Orla McDonagh Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA 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


Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

FOOD ATTRACTION LTD. Langham Court, 21

Langham Road, Leicester LE4 9WF Contact: Jake Karia

Fax 01484 532700

Tel: 0116 2744066






Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com FLEXESERVE The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road, Hinckley Leicestershire LE10 3BZ Contact: Warwick Wakefield Email: info@flexeserve.com Web: Flexeserve.com

COUNTRY CHOICE FOODS Swan House, New Mill Road, PANTONE 1585 U


C 0% M 60% Y 65% K 0% WEB #FF854F

C 0% M 0% Y 0% K 85% WEB #4B4846

St Paul’s Cray, Orpington,

Dublin 24 DV24 VY75,

Kent BR5 3QD


Contact: Neil Lindsell

Contact: Barnaby Barber

Tel: 01689 301203

Phone: 00 353 14536960


/07741 639006



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



Socon, St Neots,

Equity House, Irthlingborough

Cambridgeshire PE19 8ET

Road,Wellingborough, NN8 1LT

Contact: Sales Department

Contact: Andy Milne

Tel: 01480 476161

07587 886315

Fax: 01480 471989





56 December 2020 www.sandwich.org.uk

FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@ harveyandbrockless.co.uk www.harveyandbrockless.co.uk Accreditation body: BSA


Cheddar Business Park, Wedmore Road, Cheddar,

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com

FUTURA FOODS UK LTD. The Priory, Long Street,

Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com


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

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk

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

BSA Suppliers Index MEZZE 11 Colston Yard, Bristol BS1 5BD Contact: Hugo Walker Tel:: 0117 379 0309 Email: hugo.walker@mezze.io Web address: www.mezze.io MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: James Brown Tel: 07725 436799 Jbrown@missionfoods.com www.missionfoodservice.co.uk

MIZKAN EURO LTD. 2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS Contact: Craig Dillon Tel: 0203 6752220 craig.dillon@mizkan.co.uk www.mizkan.co.uk MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Emma Hallam Tel: +44 (0) 28 3835 2233 Emma.Hallam@moypark.com www.moypark.com MULLER MILK AND INGREDIENTS Donnington Wood Business Park, Granville Road, Telford TF2 7GJ Contact: Cara Williams Tel: 07731 337824 Cara.Williams@muller.co.uk www.muller.co.uk

NEW YORK BAKERY CO. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk


NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Luke Barfoot Tel: 07807 236 473 Fax: 01935 842801 lbarfoot@norseland.co.uk www.norseland.co.uk


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

NSF FOODS LTD. Deansgate, 62/70 Tettenhall Road, Wolverhampton WV1 4TH Contact: Steve Money Tel: 01902 925330 steve.money@nsffoods.com www.nsffoods.com

The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 info@planglow.com www.planglow.com

PAPAYA UK Crown Lane, Tinwell, Stamford, Lincolnshire PE9 3UF Contact Sales Tel: 01780 758560 Email: solutions@papayauk.com https://papayauk.com/

SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br


Fax: 0117 317 8639

ORNUA INGREDIENTS EUROPE Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredients.com


PLATOPUS SYSTEMS LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 7000044 yousafshah@datatherapy.com www.datatherapy.com


Mansel Court, 2A Mansel Road,Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252454 contact@smithfieldfoods.co.uk www.smithfieldfoods.co.uk SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@ snowbirdfoods.co.uk www.snowbirdfoods.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

www.rapuk.com PASTA FOODS Forest Way, Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com www.pastafoods.com

PAUWELS UK 1st Floor, Axiom House, High Street, Feltham, Middlesex TW13 4AU Contact: Andrew Breeze Tel: 0208 818 7617 Fax: 0203 187 0071 andrew.breeze@pauwels-sauces.com www.pauwel-sauces.com

Moat Way, Barwell Contact: Melissa Aplin melissaa@reflexlabels.co.uk Tel: 01455 852400 Web: www.reflexlabels.co.uk

ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk

LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park, Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION MANAGEMENT COMMITTEE The following are elected members of the British Sandwich and Food to Go Association Management Committee CHAIRMAN

Dan Silverston, Soho Sandwich Company (Producer) THE COMMITTEE

Oliver Scott-Harden Norseland – (Supplier) Samantha Brett, Waitrose (Retail) Andy Hawthorn, Subway (Sandwich bar chain) Robert Potts, Greencore (Producer) Simon Parton, Compass (Catering) Neil Wood, Woods (Independent Sandwich Bar) David Winter, Street Eats (Producer)


Leicestershire LE9 8EY


TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Alex Noake Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk 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

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.

Anthony Minto, Ginsters (Van Sales) Peter Mayley, La Baguetterie (Independent Sandwich Bar) Nehal Thakkar, Foodbuy EU (Catering) Ben Newby, Fresh Fayre (Supplier) Martin Beaver, RAP (Supplier) David Ross, Greggs (Baker) SECRETARIAT Jim Winship, Director

g t in m l i s fo r ny n pa t io m i ca co p l ap

Sandwich food to go news

21 20



The essential reference guide of manufacturers and suppliers to the sandwich industry – get your company listed!


The Sandwich & Food To Go News Annual Directory will be published in Spring 2021 and distributed to the industry throughout the year. It is mailed to subscribers, BSA and Café LifeTrade Association members and also promoted at trade shows and events throughout the year. These include Lunch Show, Caffe Culture Show and the Designer Awards. New members and subscribers joining during the year also receive a copy. The Directory offers suppliers a great way of marketing and publicising themselves in a cost-effective way. The publication, now in its 24th year, is A5 in size, and contains a comprehensive list of manufacturers, suppliers and services within sectionalised categories to provide an essential LISTIN G PER reference guide. Companies are also indexed at the back.It will also be uploaded onto www.sandwichandfoodtogonews.co.uk CO


Business details to appear in Directory Company Name:.............................................................................................. Address:............................................................................................................ .....................................................Post Code: ................................................. Sales contact: .................................................................................................. Tel :................................................. Fax:.......................................................... email.................................................................................................................. website..............................................................................................................

Product and services listings

Each company can be listed (name, address, telephone number) under one section heading free. Listings under additional section headings cost £5+ VAT each. Please indicate which product/service sections you wish to be included under by ticking the appropriate boxes below: n Bread, Bakery & morning products

n Cabinets, Refrigeration & Coldroom storage n Cakes, biscuits and confectionery products n Cheese and Dairy products

n Cleaning/ Hygiene materials,services and equipment n Clothing, Safety wear & Uniform

n Consultancy/insurance/business services n Distribution and delivery services

n Cold Drinks and Drink making equipment (please specify) n EPOS/ APPS /ORDERING SYSTEMS. (please specify) n Factory equipment and services (please specify) n Hot Beverages and Soups n Ingredients (Please specify)

n Kitchen and catering equipment/accessories/ovens n Labelling and label systems

Entry booking form

I would like to book the following (please tick requirements): 1 Standard Free Entry - includes company name and address entry under one section Additional Product Listings - please tick extra product listings if required (first listing is free)

Cost Req’d Free n £5 + VAT


Bold Entry includes both name and address in bold lettering Bold entry with Logo appears above name and address


£15 + VAT per listing


- -

£50 + VAT 1st entry £10 + VAT for each


Editorial up to 100 words of editorial about your company to appear in the company listing. Picture & Editorial up to 100 words of editorial Mini Editorial up to 30 words Full Page Editorial logo, picture, bold listing and up to 250 words


£75 + VAT



£100 + VAT each



£25 + VAT each



£375 + VAT each


- - - - - - - -

£1900 + VAT £1150 + VAT £1050 + VAT £975 + VAT £850 + VAT £575 + VAT £300 + VAT £100 + VAT

Directory Advertising Rates Front and Back Cover (Wraparound)* Or Front Cover* Or Back Cover* Inside Front Cover* Inside Back Cover* Full Page* Half Page* New Products section (half page landscape):

additional entry

press release for new products to include circa 100 words and picture *Includes one free entry in bold with logo and editorial. All advertisements payable 30 days from publication.


n Mayonnaise, sauces, pickles & relishes

I declare that the information given on this form is true and accurate to the best of my knowledge and I hereby confirm my order to be listed as indicated in The Sandwich & Food To Go News Annual Directory. Orders under £75 must be accompanied by payment. Cheques should be made payable to J&M Group Ltd. Alternatively, if you wish to pay by Credit Card, please enter your details below

n Refrigeration and transport refrigeration

Card No: ______ ______ ______ ______ Valid From ____ /____

n Sandwich manufacturers and distributors

Name on Card:_______________________ Post Code_____________

n Packaging

n Salads/ salad-making equipment and products n Shopfitting/Signage Services n Vending n Snacks

Expiry date: ____ /____ Last 3 digits of Security No. on Reverse _____ House No. ________

(for security purposes only)

n Wholesalers

Please return this form, with the appropriate remittance to: Sandwich and Food to Go News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB

Whilst we make every effort to contact and include all suppliers that would like to be listed, in order to guarantee a listing we ask that you kindly return this form to the contact address below or email paul@jandmgroup.co.uk or call 01291 636342. Failure to apply may result in your details not being included.

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



To ensure inclusion please complete and return this form before the deadline of February 22nd 2021.




International Sandwich Manufacturers 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: Georg Buhrkohl Tel: 01223 550820 www.subway.co.uk TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 fteichmann@tamarindfoods.be Contact: Frederic Teichmann

Product Listing


Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

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Royal Greenland UK, Gateway House, North Wing 2nd Floor, Styal Road, Wythenshawe Manchester, M22 5WY enquiryuk@royalgreenland.com www.royalgreenland.co.uk

Explore the opportunities with Cold-water prawns Contact your local Royal Greenland office

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