Sandwich & Food To Go News - Issue 156

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Sandwich food to go news INTERNATIONAL

www.sandwich.org.uk

ISSue 156 MARCH 2015

Formerly 'International Sandwich & Snack News'

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INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com NEWS Page 6 - Food to go has continued to be a star performer at Greencore “with continued good growth”.

During the period, the extension to the existing Northampton sandwich facility was successfully commissioned with further product transfers taking place by the end of January.

NEWS FOCUS Page 8 - Greggs reinforce the value of ‘Primary Authority’ in test case. In the last edition we brought you news of the BSA’s work with Slough Borough Council to establish a Primary Authority. Other groups and large businesses have done similar things for the topics that affect them, and now the very first test case for Primary Authority determination has seen a resounding victory in the sandwich sector.

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk PROFILES Page 10 - Francombs Sandwiches is a trading-estate based sandwich business in Rochester with around 40% delivery. Joe Francomb explains here how sandwiches are a family tradition for the father and son business DAY IN THE LIFE OF Page 30 - BSA Events Manager Pam Sainsbury has become a familiar face to many over the years as the organiser of the Sandwich Designer of the Year and The Sammies awards.

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

©Published by J&M Group.

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

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

STOP PRESS Cheese Cellar is changing its name to Harvey & Brockless Industry supplier Cheese Cellar is changing its name to Harvey & Brockless, the latest in a number of name changes made over the years.

“We are known for our expertise in

the cheese sector but being known simply as Cheese Cellar no longer represents who we are and the comprehensive proportion of our product offering is non Dairy,” says the company.

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NEWS

Hull sandwich bar owner jailed for £1m tax fraud A Hull sandwich bar owner has been jailed for a £1m tax fraud over a span of 20 years. One of his two shops was close to a HMRC office and customers regularly included tax inspectors.

Hull Crown Court heard that John Baker, the owner of John's Sandwich Bar and Amy's Sandwich Bar, had not paid tax for almost 20 years.

Baker owned a Mercedes E Class car, while his partner had a Mercedes SLK coupe. The couple's favourite holiday destinations were the Costa Del Sol or Tenerife, where they would stay at plush hotels and golfing resorts. They also travelled to South Africa as well as visiting Ibiza and Gran Canaria.

But while the family pocketed hundreds of thousands of pounds, they now have just £45,000 available to pay back and will now have to sell their home.

John Baker pleaded guilty to four counts of cheating the public revenue of income tax, national insurance and

VAT, and was jailed for two years.

Sentencing, Judge Michael Mettyear told him: 'You were at the forefront of this cheat. It was longstanding, it was deliberate, you knew exactly what you were doing, and your family became involved.'

His daughter Amy Baker, 27, ran Amy's Sandwich Bar in Craven Court, off Hedon Road, east Hull, which he had bought in 2006.

Amy Baker told tax inspectors the shop did not start trading until 2010.

She did not know, however, that staff from Hull's HM Revenue and Customs office, located just around the corner, had been buying their lunch from her shop before that date.

Prosecuting, David Dixon said: "Amy Baker was written to in 2011 by the local Inland Revenue team because no income had been declared.

"She wrote back saying she had been trading since 2010.

"The Crown say that was a deliberate lie by her because she had been trading since November 2006.

"She maintained that lie for a number of months until they went into the shop. The difficulty for her was the local revenue staff had an office around the corner and they had been using the shop before that date."

Officers visited Amy's Sandwich Bar and discovered annual sales of £71,000 were not being recorded properly.

The gross profit for the shop was £44,973 a year.

They also found documents and records relating to John's Sandwich Bar, owned by her father.

Investigations revealed he had failed to register to pay tax since 1995.

Sentencing Walmsley to 15 months in prison, suspended for two years, Judge Mettyear said: "You are an intelligent woman. You knew what was going on and you should have known better than to go along with it."

Amy Baker received a six-month prison sentence, suspended for two years.

Wrap it Up! chain plans Stratford central kitchen LONDON-based Wraps chain Wrap It Up! has revealed figures which show a 48 percent sales growth, returning profits of £236,524 in 2014.

Despite appearing on Dragon’s Den and being declined funding, the made-to-order company has expanded since its launch in 2006 to include 12 outlets across London, with plans to open five new company outlets and 12 franchise outlets elsewhere in the UK, over the next three years.

In November last year, Wrap It Up! started work on plans to move into a new centralised kitchen in Stratford. Due to be completed by 31 May, it is expected that this new kitchen will be able to support up to 100 sites, with the creation of

around 500 jobs.

Describing itself as a natural fast food chain, it says its success is due to the shift which has taken place in consumer tastes and demand.

This shift, along with increased competition, has led to a battle between processed and natural fast food takeaways. Without

4 March 2015 SANDWICH & FOOD TO GO NEWS

doubt, consumers are more knowledgeable about the links between food and health, which puts pressure on all outlets to be as transparent about their ingredients as possible, it says.

“Our customers want quality food, good variety and regular changes to the

menu, which processed fast food restaurants have historically found difficult to maintain,” says Wrap It Up! managing director, Tayub Mushtaq.

Mushtaq became the brand’s first franchisee in 2010 and became managing director in 2012 following a management buyout.

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NEWS

Confirmed: Paul Kingsley-Bates is new MD of Tasties Sandwiches PK Food Concepts has confirmed the story we broke in Sandwich & food to go news last issue, with the announcement of new Chief Executive Paul Kingsley-Bates for its Tasties Sandwiches and Pasta King businesses.

Ex-Adelie MD Kingsley Bates, who brings a variety of FMCG experience to the role, joined the board of PK Food Concepts in January, replacing Howard Farquar who stepped down at the end of 2014.

Most recently, KingsleyBates has spent two years in the Cayman Islands as Chief Operating Officer of Jamaican Producers Group’s £200m global food business, and before that was Managing Director of Adelie’s Food Partners business where he was instrumental in the development and launch of the sandwich brand URBAN eat.

Before joining Adelie, Kingsley-Bates was CEO of

fruit juice business Sunjuice and prior to that held a number of senior roles within the pan-European chilled convenience food group Uniq plc, ultimately heading up its chilled desserts business.

PK Food Concepts Chairman Antoine Raoux said: “I am delighted that we have been able to attract someone of Paul’s calibre and

Greencore officially opens its new U.S sandwich manufacturing site GREENCORE has officially opened its new U.S greenfield sandwich facility in Rhode Island.

“This is the first new factory build for Greencore in almost 25 years, and we are committed to developing one of the best sandwich manufacturing plants in the world here in Rhode Island,” said Liam McClennon, CEO of Greencore USA. “This is an important investment as part of our ongoing expansion of the business to avail of opportunities in key markets. We are

investing over $40 million to develop a state of the art complex. It will employ upwards of 400 staff and marks a key milestone in our strategy to grow Greencore’s business in the US.” Greencore’s Quonset facility will be the company’s northeast hub, producing approximately six million units per week and supplying more than twenty states. The facility is a 107,000-square-foot space (with potential to expand to 150,000-squarefeet)

experience to lead our business at this important phase of its development and

I am very excited about working alongside him as we accelerate the fantastic progress we have already made in establishing our Pasta King and Tasties brands.”

Kingsley-Bates commented on his new role: “Whilst the business has already achieved a significant amount in a relatively short timescale, there is clearly still massive opportunity for growth and I am looking forward to working with the senior management teams in both companies to continue to deliver our customers the highest level of quality and service as we build the sales momentum of our brands.”

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NEWS

Pre-pack administration for Cooplands BAKER and sandwich maker Cooplands (Doncaster) Ltd has gone into administration, with the loss of more than 300 jobs nationally and the closure of almost half of its 80 stores, its bakery and Doncaster-based head office.

A number of stores and 259 jobs have been saved nationally because 41 of the leasehold shops and its mobile sandwich van fleet were folded into a pre-sold package.

Adrian Berry and Daniel Butters, partners of Deloitte, have been appointed as joint administrators.

Adrian Berry, joint administrator, said: “Cooplands has seen a recent deterioration in trading performance across its retail business, which combined with a significant fixed manufacturing cost, has resulted in unsustainable losses.

“Regrettably we have had to close 39 retail stores together with the bakery and head office in Doncaster.”

The 41 stores and van delivery business has been sold to ReSolve, the business restructuring specialist. Paul Davies, director, said: “Cooplands will continue to focus on providing great customer service and the best quality products at competitive prices.”

Cooplands was established in 1932 by Alice Jenkinson who opened a shop at 33 Hallgate, Doncaster, to sell home-made cakes and chocolates. It had a turnover of £18.6 million in 2011.

Doncaster North MP and Labour leader Ed Miliband said: “To see job losses of any number in Doncaster is disappointing, but the news of redundancies on this scale is a terrible blow for the area.”

Food to go the star performer at Greencore FOOD to go has continued to be a star performer at Greencore “with continued good growth”.

During the period, the extension to the existing Northampton sandwich facility was successfully commissioned with further product transfers taking place by the end of January.

The Convenience Foods division recorded revenue of £320.4m, 4.9% higher than the prior year on a reported basis and up 5.4% on a like for like basis for the 13 weeks to 26 December 2014.

In the UK, like for like revenue was 3.6% higher than in the prior year.

The overall grocery market remained challenging in Q1 with negative same

store volumes and price deflation.

In the US, reported food to go revenue was 34.1% higher than in the prior year and 19.5% higher on a like for like basis. This was driven principally by the continued rollout of new products with a key customer. The construction of the new facility in Rhode Island is nearing completion, with commissioning due to start as planned in Q2.

“The integration of new business in Jacksonville and the first expansion phase in Northampton are now close to completion. We remain confident in our ability to deliver performance in line with market expectations,” says the company.

Café Philpotts launch in Liverpool PHILPOTTS, the award-winning artisan sandwich chain owned by Patisserie Holdings, is opening its Café Philpotts concept in Liverpool Its existing shops situated on Exchange Pass East and Brunswick Street, Liverpool are re-opening their doors as Café Philpotts, with a varied food offer including breakfast items, artisan sandwiches and salads, roasts, noodles, afternoon tea and Patisserie Valerie cakes.

The launch in Liverpool follows successful launches in Birmingham, Glasgow, Edinburgh, Leeds, Nottingham and Manchester and is proving to be an effective strategy for the company.

Managing Director, Lisa Brook

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said: “Café Philpotts prides itself on being a relaxed and informal food destination. Philpotts is renowned for high quality food and now customers can enjoy this food in a relaxed, informal yet stylish setting. The extended opening hours until 5.00pm and Saturday openings in selected shops, reflect the need of our customers who we know are taking their lunch breaks later than the traditional 12.00-2.00 timeframe.”

Philpotts was founded by Phil Brown in 1985, who sold the chain to the Richard Tonks group in 2006, and this was acquired by Patisserie Holdings last year. The company is reckoned to be one of the fastestgrowing in the UK.

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NEWS FOCUS

Greggs reinforce the value of ‘Primary Authority’ in test case

I

n the last edition we brought you news of the BSA’s work with Slough Borough Council to establish a Primary Authority. Other groups and large businesses have done similar things for the topics that affect them, and now the very first test case for Primary Authority determination has seen a resounding victory in the sandwich sector.

BSA members Greggs have set up a Primary Authority with Newcastle City Council and can therefore issue Assured Advice about the provision of toilets in its premises.

The dispute erupted when Kingstonupon-Hull City Council challenged Greggs, insisting that two of their takeaway stores in the area needed to provide customer toilets.

It was resolved in the first ever Primary Authority determination by the Business Department’s regulatory delivery directorate. It supported Newcastle City Council’s view that if no more than 10 seats are provided for occasional customer use, the requirement for customer toilets is not relevant. If the decision had gone had against Greggs it could have cost them millions of pounds to provide and maintain toilets at its sites around the country, with implications for other retailers.

Kingston-upon-Hull City Council essentially differed in their interpretation of Section 20 of the Local Government (Miscellaneous Provisions) Act 1976, which focuses on the provision of sanitary appliances in certain establishments. The key question in this case was the correct interpretation of section 20 of the 1976 Act, in particular the definition of “relevant place” in section 20(9).

In the first challenge to reach the dispute resolution process, the Business Department’s regulatory delivery directorate (BRDO), upheld the Assured Advice that was established. It has sent the clear message that the interpretation of The Act that Greggs had established with Newcastle City Council is to be the interpretation that all other authorities must abide by.

In a BRDO statement it says that “BRDO, having carefully considered all representations and evidence received in relation to this case was satisfied that the Primary Authority Advice issued by Newcastle City Council was “correct” for the purposes of Schedule 4, Paragraph 1(3) of the Regulatory Enforcement and Sanctions Act 2008) because: 1. The advice was soundly based upon the purpose and content of the disputed provision, and represented an informed and professional view of the law; 2. It was consistent with relevant case-law; and 3. Evidence demonstrated that since June 2011 the advice issued by Newcastle City Council has been accepted by other local authorities as reflecting a reasonable and proportionate interpretation of section 20 of the 1976 Act. “The direction of the Primary Authority was therefore confirmed.”

It also added: “The assurance provides certainty for the business about future investment decisions and clarity for all parties, helping to inform regulators and businesses elsewhere.”

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This is a significant case as it not only upholds the role played by Assured Advice generated through Primary Authority but also shows how laws regulating our industry are interpreted in a variety of ways. Some of the regulations cited by Kingston Upon Hull City Council date back to the mid-seventies - surely the Food to Go market has since moved on?

In this case, it seems very much that it has. And that some local authority interpretations are a little behind industry and consumer requirements. Setting up a Primary Authority has enabled BSA advice to be adopted as Assured Advice and, as this case shows, the judiciary are giving it their full support.

Member businesses can now be assured that following BSA regulations will ensure they meet the required regulations and that where regional or local interpretations have varied, that will no longer be the case.

Any business operating across local authority borders can plan and run their businesses with confidence.

More information on the BSA’s Assured Advice can be found at www.sandwich.org.uk – just click on the Advice tab.

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Carrying on the family tradition with Francombs Sandwiches Francombs Sandwiches is a trading-estate based sandwich business in Rochester with around 40% delivery. Here Joe Francomb explains how sandwiches are a family tradition for the father and son business Q. When and how did Francombs come about?

Francombs was born on 20 February 2012. It’s a father-and-son business but the whole family helps out from time to time. For my dad, Ricky, catering has been a lifelong career, with a number of sandwich shops and cafes over the years. It has been for me too really, as I started helping with catering jobs during summer holidays while I was still at school. I had a long and enjoyable apprenticeship thanks to my Dad, but on our latest venture, it’s me calling the shots!

Q Describe the business to us?

We are on a trading-estate unit, with a nice looking sandwich bar and a potential audience of around 10,000 people working around here.

Funnily enough, it’s actually the second time that we’ve had a business on the estate. My dad previously had a sandwich business here, which he sold after seven years, and that’s now

one of our competitors. There’s also a lot of café and snack bars and a number of mobile van operators.

We offer a large number of lines and variants – around 63 in total – and that’s one of the things that makes us stand out from the competition.

Whatever people want, we can offer it. It makes it a very complex business to run because of that – a juggling act in fact, but we’ve got a lot better at it and there’s no waste now. For instance, any bread left over is made into croutons.

We do almost everything ourselves.

We make our own mixes, for example, and roast our own meats on the premises.

We keep up the interest with weekly specials, with popular items such as our hand-carved honey roast ham and also adapt our offer according to different times of the week. On Monday, for example, we offer a discount, which we call Monday Madness, and on Fridays,

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when customers are feeling a bit more indulgent, we have a breakfast bacon sandwich run.

Q. Do you have a breakdown of your typical customers?

It’s a pretty balanced mixture. As I mentioned, we’re based on an industrial estate with a variety of businesses around us. We get some wonderful, varied and downright odd requests – one customer likes a roast beef sandwich with tomato ketchup, for instance. But the customer is always right; we never raise an eyebrow and obviously we do our best to fulfill them.

Q. What else differentiates you from your competition locally?

We don’t cut corners and we focus very much on the quality of our products. The bread, for example, is from a family bakers with whom we’ve had a working relationship for years.

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We go the extra mile to get the right quality ingredients. Even with something as simple as a sandwich, we can create a product that’s so much better than someone could do for themselves at home.

We also sell online which no-one else locally does and that really allows

us to provide our customers with a more tailored and efficient service.

Taking orders over the phone is too slow and prone to error so taking the orders online sorts that out.

I like to keep an eye on the big companies and see what they’re doing. It’s inspiring and I try to

continue to learn, putting my own spin on it as I go. And not just other sandwich companies - businesses like Domino’s do an enormous amount of market research and it can be beneficial to see how they’re altering their menu to take account of new trends.

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PROFILE

Q. To what do you attribute your increase in online sales?

Persistence! We use meal deals to good effect as they encourage customers to increase their total order value. We also send out regular email newsletters to keep our customers informed. We usually send them twice a week, on Mondays and Fridays.

The Monday newsletter reminds them we’re here and usually includes a new special for the week. We also give a 10% discount every Monday with a coupon code in the newsletter. The Friday one reminds them we’re still here and it’s always our busiest day.

Our bacon sandwiches often arrive to cheers on a Friday. It’s always great to have such a positive reaction to your food.

Q. What is it like working with your Dad? We’ve always had a strong relationship, probably because we’ve worked together for so long. We’re both focused on what we want to get done and where the business is heading. He has a lot of experience for me to draw from, but he’s not very technical, so I lead in those areas. We rely on each other and know where our strengths lie.

Q. What was your previous occupation?

I’ve always done catering of various sorts. I haven’t had any formal training; it’s all been on the job. I have a real love and passion for it, creating food that people will enjoy, both to look at and eat or drink.

Q. What is your best-selling sandwich?

Our carveries are very popular, in particular the roast pork. It’s the

smell! Ours is home-made with all the trimmings and it really sets us apart. The ‘Supercharger’ is a fantastic seller from the carvery – three southern fried chicken breast strips, mature cheddar, honey chilli, sweet chilli or barbecue sauce and fresh salad. Outside the carvery, it’s probably our chicken, bacon and stuffing.

Q. How has selling online altered your business?

We took the decision to start selling online right from the start. We shopped around and selected Butterware, who provide lunch businesses with websites dedicated to online ordering. After a slightly slow start, we really got to grips with it in late 2013. In the last twelve months, our online sales have multiplied five-fold and now represent 20% of our business and it’s still the fastest growing part of our business.

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Q. What about future expansion? Do you see yourself opening more stores?

Absolutely; we want to take on the world! Seriously though, we’re growing at a comfortable rate at the moment.

It’s manageable and if we can maintain the pace, I’ll be happy. When we’re ready, I’d love to open another shop.

Q. Do your customers typically collect or have their order delivered?

About 40% are deliveries, the majority of which are pre-ordered via our website. We get fewer pre-orders for collection as those individuals seem to want to get out of the office and take their time a bit more.

Q. Looking back, would you do anything differently if you started again?

Not really. I’d probably change the layout of the shop a bit to improve customer flow and give more space to the hot counter. But otherwise, it’s been going very well and I’m very pleased.

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SANDWICH MANUFACTURING

Grabbing the

prize with size The biggest prize in Food to Go remains there for the taking. Currently, still only around a quarter of sandwiches consumed in Britain are not home-made, with the manufactured portion – which excludes delicatessens and sandwich bars – even smaller. Product variety and greater added value offer may offer the answer, says industry analyst Chris Wickham

G

rowth in Food to Go has been little short of spectacular in recent years. For example, in the past two years, the UK Food to Go market is estimated to have increased its sales by 10% with the sandwich market itself (worth about £1.1bn, according to Nielsen) having grown slightly faster.

Such growth may be around for some time to come. Why? Because in our view, the biggest prize in Food to Go remains there for the taking. Currently, still only around a quarter of sandwiches consumed in Britain are not home-made, with the manufactured portion – which excludes delicatessens and sandwich bars – even smaller.

At a time when Britain’s food manufacturers, in common with their Continental European and North American counterparts faced severe volume growth headwinds, providers of sandwiches and wraps clearly enjoyed brisk sales growth.

The negative backdrop for UK food manufacturers is simply that people in their relatively prosperous home market show little

inclination to eat more food. As a result, a number of the larger corporates focused on the more volatile emerging markets to maintain growth. However, these markets have proved unreliable and increasingly subject to currency weakness, economic stagnation and, in some cases, civil unrest.

Consequently, those few food categories which continue to see volume growth in what are referred to as the “mature” markets – i.e. the UK companies’ closer-to-home markets – should be seen as potential jewels. Food-to-Go, notably manufactured sandwiches, falls neatly into this category and should be

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treasured accordingly.

Food-to-Go’s observable growth is even rarer within food because the category is consumed by the purchaser.

Other pacey categories include edible gifts and petfood. However, with neither of these is the endproduct likely to be consumed by the purchaser.

What matters next is the scope for Britain’s Food to Go industry to maintain its rapid growth. What seems most likely in the near term is that the large scale manufactured sandwich category will continue to gain market share from smaller operators and madein-store.

But made at home sandwich snacks to be

consumed at home will become harder to substitute with bought sandwiches.

However, there is a strong chance that made at home sandwiches could lose share to more interesting Food to Go items – notably, wraps and sushi.

So far, very little appears to be being done by the manufacturers to attack that largest portion of sandwich consumption – the eat-athome tasty snack. As the attached table shows, the manufacturers’ sandwiches still only account for about 30% of total British sandwich consumption.

Their relatively easy landgrab targets include sandwiches bought from specialist outlets and inhouse facilities. After that comes the larger target area of made-at-home/eaten outside the home sandwiches for briefcases and lunchboxes. Access to these target areas is a function of cost and convenience respectively.

Made-at-home/eaten-athome is clearly a tougher nut to crack. Even the strongest proponents of the manufactured sandwich will find themselves at times assembling a homemade

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SANDWICH MANUFACTURING snack from sliced bread and some ingredients found inpantry.

However, this probably misses an important opportunity for longer term sustainable growth. What other option does the home snacker have? For example, would it make a difference if the person had already been weaned off traditional bread sandwiches and onto wraps? Such a person might be far more likely inclined to pre-purchase their snack or rush out to purchase one from a small store supermarket format ahead of a favourite TV show or event.

If correct, there is a solution to the longer term problem of how to win the prize with the biggest size – product variety and greater added value. Given the manufactured sandwich industry has already proved

a match for the challenges set out in front of it – including unsociable working hours, challenging logistics, hygiene, tough retailers, volatile weather conditions, cash-strapped consumers – it seems likely that they can solve this longer term growth problem. And win the prize with size.

Chris Wickham has 30 years experience in the investment banking and asset management industries with a primary focus on consumer goods. His recent work on the Food to Go and sandwich industries include some noteworthy positive commentary on Greencore plc - in particular, his November 2012 work "Breadwinner" highlighted the visibility of the industry's growth. cwwickham@gmail.com +4477-6465-5390

UK sandwich consumption by type – key splits Bought - consumed out of home

26%

Bought - consumed in home

2%

Made in home - consumed out of home

27%

Made in home - consumed in home

45%

Source: BSA data and Chris Wickham estimates

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NEWS FOCUS

0 0 ,0 3 l ta to to s n la p y a w Sub 0 2 0 2 y b s re o st d n la e Ir UK and Subway has reached another major milestone in the UK and Ireland by opening its 2,000th store, a unit in the Jarman Leisure Park in Hemel Hempstead. So is it time to take stock now? Not a bit of it!

As Greg Madigan, Subway’s area development manager, explains in an exclusive interview with Sandwich & food to go news editor Simon Ambrose, it’s now all-systems-go to hit a total of 3,000 in another five years You’ve now reached 2,000 stores, what’s the next target?

The first store opened in 1996 in Brighton, so Subway has been growing steadily since then.

When does it stop? I guess the consumer will decide that ultimately, but we’ve set a target of 3,000 stores by 2020. We’re working on density, so we will have a look at the market and see how things are then, but our nontraditional developments are allowing us to grow quite strongly into locations we

wouldn’t normally be able to fit into, such as service stations, hospitals, forecourts, universities – places like that.

We now have 440 nontraditional locations across the UK and Ireland and that’s where a lot of our development is still coming from. That also includes working with our partners such as Welcome Break, Applegreen, Sodexo and so on.

In 2014 we opened a total of 268 stores and we’re hoping to open a similar total this year.

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Q. So what’s the plan when saturation is reached?

We’re always evolving the format. We listen very carefully to what consumers want. So if we get to 3,000 stores and we decide it’s time offer something new and take the concept somewhere different, that’s certainly on the cards.

What’s happened to the drive-thru concept?

There’s been a bit of activity in Europe and there are two new drive-thru’s in Manchester, but it’s in the early stages of development.

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NEWS FOCUS But it’s certainly something we’re excited about for 2015/16. [There are currently four drive-thru’s in the UK and Ireland and Subway is looking to double this figure this year.]

It’s been difficult to get it right. There are a huge number of different food combinations because it’s a product that’s customized for the consumer and made to order. That’s presented some challenges in putting the concept together, but it’s something we’re having a lot of fun with trying to make happen. We’re refining the concept with every drivethru that opens Q. Are you still opening in London?

London has got plenty of opportunity left in it. Our development agent there opened 20 stores in central London last year and has a similar number of stores slated for this year.

Subway has a model that can take a much smaller footprint than many other stores, as we don’t do any cooking such as deep frying.

It’s a simpler operation in that respect and that helps to keep the cost down. It also allows us to put a wider number of stores in – they can be placed closer together as they’re serving a smaller

geographical area.

The High Street is still really important to us, and some of the stores we’ve opened in London in the last 12 months have done really well.

Outside of London, are there any areas that you consider to be underrepresented?

Subway has an interesting model as far as development is concerned. We have 20 development agents across the UK and Ireland and they have a geographical area they look after for all things Subway, including leasing, store construction, franchising, recruitment, post-opening and inspections. That gives us an even distribution across the country. If we just had one office, we probably wouldn’t be able to maintain the rate of development.

It also keeps the development across the country reasonably even, as each office has a target for the year that they set themselves to achieve.

Has this been a good period to acquire properties during the recession?

Food service traditionally does well during recessions: people trade down from full food service to food on the

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www.sandwich.org.uk March 2015 17

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NEWS FOCUS

2,000 Subway stores in the UK and Ireland: the back-story The 2,000th opening highlights the more than £200m investment that Subway franchisees contribute to their local economies, alongside providing over 20,000 jobs in stores across the UK and Ireland.

As the largest Quick Service Restaurant (QSR) brand worldwide – there are more than 43,000 stores in over 105 countries – the continued expansion of the brand in the UK and Ireland has seen over 260 stores open in the last 12 months. That’s an average of five stores opening every week.

One of the largest areas of growth for the brand currently is the development of stores in non-traditional locations, such as on forecourt sites, within convenience stores, universities and hospitals. Partnerships with organisations including Welcome Break, Euro Garages, Applegreen and Sodexo, have helped the brand to open more than 430 non-traditional locations in the UK and Ireland.

Greg Madigan, area development manager, UK and Ireland, commented: “The level of growth that the brand has experienced in the UK and Ireland is a fantastic achievement. It reflects the entrepreneurial spirit of Subway franchisees and development agents, together with the power and support of the global brand.

"Opening the 2,000th store in Hemel Hempstead is an exciting milestone for everyone involved in the brand in the UK and Ireland, and I am very proud of their achievements.

What’s more, we have a strong pipeline of stores opening throughout 2015 in a variety of locations from high street to popular non-traditional locations."

Christopher Seymour, franchisee of the 2,000th store in the UK and Ireland, commented: "It feels fantastic to have opened the 2,000th store in the UK and Ireland. It’s a great honour to be a part of such a big franchise, and I’m delighted that I’ve been able to contribute to its success. I’ve worked with the brand for over 12 years now – my entire career – so my business has really grown with the brand.

Hemel Hempstead is my 12th store, and I have another three in the pipeline for this year – it really is a great time to be part of the brand family."

The UK and Ireland is the brand’s third largest market, behind the US and Canada. In all, there are more than 15,000 international locations in over 105 countries outside of the US, with over 4,500 stores across Europe.

18 March 2015 SANDWICH & FOOD TO GO NEWS

go. But as far as growth is concerned, we’ve had some great retail opportunities and we’ve been able to open a lot of stores in the last few years, so it’s been good.

But has the ethos of people making sandwiches at home because of tightening budgets during a recession, affected the business?

It’s fair to say that across Europe we saw some slowing in new store openings and of sales, particularly in countries that were hit by the economic downturn, but in the UK and Ireland we didn’t see any dramatic downturn.

I know this is a difficult one to talk about, but what about closures?

Our closure rate is actually really low: the majority of our closures are where a lease expires and we decide to relocate the store because the market has shifted or the lease isn’t available any longer. The rate of store closure for economic reasons is so small, I don’t even have the figures! Subway is a great model; every store is individually owned (all 2,000 stores) by local franchisees, and they run them as local businesses. It’s a massive investment of some £200m into local communities with 20,000 employed across the UK. People support them as local businesses.

I’m not sure that existing competitors would see it that way when they hear that a Subway store is about to come their way? They tend to shake in their boots when they hear a unit is to open up.

Should they?

I hope so!

You’ve come from Australia fairly recently. How does the UK market for Subway compare to the Australian one?

The UK and Australia are really close markets. I haven’t seen any major differences, other than the fact that the UK sandwich market is a bit more competitive. As far as buying habits and market trends are concerned, both markets are very well aligned.

Biggest difference is the weather!

Where are the biggest developing markets in Europe for Subway?

The latest figures show that there are 4,500 stores across Europe now. Germany and France are experiencing some amazing development – they are reaching the same milestones that we are here. A lot of the emerging markets are also starting to do some great stuff. I was in Prague recently and they’ve opened a number of stores in the Czech Republic – it’s really exciting.

Europe is hoping to reach the 5,000 store mark by 2016.

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To advertise call Paul Steer on 01291 636342 March 2015 19

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UNDER THE SPOTLIGHT

LISA BROOK: Philpotts’ Managing Director Café Philpotts, launched last year, has proved to be a successful revamp of the Philpotts’ format. A national chain now looks to be on the cards, with London particularly in their sights. Managing Director, Lisa Brook, is the driving force behind the new concept PHILPOTTS, the award-winning artisan sandwich chain owned by Patisserie Holdings, has undergone a remarkable transformation since launching the Café Philpotts concept last year.

The company is currently in the process of converting existing stores to the new concept, with relaunches complete in Birmingham, Glasgow, Edinburgh, Leeds, Nottingham, Manchester and Liverpool, and others still to come this year. Three quarters – the larger of the units - of the 23strong estate will be converted.

It’s proving to be an effective strategy for the company, with the focus now firmly on extending dayparts and improving the average duration of customer stay for the premium brand.

Patisserie Holdings, the Risk Capital Partners-backed operator of Patisserie Valerie, acquired Philpotts, the 23 shop retailer of premium artisan sandwiches and salads at the

start of 2014 and it appears to have been a shrewd move.

Launched originally by Phil Brown in 1985 as a high-end sandwich operation, the company was sold to Richard Tonks for £8m in 2006, just prior to the recession – then selling it just at it ended.

Although Philpotts has yet to open a new unit under the new ownership, there’s little doubt that national expansion is firmly in their sights, with strong precedent firmly established from other brands within the group - Patisserie Valerie, Druckers, Baker & Spice and Flour Power City Baker. London is certainly on the cards, but only when the company is completely confident about the menu and its ability to be able to compete in the high rent and rates environment of the capitol.

Café Philpotts customers are being wooed with a post-recessionary environment that firmly cashes-in on the still growing café culture. Under

20 March 2015 SANDWICH & FOOD TO GO NEWS

the new regime they are now enticed with a comfortable seating area to enjoy informal business meetings or a leisurely breakfast, lunch or afternoon tea, extended opening hours, Wi-Fi and a variety of food including breakfast items, artisan sandwiches and salads, roasts, noodles and Patisserie Valerie cakes. The paper cups of the previous regime have been replaced with homely mugs, together with plates, knives and forks.

The driving force behind the changes is managing director Lisa Brook, who previously managed the group’s artisan bakery Flour Power City.

Originally from a family with a baking history going back 100 years (Gaytons Bakery in Coventry), she originally trained as an engineer with Marconi – their first female engineer, in fact – and she went on to become their Apprentice of the Year.

She went on eventually to run a shellfish and oyster import/export business in Essex, before being employed by Luke Johnson, part owner and chairman of Patisserie Valerie, to turn high-end artisan bakery Flour Power Bakery around.

She shifted its focus from markets to wholesale and then top restaurants,

S&FTG_156_March15_p20-23_Layout 1 04/03/2015 11:57 Page 21

UNDER THE SPOTLIGHT which developed into around 75% of the business. In two to three years the company became the largest organic bakery in the UK. It won eight awards including the Great Taste Awards and World Bread Awards. Patiserrie Valerie bought the brand in 2013.

A passionate champion of craftsmanship, she undoubtedly brought innovative flair, high standards of customer care, and a new motivation to the bakery – the exact same standards she now brings to her new job.

The opportunity to run Philpotts was offered to her following the acquisition. She was heavily involved in Flour Power at the time, and wasn’t that familiar with the sandwich chain. “But when I went to see it, I realised what a fantastic business it was.”

The brand values and quality of the food were particularly attractive.

“I’m really fascinated by food – like my father, I’m a frustrated chef, so this is me indulging in something I really enjoy. But the most important thing about this business is keeping

“

up the quality, maintaining the brand values and keeping up the spec- and that’s something we decided on right at the start.”

Her initial visits showed that there was a clear opportunity to attract additional customers and increase stay length at the Colmore test site in Birmingham, by making the venue a more comfortable one and extending the opening hours from the original 7.30 to 2.00 Monday to Friday by three hours to 5.00pm - it also opens all day on Saturday. “We really needed to increase our dwell time, which is something we are so good at as a group.”

Corporate custom, which declined slightly as a category during the recession, is now being courted with an exciting new menu featuring new savoury items and a new Mexican platter.

Afternoon tea has been introduced, and Patisserie Valerie cakes have now been rolled out throughout the Philpotts chain, an obvious attraction for office workers’ late meetings, as well as shoppers.

I would like to thank your team and yourself for an excellent association which truly cares for its members.

Michael Curley. The Buffet Shop Ltd. Helensburgh

”

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UNDER THE SPOTLIGHT

“The new format has been hugely successful,” says Lisa Brook. “Like for like sales are up and coffee sales have gone through the roof. I’m particularly pleased with the way afternoon sales have grown – we’ve measured sales between 3.00-5.00 pm and it’s done really well. I’ve even been here at 6.00pm and people are still sat here.

The business was already very successful, but we felt that there was so much more potential and that has been borne out.”

Gone are the upright stools, which were previously the only concession to leisurely eat-in, and in their place are up-market tub chairs, lighting by Conran, long benches which can be put together for meetings, new pastel shades on the wall, and strong signage which was previously lacking. `”Our research showed that although customers knew and loved the homemade soups, no-one had been shouting about them, or the noodle bar, so that was something that needed addressing.”

One of the problems is the sheer diversity of the offer. At Colmore one of the larger units – there are a number of different elements to integrate: an artisan sandwich counter

and dedicated salad bar, hot food area, a Wok noodle-bar, and home made soups – and customers could otherwise easily become confused. Pasta and sauces, as well as pies and pasties are likely to be on their way soon, making the signage even more essential.

In spite of all the changes, however, the core values of high specification throughout, artisan food and excellent service, which have distinguished the chain right from the start, have been retained. Marble tops, however - such a key feature of Philpotts under Phil Brown - have been axed, although a number of elements of his original offer have actually been re-introduced under the new regime.

Lisa Brook’s energy and drive have been considerable factors behind the rapid roll out and success of the revamps – she leaves home on Monday to visit stores and the head office and returns on Thursday. “I’ve always been hands-on. There’s no way could you drive this business from a desk,” she says. “It was the same at Flour Power: I was in that business 24/7, and coming up with new ideas. Once I get into something, I really want to come up with something a little bit different.”

22 March 2015 SANDWICH & FOOD TO GO NEWS

They certainly haven’t rushed into anything though. In fact, she has applied the analytical techniques that were part of her engineering background. “I’ve spent a lot of time sitting in the branches and watching.

I’ve also had a good look at the old pictures of what Phil Brown used to do with the business. So many things about it – the uniforms and so on, were fantastic.” Interestingly, the colour of the fabric on the new benches in Philpotts Café has a connection with Phil Brown, although it’s unlikely that he’s aware of it and it’s certainly not an homage in any sense. “I saw a picture of Phil Brown wearing a cummerbund on his way to the British Sandwich Association’s Sammies Awards,” said Lisa Brook. “I liked the colour of it so much, we decided to base it on that – not so much an homage, more a coincidence.”

In general though, has being a woman brought anything new to the senior management jobs she’s had over the years? “Women can perhaps be more balanced and they multi-task very well, of course, whereas men are very good at fine detail. That’s why the two sexes work really well together”.

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Pret opens its first outlet in China Pret has opened its first unit in Shanghai and is currently looking for two more in the city before deciding to roll-out. Simon Ambrose checks out how the chain is likely to fare in a city more used to dumplings and rice than Western-style food to go

T

here is a famous proverb in Chinese called min yi shi wei– eating is as important as the sky.

Despite regional differences in dialects, in regulations and in climate, one universal rule on the mainland is that eating is one of the most important activities of the day. With recent memories of plagues and famines in their mind, many Chinese residents pay close attention to what their next meal will be. And how it

will be cooked and increasingly, where it was grown.

A Shanghai shopping mall and office development known as K11 doesn’t seem on the face of it to be the most likely of venues for a showdown over a shift in national lunchtime eating habits But Pret’s entry into the arena with its first unit in China could well signal a significant new trend in food to go, dominated up until now, of course, largely by the staple offer of dumplings,

24 March 2015 SANDWICH & FOOD TO GO NEWS

noodles and rice, although fast food/food to go is certainly becoming more fashionable.

Pret’s key change in the city is about bringing quality fresh products, trusted ingredients and marketing know-how, all of which it excels in, to a country where MSG is largely king, fresh frequently means days old and consumers are suspicious about what they are buying – for good reason, as we shall see.

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NEWS FOCUS

Pret, which already has outlets in Hong Kong, the US and France, as well as the UK, will open two more stores in Shanghai in the next 12 months before deciding whether to expand further.

The move follows two years of intense planning. The shop is located on the ground floor of the cosmopolitan K11 mall in Shanghai, and serves a typical Pret mixture of office workers and shoppers.

The menu showcases some of Pret’s best-selling products and ingredients from around the world. The favourite sandwiches on the first day’s trade were the Scottish Smoked Salmon and the Cheddar Ploughmans, but there were plenty of local variants with Red Bean Granola and cupcakes selling surprisingly well.

Pret's organic coffee has also been a hit, accounting for nearly a third of sales on day one. Latte is the fastest seller, often sweetened with hazelnut syrup. The organic coffee is sourced from the Yunnan Provence and locally roasted in Shanghai.

Clive Schlee, CEO, said: “We knew from the outset that opening in China would be a massive challenge. It has taken a monumental effort from our team to get to this point.

“We are delighted with the response from customers – they recognise how hard we have tried to serve really fresh

food fast. We will keep learning as we go. Shanghai is a long-term investment, and we won’t be opening lots of shops until we have thoroughly understood the market.”

From its signature superclub sandwich to hot soups tailored for the Asian market, the common factor of all the food is no chemicals, and no additives.

"Pret is coming with a level above the average foreign fast food chain," said Schlee. "We are targeting young office workers, which has been our tradition right from the beginning," he told China Daily recently.

Schlee believes that Chinese young people now have a larger appetite for Western food than their parents' generation, and he ought to know, as he has a decade of working experience behind him in Hong Kong for multinational conglomerate Jardine Matheson, in charge of the group's fastfood brands such as Taco Bell and Pizza Hut. While the slogan from the draft menu provided to China Daily states "the best ingredients from around the world", the management team from the

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NEWS FOCUS

food department of the company has said that 70 percent of the food made and sold in Shanghai is being locally sourced instead of imported.

And Schlee thinks that Pret A Manger's brand name is strong enough to "give protection" to the food his team has been spending the past two years researching.

It’s a critical issue. Setting up its supply chain to the same standards as it enjoys in the UK and maintaining it is likely to be a considerable challenge, particularly in the light of recent quality problems experienced by some international companies in China.

In July last year, US fast food chain McDonald's and KFC were caught supplying out-of-date meat from an American-owned food processing plant in China. There have been other issues involving other companies over the years, notably the melamine addition to powdered baby milk that scandalised the world.

Clive Schlee’s view is that the lack of public trust actually favours Pret, a brand well known for its quality values.

"The scandal may mean people are most sensitive to food safety and they will probably have more trust in Pret.

And Pret would make sure the trust is not wasted," he said, referring also to the tough time in SARS-hit Hong Kong in 2003, when Pret was "doing very well" with trust and integrity,” he told China Daily.

Animal welfare and sustainability, both so dear to Pret's heart, are also likely to prove problematic, although

no news on that front so far.

Pret A Manger is currently looking for two more locations in Shanghai. "I am confident Pret will be good in Shanghai. We are doing the business not for now, but for 2025. It's a long-term plan," he said.

Pret isn’t the only Western food to go company looking to cash in on China’s potentially huge sales.

A number of well-known brands in the coffee sector are already expanding fast, including Starbucks and Costa, and McDonald's on the food-to-go side, and there's no doubt that the novelty value for 'western' brands is huge.

Consumers look to the west for everything from cars to clothes and even street poster advertising features western looking Chinese models. It's almost as if China is now playing catchup after all those years of isolation in terms of its receptiveness to trends from abroad.

Whatever the reason, it's going to be

26 March 2015 SANDWICH & FOOD TO GO NEWS

a god-send for businesses like Pret looking to grow their numbers in new markets and it's likely they will find an enthusiastic response, particularly in metropolitan Shanghai.

The city already has a number of cafe-sandwich-shop chains to meet the growing demand. There’s a Nordic-style coffee and sandwich shop called Wagas.

There’s also a cafe restaurant called Element Fresh. Both ventures have become successful food companies overseeing a total of twenty-or-so outlets mainly in Shanghai and Beijing, with local Chinese making up the lion's share of their clientele. There’s also NYC Deli and Just Like It. Other sandwich servers tend to be restaurant orientated, plating sandwiches as a meal, rather than food to go.

But outside metropolitan cities it’s another matter. On a recent visit to China, I found some very basic packaged sandwiches in a convenience store in Xiang that looked to have a considerable shelf life. Any change there looks to be many years ahead.

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S&FTG_156_March15_p28-29_Layout 1 04/03/2015 12:09 Page 28

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Everyone, it seems, has a very passionate entry but the 1 March closing date has now passed and the judges are deliberating. Product judging takes place on the 12th March and we’ll be bringing you details of all those shortlisted for awards on our website, www.sandwich.org.uk, soon. Meanwhile, if you’d like to be at the Awards Ceremony, you’ll need to hurry. All but six tables have been snapped up. We did say people were excited!

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Price includes 5 course dinner and half a bottle of wine per person. Vegetarian options and special dietary requests must be pre-booked Please book: ..........................table(s) at the Sammies 2015 at £2250 + VAT per table ...........................place(s) at the Sammies 2015 at £260 + VAT per place Card Type: (e.g. Visa, Mastercard)................................................................. Card number: ......................................................................

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Tables will be allocated on a strictly first-come basis from the front of the room to the back.

All bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The British Sandwich Association or BSA. No refunds can be made if cancellations are made within 30 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Please email your booking details to pam@jandmgroup.co.uk. Or post to: BSA, Association House, 18c Moor Street, Chepstow NP16 5DB. If you require further information on the Sammies Awards please telephone Pam on 01291 636341

www.sandwich.org.uk March 2015 29

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BSA Events Manager Pam Sainsbury has become a familiar face to many over the years as the organizer of the Sandwich Designer of the Year and The Sammies awards. With over 650 attendees, the Sammies evening is at maximum capacity and with over 150 people vying for the Sandwich Designer title, there’s a huge amount of traffic crossing her desk … but it’s just part of the job! She also manages events for another three trade associations: the Pizza, Pasta & Italian Food Association (PAPA), The Café Society (Café Life Awards) and the Event Services Association (TESA). Over 12 months these include three awards dinners, 12 food competitions, the British Firework Championships in Plymouth, various committee meetings, trade exhibitions and AGMs. This is her day…

6.00am My day starts at my home in Whitecroft - a small village in the Forest of Dean - with my husband Pete and our two dogs. I am very fortunate to live in such a beautiful part of the country as we live literally in the Forest so it’s great to see the forest change throughout the seasons and see all the wildlife here.

At 6am, there’s just enough time to get ready for work before my two grandsons Albert (2) and Harry (18months) arrive.

7.00am My daughters, Sarah and Nadia arrive with Albert and Harry before they head off to work. The boys are spending the

Pam

Sainsbury: the face behind The Sammies and Sandwich Designer of the Year morning with their granddad but first I have to entertain them while Pete walks the dogs. After several renditions of Humpty Dumpty and Postman Pat, it’s time to leave for work.

8.00am I arrive at work, after my drive through the Forest, avoiding the sheep that are free to roam the roads here.

I joined the company in 2005. I previously ran my own pre-press company for 20 years, producing newspapers and magazines which involved a lot of late night working and living on adrenalin. I had just sold the business and thought I would look for a ‘nice quiet job’ so applied to work as a PA at the BSA.

30 March 2015 SANDWICH & FOOD TO GO NEWS

I’ve been working on the BSA’s awards now for ten years and I have seen the Sammies awards dinner and Sandwich Design competitions, in particular, change significantly in that time.

Initially my role was to run the events with our MD, Jim Winship and in 2005 we held one Sandwich Design competition, with 12 contestants competing in four categories and the dinner and disco in the evening was attended by approximately 350 people.

At present, the competition includes five regional heats, each with six categories and over 150 entrants. The dinner is attended by over 650 and includes live entertainment and a professional set.

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DAY IN THE LIFE OF… The work in organising the awards involves hundreds of products to judge for 15 awards; menus to create; entertainment to source; production crews to liaise with; sponsorship to sell; magazine articles to write and websites to keep updated with awards information – my desk is never clear.

I attribute this growth in the awards to the fact we have a very proactive committee on the BSA, who actively promote the association. They have also formed an awards sub-committee, who I work with, to improve the awards year on year. Also, the Sammies is now seen as the industry awards event for suppliers, manufacturers and retailers to network and also gain recognition for their efforts and hard work in the sandwich industry.

At this time in the morning, I have the office to myself and it’s time to go through my emails, put them into some kind of order and review the menu options from the Lancaster London Hotel. We’re holding a menu tasting on Thursday so we need to confirm our shortlisted options for the tasting.

Urban Eat are sponsoring the wine this year and to join me in choosing the wines will be Isla Owen, from Adelie, together with Camilla Deane from the BSA Management Committee and William Harding the assistant Events Director at the Lancaster.

Although this could be described as the best ‘perk’ of my job and tasting all the delicious dishes presented at the Lancaster is my idea of ‘food heaven’, this is a critical element of the whole event and one which involves a great deal of debate and deliberation.

Choosing dinner for 650 food Gethin, Pam & Caron

Congratulating the winner at the South West Sandwich Design competition

professionals is a daunting prospect and you know you are never going to please everyone.

9.00am Over the last 12 months we have recruited more people to into the Events team, to cope with the increase in workload. Gethin Evans, our PR manager and Sandra Bennett, membership manager are now well established in the team.

Next week Caron Parry, assistant events manager and final addition, joins us, so there are a few last minute arrangements to make for Caron’s arrival. I liaise with Pete Ward, our IT manager to ensure all the computer equipment, emails and log-ins are set up. My technical knowledge is pretty limited so I am happy to leave this to the experts.

I make a few telephone calls to prospective awards entrants, email the relevant information and contact a few more marketing managers to discuss sponsorship of the Café Awards, whilst keeping an eye on the clock before my 10am meeting.

10.00am We are holding a meeting to look at membership. We’ve put together a plan to recruit new members and at this morning’s meeting we go through the details and our marketing plan to attract companies, from new start-ups to large corporates, into membership. Clearly a single plan is not enough to address the diverse range of requirements for our members and this is a very intensive meeting.

11.30am Tea is a vital ingredient in the smooth running of our office and during busy periods I often ‘forget’ to take my turn to make it. I try to make a good start to the week by making tea this morning, particularly as Gethin’s the only one in our office at the moment!

This year we’ve teamed up with couriers, Igloo, to deliver all the sponsors’ products, to the contestants for the Sandwich Design competition, in one delivery. I take this time to liaise with the sponsors to organise delivery of their products to Igloo and then create spreadsheets for each region with the delivery details for all contestants. This is an admin challenge for me but should make life easier for the sponsors and contestants.

12.00pm I receive some good news – we have received confirmation of two sponsors for the Café Life awards and the one remaining award available for sponsorship in the Sammies, the Marketing Award, has now been sponsored by Igloo. A happy note on which to end a very busy morning!

Just before I go to lunch I receive a call from Aldo Zilli – we’re working with Aldo again on the Café Life Awards 2015, which takes place in conjunction with the Lunch! Show on September 24th. I confirm with Aldo the details of the schedule for the competitions we are holding at Lunch! and also the presentation of the awards at the Grange Tower Bridge hotel in the evening.

www.sandwich.org.uk March 2015 31

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DAY IN THE LIFE OF…

The events team at the Sammies 2014

12.30pm Another chance to look at my emails and deal with things which have come through this morning. These few minutes before lunch mean that I can get rid of a few of the red flagged items in my inbox - there’s a lot of them!

1.00pm Lunch. I am joined by my colleague Gina (from accounts) for our daily exercise along the River Wye, near Chepstow Castle. Today we take the steep walk alongside the castle. It is so steep we are unable to walk and talk at the same time and arrive at the top of the hill totally breathless. After all this hard work we are really hungry and decide to reward ourselves with a cup of coffee and a huge piece of cake – oh dear, better start the diet tomorrow!

2.00pm Back at my desk and answering more emails which include table bookings for the dinner and quotations from venues for this year’s AGM, which we are holding, for the first time, in Birmingham, on October 14th. I look through the information and make a call to arrange a site visit.

Next, we have started to receive the addresses and entries from the Independent sandwich bars, bakery

shops and cafes, throughout the UK, who are entering the Sammies. All these require a ‘mystery shopper’ judging visit and I collate them onto a spreadsheet for the judges. I make calls to my team of judges to discuss which areas they are available to cover and email the report sheets for them to complete.

3.00pm After a welcome cup of tea from Gethin, it’s time to finalise the copy for the Café Life awards, for inclusion in the Café Culture magazine. This seems to take forever as I am constantly interrupted by the telephone.

This is followed by a call to Comtec, our audio visual production company to discuss the set design, the details of the entertainment booked for the dinner and production schedule leading up to the awards.

4.30pm I take the table booking forms to Gina for invoicing and pop in to speak to my colleague Kevin Minton regarding this year’s British Firework Championships which we are organizing on 18th and 19th August, on Plymouth Hoe. The event attracts over 60,000 people over two nights and we organize the firework teams, the fairground, catering units and hospitality nights and this will be my next event to work on.

32 March 2015 SANDWICH & FOOD TO GO NEWS

Last job of the day is to review the report from Sandra on the cafes and sandwich bars contacted for our awards and add them to the schedule for judging.

5.30pm The end of the office day. I’m one of the first today for a change. I’m off to Gloucester now, for an hour’s drive to a Board Meeting of a charity which I have been involved with for over 20 years. The charity is Carers Gloucestershire and I have been a trustee for 11 years making me one of the longest serving Directors on the Board. This is a brilliant charity providing advice and support to the many unpaid carers looking after people who are sick or disabled throughout Gloucestershire.

9.30pm After avoiding the wild boar on the roads in the forest, I arrive home, kick off my shoes and Pete and I sit in front of the woodburner with our dinner and a glass of wine. It’s at this point I often wonder what happened to the ‘quiet little job’ I applied for 10 years ago….

This position might not be what I originally envisaged but I can honestly say I have always enjoyed my job and have met so many interesting people and besides I am now thoroughly addicted to the adrenalin!

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SANDWICH MEAT FILLINGS

Bolder Flavours for Sandwiches in 2015 Hot food-to-go is a dynamic area of development, representing an opportunity and a threat for sandwiches as the category expands to offer consumers greater choice, says Conor Cahill, who heads Dawn Farms' Science and Innovation Centre BOLDER flavours and a broader choice of sandwich meat proteins are the hot trends anticipated for 2015

by Dawn Farms, the leading European supplier of cooked and fermented ready-to-eat (RTE) meat ingredients to major sandwich manufacturers in the UK and Europe.

The company, which also owns Northampton-based cooked bacon business TMI Foods, sees a greater variety of sandwich builds and stronger flavour profiles in the year ahead, echoing trends in the wider food-to-go category.

Conor Cahill, who heads Dawn Farms' Science and Innovation Centre at the company's Naas, Co. Kildare headquarters, believes that consumers are increasingly adventurous in their lunchtime choices. He sees hot foodto-go as a dynamic area of development, representing an opportunity and a threat for sandwiches as the category expands to offer consumers greater choice.

"With the rise in all-day-snacking habits, the lunch occasion isn’t as straightforward as it once was – we see greater emphasis by retailers on alternative snacks such as speciality salads, sushi, and noodle pots.

Sandwiches have to compete in a

much more competitive arena, which means we have to be one step ahead of the market when it comes to innovative sandwich fillings. Our job is to help our customers to do the same," he said.

According to food industry experts Technomic, hot flavours such as chipotle BBQ, sriracha and jalapeño made inroads onto UK sandwiches in 2014, although these are still on the periphery rather than mainstream sandwich fillings, whereas BBQ and Italian-inspired sandwiches are becoming increasingly popular.

34 March 2015 SANDWICH & FOOD TO GO NEWS

The top sandwich fillings according to Technomic Menumonitor 2014 are chicken, bacon, and ham, while chorizo and sausage are two of the fastest-growing sandwich proteins. Meatballs and pastrami are relative newcomers to the UK as sandwich fillings – meatballs reflect the growing hot food trend while pastrami – in particular New York Deli or Reuben sandwich builds – are very much in line with enthusiasm for American food trends.

“We’ve noted the filtering through of spicy/ethnic flavours from evening to lunchtime in the last year," said Conor. "Examples including Moroccan flatbreads (Boots Shapers Moroccan Style Chicken Flatbread/Pret Harissa Chicken), Caribbean-inspired wraps (Boots Shapers Jerk Chicken), and Asian (City Kitchen Pulled Pork Steamed Bun) have all pushed the boundaries of the traditional sandwich fixture.

We expect to see more of this bolder new product development along the lines of sweet/spicy/smoky flavour profiles, which explains the rising demand for chorizo.”

Conor said a significant challenge faced by the sector is how to tempt consumers out of their comfort zone

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SANDWICH MEAT FILLINGS as routine grab 'n' go choices tend to be the norm during rushed lunch hours. “For example, how can we take consumers’ love of bacon and bring them something new? We see considerable scope in bacon innovation; for example, we are exploring US-themed cures as opposed to the classic sweetcure, as well as artisan curing methods which provide an authentic story for the consumer. Traditionally smoked oak and beechwood bacon remain high in demand. Following trends in the US, turkey bacon is now an emerging trend on this side of the pond and we expect to see growing demand for its leaner, high protein, low cholesterol properties given greater focus on healthier sandwich builds.”

He said that Dawn Farms’ experience in other categories such as pizza showed a rise in speciality sausage toppings in 2014, such as different types of regional spicy Italian sausage like Calabrian-inspired nduja or luganega from northern Italy. “These sausage crumbles could offer an interesting twist on the traditional sausage sandwich, incorporating some of the rich, smoky and spicy flavours we are seeing across different sectors.

“We see a lot of enthusiasm for pulled meats, following the huge success of pulled pork in 2013/14.

KFC predicted 2015 would be the year of pulled chicken and so far this would seem to be the case. Our slow cooked pulled chicken, beef, and ham hock are all exciting growth areas for us at the moment, and we continue to explore different meat cuts and varied shred thicknesses in response to growing customer demand for these rustic-style products. Most of the great flavour is the stock itself so we make sure we capture that as well as continuously identifying new on-trend sauces which complement the proteins.

“Grilled Philly steak is another trend from the US which has taken root in the UK. Tender steak pieces are incredibly versatile as sandwich fillings and provide an accessible indulgence for consumers in this format. The way we look at it is, retailers have to cater for two types of consumer – those with generous disposable incomes and those who have less to spend. Willingness to spend also varies by occasion and day

of the week so it’s important to cater to today’s ‘Consumer in Control’ who expects to have what they want, when they want it and how they want it."

As a leading international business supplying fully cooked and fermented meat ingredients, Dawn Farms and TMI Foods work with an extensive range of blue chip customers in the foodservice and food manufacturing sectors, and are at the forefront of trendsetting and innovation.

The company's NECTAR stage gate process ensures that it puts the consumer front and centre of all development activity. All products are cooked without artificial colours and flavours, are free of ingredients containing MSG and produced in a nut free facility.

36 March 2015 SANDWICH & FOOD TO GO NEWS

"We work collaboratively with our customers, discussing innovation strategy and which trends we should respond to," said UK Sales Director Ian Ritchie. "Our goal is to use robust, consumer-led insight to guide our customers towards sound commercial decisions. Our chefinspired concepts incorporate the flavours and ingredients which are stimulating consumer interest and gaining ground on foodservice menus and supermarket shelves – but our creativity is underpinned by what our insights and experience show will have mainstream appeal."

Dawn Farms publishes a popular weekly Top 9 for Friday trend ezine.

For further information contact info@dawnfarms.ie

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SANDWICH MEATS

trends New meat

C

harred meat cut from a barbecued brisket, known as ‘burnt ends’, are becoming one of the emerging trends in the UK’s high street restaurants, according to foodservice expert Horizons in its latest Menu Trends survey, which tracks the menu changes of high street restaurants, pubs, quick service outlets and hotels.

According to the survey, burnt ends – made with either beef or pork - are now starting to go mainstream,

having previously been limited to specialist barbecue restaurants.

O’Neill’s, the Irish pub chain with nearly 40 outlets, had burnt end chilli and melted cheddar on its menu over the last quarter, while Revolution (with over 50 bars in the UK) featured pinto beans with pork burnt ends.

US innovation ‘French dip’ sandwiches are also making an appearance on mainstream British menus for the first time. These are

made with thinly sliced roast beef on a baguette served with beef juice from the cooking process. TGI Friday’s and OK Diner are among the high street restaurants which had French dip sandwiches on their menus, with London-based restaurant Dip & Flip specialising in them.

The survey also revealed the emergence of meat in sauces baconnaise, and bacon jam being two examples. Gourmet Burger Kitchen, All Bar One and Castle Pubs have all sold dishes featuring meat jams and mayonnaises.

Dukkah, the Egyptian herb and spice condiment, Italian spreadable pork sausage n’duja and the reappearance of spicy noodle soup laksa are additional menu trends the survey noted.

“Tastes are becoming ever-more cosmopolitan, with British dishes declining on menus in favour of food from the Mediterranean, Asia and Latin America,” commented Nicola Knight, Horizons’ director of services.

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SANDWICH MEATS “At the same time operators are keen to improve their margins, prompting a rise in dishes made with cheaper cuts of meat and more use of seasonal vegetables.”

Lobster and crab continue to feature more on UK menus, up 28% and 14% year-on-year respectively, prompted by a slump in wholesale prices. Café Rouge’s menu featured bisque de homard, London-based Ping Pong had lobster dumpling and Jamie’s Italian sold crab bruschetta.

The appearance of salmon is also up, partly because of the growth of sushi as well as its use in new ways such as on pizzas.

The nation’s taste for chilli is also still in evidence with hot chilli sauce sriracha seeing a 400% growth yearon-year, while super-hot ghost chillis are now being used by at least three pub brands to add fire to their menu.

Certain vegetables also appear to be on-trend. Beetroot, with its superfood credentials, has shown a 24% increase in appearance on menus over the winter period, with in-season butternut squash, sweet potato and cauliflower also featuring significantly more.

Some of the latest trends for breakfast include the hash, either as a hash brown, corned beef hash or cheese & onion hash, while healthconscious Bircher muesli made five times as many menu appearances as it did last year, but while common in coffee shops and sandwich bars, has yet to reach other outlets.

And if you thought burgers were on the way out, think again. Restaurant operators are working harder to produce ever-more exotic burgers such as Beefeater’s double steak festive burger, Hungry Horse’s double donut burger and Wildwood restaurant’s Wild Boar & Chorizo burger.

Said Knight: “We are seeing a combination of influences on high street menus that have an impact on what operators are offering.

Consumers always like to try something new, but at the same time like the familiarity of something they know, hence the enduring popularity of burgers. Burgers are also easy for operators to update with the latest sauce or topping.

“Several of the more innovative dishes have come from smaller, independent outlets including food trucks and one-off operators. Once

FBI Food Group poultry & duck products FBI Food Group are exhibiting their range of cooked poultry & duck products at this year’s IFE at London’s Excel Centre (stand N1955).

As well as their high quality, competitively priced cooked chicken range they are launching their new Hand Pulled Duck Breast. This is an authentic recipe Chinese shredded duck breast, fully cooked and ready to use – ideal for wraps, salads and ready meals.

Tel: 01708-373663. these dishes are picked up by high street brands, a trend becomes established.

“Health seems to be an increasing factor in consumer choice. When consumers eat out more regularly, as they are now starting to do, they want a choice of healthy foods as well as more indulgent dishes.”

The biannual Menu Trends survey, which tracked high street menus from Oct-Nov 2014, found the use of the words ‘allergy’ or ‘allergen’ had seen a

38 March 2015 SANDWICH & FOOD TO GO NEWS

20% year-on-year increase. General awareness of food intolerances by operators has been driven largely by the allergen information legislation of December 2014, as well as by demand from consumers. Gluten-free terminology also shows an increase, up 15% year-on-year.

The promotion of dishes low in salt or carbohydrates has declined, while menus showed a renewed focus on buzzwords such as superfoods, omega 3 and low-fat, healthy dishes.

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SPECIALISTS IN POULTRY FOR THE SANDWICH INDUSTRY

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www.fbifoodgroup.com The number one supplier of steamed and roasted chicken -diced,stripped (and sliced) - duck, snack food and coated products

To advertise call Paul Steer on 01291 636342 March 2015 39

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PROFILE

Wudz sandwich bar: how we survived \UK freak storm Top Fleetwood sandwich bar Wudz was forced to close for major renovation lasting two months last year after a freak wind ripped through the roof of the flats above. Owner Sam Woods takes up the story of the disaster and their recovery

M

y husband Gary and I started the sandwich business in Fleetwood in 2009, although we’ve both carried on working full time at our own jobs, with a team in place to manage the day to day running of the shop. It’s something we have always wanted to do.

It wasn’t the easiest time to do it!

2009 was the height of the recession

and because of it a lot of of the 10 shops on the parade where we wanted to open were empty.

We obviously wanted it to be a success, but we also hoped that opening there would help to bring back those shops because it’s a small community. In fact, once we’d opened, all the units very quickly became full again and they’ve been thriving ever since.

40 March 2015 SANDWICH & FOOD TO GO NEWS

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PROFILE

We make our sandwiches to order mainly. Most of our customers – around 80% - prefer to wait and have their sandwiches made up, although we also make up a few ‘grab and go’ items beforehand because we can get so busy. We’ve started to do things like ready madeup sandwiches, wraps, fruit pots and pasta pots.

We do daily specials, as well as a wide range of products in the shop.

My daughter took over management of the business in September after spending three months in a mining village in Australia, working in a deli on her gap year. As a result, she’s brought back with her a lot of experience and ideas with specials.

Two of our regular customers always used to have a tuna mayo sandwich every day – now they have different specials all the time!

Our best-selling specials are corned beef hash in cold weather, and also beef, mozzarella and red onion Panini is popular. Our Panini’s are very well received in general.

Chicken is a big seller for us, we source fresh chicken breast from a local supplier and cook it in store every day: we sell hot chili chicken, sweet chili chicken, or coronation chicken, for example.

Everything we sell is freshly made – we use all local suppliers. The eggs come from a local farm, our veg. comes from a company called All Fresh, and the barm cakes and cream cakes are made overnight by our baker. We also make all our own soups.

When we first started we used to

use everything high-end, even things like using Lurpak butter. But you soon realize that if you want to make any money at all, you’ve got to have some small compromises. We still aim to buy the best produce we can, but at the right margins.

In spite of the high quality, we’re reasonably priced. Before we opened we checked out the best sandwich bar’s prices in the area and made sure we kept our ceiling prices linked to theirs, even though I think we’ve got a better product. We also do meal deals and they are quite popular during the week. Our mantra in the shop is that people can have anything they want. If someone says I want peppers, they can have it.

It’s a large space inside as it’s all open plan. I’ve always been very keen to make sure that customers can see what we do and make up our sandwiches in front of them. There are two workstations and a central workstation, and also an area where customers can wait, and that often gets full up at lunchtime. We’ve gone for a clean, fresh and modern look with stainless steel units and black lino floor.

Our customers come from a variety of locations. We have some offices, two high schools, two primary schools and a lot of local businesses in the area such as hairdressers, tanning salons and so on. On Saturdays we do quite a lot of deliveries to houses because so many have breakfast in bed!

We’ve grown the business over the years, and it was certainly in a good position by last year. But then on

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PROFILE

14th February the roof blew off on the five flats above the shops and all the businesses below, including us, were badly affected.

I heard about the damage when I was working away in Derby and I saw a picture of the devastation on facebook, but there was nothing we could do. My husband drove round to see it straight away and water was just pouring in!

It was just a freak wind that had lifted the roof off. I thought initially it wouldn’t be long before we reopened – we were making cups of tea and coffee for the people mopping up on the first day - but as the weeks went by it just wasn’t happening, and our customers were going elsewhere.

It actually took two months until we were back in business again – it was three weeks just to dry the walls out with de-humidifiers.

We had to try and win our customers back again and that was a worrying time for us.

So, we started a big marketing

campaign; we distributed leaflets and spoke to local schools and they were fantastic – they let us put up big banners on the fences. People were really pleased that we were back in business again and we soon got our old customers back. In fact, overall, our business is now even better that it was before it closed.

But there was another thing that really hit us last year: the Spar next door closed and we lost a lot of footfall. There’s a Co-op in its place now, which is helping, but we had already won the business back before it opened.

Things are now going so well that I’m thinking I might have to take on a fourth member of staff on a permanent basis.

Both my husband and I underestimated how hard it would be and the effort it would take to manage a business while doing a fulltime job. I’ve often asked myself: who’s idea was this, why have we done this?

42 March 2015 SANDWICH & FOOD TO GO NEWS

I’ve worked in Spain and London over the last few years, and even with a full-time manager its still very difficult. But now my daughter has taken over as manager, it’s really taken a lot of the worry away.

It’s only after five years that I’ve been able to relax a bit – the startup costs have gone and we’re now getting the level of custom that we projected in the early days.. One of the nicest things is that people recognize you and it feels like you’ve really done something for the community.

What’s really helped is that we’ve had an amazing team of people around us; the girls at Wudz have worked tirelessly, always being there on time and never letting us down; we could not have done this without them. I also have a twin sister who has worked voluntarily nearly every Saturday in the sandwich bar for the past four years and many family and friends have supported us when we needed it Has my experience as a project manager for Hewlett Packard helped?

The organisational skills have certainly helped, particularly in respect to managing things from long distance.

My husband Gary, also in IT, has been the food man. He develops the menu –he knows what tastes good.

But we always have family and friends round to try things, and only if it passes the test do we change the menu.

I will work a Saturday if we’re short staffed, and Sunday is shopping and stocking, so it’s still quite exhausting - but now I feel that it has all been worthwhile.

When I work on a Saturday it amazes me, we have so many regular customers and new faces too. It’s not just the sandwiches, they like to come in for a chat and talk to the girls and see how we’re doing.

We once had a lady who came in at the end of the day near closing time. She was so happy that we were still open. She had just come from Manchester Airport after a holiday to Turkey. “All we could think about on the plane home was we hope Wudz is still open when we get home,” she said, as she and her family had missed our food so much. Those kind of comments make all of the hard work worthwhile.

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BRITISH SANDWICH WEEK

just Why we

T

his year there will be a three month campaign for British Sandwich Week focusing on just why we Britons love sarnies so much…..and why they’re so good for us!

The campaign will highlight Health – take a break for lunch and enjoy a sandwich on the move – it’s good for you; Variety - eat a sandwich every day and have something different every day; Convenience – the ultimate packaged lunch.

Throughout the campaign there will be an intensive press and social media campaign promoting British Sandwich Week and why we all love sandwiches so much that they have become the lifestyle food of the Century.

We will also be highlighting the skills involved in creating the world’s greatest sandwiches through the results from the Sandwich Designer of the Year and, of course, the Sammies, which take place during British Sandwich Week.

The BSA will, as always, provide point-of-sale posters to support the independents. There is also a range of images available for those who wish to create their own artwork and/or window displays. See the link on the homepage of sandwich.org.uk.

There’s also the firm realisation that this does not work for the major retailers and brands. For larger retailers, the BSA are offering each a tailor-made entry point for their customers by creating a unique branded URL to the Lovesarnies website. This would be accessed by following a link from the retailer’s own website in the sandwich/food to go section as required.

Sandwich consumers will land on a page dedicated to each individual business and products (the choice of which is entirely up to the retailer) and they can still take part in the competitions and surveys the BSA are offering.

And that includes a chance to win a romantic holiday in Venice for two people. Plus the latest iPad and other prizes.

It’s not just British Sandwich Week. Retailers who get involved will be treated as a sponsor of the Lovesarnies.com website, which means their logo will appear on the site for the rest of the year with a link to their own site.

The BSA will also maintain the exclusive entry page so that customers of each retailer can continue to enter the monthly competitions if they wish to do so.

Retail partners can also use the site throughout the year to promote any new products, promotions or offers and continually update them as ranges change and update.

There will also be regular inclusion in the monthly Lovesarnies ebulletins which go out to a growing database of over 20,000 consumers.

To find out more, please call BSA Director Jim Winship on 01291 636331 or email him at jim@sandwich.org.uk

44 March 2015 SANDWICH & FOOD TO GO NEWS

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PACKAGING

Innovation at Tri-Star Packaging INNOVATION continues apace at Tri-Star Packaging, as the company satisfies the growing demand for high clarity products, made from sustainable materials that offer presentation and enhance the customer on-thego experience.

Among its latest launches is the award-winning Tri-Pot range – a family of premium deli pots for salads, desserts and snacks.

“The market is moving more and more towards ultra-clear rPET products with a super smooth finish,” says Kevin Curran, Tri-Star’s managing director. “That’s why we created our stunning Tri-Pot range, which offers excellent levels of clarity and superb presentation on-shelf and provides genuine benefits to both caterers and consumers.”

Tri-Pot’s ultra-clear, smooth side walls and rounded shape ensure shelf stand-out, enabling food-togo operators to add real wow factor and value to their takeaway offer and encouraging impulse purchase and increased sales.

It is the first family of three deli pots that comes with one-size lids and insert – a key feature that allows caterers to list fewer skus, cut packaging waste and speed up packaging time. It also opens up numerous new menu ideas, giving operators

and customers more choice without the need for increased packaging inventory. It is recyclable and made in Britain from UKsourced, recycled postconsumer waste (rPET).

Hot on the heels of the launch comes Tri-Star’s new hinged hybrid pack, Coalesce, which makes it easy for foodto-go operators to display salads, sushi, snacks and bakery products in their full glory.

The unique, eye-catching design features an ultra-clear hinged lid attached to a board base that can be printed internally and externally for greater brand presence and ultimate shelf impact. Its seethrough rPET lid creates a large viewing area for increased visibility, helping to drive impulse purchases and boost sales.

The one-piece design means Coalesce is easy to stack and reduces packaging inventory, while an integrated tamper-evident design cuts labelling costs. Available in

two sizes, the hybrid pack is eco-friendly and easy to separate into different recycling waste streams. Its board base is produced using fibres from wood, sourced only from sustainably managed forests and the rPET lid is made from recycled/recyclable postconsumer waste.

“We never stop innovating,” says Kevin.

“The launch of our new TriPot and Coalesce ranges follows the success of our game-changing, awardwinning, cloud-based labelling software Tri-Label Online that enables caterers

to comply with the new food labelling laws with ease.”

Meanwhile, Tri-Label has introduced another innovative labelling concept to help caterers deal with the changes – the new Allergen Food Rotation Label. This off-theshelf solution combines allergen and food rotation information in one easy-touse label. It offers a simple and affordable way for operators to ensure their staff are aware of any allergenic ingredients that may be present in the food they sell.

Freezer-safe and featuring a protective UV gloss to repel moisture, food and liquids, the label features a tick box for each of the 14 allergens covered by the regulation, as well as ample space to include detailed use-by information.

“It’s such an incredibly simple, but effective way to track allergens through the food chain, that it’s proving to be one of our most popular labelling products.” says Alan.

Solo Cup’s new Grab’n Go Collection WITH all day parts except dinner seeing an increase in traffic in 2014, according to Horizons, foodservice operators need to ensure their offering is relevant for any time of day in order to capitalise on new opportunities for ‘to go’ business. This also means stocking savvy packaging that will

adapt with the menu offering whilst keeping stock levels to a minimum.

Solo Cup Europe’s new Grab’n Go Collection brings together a selection of tumblers, inserts and lids to enable operators to offer a variety of combinations with endless menu applications, suitable for various day

parts from breakfast through brunch, lunch and snacks.

The collection also makes it easy for operators to order compatible products to maximise sales of on trend items such as carrots and houmous, yoghurt, fruit and granola and salad, dressing.

www.sandwich.org.uk March 2015 45

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NEWS

Looking to the future The New Year has kicked off with a great deal of vigour. We’re launching two new strategic project groups: one on Waste and the other on the Future.

Whenever we mention the Futures Group, it always conjures up the Back to the Future image of an eccentric Doctor in a DeLorean. When that movie first came out, selffastening trainers and hover-boards were just creative visions. But today’s clever-clogs have actually made them. And you can buy them.

So what will Sandwiches or Food To Go be like in 30 years hence? Well, that’s just what the group is to try

and determine.

Examining trends, technology, legislation and more, the Futures Group will not only look at the food but, as the movie did, the wider influences of society, too.

The Futures Group will have a central steering group and each topic area will have a subgroup.

The steering group has met to give a central structure and we are in the process of putting together the sub-groups to focus on each of the topic areas. We have a Futures Group page on the website, go to www.sandwich.org.uk for more.

Day in the life of …

Check out also the day in the life of Pam Sainsbury – a real insight into all the work that goes in to the Sammies and the Sandwich designer of the year competitions. If you haven’t already done so, you really need to get your entries sorted for the Sammies. It’s a great event and a tremendous way to showcase your

achievements over the last 12 months.

On top of that, it’s a great celebration of the industry as a whole, an excellent way to thank clients, staff and partners, so get your event tickets, too. Be quick though as we only have 100 tickets left.

Yes, that’s just 16% of tickets remaining. You have been warned.

46 March 2015 SANDWICH & FOOD TO GO NEWS

Waste is a key issue Waste has been a key issue for many of you for some time. Some are engaging with local charity collection for their end of day waste, but that’s just one aspect. In our sector Coffee Grounds and the disposal of cups are a real concern as is sandwich packaging.

Together with Charities, these four areas will be the primary focus of the Waste Group.

These highly technical things will have a strong link with the very popular Technical Forum. We

envisage the outcomes of the group being of a technical nature and therefore will be looking to the Technical Forum for their technical inputs to discussions from time to time.

The work of the group has already begun. The pioneering survey ran during February and we will be announcing the results very soon. For more information on Waste, including our Assured Advice on the topic, go to www.sandwich.org.uk

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£125,000 Freehold

Ref 143135

SANDWICH BAR WITH DELIVERY NOTTINGHAM ROUNDS WT £4,500-£5,000, Renowned for high quality produce, Well equipped fitted premises and 2 vans, EPC rating D REF 142426 £119,950 Leasehold

HUDDERSFIELD POPULAR SANDWICH BAR WT £1,500, Former canteen located within cotton mill, Passing trade and loyal customers, EPC rating E REF 142238 £41,950 Leasehold

COFFEE SHOP / BISTRO LIVERPOOL WT £1,500, Currently closed at the weekend, Furnished two bedroom accommodation, EPC rating D REF 143178

MANCHESTER COFFEE HOUSE WT £4,000, Prime city centre location, Superbly presented over 2 floors, EPC rating B REF 142338 £59,950 Leasehold

THORNBURY TAKEAWAY AND CAFE T/O £350,000, GP 60%, Well established eatery and takeaway, Lots of regulars and passing trade, EPC rating B REF 143290 £129,999 Leasehold

INDEPENDENT COFFEE SHOP SOUTHAMPTON WT £2,000, Popular & busy location, Completely refurbished to an exceptionally high standard, Ideal start up business REF 142609 £44,950 Leasehold

FILTON FISH & CHIP SHOP/TAKEAWAY WT £4,000, Very popular with locals and students, Great online reviews for quality food, EPC rating D REF 143291 £130,000 Leasehold

NOTTINGHAM SANDWICH SHOP WITH OUTSIDE CATERING W/T circa £3,750, 5 star Food Hygiene rating, 2 vans included in sale, Prominent position REF 143650 £94,950 Leasehold

£44,950 Leasehold

Please see website for full details or call 0844 7011 976 For your free, no obligation appraisal, call us today on: 0844 70 11 985

To advertise call Paul Steer on 01291 636342 March 2015 47

S&FTG_156_March15_p48-49_Layout 1 04/03/2015 12:03 Page 48

PACKAGING

Pret boosts sales by 3% with new Hot Food Boxes I

tems from Pret’s new hot menu are being served in a bespoke range of Hot Food takeaway products created for the chain by Huhtamaki, a manufacturer of disposable packaging solutions.

The new Hot Food Boxes are being used to serve items from Pret’s latest hot food menu in its UK shops, as well as outlets in the US and France.

CEO Clive Schlee said recently that Pret was boosting performance with new ideas such as the macaroni cheese, which has lifted sales by up to 3%.

The chain is reckoned to be selling 50,000 boxes of prosciutto or kale and cauliflower-flavoured pasta a week.

The company worked with Pret’s Development Chefs to develop the range of food containers to meet the demands of the ‘grab n go’ food culture for both the caterer and the consumer.

To serve Pret’s new flavours, launched last Autumn – ‘Macaroni Cheese Prosciutto’ and ‘Macaroni Cheese Kale & Cauli’ – Huhtamaki developed the Mac N Cheese Hot Food Box. Freshly made in each shop’s kitchen on a daily basis, the Macaroni Cheese offering is served on its hot shelves.

Cooked within the packaging and then held on the hot shelves, the Mac N Cheese Hot Food Box transfers sufficient heat into the food to allow the product to cook well without becoming over-cooked.

The Box has been designed with a separate base and lid – rather than as an integrated pack – so protects the Macaroni Cheese, whilst allowing the consumer to eat easily from the Box base when required. The lid is put on after cooking to give stylish presentation and visual appeal of the product, without food coming into contact with the inside of the lid when cooked.

For Pret’s ‘Jalapeno Chicken’, ‘Swedish Meatball’ and ‘Falafel & Halloumi’ Hot Wraps, Huhtamaki developed a Hot Food Wrap. Precooked in the packaging and then

transferred onto the hot shelves, the packaging was designed to retain the heat so that the Wraps are kept hot. So whether the product is purchased to eat in-shop or as a takeaway option, the Wraps offer a high quality food choice which tastes as though it has been cooked fresh-toorder, says the company.

Huhtamaki designed the Hot Wrap packaging to include a tear-off strip, so consumers can tear-away half of the pack and eat the Wrap easily by holding the bottom of the pack. The light-weight pillopack design has specialist greaseproof papers on both sides, to provide a grease barrier on the inside and also on the outside to prevent greasy finger marks.

To serve Pret’s hot-filled ‘Ham, Bacon & Cheese’ and ‘Mozzarella & Tomato’ Croissants, Huhtamaki created a stylish and novel windowpatched Hot Food Tray, which gives protection to the food offering whilst offering visibility of the Croissant within – obviously a key for customer appeal and reassurance of purchase.

The Hot Food Tray keeps the Croissants warm when they are stored on Pret’s hot shelves, but also provides protection from the heat ensuring that they do not dry out. The Hot Food Trays are made from light-weight materials and are well insulated to allow for the safe-handling of hot food and easy-eating direct from the Tray.

All the products in the Hot Food range are made in Huhtamaki’s Blackburn factory.

48 March 2015 SANDWICH & FOOD TO GO NEWS

Speaking of the company’s collaboration with Pret on this project, Andrew Shepherd, Sales Director, Huhtamaki BCP, said: “Huhtamaki has a long-standing relationship with Pret A Manger, having supplied them with disposable packaging since 2002.

“The development of the Hot Wrap packaging offers a user-friendly, aesthetically pleasing pillopack design which is great for consumers who want to eat on-the-go. From the operators’ point of view, the Hot Wrap packaging is easy to handle and helps to speed up service during busy periods as the packs are ovenable, so can be cooked in. The packaging retains the heat well, so the product is kept hot and the specially developed materials help to ensure the Wraps don’t stick to the inside of the packaging.

“For Pret’s hot Croissants, the development of the Croissant Tray means that the product can now be bought direct from the heated cabinet.

The packaging ensures that the Croissants are able to hold their heat for up to two hours, which speeds up service whilst keeping the product of a good quality. The film which covers the front of the pack offers additional protection of the product and also provides an opportunity for further branding if printed on.”

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PACKAGING RAP celebrates global growth with senior appointments RAPID Action Packaging (RAP) has made four senior appointments to drive the company’s international growth.

Carsten Vesper, formerly Head of Sales at ELLER foodPackaging GmbH, has joined RAP as Senior Director of Business Development in Germany, Switzerland and Austria, and is based in Munich.

Emmanuelle Scoatariu, most recently Head of Sales in France for Finnish packaging manufacturer and supplier, Huhtamaki, has joined RAP as Senior Director of Business Development in France and is based near Paris.

William Rogers, formerly of MeadWestvaco and Dunkin’ Donuts, has joined RAP as Senior Director of Business Development in the USA and is based in Boston.

Nora Mariano, formerly of Glassolutions within the Saint-Gobain Group, has joined RAP’s London headquarters and senior management team, as UK Operations Manager.

RAP combines technical, creative and commercial expertise to design and manufacture food packaging used in the UK by Waitrose, Tesco, Marks & Spencer, Sainsbury’s, Pret A Manger, Costa Coffee and Starbucks.

Graham Williams, Chief Executive of RAP, said: “We welcome Emmanuelle, Nora, Carsten and William to the RAP team. They bring diverse experience, creativity, and insight on the European and North American markets. RAP has a rich history of gaining inspiration from markets across the world and our success in 2014 has provided the perfect opportunity to strengthen our global presence, and take advantage of the strong foothold that we already have in these markets.”

Julian Money, Founder of RAP, said: “We plan to continue our global expansion in 2015, with product innovation once again the cornerstone of our growth. Food consumption markets continue to change at pace, enabling us to continue in our mission of challenging industry and consumer perceptions of what’s possible in packaging.”

Colpac launches new ecologically-friendly range COLPAC is launching the new Zest range made of totally compostable components.

The paperboard and film used for the Zest products are fully compostable and have received the EN 13432 certification.

They are also biodegradable and fully recyclable. The materials enhance the performance of the packs in chilled cabinets, keeping freshly made salads, tortillas and sandwiches looking attractive and appetising.

The Zest range consists of three products using a printed Kraft effect board for an authentic and natural look: Tortilla Pack, Sandwich Pack and Salad

Pack. Colpac now offers a selection of five products made of EN 13432 certified compostable materials, the existing Baguette Bag and Cup and Lid already offering these benefits to green conscious customers.

Neil Goldman, Colpac’s CEO says: ‘Although recent economic pressures mean that consumers have been looking for value-for-money and sometimes ‘cheap’ deals, we are constantly being asked for packaging with strong ‘green’ credentials, which is why we tasked our in-house c-creative studio to create this ecologically-friendly range’.

Tel: 01525 712 261. www.colpac.co.uk

CS Labels launch new ‘wraparound’ style peel and reveal labels CS Labels have launched new ‘wraparound’ style peel and reveal labels, a cost effective alternative to the traditional method, which involves several labels adhered to each other to form a layered effect.

The wraparound label is constructed so that it can wrap around itself when applied to a product. The lead portion of the label can be peeled away and then readhered by the user. The labels can be printed both sides if required.

The new product comes in a timely manner in relation to major label law changes in the food and chemical industries. The changes

50 March 2015 SANDWICH & FOOD TO GO NEWS

mean clients could need creative ways to fit extra information on to their labels without detracting from the impact of their brand.

The changes involve the displaying of extra mandatory information on labels and better legibility of text which may involve fitting more onto an existing label. If clients are using traditional print methods such as flexographic, rather than digital, these changes could result in extra cost (origination, different variations, disposing of old label stock), extra time and in some cases monumental changes to packaging.

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SL1500 MACHINE

Features and benefits ■ ■ ■ ■

Twin lane board sealer with powered eject.

Integrated exit conveyor.

Optional integrated coding.

Seals up to 80 packs per minute.

MPE UK Ltd . Unit 18 Botany Business Park, Macclesfield Road, Whaley Bridge, Derbyshire SK23 7DQ

Tel: +44 (0) 1663 732700

Fax: +44 (0) 1663 732900

Website www.mpe-uk,com

To advertise call Paul Steer on 01291 636342 March 2015 51

S&FTG_156_March15_p50-53_Layout 1 04/03/2015 16:21 Page 52

PACKAGING/L ABELLING Planglow Launch Three Further Allergen and Nutri Label Designs PLANGLOW have created three new label designs to aid the provision of allergen information and nutritional data on pack: the quick-tick-box Allergen Label; lux-finish Prima Nutri Label; and back of pack Plain Nutri Label.

Rachael Sawtell, marketing director for Planglow, commented: “These new designs have been developed to support providers through the changes in law as well as those looking to exercise best practise – both now and in the future.

“Prima Nutri provides a premium, colourful setting for basic front of pack information plus full nutritional data on the back. Whilst the Plain Nutri Label is for providers wanting to continue using their current labelling on the front of pack by adding allergen, nutritional and other info to the rear, The Allergen Label is primarily for back of house as it combines kitchen prep and allergen info in one resource”.

Combining allergen and kitchen prep information in one handy quick-tick label, the Allergen Label is fully legislatively compliant. Designed to

highlight allergens identified in product ingredients, the cost effective label ensures transparency, improves kitchen practices and supports consumer safety.

Offering excellent adhesion in fridges and freezers (-40°C to 50°C), the easy peel adhesive removes from most materials down to-2°C. What’s more, the label comes on an easy-tear roll and is packaged in a handy dispenser.

The lux-finish Prima Nutri Label comes with six labels, in three different colour-ways, per-sheet: glossy fold-over designs each featuring a bright, photographic border. The ‘front’ of the label has a silver, premium-feel background, while the ‘back’ has a large white panel with the same high quality colourful border. Both are ready to be overprinted with any information the provider wishes to add. Fold the label over the pack to form a break seal, displaying basic product information on the silver front panel and ingredients, nutritional box and barcode on the back. First class and FIR compliant every time!, says the company.

Like the Prima Nutri Label, the Plain Nutri Label comes in a large six-persheet format. This matt-finish product is ideal for providers looking to add FIR compliant allergen info, nutritional data, ingredients and barcode to the back of the pack, but without changing their existing front of pack labelling.

ALTech’s Deli Central food to go labelling machine ALTECH UK has recently installed an innovative and low cost sandwich and snack labelling machine at Deli Central, a small/medium sized sandwich producer located in Shropshire.

This system is used by Deli Central to label sandwich packs, baguettes, pasties, sausage rolls and wraps, making it a highly economic and versatile applicator. It is fitted on a compact base to minimise space requirements and fed from a HS40 sandwich pack sealer made by Soken Engineering.

The technology is based on the company’s ALbelt system, adapted to incorporate a bespoke conveyor belt arrangement that enables a variety of bakery products to be labelled off a single machine.

To achieve this, the sandwich wedge pack products are fed onto a tailored conveyor belt on one side and standard flow wrapped products are fed onto a more typical conveyor belt on the

52 March 2015 SANDWICH & FOOD TO GO NEWS

opposite side. The appropriate conveyor is selected with a simple handwheel adjustment of the labelling head.

The system is designed to run at approximately 40 products per minute for

sandwich wedge packs with a tamper seal, (it has the ability to perform at a higher rate with alternate products) and has a unique function to apply a two part label.

To achieve this, the machine has an advanced multi-labelling function incorporating a pneumatic system which applies the second label adapted around the back of the sandwich pack forming a tamper seal.

As the print engine reads the two part label as a single label, no specialist software is required to set the design.

The printer also facilitates real time print and apply so that variable information; such as name, ingredients and barcodes can be selected to suit the products being labelled on demand without the need for a separate print room process.

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Greencore reduces sandwich and packaging waste GREENCORE has been reducing food and packaging waste across the sandwich food supply chain in collaboration with Sainsbury’s and suppliers, in a project with WRAP. Using a Value Chain Analysis methodology, key process stages of the supply chain were mapped and improvement opportunities identified.

Output included the identification of a range of efficiencies including raw ingredients, production, monitoring and communication.

It also started 17 collaborative waste prevention projects across five participating entities and identified a potential 1800 tonnes of supply chain waste savings to be delivered by the end of this year.

“Having a team from across the supply chain and from various business disciplines meant that the effects of potential solutions could be assessed quickly and ensured a win-win scenario for all participants, ” said Rick Saini, Group CI Manager, Greencore.

Photo finish now a reality on Dempson’s paper bags ONGOING investment in process flexo print technology at paper bag innovator Dempson means customers can now benefit from quality 8-colour printing, including striking, photographic quality process print that will ensure their bags make an impact and stand out from the crowd.

This service is available across Dempson’s range of flat, satchel, block bottom and SOS carrier bags, as well as the new Box Bag and the revolutionary Dempson Bag. Commenting on the initiative, Dempson’s Sales and Marketing Director, Paul Laskey said: “Having already improved printing in response to customer demand, Dempson has carried out further improvements and can now print in up to eight colours, including high quality reproduction in process print. A large proportion of our manufactured goods feature bespoke print and this latest investment will enable us to offer more choice and an even higher quality finish.”

Dempson’s wide range of paper innovations service many different

sectors. The Dempson Bag, with its tailor made sizing, seamless bottom and large, printable surface area is perfect for many retail applications – from salads and cakes to fashion. The block bottomed SOS Box Bag, which, when folded, takes the form of a box, has enjoyed great success in the airline market and is now looking to carve a niche for itself in the food-to-go sectors.

Dempson’s flat, satchel, block bottom and SOS bags are widely used in retail and foodservice for takeaway sandwiches, baguettes and wraps. The PortaBag is a versatile carrier bag for food-to-go applications that, with its built in cup holder can also be used as a cup or bottle carrier.

Eco-friendly Innovation, Flexibility and Capability.

Paper Based Food To Go Packaging from Dempson Windowed SOS bags, which are also available with a heatsealable full film lining, for use in conjunction with sandwich pack inserts like the “Artisan 2” and “Artisan 2 Tortilla” from Anson Packaging.

The DEMPSON BAGTM brings a revolutionary new process in the manufacture of paper carrier bags for the High Street Retail and Food Service sectors, providing brand enhancing image alongside what we believe is the most materials and energy efficient paper carrier technology available.

Box BagTM - “The bag that thinks it’s a box!” is available exclusively from Dempson. The Box BagTM is technology that we have developed in conjunction with one of our supply partners, Billerud, who came to Dempson for our innovation in paper bag engineering.

www.dempson.co.uk

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A DAY IN THE LIFE….

A DAY IN THE LIFE… Ian Barker, Co-Owner of Le Brunch Ian Barker, co-founder of Culcheth sandwich bar Le Brunch, has expanded with a concession and, most recently, a new café inside St Helens Chamber of Commerce. This is his day

6:30 Rise Today is Wednesday, which means I will run for 30 minutes before showering and then grabbing some breakfast before I leave. Whilst running it allows me to think about what I have ahead for the day. Today I will be heading to our new operation in St Helens.

7:30 I arrive at our new St Helens operation. I check what catering we have on today and prep up the homemade soup for the day, which is Roasted Red Pepper and Tomato. I’ll then get the breakfast items on and fire up the espresso machine.

We have recently won the tender to operate the café inside the St Helens Chamber of Commerce, a three-year contract starting at the beginning of this year.

I have inherited a great team at St Helens in Nikki and Jayne from the previous caterer and will be looking to add to the team as we grow.

Le Brunch At The Chamber (as we have named it) operates from 9:00 am until 3pm Monday to Friday. We offer a very similar range to our flagship store in Culcheth - freshly made breakfast items including local bacon and sausage, free range eggs and, as we say up north, toasted teacakes. We have continued at lunch time to use our very successful Create Your Own menu, with the Club Sandwich becoming a firm favourite alongside the Spanish Wrap.

We use Kimbo coffee here at the Chamber which has really gone down a treat with the clients, as they previously had a standard bean to cup service.

Early March sees us introduce our online ordering system to Le Brunch

at The Chamber, which will operate just internally to start with. This means the 120 staff in the building can order their lunch at the click of a button, or their morning coffee on their tablet or smartphone on the way to work.

8:30 When Jayne comes in I head over to Culcheth to our main operation to see what is in store for the day. Our menu has seen the introduction of a few newbies this year.

These include Mexicana Salad – Cheddar Cheese, mixed peppers, tomatoes, red onion, homemade salsa, jalapeno’s and tortilla chips served on a bed of lettuce and mixed leaves.

Then there’s the Classic English Salad – Wiltshire Gammon Ham, beetroot,

54 March 2015 SANDWICH & FOOD TO GO NEWS

cherry tomatoes, cucumber, peppers, onions and a touch of wholegrain mustard mayo An extremely popular sandwich we have on the menu is called the Warrington Wolves Sandwich, designed by rugby league star Lee Briers: tender strips of beef, mixed peppers, onions, grilled mushrooms, cheese and mayo served on a soft white or brown roll. Being in such a thriving rugby league community, this goes down a treat with customers, although not too well with my business partner and St Helens captain John Wilkin 10:00 I have a sit down and a flat white in Culcheth and send the daily email out to our Culcheth shop mailing list. We have about 1,200 on the mailing list from Culcheth and it is growing.

Here we will tell the customers what specials we have for the day and generally give them a reminder that they can order online up to 11:00am.

This is a fast growing part of our business. Wednesday is payroll day

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A DAY IN THE LIFE…. and I make sure the hours are sent over to the payroll team so we can process everything on time.

11.00 I help the staff at Culcheth to finalise all the online orders and buffets for the day so that our delivery driver Graham can leave the store on time at 11:30. Graham is the most laid-back of delivery drivers and is a true gentlemen - a dying breed some may say. As Graham leaves with a van full we then make sure everything is stocked up and replenished for our lunch time trade at the store.

Graham will also deliver any stock needed at our Birchwood concession as it is right next to his final deliveries of the day. The Birchwood concession continues to operate steadily at First Recruitment Group. We have a fourweek rolling menu and Margaret and Clare do a great job up there.

12.00 Today I’m operating the coffee machine and till and the other ladies, Tracey, Karen and Annette, are serving our customers. There is a real buzz today and the queue is to the door but we maintain our cool and make sure everybody gets served and are in and out as quick as possible so they can get back to work. I love having the banter with customers and hearing what they love most about our service. With this in mind I have put in my planner to send out an email to our clients asking 3 simple things.

1. What should we keep doing?

2. What should we start doing?

3. What should we stop doing?

This method I’ve always found to be such a great way to get feedback as it is straight to the point. I shall tell you the results in our next issue.

Well, the lunch rush is nearly over and we start to plan for the next day.

I personally head to Manchester today to meet Jon Wilkin, my business partner, for a coffee at his new venture Pot Kettle Black http://www.potkettleblackltd.co.uk/ .

This is a real artisan coffee shop that has taken Manchester by storm since opening in October. Jon has opened this with one of his team mates, Mark Flanagan, and they have really drummed up a massive amount of interest from the media and local businesses.

We have a delicious flat white, served with a lovely swirly biscuit, and a refreshingly cool glass of water.

Me and Jon discuss any issues and have a brainstorming hour for ideas to attract new customers to our businesses. We discuss price point and building a winning team.

19.00 Once tea is prepped and done I will then look to plan for the following day. The ladies at the shop are trying a new sandwich, piri pirii chicken served with garlic mayo, roasted pepper and onion.

I make sure this is updated so our online customers can order them as well.

16.00 Fortunately opposite PKB Coffee is HSBC so I head over to do the banking and then head home. It’s about an hour drive back to the metropolis of St Helens.

My amazing girlfriend Sarah will leave her business about 5pm to take the kids to Nazene Danielles Dance School in Liverpool. Alicia is 11 and Kaiyhl, 8, and they both love performing and they dance four days a week in Liverpool. We sometimes take it in turns taking them but 90% of the time it is Sarah that will take them. I hope to have dinner ready for them when they get in and tonight is their favourite - Carbonara with home made garlic bread.

20.00 Sarah comes back from her days work with the kids from dance and we get straight into the Carbonara. Sarah will have been running at the gym whilst the kids were in dance, as we are both training for the St Helens 10k in early March. Sarah deserves a great meal after such a long day. We get the kids to bed and then have a hour on the couch with our new addition to the family. Betty the dog is a cross breed Cavapoo, which is a King Charles Spaniel and a Poodle. She just seems to sleep and eat and has a great life.

We can’t help but talk business as it is both a passion of ours; we then retire to bed about 10pm and look forward to tomorrow.

www.sandwich.org.uk March 2015 55

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IFE

Deborah Meaden: “don’t try to run too fast, too soon’ Dragon’s Den regular Deborah Meaden has clocked-up 40 investments in start-up businesses, including foodservice, during her time on the show, investing nearly £3 million in the process. In the run up to IFE (22 – 25 March) she talks here about business and investment within the sector, following her recent partnership with Yee Kwan ice creams and sorbets How do you rate the business climate for new food and drink products right now?

I think it’s a very interesting time – for the right product. Consumers are getting a lot more adventurous; they’re looking for something new and different. The popularity of the Great British Bake Off speaks for itself. You can really see how deeply people are engaged with food, both for dining in as well as dining out.

As you’ve invested in food and drink businesses, what’s the secret to attracting investment? What drew you to these businesses in particular?

I have to understand the gap in the market a business will fill. There’s no point churning out the same thing as the person next door. The most important thing for a business seeking investment is to be able to quickly convey to the customer why they should eat their food or dine at their restaurant.

What can they talk about that’s different from everybody else? I’ve also got to have confidence in the people, especially in hospitality, which is one of the toughest businesses there is. They have to convince me they have the skills, knowledge, energy and commitment to succeed.

Are there any particular examples we should take a look at?

Yes, look at Yee Kwan ice creams and sorbets. Try them, they’re delicious!

And what’s the gap in the market? East Asian flavours. We’re talking Chinese and Asian cuisine here, and there’s proven demand from her sales in Harvey Nichols, Wholefoods Market and restaurants around the UK. And then there’s Yee herself, do have a look at Dragon’s Den on iPlayer to see what convinced me to come on board and back her.

IFE Co-located with Pro2Pac and Waste-Works Co-located with Pro2Pac and Waste-Works, IFE will take place at London ExCeL between 22 – 25 March 2015 and is organised by Fresh Montgomery.

At IFE’s discussion forum, The Hub, there will be exclusive interviews, discussions and Q&A sessions with some of the leaders in food and drink, including Cooperative Food CEO Steve Murrells, Nisa Retail CEO Neil Turton and Asda CFO Alex Russo.

The Hub at IFE will stage debates, host panel discussions and offer insightful presentations from more than 30 of the biggest names in the food and drink industry; experts will come together to share knowledge and thoughts on current industry trends. The Hub will leave visitors with plenty of thoughtprovoking insight and offer discussions that will excite and engage.

56 March 2015 SANDWICH & FOOD TO GO NEWS

Having a good idea is the easy bit in many ways - how do you take a good idea and make it commercially successful?

Imagine your end product and what your business is going to look like, then work backwards. It’s like making a map, and that’s what a business plan is really all about.

A lot of people misunderstand business plans: they think they’re documents full of numbers that you hand over to the bank in order to get a loan – that’s not what it’s about.

The plan needs to say what your business is going to look like, what your marketplace is and who your customers are. This isn’t rocket science. The most common mistake people make is to overthink and overcomplicate things: before you know it, their idea’s out of date or already being done.

Just map things out and get started.

And if you make a few mistakes along the way it doesn’t have to be a catastrophe, you can make sure you’re informed enough to make any mistakes small ones.

How do entrepreneurs get new products chosen by big retailers? How do they know they’re ready to approach them?

Is that even the route you’d recommend?

That’s one of the key questions. I think every entrepreneur thinks their product should be in a supermarket – it’s like nirvana, their absolute Holy Grail. To me they’ve got to step back and first ask themselves: ‘Am I ready?’

S&FTG_156_March15_p56-57_Layout 1 04/03/2015 12:04 Page 57

IFE where the entrepreneur really needs expert advice from people who’ve got experience.

But before going down that road you should ask yourself: ‘Is the supermarket the right place for me?’ I’ve seen businesses fail due to working capital issues, lower margins and pressures on revenues from supporting promotions.

Sometimes a product is always going to be reasonably niche – it’s a lethal combination to do all the above and still end up with a product that doesn’t sell in huge quantities. Fundamentally, don’t try to run too fast too soon.

Few people understand the processes they have to go through to reach the big supermarkets’ shelves: the demands on compliance, on continuity of supply and product quality and uniformity. This is

Do you see businesses that still don’t understand how to use the Internet?

I think any business not taking their online interface seriously is absolutely mad. We speak in a different language now and behave in a different way. We have to be engaged with social media, we’ve got to be talking to our consumers in many different ways and consumers expect to be able to click a button and find absolutely everything they need to know about us in an instant.

Can you learn to be entrepreneurial?

What are the key skills you have to have for success?

The successful entrepreneurs I know have a key set of characteristics.

They’re all very different people and they all behave differently, but they’re all brave; they know how to take risks, they’ve all got very good emotional intelligence, they’re always looking for opportunities, scanning the horizon, and they’re interested in how people live and eat and breathe and sleep, and that makes it very easy for them to sort of get into the zeitgeist.

There are also certain things that you can do to succeed quicker, make fewer mistakes and be more disciplined. You have to understand the basics of business, of accounting, how to make the most of the Internet.

It’s all basic stuff, but you’ve got to know enough to know what you don’t know. That’s the biggest thing.

Know enough to know what you don’t know and when you need to look for help. www.ife.co.uk

www.sandwich.org.uk March 2015 57

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NEW PRODUCTS

The ChefAlarm - colour-coded cooking thermometer and timer The ChefAlarm professional cooking thermometer and timer, is now available in five food safe colours – blue, green, red, white and yellow.

The unit incorporates a fully programmable count up/down timer and includes a multi-functional LCD display which simultaneously indicates the elapsed time, the current and the min/max temperatures during a cooking cycle. Its loud

audible alarm sounds when the food reaches the predetermined temperature or programmed time.

The ChefAlarm measures temperature over the range -50 to 300 °C, with an accuracy of better than ±1 °C. Utilising the units ‘CAL’ feature it is possible for the user to fine-tune the thermometers accuracy to better than ±0.5°C, ideal for critical food safety areas.

The loud audible alarm

with its adjustable volume (92dB) can be heard in the noisiest kitchen or production area. The main temperature digits are big and easy-to-see from a distance, plus the one-touch backlight button allows the user to read the display in poor light conditions.

Each ChefAlarm is supplied with a robust stainless steel food penetration probe, designed for commercial use. The probe can be used for spot

Snowbird upgrades British breakfast ADDING a new dimension to the great British breakfast is Snowbird foods, the largest supplier of fully cooked and frozen sausages to caterers in the UK. It has re-launched its top selling and award-winning Gourmet range of sausages exclusively using outdoor bred, single source pigmeat to guarantee high quality, absolute consistency and total traceability.

As flagship products for its Gourmet range, Snowbird offers Pork, Cumberland and Lincolnshire variants and all have a meat content of 75%.

“Our Lincolnshire sausage has an exciting blend of herbs and spices including sage, parsley and ground white pepper and that makes it a perfect breakfast item,” said Snowbird commercial and marketing director, Roy Anderson.

The change to outdoor bred, single source pig meat was a first for UK manufacturers of fully cooked sausages and Snowbird has teamed up with leading pig farmers to focus exclusively

on selected breeds of pig raised on Red Tractor Farm Assured holdings.

Latterly, it has succeeded in sourcing home bred and processed natural casings, making the sausages a completely British product.

Fully cooked to a golden brown and frozen at the factory stage, they are ready to heat (or simply defrost) from frozen and meet all Food Standards Authority requirements for low fat and low salt. Snowbird Gourmet Sausages can be heated to order (in seconds) in a microwave and are available in weights from 12.5g. upwards and the standard link is 60g.

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

checking the temperature of food during storage or it can be used inside an oven to monitor the whole cooking cycle.

Tel: 01903 202151 www.etiltd.com

Freshfayre launch new cake range FRESHFAYRE has launched Whisk & Pinny, a new cake and snacks range, handmade by family bakers.

It takes in 27 products including Muffins, Bars, Cake Bars, Sharing Bags and Cookies, including Gluten Free options.

The company has also launched a number of single serve soups: Thai Chicken, Wild Mushroom, Tomato & Basil and Leek & Potato.

Microwaveable with a microwaveable sleeve, they are delivered in cases of 6 x 380g and suitable for either vending and grab and go.

Tel: 0113 2773001.

More ideas for ready meals Snowbird Foods’ successful range of ingredients for ready meals manufacturers has been enhanced with the launch of two more innovative fully cooked and frozen products.

Pork & Apple Meatbites feature 60% top quality British pork flavoured with iconic Bramley apple plus onion, garlic paste, wheat flour, black pepper, ginger, nutmeg, marjoram, parsley and sage.

Its golden coating contrasts with the

darker hue of its new sister product, Pork and Chorizo Meatbites, which delivers gentle heat.

Both meatbites weigh 8g. and the pork and chorizo variant boasts a meat content of over 90% which is accompanied by a complex mix of a dozen flavourings.

Both products are suitable for use as pizza toppings, in wraps, with cheese gratins, pasta bakes and rice based

58 March 2015 SANDWICH & FOOD TO GO NEWS

dishes and can also be added to soups.

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

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NEW PRODUCTS New energy efficient heated display from Pantheon PANTHEON has launched two new, countertop, heated display units perfect for displaying and serving hot food.

The HD1 is the smaller unit measuring just 540w x 380d x 85h mms which easily accommodates a 1/1 gastronorm pan or many other configurations. Its temperature can be selected manually with the simple, front-sited control knob up to a maximum of 85°C. Heat is evenly distributed through a large heat pad situated immediately below the easy clean ceramic glass top.

The larger, HDL2, provides a larger base area as well as two, 150w, infrared

heat lamps and a shatterresistant, Plexiglas sneeze screen. The base measures 730w x 580d but has two separate temperature control knobs allowing both halves to operate at different temperatures or for one half to be switched off altogether. Like the HD1, the maximum temperature is 85°C. Similarly, the two heat lamps are individually controlled enabling them to be used singly or in tandem.

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

Benders Design Exclusive Red Nose Day Paper Cups for Unilever Benders Paper Cups, a leading UK manufacturer of paper cup products, produced a limited edition customprinted 9oz paper vending cup for PG tips tea to raise awareness of Monkey’s monumental mission taken on for this year’s Red Nose Day. Monkey really put his money where his mouth is with his fundraising efforts. At the time of going to press Monkey planned to scale the Top of The Shard to help raise money for Red Nose Day. When Benders was asked by Unilever Food Solutions to create a paper cup product to specifically raise awareness of this event, the company was more than happy to start working

together to create the design, as they too are supporters of the great charity.

Dominic Creamer, National Account Executive for PG tips, presented the finished limited edition cup design to a selection of vending operators that stock PG tips tea in their hot drinks vending machines.

Dominic said: “We are excited to be backing Monkey’s mission. Comic Relief is a fantastic charity that makes a different to the lives of people here are home in the UK and across Africa.” www.benders.co.uk.

Maxabel International launches “Cup For All Seasons” MAXABEL International has launched a new “Cup For All Seasons” embossed double wall disposable paper cup with a design inspired by Matisse art.

The design comprises layers of shapes and shades in a rainbow of different colours, each section representing a different season, so the cup can be used all year round and can be recycled in the right conditions.

Designer Jazmine Labana took her inspiration from the Matisse Cut Outs exhibition at London’s Tate Modern Museum.

The cup has an embossed paper wrap which eliminates the use of heat barrier sleeves. It is available in two sizes 8oz and 12oz.

Julia Ross, sales and marketing

manager, Maxabel International, says: “We are delighted with Jazmine’s new design.

Our aim was to produce a cup which could be used year-round and Jazmine has met the brief perfectly. Instead of outlets coming up with new cups for each season, this colourful arty design can be used all year round. Our number one priority is to be as eco-friendly as possible.”

Tel: 01344 876588 www.maxabel.co.uk

Connect Vending enlists Benders for vending machine paper cups CONNECT Vending, one of the leading independent vending operators in England, has enlisted UK paper cup manufacturer Benders Paper Cups to facilitate the business’s transition to 100% paper hot cups for their range of hot drinks vending machines.

Connect Vending approached Benders looking to invest in a paper cup solution for their customers, which would offer what it called the “specialty coffee shop experience” of a paper cup, complete with bespoke branding and a quality feel, from the convenience of a vending machine.

Amanda Creed, Marketing Executive at Connect Vending, described the “specialty coffee shop experience”: “Picking up your favourite hot drink in a sleek, branded paper cup while out on the high street has become an experience enjoyed by many. The concept of recycling and ‘going green’ make the idea of using paper cups especially appealing in our increasingly eco-conscious culture.

“The transition to 100% paper and endorsement of the specialty coffee drinking experience in our own machines will enable Connect to place ourselves at the forefront of the industry as a renowned provider of a higher-quality hot drinks vending experience.”

Benders Paper Cups commitment to sustainable material sourcing with Chain of Custody accreditation also endorses the Connect Vending strategy. Every cup can be traced back from the company’s BRC, Grade-A production facility in North Wales to the certified forest where it began its journey. www.benders.co.uk.

www.sandwich.org.uk March 2015 59

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NEW MEMBERS

FRESHTIME UK Ltd is a leading supplier of chilled, value-added, ready-toeat salads, snacks, prepared vegetables and sandwich fillers to leading multiple retailers and food service operators.

Based in Boston, Lincolnshire, in the UK’s fresh produce heartland, the company employs around 350 people.

Freshtime was created in 1993 out of the farmer co-operative ELGRO (East Lincolnshire Growers), and in 2000 there was a management-led buy-out.

In recent years more than £14 million has been invested in Freshtime’s purposebuilt 82,500 square feet site to develop the firm’s production capabilities.

DEMPSON Ltd is a leading UK based Manufacturer of paper bags and carriers, sheeted paper wrapping products, serviettes and paper rolls. We can also provide print on almost anything we make.

We’ve been passionate about paper since we began in 1948.

Since those early days, the Dempson group of companies has grown to become one of the largest and most dynamic bag manufacturers in the UK, with one of the widest and most varied product ranges in the industry. Our operations are supported by two UK warehousing and distribution units and more than 1,000 stock lines.

Dempson’s continuing growth has been achieved by expanding our product offering and innovation in product and machine design, without compromising the quality for which we have always been known. All of this is supported by our accreditations in BRC, ISO 9001 and ISO 14001.

Our expertise in paper conversion, engineering innovation and patented technologies, make

Freshtime produces over 170 different product lines, from stir fry vegetables to couscous and pasta salads, deli fillers, soups and dips.

Freshtime was included in The Grocer’s Fast 50 list of growing food businesses in November 2012 and 2013.

Freshtime has recently had products nominated and winning in the food to go categories of the Q Awards and The Grocer awards, and has won customer supplier of the year award for a major multiple retailer.

Freshtime adopted a Charity of the Year in 2014 and raised over £15,000 for the Ally Cadence Trust for Spinal

us an ideal supply partner for almost anyone using packaging, and the markets we serve range from branded high street retailers to, “Food to Go” retailing, to catering supplies retailers and to wholesalers and food processors.

Because most of our innovation is targeted at energy-efficient products, machines, materials or processes “for our children’s sake”TM, Dempson is increasingly becoming the supplier of choice for innovative and environmentally conscious brand owners.

Recent Innovations and investments in paper bag technology from Dempson include:- “Heritage” biodegradable strip window bags. The Paper Box, an SOS style bag that folds into the shape of a box, providing material weight reduction and energy efficient transportation.

Windowed SOS bags designed to complement molded inserts in the packaging of sandwiches and tortilla wraps and provide lighter weight and energy efficient packaging options to cardboard packaging.

The exclusive DEMPSON BAGTM:- A materials and energy efficient new technology and styling in paper carrier bags, including the unique ability to provide a bottom gusset of up to 350mm for carrying larger items.

01274 632911 www.dempson.co.uk

60 March 2015 SANDWICH & FOOD TO GO NEWS

Muscular Atrophy.

Also in 2014 Freshtime launched the Freshtime Fun Club and worked with Boston West Academy on a programme of educational activities promoting nutrition and healthy eating with local children under 11. This year Freshtime will be running a similar programme with St Thomas’ Primary School in Boston.

You can find Freshtime online at www.freshtime.co.uk, on Facebook www.facebook.com/freshtimeuk?ref=hl and on Twitter https://twitter.com/FreshtimeUK. 01205 312010 / 01205 357838 enquiries@freshtime.co.uk

SANDAY’S is one of the leading ‘Hand-crafted Fresh Food To Go’ manufacturers and distributors in the Netherlands. Our product portfolio includes sandwiches, (packed) lunches, wraps and salads which we manufacture for and deliver to high street retailers, coffee shops, large international contract caterers and travel catering.

Everything we manufacture is made to order, and with respect for our environment.

We believe that in order to make good food great, you have to manufacture in the most pure and natural way possible. We say no to gas-flushed products with a two-week shelf life, and shady additives. But that's easier said than done, the best ingredients are not simply available around every corner. This means that we source our ingredients in close cooperation with our partners.

Our sandwiches are manufactured in our Amsterdam state-of-the-art BRC (Higher Level) certified kitchen of nearly 60.000 sq feet.

Thanks to our multiple manufacturing sites in the Netherlands and our own temperature controlled transport, we are able to daily serve our delicious fresh food to 50.000 customers everywhere in the Netherlands.

0031 205062000 www.sandays.com

S&FTG_156_March15_p60-61_Layout 1 04/03/2015 16:03 Page 61

BSA MANAGEMENT COMMITTEE 2015 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

ChAIrMAN Andrew Hesketh (Greggs) VICE-ChAIrMAN Anita Kinsey (Greggs) ThE COMMITTEE Georg Buhrkohl (Subway) – sandwich bar chain Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Donna Morris (Café Satis) – independent sandwich bar Terry Caldicott (Sodexo) – foodservice operator Neil Wood (Woods) – foodservice operator Jo Hartop (Ginsters) – van sales Jonathan Scoffield (Greencore) – sandwich manufacturer Sohel Patel (Halal Kitchen) – sandwich manufacturer Victoria Green (Waitrose) – multiple retailer Guy Meakin (Marks & Spencer) – multiple retailer Sally Gabbitas (Tri-Star) – supplier Camilla Deane (Bradbury’s Cheese) – supplier Joseph Hall (Hall’s Bakery) – retail baker SECrETArIAT JiM WiNSHiP - Director

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

The

BRITISH www.sandwich.org.uk

SANDWICH ASSOCIATION

www.sandwich.org.uk March 2015 61

S&FTG_156_March15_p62-68_Layout 1 04/03/2015 16:30 Page 62

BSA Product Index Advisory & ConsultAnCy serviCes Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. ZMI UK Food Safety ALS Food & Pharmaceutical Food Industry Technomic Inc. Market Research Technomic Inc. Nutrition and Allergens Nutritics Retail FSC The Cardinal Group BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Patisserie Total Foodservice Ltd. Tortilla & Wraps Freshfayre Mission Foods Santa Maria UK Ltd. BreAd & rolls Fresh Coup de pates Total Foodservice Ltd. Speciality Coup de pates Mission Foods New York Bakery Co. Santa Maria UK Ltd. Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis Total Foodservice Ltd. Butter & sPreAds Butter Freshfayre Southover Food Company Ltd. Spreads Freshfayre Harvey & Brockless Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Bel UK Ltd. Bradburys Cheese Freshfayre Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria UK Ltd. CleAning MAteriAls Bunzl Catering Supplies Byotrol Technology Ltd. Total Foodservice Ltd.

Chutneys & relishes Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Freshfayre Freshtime UK Ltd. Harvey & Brockless Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Freshfayre Freshtime UK Ltd. Santa Maria Foodservice Zafron Foods Ltd. dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Freshtime UK Ltd. Santa Maria UK Ltd. The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise British Egg Information Service Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Piquant The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Freshtime UK Ltd. Piquant Santa Maria UK Ltd. Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. drinks Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Total Foodservice Ltd.

62 March 2015 SANDWICH & FOOD TO GO NEWS

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

Guacamole Leathams Santa Maria UK Ltd. Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe Tasker Insurance Brokers Willis Group MeAt ProduCts Bacon Food Network Freshfayre Freshtime UK Ltd. Gierlinger GbmH Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods ZMI UK Beef Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. Universal Meats ZMI UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI UK Chicken 2 Sisters Food Group Cargill Meats Europe Charcuterie Continental Ltd. Freshfayre Freshtime UK Ltd. Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. TMI Foods Universal Meats ZMI UK Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Freshfayre Leathams Southover Food Company Ltd. ZMI UK Duck 2 Sisters Food Group Freshfayre Food Network Sam Browne Foods Universal Meats Ham Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Smithfield Foods Ltd. Southover Food Company Ltd. ZMI UK Lamb Freshfayre Karro Food Group Sam Browne Foods Marinated Meats Food Network Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd.

Pork Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company TMI Foods ZMI UK Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Snowbird foods Smithfield Foods Ltd. Southover Food Company ZMI UK Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company ZMI UK lABels Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PACkAging Cardboard Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Dempson Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Dempson Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service

S&FTG_156_March15_p62-68_Layout 1 04/03/2015 16:30 Page 63

BSA Manufacturers & Distributors Freshfayre Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service

2 sisters Food grouP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Simon Brooksbank Tel: 01909 511846 simon.brooksbank @2sfg.com www.2sistersfoodgroup.com

sAndwiCh snACks Green Gourmet

Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk

souPs Freshfayre Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Herbs Unlimited Santa Maria UK Ltd. Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria UK Ltd. sAlAd Freshcut Foods Ltd. Freshfayre Herbs Unlimited MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Southern Salads Ltd.

AnChor CAtering liMited Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

CrAnswiCk Food on the go Unit 7, Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk FreshwAys ltd.

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

ginsters 81 Tavistock Rd, Callington, Cornwall PL17 7XG Contact: Chris Parkinson Tel: 01579 386 200 Fax: 01579 386 240 chris.parkinson@ginsters.co.uk www.ginsters.com greenCore Food to go ltd PArk royAl Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com greenCore Food to go ltd – MAnton wood Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com hAlAl kitChen 93-95 Heywood Road Prestwich Manchester M25 1FN Contact: Sohel Patel Tel: 0161 773 7788 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

iMPress sAndwiChes (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Sylwia Binkiewicz Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com

www.impress-sandwiches.com love Bites ltd.

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

sAndAy’s BAkeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk the BrunCh Box sAndwiCh CoMPAny Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

michelle.sanders@meltonfoods.co.uk

on A roll sAndwiCh CoMPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

The British Sandwich Quality Promise

the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk uAB MAntingA Food Stoties Str. 51, Marijampole, LT68261, Lithuania Contact: Vilija Petkuniene Tel: +370 343 98 122 Fax: +370 343 98 212 El.pvpetkuniene@mantinga.lt www.mantinga.lt

The

BRITISH

SANDWICH

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

www.sandwich.org.uk March 2015 63

S&FTG_156_March15_p62-68_Layout 1 04/03/2015 16:30 Page 64

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

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

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

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

BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk

British egg inForMAtion serviCe 52A Cromwell Road, London SW7 5BE Contact: Phil Slaney Tel: 0207 0528899 phil@britegg.co.uk www.egginfo.co.uk Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk Byotrol teChnology ltd.

Innovation Centre, Keckwick Lane , Daresbury WA4 4FS Contact: Dawn Williams Tel: 01925 742000 Fax: 01925 742029 dwilliams@byotrol.com www.byotrol.com CArgill MeAts euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Anna Brown Tel: 01432 362219 Fax: 01432 362482 anna_brown01@cargill.com www.cargill.com

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

ChArCuterie ContinentAl ltd.

The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044 ian.lonsdale@charcuteriecontinental.co.uk

ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk

64 March 2015 SANDWICH & FOOD TO GO NEWS

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

Coveris FlexiBles (st neots) uk ltd.

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

deMPson ltd.

Hermitage Mills, Hermitage Lane, Maidstone, Kent ME16 9NP Contact: Jon Katzauer Tel: 01274 632911 Fax: 01274 626126 jonk@dempson.co.uk www.dempson.co.uk english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com www.englishprovender.com BRC Grade A

FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

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

Marsh Lane, Boston, Lincolnshire PE21 7RJ Contact: Bryan Nelson Tel: 01205 312010 Fax: 01205 357838 bryan.nelson@freshtime.co.uk FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

e.on uk PlC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.com

FsC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com www.cheesecellar.co.uk Accreditation body: BSA

Food network ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com

geetA’s Foods ltd.

Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com

gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 jg@gierlinger-holding.com green gourMet ltd.

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

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

hArvey & BroCkless 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk herBs unliMited.

Hawkers Lane, Sandhutton, Thirsk, North Yorkshire YO7 4RW Contact: Melanie Whitehead Tel: 01845 587694 Fax: 01845 587695 mel.whitehead@btinternet.com www.herbsunlimited.co.uk JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

John west Foods ltd No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 paul.kent@mwbrands.com 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

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BSA Suppliers Index MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk MilliteC Food systeMs ltd.

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

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

Moy PArk ltd.

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

Sandy Lane, Chicksands, Bedfordshire SG17 5QB Contact: Dominic Pleasance Tel: 01462 819740 dominic.pleasance@myfreshprepared.co.uk www.myfreshprepared.co.uk new york BAkery Co. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Tracy Southwell Tel: 07507 063090 tracy.southwell@mapleleaf.com www.newyorkbakery.co.uk norselAnd ltd.

Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk

SUPPLIERS

nutritiCs 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883 stephen.nolan@nutritics.com www.nutritics.com

sAntA MAriA uk ltd.

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

www.santamariafoodservice.co.uk

oCeAn Finest Foods ltd.

Dock Street, Fleetwood, Lancashire FY7 6NU Contact: Lisa Adams Tel: 01253 772860 Fax: 01253 776344 lisa@oceanfinest.co.uk www.oceanfinestfoods.co.uk Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Robin Leaver Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA PlAnglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sarah Eastwood Tel: 0870 728 1111 sarah.eastwood@hovis.co.uk www.rankhovis.co.uk

sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk

sMithField Foods ltd.

Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk

snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com tAsker insurAnCe Brokers Unit 4 Diss Business Centre, Dark Lane, Diss, Norfolk IP21 4HD Contact: Alex McAusland Tel: 0845 548 8220 Alex.Mcausland@taskerinsurance.co.uk www.taskerinsurance.co.uk teChnoMiC inC. Knowledge Center 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com

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

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

totAl FoodserviCe solutions ltd.

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

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

willis grouP Stuart House, Caxton Road, Fulwood, Preston PR2 9RW Contact: Gary Skipworth Tel: 01772 664021 skipworthgj@willis.com www.willis.com zAFron Foods ltd.

Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk zMi uk 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com

zwAnenBerg Food uk ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk

linked AssoCiAtion loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

ConsultAnt

universAl MeAts (uk) ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com

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.

internAtionAl MAster CheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

The

BRITISH

SANDWICH ASSOCIATION

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International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 0056 2 4119112 Fax: 56-2-4119101 Contact: Pablo Montenegro Email:pmontenegro@dailyfresh.cl nordiC lunCh AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Bra

resAs CoMMuniCAtAion & design gMBh & Co kg Schwagerstrasse 12, Bielefeld, D-33739, Germany Tel: 0049 5206 4797 Fax: 0049 5206 5094 Contact: Kerstin Cramer-Saunders k.cramer-saunders@rcd.de

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

66 March 2015 SANDWICH & FOOD TO GO NEWS

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

Product listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd

FACtory design Alimentos Daily Fresh FrAnChising Subway orgAniC ProduCts Sigma Bakeries Ltd PACkAging Resas Communicataion & Design GmbH & Co KG sAndwiChes Nordic Lunch AB Tamarind Foods sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd

S&FTG_156_March15_p62-68_Layout 1 04/03/2015 16:30 Page 67

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

.uk VISIT US AT www.rjlsoftware.co

RJL

For further information Call 01962 761313 or 07721 592865 SOFTWARE

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

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

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email: paul@jandmgroup.co.uk

www.sandwich.org.uk March 2015 67

S&FTG_156_March15_p62-68_Layout 1 04/03/2015 16:30 Page 68

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

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

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