Sandwich & Food To Go News - Issue 160

S&FTG_160_Dec15_p01_Layout 1 19/11/2015 12:45 Page 1

Sandwich food to go news INTERNATIONAL

www.sandwich.org.uk

ISSue 160 DeCeMBeR 2015

Formerly 'International Sandwich & Snack News'

Foorr al For allll yyo you your our ur winter days wint wi win nte tter er sal salad sa ala llad add da day d ayys

+44 (0)1732 362 444 e: info@southernsalads.co.uk www.southernsalads.co.uk

S&FTG_160_Dec15_p02-09_Layout 1 19/11/2015 12:46 Page 2

S&FTG_160_Dec15_p02-09_Layout 1 19/11/2015 16:38 Page 3

INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com NEWS Page 4 - Morrisons has dropped manufactured sandwiches in favour of making its own fresh sandwiches in store. It’s aiming to become the first of the big four supermarkets to go head-to head with high street designer’ sandwich chains, and chasing a larger slice of the UK’s sandwich market.

Page 7 - Sandwich and food to go manufacturer and distributor The Bite Group Ltd has been bought out of administration by the Adelie Group.

OBITUARY Page 10 - Subway’s co-founder Fred DeLuca died recently from leukemia at just 67. His enduring ‘recessionproof’ concept, launched 50 years ago, became one of the best-known brands in the world.

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk FOCUS Page 18 - The food to go sector is moving increasingly towards ‘indulgent healthy’ food, said Helen Higgins, EAT’s head of food, at a recent lunch! show presentation.

MARKETING Page 22 - Food to go retailers can’t just rely on tempting customers: they now have to inform and educate them through their smart phones and mobile technology, says John Want, Adelie’s head of marketing.

THE SAMMIES AWARDS Page 26 - All the Sammies awards and pieces on individual award winners SANDWICH DESIGNER OF THE YEAR Page 34 - Forget the word ‘humble’, sandwiches are a real focus for innovation in the UK, and nowhere more so than at the annual Sandwich Designer of the Year competition. Simon Ambrose was there

SUBSCRIPTIONS t: 01291 636333 membership@sandwich.org.uk SANDWICH DESIGN Page 56 - Morgane Thouvenel, Street Eats Brand Manager, has some top tips for designing tasty top sandwiches.

Page 30 - PLUS ‘THE SAMMIES’ AND SANDWICH DESIGNER OF THE YEAR AWARDS. ALL THE LATEST INFO.

© 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

www.sandwich.org.uk December 2015 3

S&FTG_160_Dec15_p02-09_Layout 1 19/11/2015 12:46 Page 4

NEWS

Morrisons abandon manufactured sandwiches for shop-made product MORRISONS has dropped manufactured sandwiches in favour of making its own fresh sandwiches in store.

It’s aiming to become the first of the big four supermarkets to go head-tohead with high street ‘designer’ sandwich chains, and chasing a larger slice of the UK’s sandwich market.

Whether any of its multiple competitors will follow suit though is anyone’s guess, although they’re likely to be watching the development closely. Critics would argue that the cash-strapped chain is making a virtue out of necessity, cutting costs and trying to give the development a positive PR ‘gloss’ at the same time.

The supermarket is training a 1,000 strong ‘sarnie army’ which will make around three million sandwiches-a-year using breads that are freshly baked in store, such as foccacia, bagels and baguettes and using fresh ingredients picked from its Market Street area.

The sandwiches feature within a new ‘Made by Morrisons ‘range that also includes snacks and salads, also made fresh on the same day by staff in store.

They include Ham & Emmental Baguette; Cheese and tomato Baguette; Egg & Cress Baguette; Spicy Chicken Baguette; Mozzarella/Pesto Focaccia; Chicken/Pepper Focaccia’ Ham salad roll; Cheese & Onion roll) and New York Deli Bagel. Customers will be guaranteed that the sandwiches will always be made on the same day.

The move, it says, is based on recent industry research (see table) which

shows that 62 per cent of people would eat more sandwiches if they were made freshly.

21 per cent of people don’t buy pre-made sandwiches anymore because of soggy bread, 30 per cent due to limp salad and 15 per cent as a result of unsatisfying fillings, it claims.

In addition, big bread brands have lost £120m a year as consumers shift away from sliced bread..

Evonne Hannar, Fresh Provisions Director for Morrisons, said: “We’ve been listening to customers and found many wanted their sandwiches to taste like they’ve just been made. Our team can make a fresh sandwich just as well as the high street chains.”

Under chief executive David Potts who took over earlier this year, the

4 December 2015 SANDWICH & FOOD TO GO NEWS

struggling supermarket chain has sold its convenience chain, made head office job cuts and put more people on the shop floor in order to simplify the organisation and

to make the core supermarkets strong again.

Industry reaction to the move has been mixed. One industry commentator described it as a brave but ultimately short-term proposition. “I'm not convinced it's right for them.

It's surprisingly expensive to operate this model; some retailers see enhanced margins in product, but don't think of the overhead required.

“It would need to be a tight, simple range and you wonder of the point of difference they could achieve against the likes of Gregg's or Subway.

“Morrison's have struggled to get traction with the FTG offer and you only have to look at the changes My Local have made to the FTG offer to see that Morrison's never really understood its benefits to convenience.”

Another predicted that Morrisons might struggle with inconsistent portioning and other controls.

Customer sandwiCh researCh ConduCted by opinium (oCt 2015): top 10 reasons why brits don’t buy pre-made sandwiches: Limp lettuce and other salad components

30%

They’re not fresh

30%

They’re tasteless / lack of flavour

26%

They’re dried out/ have hardened bread

22%

I prefer to buy other sandwiches

21%

Soggy bread

21%

They’re too expensive

20%

I don’t like the fillings

15%

There’s not enough/too much seasoning

13%

There’s not enough/too much sauce e.g. mayonnaise 12%

S&FTG_160_Dec15_p02-09_Layout 1 19/11/2015 16:38 Page 5

NEWS FOCUS Ambitious Tasties plans a new sandwich factory within the M25 next spring TASTIES of Chester aims to become a national player with the opening of a new sandwich and food to go factory within the M25 next spring at a cost of between £3-4m.

The company has also developed a new Street Eats hot & chilled food offer with a new delivery solution: a bespoke mobile food to go cart, launched earlier this year, enabling them to target universities, ‘big business’ and venues such as football stadia for the first time.

It combines hot ‘eats’ from sister company Pasta King, and largely chilled products from its Street Eats range, providing an alternative to over-stretched serveries. Up to 400 units are expected to be commissioned this year alone.

The company believes its combined hot and cold food to go strategy is “bringing something new to the marketplace”. “We’re attacking the food to go market with hot food as the key attraction and

tes Paul Kingsley Ba

the cold offer following,” says Paul Bates (formerly with Food Partners), who took over as MD earlier this year.

“If you look at some of our major competitors in the university sector at the moment, one leads with hot pies and follows this with sandwiches, and the other leads with sandwiches and follows this with pies. My plan is to lead with hot and follow with sandwiches.

“What I don’t see is any of the other sandwich players taking the concept of hot eating beyond the standard paninis, toasties and so on; we’re pushing those boundaries a lot further.

See page 14 for the full story.

Greggs plays a ‘waiting game’ on the ‘national living wage’ Next April’s “national living wage” increase is expected to push up wages at more than half of all employers, forcing many of them to seek savings through improved productivity, according to a major survey.

Industry players have yet to reveal their hand on the development, but Greggs’ Chief Executive Roger Whiteside probably spoke for most when he said recently: “It seems to me that it’s a case of giving with one hand and taking with the other. People will be earning more but they will be taking less in benefits.

The net total level appears to be neutral but nothing works on the average, so there will be winners and losers.

“We’re playing a waiting game basically because of the

degree of uncertainty that follows it. Only one thing is certain and that’s the price of labour is going up.

“We have to be competitive in the labour market, so we will need to respond, depending on how competitors respond, to be sure that people are attracted to come and work for Greggs.

At the moment we pay £7.11 as an average, so we’re not far off the £7.20 first step, but we’ve become accustomed over the years to offering a premium over the minimum, so we will have to wait and see whether that will still be required in the future.”

The survey is by the Resolution Foundation and the CIPD, the professional body for personnel staff.

See page 38 for the full story.

Adelie in takeover talks with Freshpak?

Adelie was strongly rumoured to be in advanced acquisition talks with sandwich fillings business Freshpak Chilled Foods, as we went to press.

There’s yet to be a comment or announcement

from either party, however.

Freshpak produces over five million hard-boiled eggs every week, for use in its egg mayonnaise sandwich fillings, prepacked salads and other products.

www.sandwich.org.uk December 2015 5

S&FTG_160_Dec15_p02-09_Layout 1 19/11/2015 12:46 Page 6

NEWS

Abokado breakfast sales now make up more than 10% of total ABOKADO has announced continued success in growing its trade in different dayparts, with particularly strong growth seen in the mornings.

Breakfast sales are now more than 10% of total sales, with breakfast and coffee sales accounting for almost a quarter of all transactions by volume.

Mark Lilley, director said: “We’ve recognised for some time that the most exciting growth within our sector lies outside of the core lunch period.

“My team have worked incredibly hard over the past couple of years improving our coffee and breakfast offer and as a result we’ve seen strong growth in both

of these key areas. Most excitingly, there’s still so much more room for growth. Building our morning trade and coffee business further will remain a key focus for us going forward.

“Having such a growing volume of visits outside of lunch also means that our customers are becoming even more attached to our brand. Many customers now visit us not only many times in a week, but more than

once in a day.

“This high frequency of visits is enabling us to achieve higher volumes from smaller catchments, which means we can put Abokado stores close to each other.

That’s clearly very exciting when we look at the size of our potential market.’

Meanwhile, the chain has opened its 26th store at Aldersgate in the City. The site is in the 370,000 sq ft scheme at 200 Aldersgate which lies opposite the Museum of London.

Abokado joins other retailers including Pret A Manger and EAT. This is the company’s fourth opening in 2015 as it heads towards 30 sites by March 2016.

EAT launches its new Christmas menu EAT has unveiled nine new seasonal products for its Christmas menu.

The new offerings sit alongside the Festive Full Works seasonal range of hot pots, baguettes and Christmas sandwiches, including the Festive Full Works Bloomer (£3.89).

Customers can opt for winter warmers including a gooey Brie, Bacon and Pink Onion Chutney Sourdough Toastie (£4.75) or a Turkey, Bacon and Stuffing Pie (£6.25 with mash and gravy).

Those after a veggie option can opt for the Festive Roast Roots Bloomer (£3.79) from the chilled section, or the new hot Cauliflower, Cheese and Kale pie (£6.25 with mash and gravy.

EAT also claims to be the first high street food-to-go retailer to introduce Pigs in Blankets to their winter menu.

These include Pigs in Blankets in a Pot (£2.49) and Pigs in Blankets Crusty Roll (£3.50).

The retailer has also expanded its

drinks range with the introduction of the Spiced Brownie Hot Chocolate (£2.50), infused with Christmas spices. Visitors can pair this festive beverage with the new Mince Pie (£1.99) baked with buttery pastry and finished with a lightly dusted pastry heart.

Speaking about the new range, Sarah Doyle, Brand Director at EAT, said: “We are really proud of this year’s Christmas menu. Alongside old favourites, our food team has worked

6 December 2015 SANDWICH & FOOD TO GO NEWS

at developing and perfecting nine new products to make it our most anticipated festive menu yet. We are particularly excited about the Pigs in Blankets range; a seasonal staple in every British household and looking forward to offering these deliciously moreish bites at EAT. restaurants across the UK. “Christmas best sellers have firmly held their place on this year’s menu, including our Festive Full Works Bloomer – the ultimate Christmas sandwich.”

Helen Higgins, EAT’s head of food, said recently that EAT was moving more towards healthy, indulgent food, in line with a growing national trend. “We’re looking at Christmas at the moment, and traditionally it’s when you throw all the indulgent foods on the menu. I think Christmas will be a telling time this year as to whether people will stop eating salads and go ‘full on’ into more traditional Christmas fare.”

S&FTG_160_Dec15_p02-09_Layout 1 19/11/2015 12:46 Page 7

NEWS

The Bite Group is bought out of administration by Adelie Foods IRISH sandwich and food to go manufacturer and distributor The Bite Group Ltd has been bought out of administration by the Adelie Group.

The deal, which saves around 100 jobs, will further strengthen Adelie’s existing manufacturing and distribution operation and importantly, provide the company with access to the growing Irish Food to Go market.

The Enniskillen-based Bite Group is understood to have suffered a cash flow problem after losing a large contract.

Formed seventeen years ago, it supplies a wide range of quality brand and private label chilled ready to eat foods, and third party products, to the retail, food service, coffee shop and travel sectors.

Bite founder Michael Keogh told the Fermanagh Herald that the new deal with Adelie Foods now means the business can expand and create further jobs into the future.

“I had been speaking to Adelie for months and am delighted to conclude our discussions. The deal is a great opportunity for both businesses and will allow us to extend our existing customer offer and enable them to share with us the exciting opportunities that lay ahead.

I am looking forward to working with Adelie and hopefully creating more employment opportunities within the region in the future.”

Adelie Foods’ Chairman Per Harkjaer said: “I am delighted that we have been able to acquire Irish Food to Go manufacturer and distributor, The Bite Group. This will further strengthen our intention to be the leading Food-to-Go supplier in the U.K. & Irish market. I am extremely excited by the opportunities that the deal will provide both us and our customers for future growth.”

Adelie Foods’ Director of International Business Mark Keating, who will oversee the integration of the business into the Adelie family, explains; “The deal is a great opportunity for both businesses and will allow us to extend our existing customer offer and enable them to share with us the exciting opportunities that lay ahead. I am looking forward to working with its

founder, Michael Keogh over the coming months. ” Bite Group was founded in 1998 by managing director Michael Keogh, and started out supplying shops in Co Fermanagh. It expanded to supply customers across Ireland and then restaurant and coffee chains, leading it into third party product sales and distribution.

It invested in a new 20,000 sq ft state of the art production facility in Enniskillen, NI in 2007 and has distribution centres in Enniskillen, Belfast, Dublin and Cork.

It expanded significantly in 2003 when it landed additional contracts in Northern Ireland and Eire worth £3m.

The new deals meant 23 additional roles at supervisory and management levels.

Wrights relaunches its sandwich range A new and revitalised sandwich range is the latest product line to be rolled out to Wrights’ retail outlets, refreshing its offering for shoppers on the high street.

The company has revised its sandwich options to include more than 20 varieties, and redesigned the packaging to appeal to the ‘grab and go’ lunchtime trade.

The new lines have been taste-tested for quality and flavour by the new product

development team in Wrights’ dedicated food innovation suite.

Wrights’ head of new product development Sue Gwilliam said: “Grab and go food is a hot topic in the food industry, with more of us opting to pick up a quick bite on our lunch break.

“Our new range features a selection of fillings to suit all tastes. We’ve included popular classics such as BLT and ploughmans, but we’ve also brought some more

exotic flavours into the mix, such as barbecue pulled pork wraps and chicken and chorizo paninis.

“We’ve streamlined our sandwich selection to provide customers with a simple yet wholesome menu, which offers exceptional value without compromising on quality.”

The new sandwich choice includes: ploughmans, chicken and bacon, egg and bacon, ham and cheese, cheese and onion, tuna and

sweetcorn, chicken salad, all day breakfast, BLT, egg mayonnaise and chicken and stuffing.

The range also features a variety of wraps, such as: chicken and bacon, barbecue pulled pork and chicken Caesar; paninis, including: ham and cheese, tuna melt, tomato and mozzarella or chicken and chorizo; chicken and bacon, ham salad and ploughmans subs, and chicken tikka or ham salad baps.

www.sandwich.org.uk December 2015 7

S&FTG_160_Dec15_p02-09_Layout 1 19/11/2015 12:46 Page 8

NEWS New health and safety sentencing guidelines could hit small food businesses hard SMALL food businesses could be hit hard or even be forced to close if they are subject to new, increased fines for health and safety offences.

That’s the warning from food industry expert solicitors, Roythornes, after The Sentencing Council published guidelines which increase levels of fines for offences such as corporate manslaughter and other crimes relating to injuries in the workplace.

The Sentencing Council say the new rules, which come into force in February, will ensure “fair and proportionate sentences for those who cause death or injury to their employees and the public or put them at risk”.

However, Roythornes believe that, while it is vital victims receive fair compensation, the increased fines could have a serious financial impact on small businesses, even without an incident taking place.

Many companies may be forced to spend more on health and safety measures to try to ensure they are not subject to a potential businessending fine.Those who do receive a fine for more serious offences could be forced to close altogether.

Peter Bennett, head of Roythornes’ food and drink team, said: "These new guidelines put the bar much higher than before when it comes to fines for health and safety breaches.

“As a result businesses may think about increasing their spending in this area in order to stave off the threat of high fines, in turn cutting into profit margins and potentially stifling investment.

“Small businesses that do run in to trouble, meanwhile, may find the level of fine they receive could finish them off altogether.

“All in all it means that it’s more vital than ever that businesses are prepared and health and safety aware.

“The days of businesses costcutting on health and safety, anticipating that fines will be manageable, are a thing of the past.”

Greencore fined £40,000 after worker’s two fingers severed in mixing machine GREENCORE Food To Go’s Spalding site has been fined a total of £40,000 after an employee had two fingers severed in a workplace incident.

The worker’s fingers were severed when his hand came into contact with the paddles of a mixing machine, while he was cleaning it, The Health and Safety Executive told Boston Magistrates’ Court recently.

The court heard that the issue of access to the dangerous parts of the machine had been raised by a supervisor in 2013, but the company had failed to take the necessary action. The injured party had not

received training on the machine.

The guarding standard of the mixer fell below what is required by law and gave rise to significant risk, it said.

The standards the company needed to apply were widely available, long published and easily understood.

Greencore Food To Go Ltd of Waldentree Lane, Spalding, Lincolnshire admitted breaches of Regulation 11 (1) of the Provision of Use of Work Regulations 1998 and Section 2 (1) of the Health and Safety at Work etc. Act. 1974 and was fined £20,000 for each offence and ordered to pay full costs of £1,037.

Subway and Euro Garages aim for a new total of 175 sites next year SUBWAY and Euro Garages have opened their 100th integrated store at Holtspur Service Station in Beaconsfield, Buckinghamshire, successfully completing strategic growth plans.

Having bought 172 new petrol sites, including 104 Esso forecourt sites in the South East, and a further 68 Shell sites across the country earlier this year, Euro Garages is continuing to expand across the UK with a new target of 175 Subway stores planned at its

8 December 2015 SANDWICH & FOOD TO GO NEWS

sites by the end of 2016.

Greg Madigan, Subway Area Development Manager, said: “The brand partnership with Euro Garages is going from strength to strength and the opening of the 100th store is a testament to that.

The forecourt and convenience sector is a key area of growth for the brand. The simple operations that are involved in running a Subway franchise and the convenience offer make it a perfect fit for these style locations.”

S&FTG_160_Dec15_p02-09_Layout 1 19/11/2015 12:46 Page 9

S&FTG_160_Dec15_p10-11_Layout 1 19/11/2015 16:45 Page 10

OBITUARY

Subway founder

Fred DeLuca Subway’s co-founder Fred DeLuca died recently from leukaemia at just 67.

His enduring ‘recession-proof’ concept, launched 50 years ago, became one of the best-known brands in the world. He was highly ambitious and had a great business brain, but his real ‘discovery’ was the use of franchise development agents, bringing a momentum to its U.S. and international shop expansion that few have been able to match, as Simon Ambrose discovered

F

red DeLuca, co-founder of Subway, one of the world’s best known brands, died recently at the age of 67, just weeks after celebrating the company’s 50th anniversary.

In 2013 while doing what he loved best, visiting franchisees, DeLuca fell ill and was ultimately diagnosed with leukaemia. Since that time he had been receiving treatments and still overseeing the brand as CEO. He recently named his sister, Suzanne Greco, as President to run the day to day operations.

DeLuca and his business partner Dr. Peter Buck opened their submarine sandwich in Connecticut in 1965 when DeLuca was only 17 years old.

DeLuca had wanted to train as a doctor and was looking to finance his studying with a business venture. A job in a hardware store didn’t provide enough money.

Having come up with idea of opening a subs shop, family friend Peter Buck, a nuclear physicist, agreed to lend him $1,000, (worth $7,526 in today’s money), at a barbeque. The deal was then sealed with a handshake.

It must go down as one of the best investments in history: Buck’s current worth is estimated this year at $2.6 billion, while De Luca’s net worth was estimated at $3.5 billion.

The first store opened under the name of ‘Pete’s Subway’ in Bridgeport, Connecticut, in a small unit rented for $165 a month, from where he sold an assortment of Italian subs. The name was then shortened to Subway after several years and by 1973 the pair had

16 locations through Connecticut. By 1974 the pair had taken the decision to expand by franchising.

The DeLuca family were also very active in the business: his mother became company officer, with weekly planning meetings held at her kitchen table; his sister Suzanne Greco became the vice president in charge of operations and R&D. His wife Elisabeth also worked at company HQ.

‘The company’s success reflected all the entrepreneurial qualities of the American dream’ In many ways, the company’s success reflected all the entrepreneurial qualities of the American dream. In DeLuca's book 'Start Small Finish Big: Fifteen Key Lessons to Start — and Run — Your Own Successful Business,' he recalled living in public housing in the Bronx as a child. His father hadn't graduated from high school, but his mother had stressed the importance of education while growing up.

So, how did the company become so successful? After moving into franchising, Subway set up a program for select franchisees (development agents) in which they were paid for getting new stores open and for supporting other franchisees in their region.

DeLuca said at one time: “There was no way a company like ours could have added so many people and so

10 December 2015 SANDWICH & FOOD TO GO NEWS

many locations simultaneously without those development agents. There are three reasons why they were successful. No. 1, they all had expertise in the Subway business; No 2, they lived in the territory; and No. 3, they had adequate incentives for getting the job done.”

The importance of the development agents to the model still holds true today, in the UK as much as anywhere else and accounts for the rapidity of their expansion programme.

Subway’s success is also predicated on a relatively low franchise price, compared to McDonalds, and its branding, particularly in recent years, as a healthy option.

DeLuca was an active member of the International Franchise Association, a recipient of numerous awards and accolades. He was a supporter of many charitable organizations focused mainly on those that promoted self- sufficiency and education programs.

He was an extremely ambitious businessman, a bright and analytical thinker and was even a member of Mensa.

DeLuca leaves behind his wife, sister, son and members of his extended family- the thousands of team members that make up the Subway brand all over the world. He was always very proud of the work of his HQ staff and its thousands of developers, franchisees, ‘sandwich artists’, suppliers and partners whom he often and affectionately called “The Greatest Team in Franchising History”.

S&FTG_160_Dec15_p10-11_Layout 1 19/11/2015 16:45 Page 11

l a l a H 100%

e s r e iv d a h it w s le a s r u o y e c n a h n E ! y n a p m o c e s r e iv d y r e v a m o r f e g n a r s r o t u ib r t is d , y a Get in touch tod .

K U e h t t u o h g u o r wanted th

Tel: 0161 773 7788 Fax: 0161 773 7799 • Mob: 07876 246 148 www.halalkitchen.co.uk • www.expresscuisine.co.uk

S&FTG_160_Dec15_p12-13_Layout 1 19/11/2015 12:48 Page 12

PROFILE

George Clooney’s boost for The Social Bite sandwich bar You’ve got to hand it to Scotland’s The Social Bite! George Clooney’s recent visit to the profits-tocharity sandwich bar business’ Edinburgh shop has brought headlines round the world, and extra business for its five shops, and it’s all down to founder Josh Littlejohn. Simon Ambrose reports COULD there be a better way of promoting a sandwich business than getting George Clooney to visit?

You’re guaranteed headlines round the world, adoring fans queuing up outside the shop, and a heck of a lot of PR all round.

It’s what’s happened at social enterprise sandwich bar charity The Social Bite, where George Clooney paid a visit to one of their two Edinburgh shops.

Josh Littlejohn, founder of Social Bite, said afterwards: "It was an incredible occasion and there were a crazy amount of people outside lining the road.

"George came in and spent time with the staff - it was amazing to have him in Social Bite. He was mobbed by the staff and we made him a platter of sandwiches so he tucked into that and had some cake too."

When asked how Josh had connected with the actor, he said: "I reached out to his charity Not On Our Watch and we offered to fundraise for it through our Business Awards event tonight and then we asked him to pop by the café too.

"For the staff, it’s a massive experience. Just a few years ago they were begging on the streets and now they are here. I've always felt homeless people have been dealt an incredibly bad hand so for George Clooney to raise awareness for us is a big deal."

Later the same day, Clooney spoke at the Scottish Business Awards- also

founded by Josh Littlejohn in his previous career as an event organiser - at the city’s international conference centre in front of a soldout, 2,000-strong audience.

All proceeds from the business awards event, hosted by comedian Rob Brydon, go towards a range of charities including the Social Bite Fund and Not on Our Watch, cofounded by Clooney with fellow actors Matt Damon, Brad Pitt and others.

12 December 2015 SANDWICH & FOOD TO GO NEWS

For the extraordinary young founders Josh Littlejohn and Alice Thompson, the business is all about the satisfaction of knowing they’re making a difference, rather than commercial gain. Alice takes a small basic salary from the profits from the three sandwich bar units, Josh, nothing at all, other than occasional expenses.

Last month, Social Bite launched what is thought to be the first "selfless" loyalty card which lets

S&FTG_160_Dec15_p12-13_Layout 1 19/11/2015 12:48 Page 13

PROFILE customers help feed the homeless. It works by saving up loyalty points to buy a homeless person a free meal and hot drink after 10 visits to the cafe.

George Clooney donated £1,000.

What they’re achieving is astonishing at the five shops: there are two in both Glasgow and Edinburgh and one in Aberdeen.

One in every four of their staff is employed from the ranks of the homeless, so they’re doing a great job in giving people a chance to get on when everyone else has given up on them. Customers can even put down an extra payment when they make a purchase, which pays for a homeless person’s lunch or coffee when they come along – Suspended Food and Suspended Coffee, as it’s called.

They hope to make around £40,000 a year profit from each unit.

100% of it goes to Shelter Scotland, Vision Eye Care Hospital in Bangladesh, which performs Cataract Operations for Bangladesh’s poorest people, and MicroLoan Foundation, Malawi and Zambia. Selling tomatoes in Africa, it supports its micro-finance partner, MicroLoan Foundation.

There’s a great of range sandwiches, which includes lines such as The Healthy New York Bloomer thinly sliced pastrami, houmous, sliced red onion, spinach leaves and SB’s yoghurt mayo dressing. There’s also a substantial wraps range and salads range and also a hot food range such as Mac & Cheese and Chicken & Chorizo Jambalaya, Morrocan Meatballs and Haggis Neeps and Tatties! They’re designed by executive chef Mike Mathieson, also consultant for Albert Roux and Chez Roux restaurants.

Business is now so brisk that they’ve already opened a central kitchen from where the units are supplied.

Josh and Alice originally planned to open eight units this year before turning their focus on London, but this has presumably proved to be harder than they first thought.

But potentially, they say, they could be looking at a sandwich bar chain of upwards of 100 units around the country, all based on the same model.

How did this extraordinary venture start? Josh, it turns out, started an events company, which also employed Alice – that’s how they met, and became partners in both senses. The

business was a great success. They launched a new and successful ski show, as well as the prestigious Scottish Business Awards, which regularly features well-known businessmen such as Duncan Bannatyne, and even Bill Clinton. It’s also a big fund-raiser with all profits going to charity.

Meanwhile, John was becoming increasingly interested in the inspirational work of Nobel Prize winning alternative business entrepreneur Mohammed Yunus.

Convinced that his methods held a key for launching a new social business in Scotland, they decided to try and get him to come to speak at the Business Awards.

Yunus is a Bangladeshi banker and Nobel Peace Prize winner who developed the concept of microlending, whereby loans are given to the poor with a business idea (mostly women; they're more likely to use the money to improve family life) and the money paid back is recycled.

Yunus went on to lend more than $1 billion a year to small community businesses. "I had always been interested in becoming a development economist, with the idea of working overseas, then one day I read a book

by Professor Muhammad Yunus and, quite simply, the book changed my life," explains Josh.

When it proved impossible to even get to speak to him on the phone because of his hectic diary, they traveled to his headquarters in Bangladesh.

“We managed to meet him there eventually and were just so blown away by what he was doing that we decided to needed to do something to help in the High Street back at home,” said Alice. “It was literally 4.am in the morning and we were turning things over, when we decided to just sell the ski show and start something up – just like that.

“We wanted to launch a social business, but we also wanted it to be the best sandwich shop around. We aim to serve the kind of sandwiches that you would want to make at home,” added Alice.

They’ve picked up finance from substantial donations, including a cheque for £200,000 from one of Scotland’s richest men, Tom Hunter.

He’s effectively given them the money to open two additional sandwich shops, getting his investment back over the next five years.

As we’ve already mentioned, Social Bite takes on 25% of its workforce from the homeless, frequently Big Issue sellers, turning them from recipients to generators of income. As you might expect, this is far from easy and takes a lot of commitment from the company and staff. “It’s definitely very challenging for staff, but it’s nothing you can’t handle,” explains Alice. “The homeless we take on are really grateful for being given a chance and they’re desperate for some security. It’s all about rehabilitation – but there are penalties such as being banned for a week without wages.”

www.sandwich.org.uk December 2015 13

S&FTG_160_Dec15_p14-17_Layout 1 19/11/2015 12:48 Page 14

NEWS FOCUS

Tasties aims to go national with new M25 site and hot and cold food carts Tasties is opening a new manufacturing site within the M25 early next year and rolling out a new hot and cold food cart concept. Both developments look set to take it from regional to national status. Simon Ambrose talked to MD Paul Bates about these exciting new ventures

T

asties of Chester aims to become a national player with the opening of a new sandwich and food to go factory within the M25 next spring at a cost of between £34m.

The company has also developed a new Street Eats hot & chilled food offer with a new delivery solution: a bespoke mobile food to go cart, launched earlier this year, enabling them to target universities, ‘big business’ and venues such as football stadia for the first time.

It combines hot ‘eats’ from sister company Pasta King, and largely chilled products from its Street Eats range, providing an alternative to overstretched serveries. Up to 400 units are expected to be commissioned this year alone.

The company believes its combined hot and cold food to go strategy is “bringing something new to the marketplace”. “We’re attacking the food to go market with hot food as the key attraction and the cold offer following,” says Paul Bates (formerly with Food Partners), who took over as MD earlier this year.

“If you look at some of our major competitors in the university sector at

the moment, one leads with hot pies and follows this with sandwiches, and the other leads with sandwiches and follows this with pies. My plan is to lead with hot and follow with sandwiches.

“What I don’t see is any of the other sandwich players taking the concept of hot eating beyond the standard paninis, toasties and so on; we’re pushing those boundaries a lot further.

“Hot food to go has grown substantially over the last two years and we’re sure there’s still huge growth continuing over the next few years. But it doesn’t mean our sandwich offer will diminish. The sandwich market is 80% of the food to go market, so it’s still one of our major levers.”

As a result of the new initiatives, current turnover is expected to double to around £44m within 18 months of the new site opening, taking the company into a new league.

“I want to move from being a regional player to a nationwide one,” asserts Paul Bates. “We’ve already seen consolidation from the big guys, who have gone from six to four, all over £300m plus, and then a whole heap of 200 regionals from £0-10m … and

14 December 2015 SANDWICH & FOOD TO GO NEWS

then there’s only one in the middle, The Sandwich Factory, at around £50m. There’s no-one else in that middle ground.”

His new approach since joining in January has been to combine the strengths and synergies of the two companies within the PK Food Concepts group, as well as build the individual brands – Street Eats and Pasta King.

The new manufacturing plant will enable the company to serve the south more economically and allow it to grow substantially - it already has a

S&FTG_160_Dec15_p14-17_Layout 1 19/11/2015 12:48 Page 15

NEWS FOCUS distribution hub in Basildon. The company is close to a deal on a site, which will be close to the airports (Tasties has already built up a strong airline business) and has appointed a number of new staff and invested in new equipment).

“We’ve got a reasonable airline and travel business going out of Chester, but there’s a much bigger opportunity within the M25 which we can tap into,“ says Paul.

“Being closer to Heathrow and Gatwick opens up a lot of opportunities in the travel, higher education sector and universities and that’s where we will focus our efforts initially, driven by the hot eat carts.

New carts The university and foodservice sector in general increasingly shares the same problem - trying to feed large numbers

of people in a dwindling period of time.

The new bespoke carts are filled with hot food to go products to address that problem, allowing caterers to create secondary queues and taking

‘We’ve got a reasonable airline and travel business going out of Chester, but there’s a much bigger opportunity within the M25 which we can tap into’

the pressure off main serveries. They can potentially sell between £3k -£7k a week and serve 60-100 meals before needing to be refilled.

Originally a Pasta King solution, which resembled a canteen servery, the design has been transformed with the help of separate designers and bespoke engineering companies. 100 units have already been deployed.

“We showed the carts to one customer a few weeks ago and within ten days they put them into a number of football club stadiums.”

They are operated in various ways.

Typically, if they buy £10k - £12k of food from the company, they get the cart free on loan, with the opportunity of including bespoke branding as well; alternatively they can buy the carts unless of course they’re competitors!

The carts have magnetic multipurpose branding on the side, so it can either say Street Eats or a company’s own brand.

New food to go products to accompany the carts were also designed and launched at the same time.

“Because of the expertise we have got with Pasta King, we have taken all the ‘learning’ from a product and equipment perspective, and designed a new piece of equipment that is significantly more flexible, to include a range of other new hot and cold products.

“We’ve developed a new range of curries, for instance, that are hot served from the cart, but there will also be pastas, snack-orientated hot burritos and nachos and chilli etc.

We’re also currently working on a range of Italian premium sauces and products to go on the carts with Street Eats. These will all be available early next year.

“Some products can be heated on the cart – in an ideal world you will be able to plug it in and serve from a different location, but most of the hot products will stay hot in the cabinet for one to two hours because of the way the carts are designed, if there is no power source.”

‘It’s an exciting time because we’ve got something different to what everyone else is doing. We plan to grow significantly’ www.sandwich.org.uk December 2015 15

S&FTG_160_Dec15_p14-17_Layout 1 19/11/2015 12:48 Page 16

NEWS FOCUS

‘We are fully aware that innovation and flexibility of response need to continue to be our cornerstone. It’s making sure you keep the balance’ the New maNufacturiNg site One of Paul Bates’ first challenges at Chester was that the company was at maximum capacity.

“We had people knocking on the door wanting us involved in tenders but we were having to say we couldn’t get involved.

“This seemed disappointing as the previous MD and the team had taken it from an initial £4m turnover to around £10m in two and a half years and then it had come to a grinding halt.

“They had literally stopped pitching for new pieces of business because we were full. The trouble is that existing customers, particularly in the airline

and travel business, can quickly get concerned and nervous when you’re not pitching for new contracts.

“So we spent £300,000 on building in additional capacity by taking storage off-site, and putting in an additional line inside. Within the first 12 weeks of my starting we increased its capacity by about 25%. The ops team had all the plans ready – my view was ‘let’s get on and do it’, and it happened quite quickly.

“I could have actually doubled the size of the manufacturing area quite easily as it’s quite a substantial site, but from a growth perspective it wasn’t in an ideal geographical location to grow rapidly.

16 December 2015 SANDWICH & FOOD TO GO NEWS

“That additional space is now projected to be filled within the next couple of months. As a result, we decided to look for an additional manufacturing site at cost of between £3-4m, depending on the site. I’m confident, given our new commitment to hot and cold food to go, new equipment and a new offering, that the opportunity is there.

“As long as we can ‘lock’ that down, we should be manufacturing by the spring, as we’ve already started ordering the necessary pieces of equipment to go in it. We know the geographical area we want to go in, we know the scale we need it to be, we know the investment we need to put in it, so it’s just about site A or B really.”

The new manufacturing site will also give the company an opportunity to look at introducing new technologies, enabling it to improve quality and shelf life further. It’s currently looking at HPP (High Pressure Pasteurisation), for instance, on product areas such as sauces, which will give it greater flexibility, particularly for the travel sector.

HPP pressurises liquids and kills bacteria without heat treatment and it retains the organoleptic profile without the addition of additives.

“As well as technology, we’ve already invested in new resources quite heavily since I started, ahead of the new site opening. There are around 10 new people who have joined or are joining us across new product development, marketing and commercial functions in the next two months, at an investment of around £800,000, who will all work from the new site when it opens.”

So how worried should other players be at these new developments? “The market is huge – they shouldn’t be worried at all. I’ll be looking to take as much share as I can get my hands on, but we’re a small fish in a big pond

S&FTG_160_Dec15_p14-17_Layout 1 19/11/2015 12:48 Page 17

NEWS FOCUS which is worth £3billion.”

The new factory will produce Street Eats or own label and Tasties of Chester will do the same; the Pasta King cooking side will stay at Newton Abbot in Devon as that’s a much longer shelf-life product of from 15-18 days on some of the sauce products, compared to its sandwiches, which are 2 - 3 days.

Moving from regional to national for a company carries a certain amount of danger theoretically, with the possibility of losing the qualities of flexibility and quick response that underlined its previous success. Paul Bates is adamant that this isn’t going to be a problem.

“We are fully aware that innovation and flexibility of response need to continue to be our cornerstone. It’s making sure you keep the balance.

“Our sales director Guy Truman, exemplifies the approach and is one of the reasons why that fleet of foot will never go away. He will come out of a customer meeting, get on the phone, debrief what’s happened to the team and outline what needs to be done.

Then because there’s only two people

‘We showed the carts to one customer a few weeks ago and within ten days they put them into a number of football club stadiums’ who need to sign off the project, typically by the end of the day we will have said yes or no and be doing the development work and moving forward on it.

“We’re also making sure that we’re recruiting the right kind of people who can cope with that to make sure we keep that light touch. It’s totally different to many companies where there’s perhaps a team of 30, you need to prioritise what you’re doing and there are many processes to enable you to do that.”

Meanwhile, the Street Eats sandwich range continues to evolve. The only thing it doesn’t include at the moment is sushi, as there hasn’t been the

demand for it in the north, but the M25 location opens up a number of new possibilities.

Recent additions to the Street Eats range have included new street food themed Korean-style toasties.

“Innovation will be high on the list of attractions for key customers, as well as the hot and cold eating side of things, but one thing we won’t be doing is competing on price.”

All-in-all, these look to be exciting times for the company, but there are sensible limits to the company’s ambitions. Paul Bates sees no future for the company in trying to compete in the multiple retail sector or larger coffee chains, producing niche rather than volume products, as rewards are inevitably disproportionate to the effort involved.

“It’s an exciting time because we’ve got something different to what everyone else is doing. We plan to grow significantly and although we appreciate that we may never be on the scale of the ‘Big Four’ manufacturers in food to go, we have an ambitious, but achievable, agenda for future growth.”

www.sandwich.org.uk December 2015 17

S&FTG_160_Dec15_p18-19_Layout 1 19/11/2015 12:49 Page 18

FOCUS

indulgent healthy food revolution The food to go sector is moving increasingly towards ‘indulgent healthy’ food, said Helen Higgins, EAT’s head of food, at a recent lunch! show presentation

I

am really excited to work in an industry where there is now so much more choice. We know what’s in our food if we care to look, we know what goes into healthy food and we have much better knowledge of our overall health.

So a big trend at the moment is indulgent health and I think it’s where we’re going to be moving to as a company increasingly.

At EAT we’ve seen a huge surge in demand for healthy food that isn’t tasteless and that doesn’t feel as if you’re depriving yourself when you’re choosing to eat it.

To me indulgent food is about being colourful, it’s about generous food.

Nothing that goes into any of our EAT products is small and meager – that’s one of our rules. It’s also about exciting flavours as well – you shouldn’t have to eat bland food because you’ve chosen to eat healthier.

The other part of indulgent health is accepting that not every category of food in a range can be lower fat, lower salt, have great proteins and no sugar.

It’s accepting that there should be a choice and what you put into the food is more important than what you take out. At EAT we’re working towards a

18 December 2015 SANDWICH & FOOD TO GO NEWS

clean ‘dec’. We’re not there yet but it’s something that’s most definitely in our plans.

We’re also looking at foods that have a combination of lower fats, good fats as well, lower salts and great protein content – a choice of visually exciting food that is naturally good for you. There shouldn’t be any compromise – and that’s a personal mantra and also one for EAT as well.

People used to be always going from one extreme to the other: eating diet food or blowing out - but there’s no need for that any more. You can eat well every day of the week and not feel you’re depriving yourself.

Some of the healthy indulgent products we’ve launched at EAT recently have included a gut-friendly sourdough. It doesn’t tick every health box, but it ticks some really good ones and it tastes fantastic. We’re really proud of innovations like that.

We’re also looking at some really exciting vegetable fruit-pack smoothies. They look so good, you want to eat them with your eyes first and then enjoy them second.

Lots of dairy-free options are also coming through our innovations cycle, and we’re getting excited about those as well.

S&FTG_160_Dec15_p18-19_Layout 1 19/11/2015 12:49 Page 19

FOCUS ‘You can eat well every day of the week and not feel you’re depriving yourself’ Everything we’re doing is about leaving you not feeling unsatisfied; you’re also not compromising on the size of your portion or the content.

Making healthy indulgent food comes with challenges for us in procuring things at the right cost and making sure ingredients are always fresh because you haven’t got so many added preservatives in them.

It is probably still only a small proportion of sales currently but we are now looking at all our range through our consumers’ eyes and assessing how much of it would stand up to the ‘bright bowls and generous portions’ mantra to transform it in the months to come.

The trend used to be for more indulgent food towards the end of the

week, but that’s changing to an even spread throughout the week.

We’re looking at Christmas at the moment, and traditionally it’s when you throw all the indulgent foods on the menu. I think Christmas will be a telling time this year as to whether people will stop eating salads and go ‘full on’ into more traditional Christmas fare.

All-in-all, I’m really proud to be working for a company that’s going to be doing some really big things in future.

This is an edited version of Helen Higgin’s longer presentation.

“

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

www.sandwich.org.uk December 2015 19

S&FTG_160_Dec15_p20-21_Layout 1 19/11/2015 12:49 Page 20

PACKAGING

Colpac extends environmentallyfriendly range of self-seal packs COLPAC has extended its Appealable Self-seal range with two new printed Kraft effect packs.

The easy to use self-seal range enables users to lock the freshness for up to 2 days and avoid wasting food on the go. Combined with a compostable window, the recycled, recyclable and biodegradable board can be securely sealed with the integrated food-safe adhesive tape – just peel away the strip to reveal the tape and seal down to close the pack; no machinery required, the company says.

The packs can be re-sealed once opened reducing both food and packaging waste.

The Appealable range, comprising tortilla, sandwich and salad packs, available in a variety of

popular nature-themed designs, now includes two new printed Kraft effect packs: a tortilla pack and a salad pack, reflecting increased demand for healthy foodstuff and the requirements of green conscious consumers.

Colpac’s standard and bespoke label service

enables all Appealable packs to be personalised with customers’ logos and images, and the natural looking printed Kraft effect packs can be printed with customers’ own branding.

Colpac has also launched a range of platters for the Festive Season.

Made of high-quality

Kraft paperboard and available in two sizes, the Platters are ideal for office lunches, business meetings, children’s parties and other themed events at home.

They can be personalised with customers’ logos, images and own branding.

The transparent viewing window made of PLA film provides a good view of the product contained inside.

Inserts are available to divide the tray and provide combinations to transport a wide selection of party food, minced pies, filled bread rolls, sandwiches, paninis, filled pretzels, snacks, pastries and petit fours.

The Platters are environmentally-friendly with a compostable window and recyclable, biodegradable board. www.colpacpackaging.com

Tri-Star packaging awards double TRI-STAR Packaging claimed a remarkable ‘one-two’ result at this year’s Café Life Awards, earning both the Winner and Highly Commended spots in the packaging section of the New Café Product (non-food) of the Year category.

The outright winner in the category was Tri-Star’s new Oval Eco Street Bowl, a unique oval bowl for hot and cold food that’s better for the environment and much easier to hold while eating than the usual round and square containers. Made from unbleached bagasse – a fully compostable sugar cane pulp that grows abundantly – the ergonomic Oval Eco Street Bowl is ideal for cafés, street food traders and other caterers serving food to go options such as curries, noodles, pasta, burritos and salads.

Earning Tri-Star a Highly Commended was the Tri-Label Allergen Food Rotation Label, a simple, affordable back-of-house solution helping cafés to provide their customers with information about any allergenic ingredients that may be present in the food they serve. Since 13 December 2014, food-to-go operators have been legally obliged to identify clearly products that could contain allergens. Freezer-safe and featuring a protective UV gloss to repel moisture, food and liquids, the Allergen Food Rotation 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.

The winners of the Café Life Awards 2015, held in conjunction with the Lunch! show, were

20 December 2015 SANDWICH & FOOD TO GO NEWS

announced at a glittering ceremony at the Grange Tower Bridge Hotel in London on 24 September. The following day, the Oval Eco Street Bowl made it a treble triumph for TriStar with a Commended award in the Lunch! Innovation Challenge.

Kevin Curran, Managing Director of Tri-Star, said: “I think it’s fair to say that we were the undisputed packaging kings in the Café Life Awards, and to win a commendation at the Lunch! Innovation Challenge the following day was the icing on the cake. Before we launch any new packaging or labelling product, it has to go through a rigorous process in which we decide whether there’s really a market need for it. This means that when we call our packaging concepts ‘innovations’, it’s not just superficial PR puff – it’s the truth.”

S&FTG_160_Dec15_p20-21_Layout 1 19/11/2015 12:49 Page 21

S&FTG_160_Dec15_p22-23_Layout 1 19/11/2015 12:51 Page 22

TECHNOLOGY

Going mobile to inform

and educate Food to go retailers can’t just rely on tempting customers: they now have to inform and educate them through their smart phones and mobile technology, says John Want, Adelie’s head of marketing

P

rior to the recession, people were cash-rich and time-poor. When the recession kicked in ‘Generation P’ consumers became very savvy as a result.

People spent less money on food to go, used discounters more and adopted strategies such as downloading mobile phone vouchers and using them when they went out to eat.

Now we’re in a place where consumers can be described as Generation C- convenience-led. They still have the ‘savviness’ that they learned during the recession and they still go shopping at Lidl, but they’ve got more money.

At Adelie we have two consumer trackers where we review consumer behaviour and attitudes every six months – one for the coffee consumer and one for the retail convenience consumer.

We also benchmark how much people spend on lunch every six months. It’s now £3.81 and that’s up 9% year on year, so it’s certainly not about cheap sandwiches any more. People are spending more on ‘solutions’ if you offer consumers a good reason to buy your products and a compelling package that they are willing to invest in.

To do that effectively we have to understand how consumers are using their digital footprint in terms of how they shop and where they shop.

Mobiles are integral to people’s lives Consumers are now spending more time on their mobiles than they are on their desktops for the first time. 51% of total screen time is mobile. You hear a lot

22 December 2015 SANDWICH & FOOD TO GO NEWS

about dual-screening: people watching television and looking at Twitter and Facebook, commenting on who danced well on Strictly and so on. There can be no doubt that mobile is really important and integral to people’s lives.

Within mobile, apps are vital. 89% of time spent on a mobile is in an app – a Facebook app or shopping app, even apps that aren’t really apps, such as Waitrose’s app, which actually goes to a mobile site.

Time spent within apps amounts to over an hour a day.

People are doing their grocery shopping – 50-60 items – via their mobile and they’re making more on-line purchases all the time.

According to figures from comScore, Amazon had no year-on-year growth with desktop orders but it had 100% growth with mobile orders. Tesco has done quite well with its on-line ordering over the past year – 18% up in terms of desktop orders - but its mobile orders are 50% up in terms of value!

And it’s not just ordering that people use their mobile technology for, it’s also research. Part of this is searching for vouchers and discounts and using these lovely apps that let you scan products in a shop and let you find out that it’s three pounds cheaper two doors down the road.

But people have been doing a lot of research on-line for big ticket purchases, and the most recent Google 2014 report shows that people are increasingly doing mobile research for lower-ticket items as

S&FTG_160_Dec15_p22-23_Layout 1 19/11/2015 12:51 Page 23

TECHNOLOGY well, and also going very local – who does the best salt-beef brisket in Shoreditch, for example - and we think this will be a growing trend.

Contactless payments The total percentage of numbers of phones shipped in 2015 with contactless technology amounted to 34% and this is expected to rise to 81% by 2019.

Contactless mobile phone payments are going up by 50% year on year, and if you’re an Apple user – 40% have used their phones for contactless payment in the past year. These are obviously early adopters of the technology but this will filter in to other shoppers of the future.

Businesses such as banks and other financial institutions are also developing easier ways to order and pay. This includes systems such as the Barclays bPay. If you’re a customer, even if it’s just with a credit card, you can have a bPay wrist-band or a key fob to pay with.

This is early technology, yes. However contactless payment cards are only a few years old and see how quickly we have responded to using this convenient payment method, especially for small value items like Food to Go. Coffee consumer track At Adelie we spoke to consumers in the summer about how much they liked this sort of technology. We found that the three biggest coffee chains all have a slightly different approach to loyalty and the way they drive that loyalty.

Caffe Nero is still focused on their stamp card system. Costa has a cross-over app that allows you to check your balance and loyalty points on your mobile but you can’t pay.

Starbucks has one of the best mobile apps in the business. You load credits to the phone, so you’re locked in – you’ve paid for stuff even before you’ve bought anything. From the research we’ve done, we know that it’s a real ‘turn-on’ for Starbucks consumers to pay for their drinks and food with their phone and it’s a real footfall driver into their stores for people that have their app.

In some stores, you can pre-order, it will make it for you on your screen, you can go into the store and it’s ready to go.

This is all beginning to change the role of payment apps and the way mobile technology can lock your loyalty in.

You don’t have to have your own app, of course. You can accept PayPal payments in your store as a small independent; Mastercard has a version

‘People are spending more on ‘solutions’ if you offer consumers a good reason to buy your products and a compelling package that they are willing to invest in.’ and there are also points consolidators where you can join other retailers that have the same app, be they multiples, small chains or even independents. It’s certainly something to look out for.

There are also huge opportunities represented by iBeacon technology. The majority of mobile phone users do not opt out of their provider tracking their location. If you have iBeacon technology near your store you can see who’s walking past. That’s exactly what Tesco have done in a store trial. They identified people who had walked past the store six times in the last month, ‘recognised’ them as a commuter and sent them a mobile phone voucher. You didn’t even need to opt in. A bit scary, but very interesting!

Key considerations for the food to go operator You’d be amazed at the number of operators who still do not have a properly mobile-optimised site. People wanting to look for sandwiches in their local area might have specialist needs such as glutenfree or halal. If your site isn’t mobile-

optimised they are going to skip off and go somewhere else that is. It’s really important to get that right.

You need to tell everyone on your website what you do: what kind of sandwiches you offer, what’s in your product range, what are the nutritional benefits of parts of your range – that kind of thing. It’s not rocket science but the practice around the industry isn’t as good as it should be.

There’s also a close correlation between social media and purchasing – people like peer-to-peer recommendations.

Technology is out there for you to either do your own thing with apps and loyalty systems or to partner with other people that are doing similar things.

You can’t just tempt customers, you have to inform and educate because that’s what people use their smart phones and technology for. This is even more important for younger adults, the consumers of tomorrow who are willing to be loyal to a retailer as long as it’s on their terms and of benefit to them!

John Want was speaking at the recent BSA AGM and conference. This is an edited version of his presentation.

www.sandwich.org.uk December 2015 23

S&FTG_160_Dec15_p24-25_Layout 1 19/11/2015 12:52 Page 24

PACKAGING

Wagamama launches new take-out packaging WAGAMAMA is aiming to change consumer perceptions of takeaway food with its new Pearlfisher-designed take-out packaging.

Rolled out to its 112 stores nationwide, the minimal design packaging is made to maximise heat retention and food quality.

The packaging is secure through its stacking attributes and an outer sleeve, which prevents spillage in transit, and the lids can also be placed under the bowl when dining to create a stable eating surface. There’s also a place to secure a set of chopsticks.

Its Japanese-inspired food on offer to diners in restaurant, at home or in the office includes classic dishes such as ramen and katsu curry to teppankayi and donburi (a traditional big bowl of steamed rice stir-fried with chicken, beef

or prawn and mixed vegetables and served with a pickled side).

Explaining the design approach, Mike Beauchamp, Pearlfisher 3D

Design Director, said: “We conducted a full audit of the brand’s existing takeaway experience and worked in close collaboration with wagamama’s food

development chefs to optimise a customised, takeout food solution which gave consumers the same quality of experience eating out of the restaurant as they do eating in.”

Simon Cope, Global Brand Director at wagamama, comments: “Here at wagamama, we are always looking for new ways to innovate. We wanted a solution that made our food the best it could be and that wasn’t something we found in ‘off the shelf’ products.

“The new packaging gives customers the opportunity to enjoy our amazing food without compromising its quality.

We worked alongside Pearlfisher to create innovative take-out packaging which kept true to our brand value of spreading positivity from bowl to soul.”

RAP launch MultiRap hot and cold packaging solution RAPID Action Packaging (RAP) launched a new hot and cold packaging solution at the lunch! show called MultiRap. The sustainable pack combines a grease-resistant bag with a wraparound carbon board to enable easier handling for hot food so products can be served quicker.

Designed with the consumer in mind, it also benefits from a tear-off perforated strip to make food easier to consume on the move.

With a 7.5” x 7.5” square design, it is suitable for both hot and chilled food items such as burgers, toasties, bagels, breakfast rolls, pizza, fries, doughnuts and other sweets.

Other products on their stand included: HotRap - an award-winning solution that takes hot food from manufacture to oven to display in one easy process, and HandRap which combines homemade

character with exceptional ergonomics, making it ideal for eating sandwiches, wraps and tortillas on the move.

MA Carton Sandwich Wedge the world’s first hermetically sealed carton food tray, providing the absolute ultimate in terms of sealing in freshness and protecting from contamination.

BagRap - a lightweight paper and film receptacle specifically designed to run down flow wrapping lines to form a bag that can be filled automatically, rather than a standard block bottom bag, which is filled by hand.

Graham Williams, CEO at RAP commented: “Over the last 12 months we’ve invested heavily to develop new features that add value for both brands and consumers.

Many of these features are patentprotected, and represent some of the most game-changing breakthroughs

24 December 2015 SANDWICH & FOOD TO GO NEWS

in fresh food packaging in recent years.

“The launch of MultiRap is no exception, and alongside our other unbeatable packaging solutions, we now have our most strongest product portfolio to date. The end result is tried and tested solutions that are continuing to push boundaries and deliver a significant transformation for some of Europe’s most well-known retailers, coffee shops and food-to-go outlets.”

S&FTG_160_Dec15_p24-25_Layout 1 19/11/2015 12:52 Page 25

S&FTG_160_Dec15_p26-29_Layout 1 19/11/2015 12:52 Page 26

MARKETING

Pret

had to learn to be

patient Mark Palmer offers some Pret A Manger’s marketing manager but also sometimes fascinating insights into its successful a ‘perfect storm’ of mostly turbulent past, including 2003, when k the business self-inflicted circumstances almost san

T

ake a long, hard look at the products or services you are selling before you spend even £1 on marketing.

Make sure you have exhausted everything that can be done to make that product or service as strong as it can be.

When you’ve worked out how to differentiate or improve them, then start spending some money on marketing. It’s a simple premise but really important.

Next year Pret will be 30 years old.

It’s a fantastic company now, but for the founders Julian Metcalfe and Sinclair Beecham, the first six months was utterly miserable.

The first Pret was like a deli, with the best ingredients in town: customers would choose their ingredients and the bread they liked and their sandwich was made in front of them.

Customers liked it but the rent was expensive and Julian and SInclair worked out quickly that there were two problems with the model: one was that people just wanted to eat at lunchtime, and they just couldn’t serve enough people to pay the rent within a one and half to two hour slot.

The other big problem was wastage,

so they started giving the leftover food to the people who were living rough or homeless in the area. (That was the beginning of the Pret Foundation Trust – and last year two and a half million food items were given to charities in London.)

One weekend they held crisis talks and realised that although the business was promising, they were about to go bust. Sinclair was massively concerned and wanted to test out how the format could be optimised. But Julian was more radical than that.

26 December 2015 SANDWICH & FOOD TO GO NEWS

He closed the shop and ripped out the counter, deciding that he would keep the name but try to guess what customers wanted to buy, making the sandwiches in advance and wrapping them in clingfilm.

That moment, coming out of the crisis of necessity, really was the birth of Pret, and ever since then, the model of good ingredients made in every shop kitchen every day, has been the foundation of the business. It enabled people to be served quickly.

From a bad model it turned into a successful one – it now has 400 shops in five countries around the world.

But its success didn’t happen overnight. The founders were in the shop every day, playing around and learning how to optimise it. It took four years for shop number two to open and the business remained at just a handful of shops for around ten years. Even now, Julian believes that you should keep experimenting and never roll out a concept until you know how it works.

A difficult ‘moment’ There was also a difficult ‘moment’ when the founders decided to open the business internationally, and Pret opened in Japan and America. At that time McDonald’s had acquired a minority stake within the business to help with the expansion – which was a big culture shock to the

S&FTG_160_Dec15_p26-29_Layout 1 19/11/2015 12:52 Page 27

MARKETING

'One weekend they held crisis talks and realised that although the business was promising, they were about to go bust'

people at Pret. It was an interesting phase: the shops abroad weren’t quite right and it was a real illustration of how expansion only works when you have the model under control. Today we try to do it one shop at a time.

By 2003 the company faced a ‘perfect storm’ of circumstances, many selfinflicted. It happened at a time when the company was expanding too fast in New York, in a new market that that was invariably going to be loss making initially. We were rolling out in a market where we didn’t know how to operate shops successfully, getting over-excited by scale.

We borrowed lots of money to do that and debt ratios were up. At the time, like for like sales had also collapsed. We had also stacked up overheads centrally and there was fat that needed taking out.

As a result, lots of people were made redundant from the support centres and the centre. We also had to close some shops, slow down expansion, retrench and just go back to basics. The lesson to learn was patience. We are very careful to avoid overhead creep, and rapid expansion now.

We’re opening bigger locations these days: more shops with seating in, rather than just grab and go locations, and more impressive corner sites, as we’re at a point where we can afford to invest in more expensive leases and property configurations.

This year we’ll open just shy of 40 shops around the world, which is a lot slower that many of our coffee shop competitors. mArketing mAgic At Pret?

People often say ‘What’s the marketing magic at Pret?’ But it’s actually not about marketing; it’s about how well all the departments link together. We express it diagrammatically at Pret as a series of wheels or cogs. When you get them all

spinning, Pret works and is successful. If there’s a problem at one of the shops with sales or gross margin it’s usually because one of these wheels isn’t working and you can go in and fix that.

The largest cog is staff. We also know from research that our staff are one of the major reasons why customers come to Pret: they find them friendlier, livelier, with a good buzz and energy.

So when we open a new shop in a new country, the first thing we do is to try and get the right people. They don’t have to have any experience at making sandwiches, but they need to have the right attitude and be prepared to work very hard and enjoy being part of the team.

Pret is built on teamwork in each and every shop, from the people making the food in the kitchens and those serving behind the till.

www.sandwich.org.uk December 2015 27

S&FTG_160_Dec15_p26-29_Layout 1 19/11/2015 12:52 Page 28

MARKETING The smallest cog is growing sales, but we don’t spend too much time worrying about that, because we think that if you get all the other things right the sales flow.

We have incidents when we have slow sales, bad margins – whatever it might be – and rather than doing sales promotions, we go back and work out why the thing isn’t working in the first place. If you try and do it the other way round – as accountants often do – you get lost in spreadsheets and you still haven’t got a vibrant business.

‘BrilliAnt BAsics’ In our marketing department we use the term ‘brilliant basics’. This is about taking pride in everything the customer sees.

Last year we changed 330,000 price tickets across products in our shops, ranging from recipe changes, to allergen information and occasional price changes – some down, some up. It’s a military operation to get that done and very hard work to keep us compliant and give the customers the information they need.

We’re also forever refurbishing, relocating or opening new shops. Rather than just putting a sign up and saying we’re going to do some work on the hoarding outside and we’ll be open soon, it’s about putting some of the best creative brains in the business on how to do the most beautiful hoardings in town. That’s Pret hot roAd roAdshow We launched a new range of hot food last year including the Pret mac and cheese and Quinoa pots.

Rather than advertising them in our windows, we needed to get people trying them, so we took samples out on tour.

It was successful but quite expensive by our standards. It’s harder to execute and manage compared to advertising but way more efficient and in terms of return on investment, we’d be more likely to do more of that than an advertising campaign.

Because of the big costs involved in setting it up, the worst possible thing you can do is to be mean with the samples. If you’ve gone to the trouble of organising it, you should be really, really generous with samples.

Many people will have had a special experience that they will remember and hopefully tell other people about.

the kind of stuff our creative team and our agency Bigdog really get excited about, because they can see it in some famous streets around the world. They are beautifully crafted things.

The closest thing we do to advertising is put exciting messages such as proud announcements in our windows and in our channels. Our approach is to make our shops look attractive and desirable – even to put a smile on our customers’ faces.

An example is our new burrito hot wraps, which we launched in New York recently and are coming to the UK very soon. The problem is that a picture of a burrito itself doesn’t look that pretty, so we designed this poster with a drawing of a cactus and the copy line ‘There’s a new burrito in town’.

One of our past favourites is the ‘Pear Bikini” picture, and believe it or not, we had a three-hour board meeting discussing the size of the bikini pants! digitAl mediA Digital is much talked about and the convergence of PR and social media is really important. But it’s too easy just to throw content out. It’s tempting to think that unless you’re putting something out every hour of the day you’re not being effective. It runs the risk of being like junk mail.

You need to work out what you want to say that will be interesting. It’s also a good idea to get customers to co-create with them and get their opinions.

Two recent examples are the vegetarian debate we engaged our customers in. Clive Schlee put out a blog asking them if Pret should open a vegetarian shop or offer more vegetarian food. We got thousands of responses, most of them asking for more choice, and we will be responding to that in the shops.

The other example has been a trial at our Pret shop on The Strand, testing out an early evening menu and we’re still getting customer feedback on that.

28 December 2015 SANDWICH & FOOD TO GO NEWS

In general, the most important part of social media for us is the customer enquiries – listening to what our customers are saying.

Our development team only has limited space where we can make way for new products. This year we launched an amazing cucumber salsa drink and our lowest selling sparkling drink line (a product called Yoga Bunny) was taken out, so we could make space for it. The most commented thing on Pret Social Media Worldwide has been ‘what’s happened to Yoga Bunny?’ Customers have been angry and up in arms. So, we decided to reintroduce it.

Social media is a fantastic research tool provided you’re prepared to listen, not just talk to customers.

It’s also a good opportunity to listen in to what’s really happening in terms of trends and sensitive issues. Two years ago we didn’t have anyone doing that. Now we have a team of four people spending their day on Facebook and Twitter.

Another real success or us has been the technology in the shops and the best example of that has been how people pay. We were one of the first retailers to adopt contactless payments and now more than half our transactions in a Pret shop are contactless. Customers know how to use it – you don’t need to be a technical wizard. Adoption has been incredibly fast, from all ages and abilities.

For Pret, it’s an absolute win because it means that the transaction speed increases, so we’re happier and the customers are happier.

I would say that’s a marketing investment – not advertising. If we spent 10% of our turnover on advertising, which is what many of the fast food guys do, we wouldn’t we able to invest in a vibrant culture with our team members, constantly upgrade our recipes and ingredients and introduce the latest technology into the shops.

Mark Palmer was speaking at the recent lunch! show

S&FTG_160_Dec15_p26-29_Layout 1 19/11/2015 12:52 Page 29

S&FTG_160_Dec15_p30-33_Layout 1 19/11/2015 12:53 Page 30

BRITISH SANDWICH DESIGNER

Enter the

BRITISH

SANDWICH

DESIGNER OF THE YEAR 2016

W

hether you work in a sandwich bar, catering, or a manufacturing environment, now is your chance to win the recognition you deserve by entering the British Sandwich Designer of the Year Award 2016.

This competition will feature six great new ingredients and heats will take place at venues, which include Burton and Derbyshire College, Leeds University and Greggs, in Newcastle.

The final competition will take place on May 12th 2016, in the Nine Kings Suite, at the Lancaster London hotel and will be judged by celebrity chef Theo Randall. There will be six category winners selected, with one of them becoming the Overall Sandwich Designer of the Year, winning a cheque for £500.

About the CAtegories Each category in the British Sandwich Designer of the Year Award is a competition in its own right and has a specified sponsor’s product.

Contestants are asked to submit one recipe in a minimum of two categories and in each case, the recipes must showcase the sponsor's product, together with other complimentary ingredients of their choice, making a creative, innovative and commercially viable sandwich.

Contestants may, if they wish, enter all six categories, submitting a maximum of two recipes in each category.

This year's competition categories will be: • The Norseland, Mexicana®, Applewood® and Jarlsberg® Sandwich Designer of the Year

• The Universal Meats Steamed, Diced Chicken Breast Sandwich Designer of the Year • The Geeta's Smooth Premium Mango Chutney Sandwich Designer of the Year • The Sam Browne Foods Pulled Cooked Venison Sandwich Designer of the Year • New York Bagel Company Bagel Sandwich Thin Sandwich Designer of the Year • Harvey and Brockless Chipotle Relish Sandwich Designer of the Year About the ingredients

Contestants may choose any or all of these three Norseland cheeses:

Jarlsberg® - Made to a secret Norwegian recipe using only the purest milk for a smooth, distinctive and rounded taste. Incredibly versatile and keeps its flavour when melted.

Mexicana® - Dare you try it? A fiery mix of bell, jalapeno and chilli peppers carefully blended with Cheddar and a secret mix of Mexicana® spices.

Applewood® – A traditional West Country Farmhouse Cheddar with a rich smoky flavour and delicate aroma, perfectly finished with a dusting of paprika.

30 December 2015 SANDWICH & FOOD TO GO NEWS

Universal Meats Steamed, Diced Chicken Breast Diced chicken breast produced at one of the finest BRC, A grade factories, Farm Assured, Halal Certified and using just chicken/salt/water – allowing natural flavour, quality, texture and taste to shine through.

S&FTG_160_Dec15_p30-33_Layout 1 19/11/2015 12:53 Page 31

Ben Sibbald owns an independent sandwich bar in Bath, called Made By Ben

BRITISH SANDWICH DESIGNER

Smooth Premium Mango Chutney Geeta’s Smooth Premium Mango Chutney is made with small chunks of the finest mangoes and exquisite Indian spices, including Cumin and Nigella seeds. Made with only the finest natural ingredients, suitable for vegetarians, vegans, and gluten free, it is great with meats, poultry, seafood, cheese, and vegetables. It is truly a versatile condiment for any sandwich.

h 2015 sandwic e Year, designer of th aid ben sibbald s dwich “The British San ople pe Association help ote like myself prom o give als themselves and recognition themselves the ment and encourage they need.”

Sam Browne Foods Pulled Cooked Venison Here is an opportunity to use this lean, low fat, high protein meat, rich in iron and B minerals, to create your most innovative recipes.

Produced in our BRC Grade A processing facility. The product is available either fresh chilled, or frozen IQF.

New York Style Bagel Sandwich Thins Making the most of the growing Sandwich Alternative category, New York Bakery Company Ltd recently launched a Bagel Sandwich Thin into the Out of Home channel to provide Bagel lovers with a tempting 'lighter' alternative. Lending itself to the growing representation of 'thinner or thin' products available in the market place, Bagel Sandwich Thins comes pre-sliced for convenience and makes a perfect sandwich alternative for the lunch time occasion.

Harvey and Brockless Chipotle Relish This smoky spiced relish has a sweet and savoury flavour with an added kick and a vibrant red hue. The smoky notes developing from the Peruvian Chipotle chillies used to create this sauce ensure it is a splendid addition to any Southern American or BBQ inspired dish.

It is produced in small scale batches which helps to maintain its bite with roughly chopped charred red peppers dappled throughout.

This product is gluten free and vegetarian. the Competition FormAt In the first stage, our judges will be selecting the five best entries in each

of the competitions, in the five regions. These finalists will then be invited to take part in the regional heats, which will take part at venues around the UK during March 2016.

We are not holding a heat in Scotland this year but will be holding two heats in the north, in Leeds and Newcastle.

We encourage you to enter the maximum two recipes in each category as the initial judging and heats are intensely competitive.

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

You can see many of last year's finalists at www.lovesarnies.com the heAts • MIDLANDS HEAT - Tuesday, 8th March 2016, at 10.30am, at Burton and South Derbyshire College, Lichfield Street, Burtonon-Trent, Staffs DE14 3RL • NORTH EAST HEAT Wednesday, 9th March 2016, at 10.30am, at The Food Zone, Greggs PLC, Balliol Park West, Long Benton, Newcastle-uponTyne NE12 8EW • YORKS & HUMBER HEAT Monday, 14th March 2016, at 10.30am, at Leeds University Union, Lifton Place, Leeds LS2 9JZ • SOUTH WEST HEAT - Tuesday 22nd March 2016, at 10.30am, at Bradshaw, Kenn Road, Clevedon, North Somerset BS21 6LH • SOUTH EAST HEAT Wednesday 23rd March 2016, at 10.30am, at Equipline, Ashley House, Ashley Road, Uxbridge UB8 2GA The winners from the regional heats will compete in the final, on 12th May (the same day as the Sammies Awards dinner).

All finalists will receive tickets to attend the dinner with a guest.

www.sandwich.org.uk December 2015 31

S&FTG_160_Dec15_p30-33_Layout 1 19/11/2015 12:54 Page 32

BRITISH SANDWICH DESIGNER how to enter Please send your name, address and telephone number to caron@sandwich.org.uk to register your interest by 30th December 2015.

You will be sent a unique personal ID number to use to enter online, as all entries are sent anonymously to the judging panel.

You will be sent samples of the six ingredients in January. You then set about designing a new commercially viable sandwich recipe using the ingredients specified for each competition and send your entries to us online, using your ID number, to reach us by no later than Monday 8th February 2016.

When you submit your entry, you will need to state: • The category you are entering • The selling price of the sandwich; • The market it is aimed at – e.g. forecourt, supermarket, sandwich bar; • Your name, the name of the business, address, telephone number (mobile if possible) and email address; • The name of the sandwich; • A list of the ingredients to be used; • Instructions for assembling the sandwich.

• The regional heat you would prefer to attend if successful the Judging All entries will be collated by the British Sandwich Association and submitted (without details of the

where they will be asked to make up their sandwiches in front of a panel of judges.

At the regional heats the entries will be judged on presentation, commercial viability, innovative use of the sponsor’s product, taste and texture.

head Judge, theo randall, great “Go for it, it’s a your springboard for nt for business; brillia if you marketing and ss.” win it – it’s endle entrant) to an independent judging panel who will be asked to pick the five most creative but commercially viable recipes in each category per region. Immediately that is done the Association will notify the finalists and invite them to one of the heats

32 December 2015 SANDWICH & FOOD TO GO NEWS

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

The closing date for recipe submission is 8th February 2016

S&FTG_160_Dec15_p30-33_Layout 1 19/11/2015 12:54 Page 33

Your invitation Do you work in the food industry? Are you interested to learn about the opportunities within this £7.8bn industry?

Do you live in or near any of the following locations?

• Burton and South Derbyshire College, we’re holding the MIDLANDS HEAT on Tuesday, 8th March 2016, at 10.30am. Lichfield Street, Burton-on-Trent, Staffs DE14 3RL • Leeds University Union We’re holding the YORKS & HUMBER HEAT on Monday, 14th March 2016, at 10.30am, at, Lifton Place, Leeds LS2 9JZ

See what’s involved in making a winning sandwich.

Taste some of the amazing new creations alongside competition judges.

Hear from some of the industry’s leading people and get an insight into all aspects of this enormous and growing food sector.

Sample some of the products from our sponsors.

Learn about sourcing some of the finest ingredients which can take your business to the next level.

The Sandwich Designer of the Year has grown and these two events have too.

We’re creating two open events to bring in students and local businesses and give an insight into our fantastic industry.

Join us for the Sandwich Designer of the Year regional heat including a table-top exhibition and presentations from leading industry names.

Book your place by emailing pam@sandwich.org.uk

S&FTG_160_Dec15_p34-37_Layout 1 19/11/2015 12:55 Page 34

Sammies 2016 Are Go! AWARDS 2016

Organised with support from:

34 December 2015 SANDWICH & FOOD TO GO NEWS

S&FTG_160_Dec15_p34-37_Layout 1 19/11/2015 12:55 Page 35

SAMMIES AWARDS 2016

T

he Sammies have seen tremendous support and growth of late and for the last two years the Awards Dinner has been oversubscribed. 2016 is already showing signs of surpassing that with calls to book tables already being fielded. The 2016 launch is earlier than ever this year to ensure that all entrants have time to ensure their entries are as strong as possible.

If you think that you, or your business – or one that you know of – should be considered for an award, now is the time to tell us about it. To enter, please follow the entry criteria, for each award listed on the following pages, and send us the appropriate information, by email to: pam@sandwich.org.uk, or post to: Sammies Awards, Association House, 18c Moor Street, Chepstow, Mon NP16 5BD by the closing date of 1st March.

THE SAMMIES AWARDS 2016 The Sammies – also known as The British Sandwich Industry Awards – provide the main event in the British Sandwich Association calendar and are open to everyone involved in the sandwich industry.

Entries are now being invited for all the award categories which will culminate in the Awards dinner attended by over 600 people from across the £7.5 billion sandwich market.

To enter, all you have to do is complete the appropriate entry form and submit it before the closing date. This can either be by post or by email to pam@sandwich.org.uk by Tuesday 1st March, 2016.

The Award Qualifying Period is 1st March 2015 to 29th February 2016.

Submissions for awards – and supporting material - should relate to this period’s success. With new products or campaigns, it is unlikely that sufficient evidence of success will be available unless they were launched before the end of 2015.

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

Confidentiality: All entries for the BSA Awards will be treated in strict confidence and all judges will be bound by confidentiality agreements

THE BRITISH SANDWICH INDUSTRY AWARD The British Sandwich Industry Award is presented to a sandwich business or individual who has made a major contribution to the development, growth and prosperity of the industry.

This is a lifetime award. No entries are necessary in this category as the award is made by the BSA Management Committee. However, anyone can put forward suggestions for consideration.

THE BSA SANDWICH MANUFACTURER OF THE YEAR AWARD The BSA Sandwich Manufacturer of the Year Award is presented to the BSAaccredited manufacturing site which the judges consider has introduced the most impressive and effective initiatives to improve the quality and food safety of sandwich manufacturing during the qualifying period. Factors taken into account will include investment in people and facilities and improvements in technical standards and product quality.

Those wishing to be considered for this award should submit a short (no more than one side of A4) written brief setting why they think they should be shortlisted.

THE BSA TECHNICAL EXCELLENCE AWARD The BSA Technical Excellence Award is designed to recognise the work being done by technologists to advance systems and working practices across the sandwich industry. This is open to all those involved in the market, including suppliers, and may be entered by an individual or team.

In this category, all entries will be treated in confidence and will only be shared with the judging panel, all of whom will be independent senior technologists and subject to strict confidentiality agreements.

Entries should state the work that has been done and the outcome. The best entries will be invited to make a presentation to the judging panel.

The 2016 British Sandwich Industry Awards will be presented at a gala dinner at The Lancaster Hotel, London On Thursday, 12th May, 2016

Closing date for entries is 1st March 2016 The Award Qualifying Period for Awards is 1st March, 2015 – 29th February, 2016

EN-ROUTE SANDWICH RETAILER OF THE YEAR AWARD En-route Sandwich Retailer of the Year Award is open to all retailers and caterers providing sandwiches in an en-route environment (e.g. forecourts, stations, trains, ferries, airports, airlines, roadside etc.). It will be judged on the basis of who is believed to have achieved the most in successfully developing their business. The judges will consider factors such as marketing, product development, innovation, quality, sales growth etc.

SANDWICH MULTIPLE RETAILER OF THE YEAR AWARD Sandwich Multiple Retailer of the Year Award is presented to the retail multiple considered to have done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to multiple retailers where sandwiches are one of many different food categories on sale. The judging panel will use independent data to judge the performance of retailers over the judging period. Entries should be limited to one side of A4 and should state clearly why the entrant believes they should win this award.

www.sandwich.org.uk December 2015 35

S&FTG_160_Dec15_p34-37_Layout 1 19/11/2015 12:55 Page 36

SAMMIES AWARDS 2016

SANDWICH CONVENIENCE RETAILER OF THE YEAR AWARD Presented to a convenience retailer considered to have done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to convenience retailers where sandwiches are one of many different food categories on sale. The judging panel will use independent data to judge the performance of retailers over the judging period. Entries should be limited to one side of A4 and should state clearly why the entrant believes they should win this award.

WORKPLACE SANDWICH PROVIDER OF THE YEAR AWARD This award seeks to identify excellence and progress amongst those providing sandwiches in a workplace environment, whether through contract catering, onsite retailing or delivery. The judges will take account of the general approach, range, presentation, innovation, sales growth etc. Entries should be limited to one side of A4 and should state clearly why the entrant believes they should win this award.

SPECIALIST SANDWICH BAR CHAIN OF THE YEAR AWARD Specialist Sandwich Bar Chain of the Year Award is designed to recognise those in this sector who are driving the business forward and achieving the most impressive development. Specialist sandwich bar chains are defined as retailers with 10 or more outlets, whose core business is the sale of sandwiches, whether made-to-order, pre-packed on site or bought-in pre-packed from a central commissary. Bakery shops which are largely devoted to sandwich sales can be included in this category.

The judging of this award will cover factors such as the standard of facilities, the shopping experience, customer care,

presentation, product quality, sales success, innovation, marketing etc. Part of the supporting evidence for the entry should include photographs of a typical shop frontage, plus the customer area, the sandwich and / or ingredient display and the food preparation area at a time when products are being prepared. Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

All those short-listed in this category will be visited by an independent judge.

INDEPENDENT SANDWICH BAR OF THE YEAR AWARD Designed to recognise progress and excellence in the non-chain sector of the sandwich bar market, this award can be entered by businesses with up to 10 shops. Each entrant will be visited by an independent judge who will evaluate factors such as presentation, atmosphere, facilities, cleanliness and product range as well as innovation and customer service.

Entrants should submit a menu plus photographs showing the frontage of the shop, the customer area, the sandwich and/or ingredient display and the food preparation area taken during sandwich assembly. Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

All those short-listed in this category will be visited by an independent judge.

THE CAFÉ SANDWICH RETAILER AWARD An award designed to recognise the importance of sandwich sales in the coffee bar/cafe sector. Entries will be judged on the levels of innovation, quality and sales success achieved in relation to sandwiches, together with product range, presentation and emphasis on the category. For the purpose of this award, a coffee bar/cafe retailer is defined as a single site or group

36 December 2015 SANDWICH & FOOD TO GO NEWS

of retail outlets, where the primary activity is selling coffee, but the sale of sandwiches is an important secondary objective. Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

All those short-listed in this category will be visited by an independent judge.

BAKERY SANDWICH SHOP OF THE YEAR AWARD Seeks to recognise traditional bakery shops which retail sandwiches alongside other bakery goods and where sandwiches are sold alongside bread and morning goods but are not a dominant part of the business. Shops will be judged on factors such as presentation, atmosphere, facilities, cleanliness, customer service and product range, as well as initiatives taken to develop the business within the operation during the award qualifying period. Entrants should submit photographs showing the frontage of the shop, the customer and the food preparation areas at a time when sandwich assembly is underway.

Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

All those short-listed in this category will be visited by an independent judge.

THE SANDWICH MARKETING AWARD This award is intended to recognise the work being done by retailers, manufacturers, suppliers or other sandwich businesses to market and promote sandwiches. Entrants should provide a written submission (no more than a single side of A4) stating the activity, how it worked and its success.

Supporting material, such as POS examples, can be submitted with entries.

S&FTG_160_Dec15_p34-37_Layout 1 19/11/2015 12:55 Page 37

SAMMIES AWARDS 2016

NEW SANDWICH PRODUCT OF THE YEAR AWARD This award aims to encourage the development of new products for the sandwich market, including ingredients, equipment and associated products. This award may be subdivided into categories at the discretion of the judges. Entries must have been introduced to the market within the award period. Submissions should be made on a single sided A4

sheet and should give details of the product and its value to the sandwich industry. Supporting material (product literature etc.) may also be submitted with entries.

NEW SANDWICH OF THE YEAR AWARD For a new pre-packed sandwich (not a range), which has been successfully launched in a retail or catering environment within the award qualifying

Join us at

period and continues to be on sale.

Entries will be judged on the basis of innovation, presentation, eating quality and commercial viability. Entries should be kept to one side of A4 and should clearly state the market the product is aimed at (e.g. retail supermarket, sandwich bar etc.), the selling price and why it is innovative Those short-listed in this category will be invited to submit product for sampling by a panel of judges.

Sponsors, Coveris are offering the winner of this award a free pack design to mark their success.

LANCASTER LONDON HOTEL, HYDE PARK, LONDON, On Thursday, 12th May, 2016 Entertainment until 2am / Dress code: Black tie

AWARDS 2016 Presented by celebrity chef Theo Randall

Raffle, draw and auction in support of Bowel Cancer UK

Contact Name ................................................... Business Name ...............................................................................................................

Address ........................................................................................................................................................................................................ .........................................................................................................................................................Post Code ...........................................

Tel. No: .................................................................................... Fax No. .....................................................................................................

Price includes 5 course dinner and half a bottle of w ine per person.Vegetarian options and specialdietary requests m ust be pre-booked Please book: ................table(s) at the Sammies 2016 at £2250 + VAT per table of 10 ................table(s) at the Sammies 2016 at £2700 + VAT per table of 12 ...........................place(s) at the Sammies 2016 at £260 + VAT per place Card Type: (e.g. Visa, Mastercard)................................................................. Card number: ......................................................................

(Please note: we cannot accept American Express)

3 digit security number: ........................ Expiry Date: ............................... Name on card: ........................................................................

Signed: ........................................................................................... Date ...........................................

Do you or your guests have any special dietary requirements?( If yes, please list) .......................................................................................

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

S&FTG_160_Dec15_p38-39_Layout 1 19/11/2015 12:56 Page 38

PROFILE

looks to a store total of “somewhat north” of 2,000 Greggs’ Chief Executive Roger Whiteside believes there’s room for considerable expansion for Greggs shops, from the current 1,650 to “somewhat north of 2,000,” with new openings coming in non-traditional sites such as motorway service stations

W

e think we’ve got lots of room for expansion here in the UK. As a traditional baker we’ve got the high street covered, so we are already consolidating and moving towards larger premises.

The opportunity we’re now focused on with food on the go is the non-high street locations – for instance, motorway service stations, forecourt operations, industrial parks, office parks, drive-by locations. These are all places where you wouldn’t put a bakery shop but a food to go operation – yes.

We have 1,650 shops now and somewhere north of 2,000 is our ultimate target for the UK and N Ireland.

There are two patches of the country where we are lighter: the West Country and Northern Ireland, both because our model hasn’t supported the reach there. But we are working at logistics solutions.

We have opened in N Ireland, just outside Belfast, now through franchise partner Applegreen, the forecourt trader, and that’s doing very well.

Whether we can cross the border we’ll have to wait and see because there are different VAT, labeling and marketing regulations.

As far as European expansion is concerned, Mike Darrington (ex-MD) took us into Belgium many years ago and Ken McMeikan (my predecessor) took us out, which I think was the right decision as we’d not reached the right level of confidence to scale.

Whether we could take the concept abroad again, I would hope so, but if we did it, it would very likely be franchised.

In terms of future developments, all the different food to go propositions in the marketplace are merging as time goes on: coffee shops are trying to get better at food, sandwich bars are trying to get better at coffee, pubs are trying to get involved and restaurants are developing in all manner of ways, which is all putting some of the traditional operators under pressure.

There’s probably no market moving as fast as the food to go market.

If you ask me where I would see the high street in 20 years’ time, I would say people will go there for leisure, as a nice place to sit down and chill out, because all our utility shopping is increasingly being done on the internet. We’ve shown that we can offer that.

We don’t have an evening proposition at the moment but an evening day-part may hold some

38 December 2015 SANDWICH & FOOD TO GO NEWS

benefit. We’re watching the fact that some food on the go retailers are beginning to develop an evening repertoire, but it’s an open question for us at the moment.

No systems for click and collect currently Technology is bound to continue to have a massive effect on the way we run our operations and the way customers interact with us. We’re constantly on the look out for ways in which we can speed up payments.

Contactless is great and when we get to the point where customers can just use their phones to pay, even better.

S&FTG_160_Dec15_p38-39_Layout 1 19/11/2015 12:56 Page 39

PROFILE We have to be competitive in the labour market, so we will need to respond, depending on how competitors respond, to be sure that people are attracted to come and work for Greggs. At the moment we pay £7.11 as an average, so we’re not far off the £7.20 first step, but we’ve become accustomed over the years to offering a premium over the minimum, so we will have to wait and see whether that will still be required in the future.

The other area we need to be competitive in is the goods and services that we offer, and there is no way we will be able to put this onto pricing unless the market does that, and that’s dependent on macro factors which are completely uncertain. It seems to me that it’s a case of giving with one hand and taking with the other. People will be earning more but they will be taking less in benefits. The net total level appears to be neutral but nothing works on the average, so there will be winners and losers.

We would like to be able to offer a click and collect style service but we don’t have the systems to support that at the moment because we are not able to ‘see’ stock from the centre, as we are still on this journey of centralisation.

When I know which stock is in which stores, I’ll then be able to take orders and allow a click and collect system to emerge.

The effect of the living wage?

We’re playing a waiting game basically because of the degree of uncertainty that follows it. Only one thing is certain and that’s the price of labour is going up.

Balancing the healthy and indulgent offer We’ve had to invest in our shops, in our product range and the choices we offer customers.

The trends we’re looking at, like everyone else includes breakfast, which is a relatively new phenomenon in the food to go market and there’s still lots of growth to come; there’s also the coffee revolution and healthy eating.

Having healthy choices alongside every day treats is part of what we’re setting out to achieve, so people don’t just come to Greggs on the days they want to be ‘naughty’.

What we try and do is pick those things that we think are fastest selling (naturally), and that have most common appeal. We seek inspiration all over the place, but largely in London because it’s such a vibrant market for food on the go, and look for those things that we know will sell across the rest of the country, and have a representation in those ranges.

Because we’re known for our indulgent rather than healthy choices we’ve sought to create our positioning through a sub brand. To create traction with customers and make sure they come in more frequently we’ve created a brand called Balanced Choice and designated obvious sections in the shops where there’s the indulgent

choice and the Balanced Choice.

As long as there’s the demand for the indulgent products we will carry on making them – it’s our job to make sure the quality is fantastic.

We’re looking at introducing a gluten-free range because it’s a fastgrowing sector of the market. We’re not necessarily looking to target coeliacs as such, but the people who are looking to avoid gluten and those who want to lead healthier lifestyles.

There’s probably a place for some choices within the range and the team are looking at what that might be. But it has to taste right! We have to make sure it doesn’t disappoint on taste.

Regional pricing differences There’s far less difference in pricing in Greggs between different regions than there was two years ago. Broadly speaking it’s still slightly more expensive in the south because of the acquisition of Bakers Oven. This was a slightly higher priced proposition than Greggs and we didn’t consolidate the prices down at the time.

It’s incredibly difficult to reduce prices without promotion as it passes it down to the customer and that’s a painful thing to do financially.

Inspirational ideas The food on the go market in London is just exploding. Every time I go there’s always another concept. But the interesting thing is many of them struggle to open outside London, partly because the concepts are premium and quite specialised.

We take ideas, inspiration and direction and see if we can use them in a broader spectrum than London, and at lower prices.

I’ve been a long-standing admirer of Pret - they do a great job, not just with the food but with the entire proposition. But I also like looking at what’s going on at Leon, Tossed, POD, and all the others, all pushing the frontiers forward on food on the go.

But in the end, convenience is everything. Talk to consumers and the number one thing that comes up is that if your shop is not within a few minutes of them, you’re not in the game – no one jumps in a taxi or on a bus to go looking for a Greggs, it doesn’t happen.

Roger Whiteside was speaking at the recent lunch! show.

www.sandwich.org.uk December 2015 39

S&FTG_160_Dec15_p40-41_Layout 1 19/11/2015 12:56 Page 40

DAY IN THE LIFE OF ….

IN THE DEVELOPMENT KITCHEN WARWICK WAKEFIELD DEVELOPMENT CHEF FOR THE ALAN NUTTALL PARTNERSHIP LTD With consumers eating out more often, the hot food-to-go sector is proving highly lucrative for operators. Self-service food is a fast, convenient and affordable solution for a generation on the go.

A new age of foodservice and convenience retail is upon us with demand for innovative products that not only look and taste delicious fresh from the oven, but retain optimum quality for hours on display.

Nuttall development chef Warwick Wakefield, spends his week showing caterers and aspiring food-to-go operators how to create stand out hot food-to-go concepts as part of its pioneering food optimisation service. He is based at the new Foodservice Innovation Centre in Leicestershire, also headquarters to The Alan Nuttall Partnership Ltd. This is his day…

7.30am I leave my home on the outskirts of Lichfield and make the 45-minute journey to Nuttall’s Foodservice Innovative Centre in Hinckley, where, in my role as development chef, I will spend the day exploring how clients can branch into or further build on one of the biggest trends in foodservice, hot food-to-go, which has exploded in recent years.

The company has invested over £250K in the centre, which features the latest technology to aid new food product development. We assist everyone from Costa and Crussh to Pret a Manger, Dunkin’ Donuts and Asda with their hot food-to-go offers.

8.30am Once in, the first thing I do is switch on the coffee machine to get me started. This gives me an energy boost for what can shape up to be an

intense day. I then fire up the cooking equipment we’ll need, as well as the Flexeserve Zone hot food display cabinet. This will be the test unit for holding the food during the day. I then catch up with my emails before the client arrives.

9.30am Once the client has arrived and settled in, we sit down for 30 minutes to an hour to talk through their requirements and discuss their objectives for the day. They can bring their own products for us to look at, or they might want us to develop something bespoke for them.

We discuss menu ideas and current equipment on the market and how to utilise it. Or, if they prefer, I look at how we can assist with their own equipment and operation. Then there’s the staff requirements: one client might want to keep labour costs to a minimum and employ staff

40 December 2015 SANDWICH & FOOD TO GO NEWS

that literally have to push a button, another might have fully qualified chefs with quite different needs.

10.30am Packaging is a huge part of the success for hot food-to-go and, unbeknown to many, can mean all

S&FTG_160_Dec15_p40-41_Layout 1 19/11/2015 12:56 Page 41

DAY IN THE LIFE OF ….

‘We assist everyone from Costa and Crussh to Pret a Manger, Dunkin’ Donuts and Asda with their hot food-to-go offers’ specialists like us. Having access to a multitude of options and styles to show clients creates an unprecedented, joined up approach for hot food-to-go development on a different scale.

the difference in product quality, so, next, we look at packaging solutions a client can have to optimise their concept, from looking enticing on a display to hot-holding benefits.

Hot food-to-go is such a big thing right now and packaging suppliers are keen to work in partnership with

11.30am After this, we start looking at different cooking methods and begin test cooking products, which could be anything from quiches and noodles to breakfast bagels, lunchtime soups, rice pots, spaghetti and meatballs through to a variety of warm desserts. The innovation and ideas that are coming to the fore in this sector right now are fascinating and I really enjoy the challenge of making them work.

Once the products are cooked, we take them out of the oven or other cooking equipment and sit together on the food pass to sample a benchmark product.

The remaining products go into the recommended packaging and are placed into the Flexeserve Zone holding unit, the aim being that they should retain at optimum quality for up to four hours, depending on the client. To ensure transparency at all times and the client meets their legal requirements, we place a data logging probe into the products to record the temperature at each time period.

We take out the products and compare them to the benchmark product. If the required result isn’t quite achieved, it’s time to look at other cooking methods, perhaps steaming to increase the moisture. It might be a simple change of packaging or a recipe adjustment such as changing the type of fats used or altering the protein to carbohydrate ration.

For instance, we recently tweaked the cooking methods for a global food operator’s pies and pastries and the quality difference was dramatic.

We are also currently working on a London high street chain’s filled, sweet and savoury crepes, taking a tricky, delicate product and turning it on its head to create improvements.

It’s at this point in the day it

becomes clear to the client just how different hot plated food is to hot food-to-go.

4.30pm We wrap up the day by talking about next steps: has the client taken enough from the day, or do I need to install myself in their kitchen and help out on-site? Do they want to come back for further testing and bring their own staff?

Finally, I send the client an e-mail with the reports from the day. This includes the set of results from the days testing which gives a detailed breakdown of the full operation, equipment used and graphs showing the data logged during hot holding in the Flexeserve Zone Unit. This ensures we are fully transparent with the client, giving them peace of mind that their products are not just great to eat after 3 or 4 hours but are also maintained above safe and legal levels.

4:30pm Once the client has gone, I clean down the kitchen and spend the rest of the day researching food trends, cooking equipment and ways to speed up operations or make life easier. Are there quick-serve operations and casual dining groups that would benefit from hot holding assistance?

The innovation we are seeing in hot food-to-go right now is unprecedented and whilst I have many years experience as a chef, I still spend quite a bit of time experimenting and gaining knowledge. Overall, I love working in such a fast paced environment and all the daily challenges that comes with this. *Nuttalls’ is a leading manufacturer of food display equipment merchandising solutions and innovative counter systems, including the Flexeserve® Intelligent Chassis with its modular interchangeable units and the Flexeserve Zone®. www.hotfoodtogo.nuttalls.co.uk

www.sandwich.org.uk December 2015 41

S&FTG_160_Dec15_p42-47_Layout 1 19/11/2015 12:57 Page 42

The way of

THE SALMON opportunistic letter to When designer Afroditi Krassa wrote an ting some areas for Julian Metcalfe, Pret’s joint-founder, poin of how successful improvement, she can have had no idea with Pret! A meeting the outcome might be – although not ign partnership on his the next day resulted in a ten-year des new concept Itsu. This is her story

W

e call the way we do things ‘The Way of the Salmon’, because the salmon is the only fish that swims upstream. The significance of this is that differentiation is your only chance of success in this highly competitive industry.

Design is far more than just chosing colours and fabrics and putting things together, it’s much more about solving problems and telling a story which is different to everyone else in order to help you be successful. It’s particularly

important at the moment because everyone is fighting over locations, labour costs have gone up and they’re bound to go even higher.

I’ve got three basic rules on how to allow you to be different: the first is about sharing the same ambitions with all the people working around you; In 2004 I met Julian Metcalfe, the owner and founder of Pret A Manger and Itsu, and the way I met him was unusual. I wrote him a letter saying that ‘Look, you’ve done some great things with Pret but

42 December 2015 SANDWICH & FOOD TO GO NEWS

you may need to reconsider several things that are not so great’. He called me the next morning and said ‘Would you like to come and meet me’. So I went to his office and he told me that he was setting up a completely new brand and I want you to be in change of the whole brand. I thought to myself that this guy either had to be completely mad or a genius.

So we started working together straight away on what has become one of the most successful QSR chains in the UK – Itsu. Ten years later, because we shared the

same ambition and because the team was strong, Itsu has been twice awarded Cool Brand of the Year (this year and last year). It is multi-award winning as a company and has got 52 stores currently, is operating in two countries and is looking to expand internationally in the next four years.

When I presented the concept to Julian, I said I wanted it to look nothing like the traditional concept of Japanese restaurants, lots of wood, very peaceful and very beautiful interiors.

S&FTG_160_Dec15_p42-47_Layout 1 19/11/2015 12:57 Page 43

S&FTG_160_Dec15_p42-47_Layout 1 19/11/2015 12:57 Page 44

DESIGN PROFILE

About Afroditi KrAssA Born in London (Oct 1974), Afroditi was raised in the region of Mt Olympus, Greece. As a child, she dreamed of “owning the oceans” and building shipping yards.

However, as a teenager, she realised that her passion for drawing, inventing and making things has got a name (design) and that it is an actual job.

At the age of 17, she moved to the UK to pursue her career in design. She was educated at top design institutions, such as the Central St Martins College of Art, and later on the Royal College of Art under architect Ron Arad. She worked at some of the world’s largest consultancies, designing strategies and products for international brands, such as Nokia, Jaguar and Casio.

She was the first ever female designer to be employed by the design super-duo SeymourPowell and worked on the redesign of the humble brassiere, which was televised by Channel 4.

In 2002, Afroditi decided to go it alone and founded Afroditikrassa Ltd. Award winning, dynamic and passionate, the young designer’s work was immediately picked up by leading furniture and retail brands such as Cassina, DKNY and design afficionados, such as Mourad Mazouz (Momo) of sketch.

We instead came up our concept that was inspired by the madness of Tokyo, the crazy acid colours, neons, the fluorescent pinks appearing everywhere. The first shop was in Hanover Square, London and we brought the concept into the brand, the store design and the packaging – every element, even the photography which used a young Japanese girl who

looked a bit mad. It all communicated the story and was different to anything else. People could say I hate it or love it, but they all recognized it from a distance, and that to me was the most important element.

The second store was in Piccadilly in 2006 and we were extremely unlucky because it was where Alexander Litvinenko, the

44 December 2015 SANDWICH & FOOD TO GO NEWS

‘I thought to myself that Julian Metcalfe either had to be completely mad or a genius’ infamous Russian spy had his last meal before he died of polonium poisoning. The next day the news was all over the world. We worked together as a team and eventually came up with an idea of trying to work with it, as there was a Bond movie that was coincidentally being launched at the same time.

So we designed this hoarding that was inspired by the Bond graphics and played on the whole espionage theme. Suddenly, from being a very negative thing, it became a very positive thing with lots of Japanese tourists coming to take pictures.

So, my second rule is thinking like a salmon, and thinking differently in this

case was the way to get us through this.

The third rule for me is telling a story consistently across 360 degrees. This is something that people get wrong again and again and I’ve seen this happen many times. You need to look at design beyond graphics, beyond marketing, packaging, and beyond interiors to look at the whole multi-sensorial experience: the sound, smell and even taste. A great example is Subway, which has designed its own smell! You walk down any high street and you can smell a Subway – it’s the smell of fresh bread and that attracts people in more than anything else.

These are extremely important elements.

S&FTG_160_Dec15_p42-47_Layout 1 19/11/2015 12:57 Page 45

some of our display stands for cafes and bakeries

Call 0800 688 9085 or visit us at www.dwdisplay.com To advertise call Paul Steer on 01291 636342 December 2015 45

S&FTG_160_Dec15_p42-47_Layout 1 19/11/2015 12:57 Page 46

DESIGN PROFILE

Going back to Itsu again, everything is holistically correct, even the music.

Another important thing which is often forgotten, because you frequently have small spaces to operate in, is visibility from the outside.

This is key to telling your story and getting people in.

What we did as Itsu was use a fluorescent, almost blinding yellow colour, for all the projecting signs, and this has become an icon that you can see from far away.

We also designed modular seating specifically for them, which allows 30% more people to sit in a

46 December 2015 SANDWICH & FOOD TO GO NEWS

small, dense area, rather than a standard chair and table. These are completely bespoke to Itsu – no-one else can buy them. They produce them en-masse every year, so whenever they open a new store they bring them in and set them up and it reduces costs.

Behind the process, we use a storytelling wheel which shows every single touchpoint of the experience and explains all the things you need to consider when you’re designing a restaurant or a grab and go retail environment. There’s the classic elements such as branding, uniforms, but also includes the multisensorial elements I mentioned earlier. It also includes things which are marketing led. For instance, we have a thing I call the ‘Instagram’ moment.

Everyone going to a restaurant usually takes a picture of something there, and you need to consider what you want them to remember and what you want them to talk about – that’s the ‘Instagram’ moment!

When should you refresh a brand? You should always work on a brand, you should never stop looking after it. It’s a never-ending story, least of all because your competition keeps moving. Itsu is a great example. I spent over 10 years to get it the way it is now and it is a constantly evolving thing. You can tell when brands are underinvested. But if it’s left for around 20 years, as has happened in some instances, it’s almost too late.

Do you need a budget the size of Itsu’s for the design process? In all honesty, the investment you make on design is miniscule in relation to what you get back. We’ve just redesigned the bar for The Hilton at Tower Bridge and the sales have gone up by 60% on an overall turnover of £1.2m.

Our fees are a tiny percentage of what they make in a year. So, was it worth investing in us: yes, it was!

But you need the budget to be able to make this investment.

S&FTG_160_Dec15_p42-47_Layout 1 19/11/2015 12:57 Page 47

S&FTG_160_Dec15_p48-51_Layout 1 19/11/2015 12:58 Page 48

NEWS

ITSU steps up its openings programme On a Roll launches new vegetarian range SANDWICH manufacturer On a Roll is setting its sights on the UK vegetarian market with a new line of meat-free products after high demand from customers.

It will be introducing Pick of the Vegetable Patch, a new range, to its Pick of the Pantry collection.

Fillings will include coronation egg with mango chutney & coriander, spicy chick pea & roast vegetable, with spicy tomato and onion chutney.

James Stoddart, Managing Director of On a Roll, said: “Although the vegetarian market is catered for in the industry, there is a real lack of creativity, leaving meatfree eaters very little choice.

“At On a Roll, we’re real foodies and want to give all of our customers a tasty inventive range, venturing away from the typical egg and cheese run of the mill. This is something that will be offered to all our customers and we’re looking forward to receiving the feedback.”

On a Roll works with a range of organisations up and down the UK including NHS Trusts, local authorities and educational providers providing fresh sandwiches on mass.

James continued: “We listen to what our customers need and work around that. To launch a new line such as this, we carry out extensive research including taste testing and customer testing to ensure our products are exciting their taste buds. The business is really going from strength-to-strength and this new line will definitely add to that.”

Itsu, the healthy Asian food chain created by Pret A Manger co-Founder Julian Metcalfe, has announced strong growth for 2014 and aggressive plans for future expansion.

Consumer demand for healthier food choices on the high street resulted in continued growth for the business with 2014 financials showing a year on year turnover increase of 20.8 per cent, to £67.9 million. Growth this year is expected to rise by another 20% year on year.

Expansion has been driven by the start of a low-fat, low-sugar food revolution in Britain, and is backed up with itsu’s sustained focus on innovation across 10 new locations, including a flagship store on the Strand in London and a second regional opening in Brighton. Margins improved significantly with profits after tax increasing year on year to £1.7 million and EBITDA rising by 32.7 per cent to £6.9 million. Like-forlike retail store sales also grew by 6.8 per cent.

Julian Metcalfe said: “itsu’s awesome performance is the result of surging consumer demand for healthier meal choices at affordable prices. Our freshly made, Asian-influenced food is inspired by itsu’s ‘eat beautiful’ brand philosophy, and through quality ingredients and vibrant menus, we are

meeting consumer appetite to lead healthier lifestyles. Due to the incredibly positive customer response to new locations outside London, regional expansion plans have also been accelerated and we’re confident the remaining openings in 2015 will be a success.”

The business has continued growing by extending beyond the core lunchtime offering into breakfasts, evenings, longer opening hours and new menu launches. Ten new sites will open this year.

Pret opens at Nice Côte d'Azur Airport NICE Côte d'Azur Airport has become home to Pret’s first French site outside of Paris, where the British company first opened in 2012, following 26 years of serving customers in the UK. The shop is the company’s 14th French location and is creating up to 30 new roles including hot food chefs, baristas and front-of-house team members.

Opening in partnership with RELAY FRANCE, the new site is located in the Terminal 1 departures lounge, with an area of 60 seats.

A special hot and cold breakfast range will be on offer for airport

48 December 2015 SANDWICH & FOOD TO GO NEWS

customers, including bacon, smoked salmon and tomato losanges, and ham and roasted tomato hot baguettes, all served with egg mayo. The specials will be available on top of Pret’s current breakfast offering, which includes porridge, pastries and savoury croissants.

S&FTG_160_Dec15_p48-51_Layout 1 19/11/2015 12:58 Page 49

H&T Walker have been importing tuna for over 100 years.

Quality Tuna at remarkable prices We ensure timely and consistent 365 day supply at the lowest possible input cost.

H&T Walker Ltd Est 1876 Goddess House, Helford, Cornwall, TR12 6JX

Tel: 01326 231800

Email: eriktheviking8899@gmail.com “It has to be good to be Goddess!�

S&FTG_160_Dec15_p48-51_Layout 1 19/11/2015 12:58 Page 50

NEWS

Manufacturing and retail waste has significantly reduced, says WRAP WRAP says that manufacturing and retail waste has significantly reduced against the baseline 2012 figure.

Participating companies have helped achieve a considerable reduction in traditional grocery ingredient, product and packaging waste in manufacturing and retail operations, down 80,000 tonnes against the 2012 baseline.

This shows strong progress towards the target standing at 3.2% after the first two years, against the overall 3% target by 2015 under the Courtauld Commitment 3 agreement.

The figures also show that efforts to reduce carbon dioxide emissions

associated with packaging show a sustained positive reduction in carbon dioxide emissions of 3.9%.

Progress remains well ahead of the packaging target, despite a backdrop of growing sales (up by more than 5% for signatories who reported sales data).

Changes in the mix of packaging materials and increases in recycling rates resulted in the overall reduction in carbon dioxide emissions, despite packaging weight actually increasing by 0.7% over this same period.

Retail ‘signatories’ include all the major multiple supermarkets and suppliers include Greencore, Moy

Greencore Food To Go sandwich range wins Co-op Supplier Award GREENCORE Food to Go won the Co-op’s Best Own Brand Product Launch – Fresh, at its annual Supplier Awards for the Truly Irresistible sandwich range.

Launched in May 2014, the range was first to market with the innovative Soft Pack grab bag packaging and Brioche Sliders. It has been very well received by customers, also gaining some high praise during in-store customer research.

Rachel Marshall, Sandwich Buyer at the Co-operative, said she was “Delighted that Greencore has won the award; it is a recognition of all the hard work”.

Meanwhile, Greencore Food to Go

was also awarded ‘Independent Supplier of the Year’ at Costcutter’s annual tradeshow & conference.

The award was in recognition of the launch of the new Independent branded food to go range, which is being distributed to over 300 Costcutter stores.

Park, Innocent Drinks and Tulip UK. Dr Richard Swannell, Director of Sustainable Food Systems at WRAP, said: “I’m delighted with the progress towards targets in the first two years of the Courtauld Commitment Phase 3. What makes Courtauld so effective is the sector-wide approach to tackling the most impactful areas; not just thinking about what will help your business, but what will make a more environmentally and economically effective supply chain. It’s important we continue to strive in the final year of Courtauld Phase 3 and push the boundaries in the preparation for Courtauld 2025.”

Benugo opens in Birmingham: its first shop outside London BENUGO has opened in Birmingham, its first high street café outside London, in the recently renovated Birmingham New Street Station. It also has a kiosk in the ‘blue lounge’ waiting area at the station.

The Baxter Storey owned company is using the venue to trial a new hot food range including meatballs and pesto, red Thai chicken, beef & ale hot pot and Thai green vegetable. This is in addition to the standard toasted sandwich range, salads, wraps and pots and Benugo blend coffee.

New no-frills sandwich range from Impress Sandwiches SANDWICH and food-to-go manufacturer Impress Sandwiches has launched a new no-frills value range in its new stand-out packaging for sandwiches and rolls.

Made in-house fillings include Chicken Mayo & Sweetcorn and a new crispy bacon roll. There are new tortilla wraps, deli and baton

rolls and new sandwich fillings including Chicken, Chorizo and Roast Peppers in premium and Roast Beef and English Mustard on wholemeal in classic.

New Wrapido World Wraps come in eight flavours inspired by world cuisine. Says Steve Buss: “These are perfect food-to-

50 December 2015 SANDWICH & FOOD TO GO NEWS

go for the autumn and winter – for concerts, sports events or before a long journey.”

Aimed at foodservice and food-to-go sectors, available frozen or chilled, they can be heated in the microwave, traditional oven or a Panini grill.

Tel: 01895 440123

S&FTG_160_Dec15_p48-51_Layout 1 19/11/2015 12:58 Page 51

NEWS

Lunch offers a great opportunity for food operators, says Horizons’ Read THERE is a real opportunity for foodservice operators to grow their lunchtime trade as the definition of lunch broadens and consumers become more adventurous in their choices.

Speaking at the recent lunch! trade show, Emma Read, Horizons’ director of marketing and business development, told the audience that there was huge opportunity for the lunch market as it begins to blur with the breakfast and snacking sectors and even with evening meals.

“Consumers expect to be able to eat when they want, wherever they happen to be, whether it’s out shopping, at work, traveling, or in a garden centre.

Lunch is extending beyond its traditional times – it could now be anything from mid morning to late afternoon. Operators need to be prepared for this and adapt,” she said.

“There are also new, innovative chains offering a much wider choice of lunchtime dishes – how much longer can the humble sandwich be our lunch of choice when you can buy fantastically healthy salads, noodle pots and a vast array of other foods-togo?”

Currently around 3.5 billion lunch meals are sold accounting for 44.5% of the foodservice sector. This share has

grown 2% since 2012 and is likely to expand by a further 5.6% by 2018.

Read outlined some of the changes the market has undergone as operators embrace demand for faster, contactless payment methods, food ordering apps, delivery to desk or home, food on the go and bespoke dishes, as well catering for those with allergen requirements and specific health issues.

“Food is becoming increasingly personalised – you only have to look at what’s on offer from some of the new chains on the high street. These operators are offering food from breakfast to bedtime with everything in between. Those that don’t will be left behind.

“The growing popularity of street food, particularly in large cities across the UK, continues to offer consumers new food choices. You only have to go to one of London’s busiest street food areas, such as Borough Market, to see the variety of cuisines on offer and how busy they are at lunchtimes.

“Food stalls are selling exciting, innovative food that’s healthy, great value, easy to eat and different. They satisfy consumer’s desire to try something new. These operators are helping to drive lunch of the future,” she said.

CoNsumer ThirsT for smooThies ANd shAkes GAThers PACe OPERATORS could be missing out on huge profit opportunities from the sales of smoothies and shakes by not offering options made with fat free frozen yogurt, particularly as 72% of people prefer the thick texture it provides, says the latest independent research, commissioned by Coolicious.

While the frequency of smoothies and shakes on menus as a snack, drink or energiser has grown considerably over recent years, demand is clearly on the rise with 87% of consumers wanting to see more smoothies on menus and 84% craving more milkshakes.

The new research also reveals that over three quarters (76%) of consumers already drink smoothies on an occasional basis, with 30% of 1824 year olds stating they do so each week. It’s a similar story when it comes to milkshakes, with 77% of people consuming them at least on an occasional basis.

Offering a healthier option is also an important consideration – two thirds of consumers drink smoothies for health and nutritional benefits, while 39% think it is important for their smoothie to be fat free. When it comes to milkshakes, 62% of people would like to see a lower calorie option and 49% would be more likely to order one if it was fat free.

This demonstrates that while the market is well-established, there is still considerable room for growth by meeting the consumer demand for options made with fat free frozen yogurt, particularly as frozen yogurt has been highlighted as an established trend in the recent Menu & Food Trends 2015 report by M&C Allegra.

www.sandwich.org.uk December 2015 51

S&FTG_160_Dec15_p52-53_Layout 1 19/11/2015 12:59 Page 52

PACKAGING

Planglow launch white packaging and labelling range PLANGLOW have unveiled the 10-piece Blanco Collection with a lighter, brighter look – a mix of white and clear packaging and labels - inspired by casual dining and developed to emphasise product quality.

The compostable collection includes three white wedges (deep-fill, standard-fill and heat seal) plus a white bloomer pack.

Each of these products features whitewashed wood-effect side panelling, plain white frontage, natural kraft inners, and cool grey detailing – including ‘Handmade For You’ and eco messaging.

The packs are lined with Planglow’s plant-based film, which forms the viewing windows and helps to seal in the freshness, aiding a longer shelf life and reducing food waste. Certified both home and industrially compostable, the packs may be disposed of in a home compost or domestic food waste bin as part of an industrial composting scheme.

In addition to the wedges and bloomer pack, the Blanco Collection includes three fully compostable clear bags - a multibag, a wrap-bag and a baguette-bag with each bag providing a clear view of the product inside. Printed with ‘Handmade For You’ and compostable messaging, the bags also feature a resealable tape so customers can keep uneaten food for later. And because the bags are made from a plant-based EN13432 certified compostable material, as with the wedges and bloomer pack, they may be disposed of in a domestic

food waste bin, as well as part of an industrial composting scheme.

Rachael Sawtell, marketing director for Planglow, commented: “As with each of our products, the Blanco range reflects emerging industry trends and was developed for our customers with their feedback and support.

“Blending both natural and industrial elements, Blanco offers a clean, minimalistic look with subtle detailing: contemporary, sleekly designed items where the products they package are able to shine”.

Card inserts are available to accompany each bag. Sold separately the three products aid insertion and provide rigidity, while remaining fully compostable and recyclable too. The wrap bag insert is made from sturdy white card which the wrap sits neatly within, while the baguette and multi-bag card inserts lay flat underneath the product and can be displayed either kraft or white side up.

Three labels complete the range. The Blanco Small Label is a 16-per-sheet rectangular label featuring the Blanco whitewashed wood-effect and neat grey border. While both the fold-over 6-persheet Blanco Large Label and Blanco Roll Label allow the caterer to display basic product information on the front of pack and full nutri information, RIs (Reference Intakes) barcode and more on the reverse.

Once again showcasing a whitewashed wood-effect and complementary grey

52 December 2015 SANDWICH & FOOD TO GO NEWS

border on the front of the label, the foldover label creates a break seal for peace of mind.

Planglow’s Enjoy and Simple Natural label ranges also work well with Blanco.

Enjoy comes in four different interior enhancing colours - Red, Green, Grey and Yellow - and has a textured-cloth design and ‘hand- stitched’ border that lends a touch of craft. www.Planglow.com.

Bunzl launch festive hot cup designs BUNZL Catering Supplies has launched a new range of festive hot cup designs, as part of its new Christmas & New Year Crackers & Partyware Collection.

The cups are in answer to the growing trend amongst multi-site operators who are now turning to themed disposables to enhance the customer experience. The festive cups aim to provide a cost-effective, quick solution for all operators at an affordable price.

Operators can choose from three fun and festive designs – ‘Christmas Holly Design’ with boughs of holly, ‘Gingerbread Men with Baubles’, or a contemporary and celebratory ‘Swirling Tree Design’ with Christmas trees and snowflakes in a mixed case of both red and green designs.

S&FTG_160_Dec15_p52-53_Layout 1 19/11/2015 12:59 Page 53

Impulse treats from Italy Premium Italian Wafers

Prices from as little at £0.22 per unit delivered to your store!

Each counter top display holds 24 pieces.

Panettoncino 100g

Prices from as little at £0.75 per unit delivered to your store!

Each case holds 30 units

Almond Biscotti

Authentic artisanal Biscotti made in the hills of Tuscany.

Prices from as little at £0.36 per unit delivered to your store!

Each counter top display holds 32 pieces.

To order please visit www.coffeecreations.co.uk

In collaboration with

www.piemonte-confectionery.com

To advertise call Paul Steer on 01291 636342 December 2015 53

S&FTG_160_Dec15_p54-55_Layout 1 19/11/2015 12:59 Page 54

BREADS

Délifrance UK unveils results of “industry changing” £30m investment programme DÉLIFRANCE UK Ltd has unveiled the culmination of a £30million investment programme, boosting its capacity for supplying quality, rustic breads to foodservice and retail.

The programme sees the conclusion of a three-year plan to specify, design and install a state-of-the-art stonebaked bread line, believed to be the largest and most technologically advanced in the UK. The line, which is the first to incorporate robotic scarification in the UK, will facilitate large scale production of multiple varieties of rustic bread, utilising the latest technology in dough lamination, weight regulation and control systems.

Additional investment in the Southall bakery brings a new “innovation and development” bakery area for future NPD and training, alongside modernised staff changing areas and canteen.

Délifrance UK Managing Director Ian Dobbie said: “Délifrance has been developing bakery solutions for food service providers, retailers and bakers for 30 years and here in the UK, we have been planning a major expansion and development of our Southall site since our acquisition of Le Pain Croustillant in 2009, which gave Délifrance the opportunity to concentrate on supplying larger volumes of premium, added value breads. Our long-term strategy involved investing heavily in our manufacturing processes to achieve this and we are delighted to unveil the results today.”

The stone baked bread line features an Italian Serpentino stone, which offers a better heat transfer than traditional stone, guaranteeing an authentic, stone bake finish with a crisp, rustic crust and a waxy internal texture. With the capability to produce large volumes of multiple products on one line, addedvalue breads incorporating cheese, fruit, vegetables, herbs or seeds are now part of the extended Délifrance rustic portfolio.

“The in-store bakery bread market is worth £612million as consumer tastes become more complex, with shoppers looking for speciality, premium breads,” Ian continued. “With the surge in interest in baking, and customers being as discerning over their sandwich carrier as their sandwich filling, we are experiencing an unprecedented demand for affordable, rustic breads.

“Our new line and modernised bakery will satisfy this demand by supplying both retail and foodservice customers with ranges which replicate the key characteristics of artisanal breads, but in large volumes. Our ageold French know-how, gastronomic heritage and technological advances mean we can sell a little bit of France around the world and respond quickly to customer tastes.”

Showcasing the capabilities of the new line is a new range of Délifrance rustic breads made from a blend of

54 December 2015 SANDWICH & FOOD TO GO NEWS

French wheat and light rye flour, mixed with a matured and cultivated levain starter to give a distinctive flavour with a hint of sour. The range includes four different rolls – white, sesame seed topped, poppy seed topped, a malted wheat and a ciabatta roll, as well as a Parisien, a baguette and a half baguette.

Ian added: “This is an incredibly exciting time, not just for Délifrance and its increasing share of the premium bread sector, but for our UK retail and foodservice customers. We now have the facilities to provide the full solution from developing concepts, creating new breads and trialling products on our stone baked line, through to large volume production. We are inspired by our customers, consumers, trends, ingredients and traditions and our ambition is to inspire others in return.

With our latest technology, almost anything is now possible through our expertise, expansion and innovation.”

S&FTG_160_Dec15_p54-55_Layout 1 19/11/2015 12:59 Page 55

BREADS

Nina Bakery launch

‘no tear’ stone oven pita breads NINA Bakery, a leading producer of artisan pita bread, launched its new range of ‘no tear’, stone oven pitas at the lunch! show.

Said to be perfect for sandwich fillings, they have the taste and smell of freshly baked bread as soon as they are warmed up and come with a pocket, ready for filling.

A number of its customers have already been using the pitas to create sandwiches with a variety of fillings.

These are typically sold frozen to fresh retail outlets. They are now also available from takeaway sandwich shops in a number of busy locations throughout Europe.

A specialist in pita, with 80 years’ experience baking, Nina Bakery is known throughout Europe for producing clean label breads that do not tear easily and this new range is no exception.

A characteristic moist and fluffy texture - the signature of great pita the new range is fully baked frozen.

The Artisan Pitas are available in a selection of sizes – the 6 cm, 18 gram ‘cocktail’, to the 18cm, 200 gram XL and come in a variety of shapes. No preservatives and improvers (E numbers) are used.

“Today there are many quickly produced products which just don’t taste the same because they are mass

New York StYle BaGel SaNDwicH tHiNS lauNcHeD iNto FooDService

produced and as cheaply as possible,” said Nina Bakery’s CEO, Pierre Nehmeh. “That’s why we have returned to traditional methods - the resultant taste is just so much better.

“Because of the bake quality and because they do not tear easily, Nina’s pita breads are perfect for sandwich fillings,” he explained.

Nina Bakery is a family-run business which has been operating for 80 years, and distributes from the Netherlands to customers across Europe.

Gluten Free Brioche buns and Hot Dog rolls THE all-American food trend is booming. And when it comes to burger buns and hot dog rolls, brioche has emerged as the bread of choice for many.

Gluten-free brioche-style burger buns and hot dog rolls from Funnybones Foodservice means that food to go operators can harness this trend, and open up these enriched soft dough rolls even to

those with food intolerances and allergies.

Made to a recipe unique to Funnybones, the texture of the new 4”/10cm burger buns and 6.5”/16.5cm hot dog rolls is not compromised by the absence of gluten.

Substantial enough to hold a juicy burger or hot dog, they are also said to be rich in flavour, moist and soft.

A New York Style Bagel Sandwich Thin is the latest addition to a new range of frozen bagels for the ‘out of home market’ from The New York Bakery Company.

The range, launched at the lunch ! show, is being marketed under the New York Style Bagels brand, specifically for this market.

A slim 45g, The Bagel Sandwich Thin has been developed following consumer insight that regular bagels are sometimes ‘too big an eat’ once filled, as a sandwich offer. The Bagel Sandwich Thin gives a lighter eat and contains just 130 calories per bagel, making it ideal for the lunchtime and Food to Go markets.

The Bagel Sandwich Thin is also low in fat and free from artificial colours and flavours.

New York Bakery Company Ltd Brand Manager Jackie Jackson said: “The new brand identity ensures we can focus on the Out of Home market and continue to develop products are that specially designed for that sector. We are confident that the Bagel Sandwich Thin will rapidly become a favourite in the ‘to go’ sector and with one in four UK households buying bagels*, it’s bound to become a firm lunchtime favourite.”

The addition of the Bagel Sandwich Thin brings the total bagel variants available under the New York Style Bagel umbrella to eleven.

All New York Style Bagels are available from Bidvest 3663 and are supplied frozen.

www.sandwich.org.uk December 2015 55

S&FTG_160_Dec15_p56-57_Layout 1 19/11/2015 12:59 Page 56

SANDWICH DESIGN

Top How to Design a

Sandwich

Street Eats’ Morgane Thouvenel Morgane Thouvenel, Street Eats Brand Manager, has some top tips for designing tasty top sandwiches

W

ith consumers constantly on the search for innovative and unique products, brands have to create exciting new sandwich choices, which offer a point of difference on the norm.

The sandwich industry is still booming and this growth shows no sign of slowing as it is being driven by consumers who are becoming increasingly adventurous in their tastes and willingness to try something new.

The Street Eats brand, owned by Tasties, is at the fore of the food to go sector and has created some fantastic sandwiches that have taken their inspiration from cuisines from all around the world.

The brand is constantly evolving its range to reflect the very latest trends and offer a portfolio of products which cater to all tastes, budgets and day-parts, also ensuring that consumers with special dietary

requirements such as halal, vegetarian and gluten free can choose suitable products from their extensive range.

Whether it’s their American-inspired Buffalo Chicken and Mac & Jac or their best of British Ham Hock & Peas sandwich, the NPD team have come up trumps in creating mouthwatering products that pack a real flavour punch, allowing busy consumers to have an authentic street food experience, wherever they happen to be.

In terms of tips for creating a top sandwich, Brand Manager at Street Eats Morgane Thouvenel says: “We search for our inspiration from foods from

across the globe and closely monitor emerging trends from different geographical areas, from exotic cuisines such as Persian, Middle Eastern, Baltic and regionalised Indian to more traditional American cooking.

“Spotting these trends early on is key to creating an exciting new offer, although sometimes a modern twist on British classic combinations can prove popular too.

“With the flavour and eating experience changing over a product’s shelf life, we find it’s best to aim for slightly stronger mixes. For example, we discovered that by adding a hint of English

‘We search for our inspiration from foods from across the globe and closely monitor emerging trends from different geographical areas from exotic cuisines such as Persian, Middle Eastern, Baltic and regionalised Indian to more traditional American cooking’

56 December 2015 SANDWICH & FOOD TO GO NEWS

mustard, you can enhance a product to make it taste cheesier.

“In regards to fillings, chicken is good to use as it’s a great flavour carrier, popular and a good source of protein, but it’s important to experiment with alternative meats such as red and fermented meats, salami being a good example.

“Fish is also a popular choice of filling with consumers looking for a healthy alternative as it’s rich in Omega 3, which can help towards lowering cholesterol and blood pressure levels.

“Adding value to products by using different breads can help with a product’s shelf appeal and bring a real point of difference. For example, malted bread is now incredibly popular and we find it works especially well

S&FTG_160_Dec15_p56-57_Layout 1 19/11/2015 12:59 Page 57

SANDWICH DESIGN

with chicken, bacon and other more robustly flavoured fillings.

“There is a definite movement towards thicker bread in ‘door step’ type sandwiches, our lunch bag sandwiches being a good example, and we find that these appeal more to a male audience, whereas lighter carriers, e.g. wraps and thins are the preferred choice of health conscious female consumers, due in the main to the perception that these are much lower in carbohydrates.

“There is also an increase in the choice of white bread on offer with fillings tending to be breakfast style, for example egg and bacon or all day breakfast. Lighter sandwich fillings such as egg mayonnaise and prawn mayonnaise are best placed on wholemeal, oatmeal or wheat germ bread.

“The use of flavoured breads will add variety and increase the consumer’s perception of a product being a premium offering, they are also a great way to add a twist to classic sandwich filling combinations, for example onion bread with beef and mustard filling.

“Ancient grains such as spelt and chia seeds are becoming popular to use as functional ingredients on bread, due to their vast health benefits. Polar and artic bread have also joined the market and are a good alternative to sliced bread as a carrier for open sandwiches - which again is a growing trend.

“With the increase of home baking driven by consumer programmes such as The Great British Bake Off, we have seen artisan rolls and baguette style also becoming increasingly popular.

“However, whichever carrier is used, it is important to make sure that the sandwich delivers a great eating experience by using different layers and textures and ensuring the fillings are in proportion so they are not heavy or under-filled.

“We use butter to protect the bread from moisture migration and compression issues, and when adding salad to a sandwich, it’s important not to put mayonnaise near the leaf, as this can damage the freshness of the salad. The quality of the salad product can change over the year, so it’s best to use one which is in season. Above all, experimentation is key to developing great new ideas.

“Finally, the finished product should have real shelf appeal, so eye-catching packaging and convenient formats are the two things to aim for when attracting consumers to your sandwich offering.

For more information, please visit http://www.streeteatsfood.co.uk

www.sandwich.org.uk December 2015 57

S&FTG_160_Dec15_p58-59_Layout 1 19/11/2015 15:00 Page 58

INDUSTRY TRENDS

ingredients

in the spotlight

Vegetarian ingredients are becoming increasingly important and will undoubtedly be boosted by the current backlash against processed meat. L’Aquila has been supplying sandwich and prepared food manufacturers with Italian vegetable ingredients for nearly 30 years. Nadia Howell, Director, offers these insights

T

his is an exciting moment for us at L’Aquila because vegetable ingredients are being liberated from the ‘right-hand man’ position they have been occupying for years, and taking a leading role. We call this trend ‘healthy and vegetarian, with flavour.’

From roasted aubergines for a textured, meaty bite in vegetarian baguettes and panini, to vegetable purees used to add both flavour and moisture to sandwiches and wraps, free from mayonnaise ubiquity, vegetables are increasingly in the spotlight.

When we started in 1987 these products were still very niche. Over the years, we have seen the British market opening in many directions: getting more audacious and varied with its food choices, demanding quality in every component of a recipe and, lately, pursuing a healthy lifestyle that shifts the old idea of ‘low’ (calories, carbs, salt, sugar) towards an idea of ‘wholesome’.

This, combined with the irrefutable ‘foodie’ fever, has helped vegetable ingredients find their place in the sun as solo artists.

An interesting part of this trend seeks depth of flavour, fleshy textures and that umami-kick in roasted and wild mushrooms.

We are seeing more and more premium mushrooms in toasties, pizza and pasta dishes, along with the classic soup – which is having a textured makeover by adding mushroom slices.

Another expression of this umamihunt is the increasingly usage of

mushroom and truffle sauces in pizza, pasta dishes and as an upscale take on macaroni cheese – consumers are getting more food-wise and adventurous, and the rise of complex flavours like truffles and mushrooms demonstrates this trend.

The company has also noticed a growing interest in speciality cereals for heartier soups and interesting salads.

“Orzo (pearl barley) and Farro are especially sought, but also Fregola – a Sardinian take on giant cous cous with a coarser surface for retaining condiments and mildly toasted for added flavour.

The new trend for soup dishes is to enrich the classic creamy base with a variety of consistencies. Some of the vegetables will be roughly cut, while pulses and cereals offer both an interesting texture and a balanced, filling meal. Moreover, this addition offers the possibility to easily introduce speciality and ancient grains – highly prized and sought, but still fairly unknown in daily cooking – to everyday, easy-to-grab food.

Meat and fish are still central in many preparations, but also in this case, the

58 December 2015 SANDWICH & FOOD TO GO NEWS

vegetable contribution is much more central today when designing a recipe.

Chargrilled artichokes, asparagus and roasted peppers are ingredients that give texture, flavour and character whilst presenting as bold and beautiful on the shelf – they can be seen more as meat and fish completions, rather than mere accompaniments.

These are headline ingredients, both in the way they are perceived to the consumer’s eye, and in the role played in the recipe they are used in. Chargrilled artichokes, particularly, are growing outside the deli counter, giving their herby, sweet but pungent kick to salads and baguettes.

It is interesting to notice how some products branded as too “specialist” just a short while ago are now entering a large number of recipes. Black monocultivar olives to complement Mediterranean flavours such as tuna and feta or Moroccan-inspired dishes, for example, or sweet roasted tomatoes – another essential product, already becoming a staple ingredient, that gives sweet-acidic balance, depth of flavour and moisture to sandwiches and baguettes, but also muffins and wraps.

L’Aquila supplies a wide range of Italian chargrilled, marinated and semidried vegetables ingredients, including crushed Ligurian basil, dried and semidried sun-ripened tomatoes, marinated mushrooms, regional olives, chargrilled and marinated Mediterranean vegetables to name just a few. www.laquila.co.uk

S&FTG_160_Dec15_p58-59_Layout 1 19/11/2015 13:01 Page 59

To advertise call Paul Steer on 01291 636342 December 2015 59

S&FTG_160_Dec15_p60-61_Layout 1 19/11/2015 13:02 Page 60

EXHIBITION

lunch! show wows food-to-go sector Food-to-go buyers from across the UK turned out in force for the lunch! show, with the awardwinning trade event for the food-to-go sector enjoying another successful edition

T

he 2015 show, which took place at the Business Design Centre in Islington, London, on 24-25 September, featured an unprecedented 350 exhibiting companies (up 25% for 2015) showcasing an eclectic mix of food, drink, packaging, catering equipment and technology.

As in previous years, queues of enthusiastic visitors marked the start of the show. By the time doors closed, it had welcomed over 6,000 attendees, including key buyers and decision makers from many of the UK’s biggest food-to-go operators, food retailers, contract and travel caterers, distributors, wholesalers, venues, attractions, plus thousands of independent and multiple cafés, coffee houses, tea rooms, and sandwich shops.

Among them were well-known brands such as Pret, EAT., Costa, Greggs, Starbucks, Subway, Boots, Tesco, Waitrose, Ocado, M&S Food, Lidl, Sainsbury’s, Asda, SPAR, Carrefour, Harrods, Gate Gourmet,

Road Chef, Elior, Baxterstorey, Sodexo, Brakes, Bidvest Foodservice, Compass Group, Booker Group, Eurostar, Virgin Atlantic, and British Airways.

“We talk about lunch!’s fantastic buzz and unique atmosphere every year but it really was incredible for 2015,” says Chris Brazier, group event director of lunch!. “We are delighted that our eighth year of lunch! was our biggest and best show yet. The venue was full of senior decision makers and a record number of innovative exhibitors, and their feedback has been phenomenal. It really does cap a brilliant year for lunch!

– thanks must go to all our visitors, exhibitors, media and association partners for helping us put on the best lunch! we’ve ever had.”

Show highlights for 2015 The Working lunch! Theatre and new Menu Innovation Theatre (sponsored by Magrini) enjoyed a host of standingroom only sessions – from powerful Keynotes and insightful panel

discussions, to interactive demos – across the two days. The 2015 line-up included some of the most innovative names in food-to-go, such as Roger Whiteside, CEO of food-to-go giant Greggs; Helen Higgins, food The combined British Sandwich Association and Café Society stand had a particularly success show, with a constant stream of visitors and a great deal of interest.

A major highlight was the Café Society’s Café Life Awards, held on the first evening.

Attractions at the show also included two of its competitions – the Café Sandwich Challenge and Tetley Afternoon Tea Experience Challenge. The results were as follows: Café SandwiCh Challenge: Menumaster Category Winner: Barny Luxmore from The Jabberwocky - The Manwich.

New York Style Bagel Category Winner: Simon Chiremba from Premium Foods - The Ultimate 'Double BLTA' Evening Culture Category Winner: Sue Price-Whittle from The Cooking Company Worcestershire Sticky Pomegranate Lamb flatbread Overall Winner: Simon Chiremba from Premium Foods TeTley afTernoon Tea experienCe Challenge Winner: Richard Farrington from the Old Forge Cafe: with his take on a Devonshire Cream Tea.

60 December 2015 SANDWICH & FOOD TO GO NEWS

S&FTG_160_Dec15_p60-61_Layout 1 19/11/2015 13:02 Page 61

EXHIBITION ambassador at EAT.; Mark Palmer, group marketing director of Pret A Manger; Paul Ettinger, development director at Caffè Nero; Guy Meakin, trading manager – food on the move at Marks & Spencer; and Mark Lineham, managing director of The Sustainable Restaurant Association.

The popular live finals of the annual British Smoothie Championships (sponsored by Magrini) was another big draw. Having built an exciting reputation for keeping lunch! show audiences firmly on the edge of their seats, this year’s nine competitors certainly didn’t disappoint. The 2015 champion – Alejandro Madrid from Funky Juice in Fulham Broadway station in London – won over the judges with his Fiber Boost creation (which combined avocado, lemon, apples and spinach); with Nicola Simons from Vital Ingredient and Martina Kurvcova from ShakeTastic runners-up.

Audience participation was also key to the results of the prestigious Innovation Challenge Awards. Designed to promote and celebrate new ideas in the market place, it attracted over 50 entrants this year. The 17 short-listed finalists, decided by popular vote at the Innovation Challenge Showcase on lunch!’s opening day, were invited to pitch their new innovations to a panel of industry judges in the Menu Innovation Theatre on Friday 25 September.

This year’s trio of buying experts – Sandy Tchilinguirian, head of innovation (Int) at Compass UK&I, Martin Hambleton, head of procurement at En Route International (and a former senior buyer from Elior UK and EAT.), and Angelina Harrison, food & commercial director at Tossed – applauded the high standard of entries, commenting on the “incredible range of food-to-go innovations” for 2015.

The following companies received innovation Challenge awards at lunch! 2015: gold • Panvas: Eller foodPackaging • Super Bites: Good4U • Just Bee: Just Bee Drinks • TAPPED Organic Birch Water: TAPPED Organic Birch Water • Organic, Gluten-Free Pizza: The White Rabbit Pizza Co. “For the third year in a row, the judges have awarded one of our products with the Innovation Challenge Gold Award.

lunch! is the most important event of the year for anyone seeking innovation and new ideas – and it has been the perfect event for us to meet the right people for our business,” says Aylin Haas from ELLER foodPackaging GmbH. Commended • Love Bone Broth: Love Taste Co • Merrychef eikon e2s: Manitowoc Foodservice UK • Nana Nice Cream: Nana Nice Cream • NIX&KIX: NIX&KIX • Cold Pressed Birch Water: Sibberi Birch Water • TreeVitalise Birch Waters: TreeVitalise Birch Water • The Oval Eco Street Bowl: Tri-Star Packaging finalists • Sparkling Apple and Rhubarb: Cawston Press • Chaat: Gourmosa • Go Soup: Go Soup • PERK!ER Quinoa Bar: PERKIER Foods • URBAN eat Beach Hut Sandwiches: URBAN eat

exhibitors celebrate successful show It wasn’t just the lunch! award winners that were celebrating after the show.

Looking ahead to 2016, lunch!’s organiser Diversified Communications UK says “rebooking for lunch! 2016 has smashed all previous records”.

“There has been substantial rebooking across every part of the show, including the A area and new F area, with the ground and mezzanine levels already sold out – that’s before booking has even opened to new companies for 2016,” explains group event director Chris Brazier. “Given the waiting list ready to book their stands, lunch! 2016 is already off to a fantastic start.” lunch! will return to Business Design Centre in Islington, London, on 22-23 September 2016. For further information, please visit www.lunchshow.co.uk.

SuCCeSSful Show for impreSS SandwiCheS Sandwich and food-to-go manufacturer Impress Sandwiches had a hugely successful lunch! show.

After launching new shelf-friendly packaging designs earlier this year, this year’s lunch! showcase debuted similarly themed packaging for their deli rolls, sub rolls and wraps range.

Star of the show on the stand was ‘Bella,’ a beautiful original classic Vespa scooter, in the same colours as Impress Sandwiches’ packaging.

Product sampling of new hot-to-go Wrapido World Wraps and sandwiches proved a great attraction

this year too – especially at lunchtime.

Managing Director Fiona Buss said: “We have an extensive product list that includes premium and classic sandwich wedges and now ‘No Frills’ value. Our range includes sandwich wedges, platters, rolls, tortilla wraps, hot eats, salads and gluten free: a wider range variety and pricing structure - with the same great quality. This is a modern foodservice offering and we are very excited about the potential that the No Frills products offer us and our customers”.

www.sandwich.org.uk December 2015 61

S&FTG_160_Dec15_p62-63_Layout 1 19/11/2015 13:02 Page 62

AROUND THE TRADE Mexican food and drink leaders merge to establish a new UK venture THREE eminent Mexican business leaders have joined forces to create a new, multimillion pound venture in the UK’s food industry.

MexImport Group will manage, source and supply Mexican food and beverages and promote reputable brands to the retail food services and hospitality industries across the UK and mainland Europe.

Outlets served by the company will include major fast food and coffee shop chains, supermarkets, delicatessens, pubs, bars and restaurants.

Katya Torres de la Rocha, CEO of MexImport.co.uk and mexgrocer.co.uk, Francisco Yong Garcia, former CEO, EMEA of Gruma and Managing Director of Mission Foods Europe, and Eduardo Gomez Resendiz, founder and Director of Tequila and Mezcal Fest, are the co-founders and shareholders.

Torres de la Rocha will assume the position of CEO at MexImport Group. She will manage the company on a dayto-day basis, overseeing business administration while working with existing clients and promoting franchises.

The announcement comes as the British public’s appetite for Mexican food and drink is soaring. At £168 million, spending in this sector in 2014 dwarfed that spent on curry the traditional British favourite.

MexImport Group’s shareholders have strong links with the Mexican government and impressive business heritage, experience and credentials in the Mexican food and drink industry. They will strengthen these as they continue to buy direct from the country’s food and drink producers and create a transparent supply chain.

More Than Meat launches in the UK MORE Than Meat, a plant-based meatfree alternative, has launched in the UK with a range that includes burgers, sausages and casseroles.

It uses a blend of plant-proteins and wholefoods to make tasty meals and snacks that are high-protein & zerocholesterol. They contain no added fats, no eggs, no dairy and no meat.

More Than Meat was founded by Barry Honeycombe, a London- based, former Silicon Valley Software Executive and follower of a whole food, plantbased diet. He started the brand to help others make the same positive change to a meat-reducer lifestyle. Also, to tap into the growing market of ‘meat reducers’, vegetarians and vegans in the UK, looking for healthy, convenience foods that are not high in fat, salt and sugar.

In addition to the existing range, the brand is introducing two new burgers – A Jerk Burger and a Great British burger. Other products are also in development and the company has plans to create product lines of salad dressings and vegan cheeses. It is also eyeing

international expansion.

“There is a huge opportunity in the UK for quality, ingredient led, tasty food that caters to the growing number of people who want to reduce their intake of meat. Our absolute focus is on flavour and we consistently have great feedback from our customers. For example, we use creamy cannellini beans in our Classic More Than Meat burgers; fresh, whole apples in our More Than Meat Smoked Apple & Sage Sausage Rolls, and root vegetables and butter beans in our More Than Meat veg “Lamb” casserole. Taste and quality is what sets us apart.”

DFI launches Mozzarella sticks for format flexibility CHEESE supplier Dairygold Food Ingredients UK Ltd (DFI) has launched its popular mozzarella in a stick format for multiple usage occasions.

The 2.25kg sticks of mozzarella allow full flexibility for foodservice operators, enabling them to dice, slice or grate the product to suit their own specifications.

“DFI prides itself on creating practical, innovative solutions to help foodservice operators deliver high quality, appealing and cost effective dishes,” says Svitlana Binns, Customer Relationship Manager for DFI. “We know that one size doesn’t fit all when it comes to ingredient requirements – and that’s why we have launched a new format which

62 December 2015 SANDWICH & FOOD TO GO NEWS

operators can tailor to suit their own menus.

“The new mozzarella sticks are also compact and stackable, making them ideal for foodservice outlets where refrigeration space is limited.”

The mozzarella stick is ideal for Italian style dishes such as pizza and pasta, as well as applications including burger toppings.

S&FTG_160_Dec15_p62-63_Layout 1 19/11/2015 13:02 Page 63

AROUND THE TRADE

Norseland aims to put Jarlsberg on the map with new marketing campaign

C

heese manufacturer Norseland Ltd, a sandwich industry supplier, has unveiled an integrated marketing campaign to drive awareness and showcase the versatility of its Jarlsberg cheese.

It already supplies food to go retailers including EAT. on the high street, but the company now also plans to target sandwich manufacturers early next year to increase the use of its cheese in a manufacturing environment.

Launching under the banner ‘Make a SandWish’, Norseland plans to initially boost usage for the UK’s topselling creamy cheese via a combination of PR, advertising, sampling and digital – spearheaded by a social media campaign designed to tap into the current ‘food mash-up’ trend, which sees well-known foods merged in unique ways to create new dishes.

‘Make a SandWish’ also encourages consumers to experiment with the cheese by creating a ‘SandWish’ – a traditional recipe transformed into a unique sandwich with a twist – with a beach holiday for the competition winner.

Lisa Harrison, UK Brand Manager, said: “We know that as a nation Brits are cheese-lovers, but with increasingly busy lives it can be more difficult for consumers to find the time

and energy to get creative in the kitchen. This campaign is all about creating activity that resonates with young male and female ‘foodie’ consumers – demonstrating in an inspiring way how Jarlsberg can reinvent a wide range of winter favourites, from a classic mac n’ cheese to a gazpacho soup.

“We’ve overlaid this activity with a hard-working PR, blogger outreach, sampling and consumer and trade advertising programme,

which will ensure that we are visible to consumers and shoppers throughout the day via their chosen media.”

Available in a 10kg wheel, wedges and slices, Jarlsberg’s range can cater to a wide variety of occasions, including slices for sandwiches or burgers – as seen on the menus of leading eateries such as EAT.– through to wedges for cheeseboards and cooking, or large blocks and 10kg wheels for cutting.

Norseland Ltd is the original producer of British speciality cheese and includes Applewood® and Mexicana® within its established portfolio.

It is reckoned to be the undisputed leader in the speciality cheese sector with a 42% market share . Tina SA, Norway’s largest dairy company, bought the Ilchester Cheese Company in 2008 and Norseland Ltd was born

New range of premium meats launched Portal Foods, a leading supplier of products to the independent foodservice sector, is introducing a new range of premium cooked innovative meat toppings called Cooked Cuts, developed in conjunction with its longterm cooked meats partner Dawn Farms.

It is a range of high quality, ontrend products developed by the culinary team at Dawn Farms' state-ofthe-art facility at Naas in Co. Kildare, Ireland. It will enable Portal Foods to offer its UK foodservice customers a new selection of innovative cooked meat ingredients and meat toppings products at competitive prices.

David Page, Portal Foods' Managing Director, said: "We are responding to consumers across the

entire UK foodservice sector who are looking for punchier tastes as well as spicier meats and sauces. Cooked Cuts is an exciting new range which will be made available to independent chains

and pub groups, enabling them to give their customers more taste and variety.

"In our view, the successful food companies of the next decade will be those that satisfy the changing tastes and demands of today's consumers.

The new Cooked Cuts range gives our customers the best chance to compete against High Street brands."

He added: "We have enjoyed a long and fruitful association with Dawn Farms and are delighted to distribute this excellent new range of products into the independent trade."

The Cooked Cuts range includes jalapeño pepperoni, a taco mince sauce and pulled pork and beef products. A fully integrated digital campaign aimed at Portal Foods' customers will support the new brand offer.

www.sandwich.org.uk December 2015 63

S&FTG_160_Dec15_p66-73_Layout 1 19/11/2015 14:54 Page 64

NEW PRODUCTS

QED SUPPLIES NEW SPA & LEISURE CAFÉ AT LOCH FYNE HOTEL AND MARINA BENDERS PARTNER WITH GREGGS ON BBC CHILDREN IN NEED CUSTOM PRINT CUPS BENDERS Paper Cups worked in partnership with UK food on-thego retailer Greggs by supplying them with an exclusive, limited edition BBC Children in Need themed, custom printed cup.

Greggs has been focusing increasingly on its coffee service throughout the year, with it now forming a key part of their customer offer in store.

Benders supply Greggs with their current coffee cups and were pleased to develop the relationship further by supporting them to launch their first charitable cup. The cups feature the same high quality-insulating feature that makes them perfect for takeout and on-the-go use.

Benders’ custom printing also allows for the full height of the cup to be printed, emphasising the message for maximum effect.

Andy Cunliffe, Managing Director at Benders, said: “Our flexible approach to custom print development has allowed Greggs to deliver their special edition cups to the BBC’s exacting branding requirements in an eyecatching ‘Pudsey’ yellow’.”

Tel: 01978 253140 www.benders.co.uk

QUALITY Equipment Distributors (QED), based in Glasgow, is a leading UK designer and supplier of modular bar, coffee shop and food service equipment, with a large selection of contemporary and classic module styles for catering and retail environments.

The company has recently completed a prestigious project for the design and installation of food service equipment at the Portavadie hotel and marina development on the shores of Loch Fyne in Argyll, Scotland.` The project centred around the company’s new Spa & Leisure Café for daily users of the resort’s spectacular outdoor heated pools, spa, sauna and

gym facilities.

QED designed and constructed a full length, self-service deli counter and bar with refrigerated counter-top displays for deli sandwiches and other snacks.

The Italian-style counter and bar has built-in refrigerated under storage. There is also a range of useful stainless steel food service equipment, including bottle coolers and sinks at the rear of the main counter.

In addition, QED supplied a full range of kitchen utility equipment for the new café, including a pizza oven, dishwasher, storage refrigerators and food preparation tables.

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

RINNAI SPACE HEATERS GIVE IT LARGE FOR BIG SPACES ALL models in the Rinnai range of Energysaver fanned convection powered flue gas fired space heaters are designed specifically for use in schools, community centres, libraries, conservatories and churches. They give exceptionally high efficiencies in operation and subsequently reduced running costs.

Rinnai energy saver units are very easy to install as they do not need expensive (and extensive) ductwork, nor do they involve the necessity to run domestic heating circuits for radiators or pipework to boilers. This can cut down drastically on cost and time at the point of installation.

Rinnai Energysaver Space Heaters deliver energy-efficient and consistent

64 December 2015 SANDWICH & FOOD TO GO NEWS

warm air powered by Natural Gas or LPG options and are built with fully modulating burners so heat output and energy input is reduced as the space warms up. The units may also be controlled via a central timer for added economy and occupant comfort.

Tel: 01928 531 870 www.rinnaiuk.com

S&FTG_160_Dec15_p66-73_Layout 1 19/11/2015 14:54 Page 65

To advertise call Paul Steer on 01291 636342 December 2015 65

S&FTG_160_Dec15_p66-73_Layout 1 19/11/2015 14:54 Page 66

NEW PRODUCTS

AMBITIOUS ATWELL SCOOPS TOP HONOURS AT PPMA INDUSTRY AWARDS ATWELL Self-Adhesive Labellers won the top place in the Exceptional Sales or Company Growth category at the recent PPMA Group Industry Awards dinner, held during the PPMA Show at the end of September.

The award recognises companies that have achieved outstanding growth in solutions, customer base, markets and turnover during the last three years.

Acquired by its current owners in 2005, Atwell relocated to a purpose-built freehold unit near Hayward Heath, West Sussex.

Following a period of

reorganisation and reviewing the business activities, the company has experienced considerable growth in all areas of activity.

Owner and Managing Director David Charlesworth, commenting on receiving the top prize, said: “It is very important to be recognised as a dynamic and progressive company by your peers. We have worked very hard to develop our business and this is a reward to my team for all their efforts. We’ll be back next year to try and win an Innovation Award. We are a company with big ambitions.”

BENDERS PARTNER WITH UNILEVER ON ‘KEEP IT TEA” BENDERS Paper Cups are partnering with Unilever as a supplier of choice, developing and supplying them with their new PG tips ‘Keep it Tea’ branded paper cups.

According to an independent study conducted by The NPD Group, a British consumer market research company specialising in foodservice, tea is the nation’s favourite hot drink at home, but when it comes to drinking out of the house, coffee outsells tea by over two cups to one.

Tea is also only included in 8% of all visits to Britain’s foodservice markets compared to over 17% for coffee.

With the launch of its ‘Keep it tea’ campaign, PG tips was keen to drive awareness of this message and wanted to make sure consumers saw the branded paper cups whilst drinking tea out of the home.

Ian Keeffe Sales Manager at Benders commented: “We

are the perfect choice for projects such as this.

Unilever was able to communicate directly with our in house design team to help ensure that the branded paper cups will generate a higher level of exposure for the ‘Keep it Tea’ campaign.”

“Our reliability and quick turnaround time means that we are capable of designing, manufacturing and supplying our high quality paper cups to the tight deadlines often specified by customers during branded projects such as this.”

Tel: 01978 253140 www.benders.co.uk

66 December 2015 SANDWICH & FOOD TO GO NEWS

Since 2013 the company has increased its revenues by more than 30%, despite the generally slow economic recovery nationally, as well as strong competition in the

sector. Since the acquisition, turnover has improved by 300%, according to the recorded accounts.

Machinery still accounts for the majority of sales turnover but, as with most labelling companies, consumables are a significant part of income. The company has seen this element of revenue expand by 2000% in recent years and it now accounts for 20% of turnover. Charlesworth puts this down to a clear focus on Customer Service and After Sales Support.

Tel: +44 1444 239970 www.labeller.co.uk

NISBETS BRING RUSTIC CHARM TO THE TABLE WITH NEW ‘OLYMPIA KILN’ RANGE NEXT-day catering equipment supplier Nisbets brings rustic charm to the table with the launch of its NEW ‘Olympia Kiln’ range.

Inspired by the beauty of hand-crafted crockery, the new range is designed to bring warmth and comfort to any table top, with rural, earthy tones reflective of those found in nature.

The Kiln plates, bowls, mugs, saucers and espresso cups are available in a choice of four ruralinspired colourways ‘moss’, ‘sandstone’, ‘ocean’ or ‘bark’.

Choose from a selection of shapes and sizes – such as 6.5” side plates 11” asymmetrical tri- plates, to the more traditional 11” round coupe dinner plate. Bowls are also available in three sizes (5.5”, 6.5” and 8.5”)

alongside a 4” ‘dipper’ bowl – perfect for dips, sauces and other meal accompaniments.

For hot beverages choose from a 340ml mug, 230ml and 340ml cups, an 85ml espresso cup and 440ml tumbler.

Saucers for the 340ml cup and espresso cup are also available.

Tel: 0845 140 5555 www.nisbets.co.uk/Olympia

S&FTG_160_Dec15_p66-73_Layout 1 19/11/2015 14:54 Page 67

“

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

�

To advertise call Paul Steer on 01291 636342 December 2015 67

S&FTG_160_Dec15_p66-73_Layout 1 19/11/2015 14:54 Page 68

The

BRITISH

NEWS SANDWICH ASSOCIATION

Promote an independent business for

British Sandwich Week The British Sandwich Association’s Gethin Evans reports on latest developments from Association House training, seminars, webinars, podcasts and more, now has a new home on our website www.sandwich.org.uk and is updated weekly with the latest info. Either follow the link in the eBulletin or click on News and Features from the homepage.

I

t's been a very busy period for the team at Association House. The Sammies builds in popularity and participation every year so the whole thing has been launched earlier this year.

You can read all about it elsewhere in this issue so I'll spare the details here - the main thing is to note that we're welcoming public nominations this year for both the Sandwich Designer of the Year and Independent Sandwich Shop. This is a significant departure from past years and one that will build engagement and interest in the Sammies among consumers. Check out the details and why not promote an independent business near you?

The awards will be held, as ever, during British Sandwich Week. In 2016 that's going to run from Sunday 8th to Saturday 14th May, inclusive. The Sammies will be held on Thursday 12th May, once more at the Lancaster London Hotel.

Incredibly, Pam and the team are already selling tables! Last year saw a new record set - half of all tables sold before the Awards Shortlists were published.

This year is well on track to exceed that level and our host for the evening has just been confirmed. Our good friend Theo Randall is set to return. Radio 2 listeners will

have heard his involvement with this year's Auction of Things Money Can't Buy. Social media has been awash with #NationalSandwichDay again this November - the American answer to British Sandwich Week, of course.

Gethin and the team were supporting media in sourcing data on the British market and among other outlets, the Daily Telegraph ran with a round-up of the world's best sandwiches.

They even used some of our images. When you're next on Twitter, follow the hashtag to see what our American cousins were doing to build awareness of the day and promote sandwich consumption across the pond.

Does any of that inspire you for British Sandwich Week in May? What could you be doing? What would the creative brains stateside be doing were they in your

68 December 2015 SANDWICH & FOOD TO GO NEWS

shoes? Submit your plans for May to gethin@sandwich.org.uk and we'll back you all the way!

CHANGING COMMUNICATION Have you noticed the new look eBulletin? We've built on feedback received and condensed things into manageable and digestible chunks. Our new weekly bulletin has all the same industry news that you're used to but now with an eye-catching skim-friendly layout. Tweet us your comments @BritSandwich and if you'd like your colleagues to be added to the recipient list, do please let us know - just email gethin@sandwich.org.uk One part of the new layout is a condensed version of the Campden BRI news. This resource, beloved of so many members for the clarity and focus of the

THE WASTE GROUP Following their last meeting, the Waste Group is delving deeper into the realities of recycling. Research is being conducted into how consumer confidence may respond to a shift away from the current cup to something that may well be visually very different. Sally Gabbitas, of Tri-Star and a Waste Committee founding member, explains: "As an organisation we are fast learning that the waste generated by our members is complex and multimaterial, which has limitations when being recycled and for that reason we are investigating ways to simplify, in order that this waste has the a greater worth in waste, and therefore is better for the environment."

The next step for the Waste Group is to follow the bale of material (in this case paper) along its journey to full recycling and understand how we as an industry can improve the process with the materials we put in.

S&FTG_160_Dec15_p66-73_Layout 1 19/11/2015 14:54 Page 69

Labelling software for the Food Industry

FMS STANDARD

Suitable for shops and restaurants that do not need to print lables but have need to produce verifiable information relating to allergens and nutrition values.

FMS LARGE

Designed for FBOs that overprint lables in house, that need to produce product specification reports, keep traceability records and comply fully with the current food labelling legislation.

FMS CLOUD New for 2015, allows for multi-site labelling capabilities with one centralised database accessible from all sites with all the capabilities of FMS Large.

FOOD MANAGEMENT SYSTEMS

01708 767946

To advertise call Paul Steer on 01291 636342 December 2015 69

S&FTG_160_Dec15_p66-73_Layout 1 19/11/2015 14:54 Page 70

STREETWISE In a new occasional series looking at what’s happening in street food, we check out Kevin Gratton, who is now expanding his FishDog truck concept and looking for a permanent location

T

hree years ago Kevin Gratton was talking to his friend about providing fish finger sandwiches and hot dogs at a party they were hosting. An idea sparked in restaurateur Mark Hix’s head: “What about merging the two together and making a fish dog!” This was the epiphany that lead to the conception of FishDog. FishDog is a mobile food truck that serves some of the “finest” fish-based recipes for hungry passers by. They have sold their meals across the UK and their latest station is at Bicester Village, Oxford, where they will be for the remainder of 2015 and the beginning of 2016.

FishDog has been on the road for a number of years in a vintage buttermilk Citroen H Van. The fish finger hot dog comes with mushy peas and tartare sauce... and chips too. There are also weekly specials to keep it interesting:

From fish finger sandwiches to

FishDog a soft shell crab dog with sweetcorn and green chilli, fried squid with almond, garlic and chilli, and for those with a sweet tooth, cinnamon sugared doughnuts with salted caramel sauce.

The plan is to circulate their name even further and potentially hold a permanent position somewhere in London in the near future.

Now Kevin has taking a step towards that goal by seeing his small business advertised on primetime television across the nation.

In October, Kevin entered Fish Dog into a ‘15 Seconds of Fame’ competition hosted by mobile payments company iZettle. By submitting a 15 second video showcasing his business, he was in with a shot of winning his own television advert.

Hundreds of small businesses across the UK entered and with only seven winners, competition was tight. Kevin managed to make

his business stand out.

As a winner of the competition, Kevin saw his advert broadcast up and down the country for a week in November. It was shown on channels such as Sky News, Sky Sports, Comedy Central and others.

“My plan is to expand

Fish Dog to even more locations and hopefully hold a permanent station in a bustling area of London,” said Kevin. “Winning ‘15 Seconds Of Fame’ enabled me to reach a massive audience and take it from a 1971 vintage van into proper bricks and mortar.”

From lobbying Government to promoting the sandwich market, The British Sandwich Association is supporting your industry - whether you are a supplier, sandwich manufacturer or individual sandwich shop.

Our members value the benefits we provide - a unique mix of advice and help they can only get from the B.S.A.

Find out more, call 01291 636333 or visit our website at www.sandwich.org.uk

70 December 2015 SANDWICH & FOOD TO GO NEWS

S&FTG_160_Dec15_p66-73_Layout 1 19/11/2015 14:54 Page 71

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

Sandwich food to go news

16 20

INTERNATIONAL

ANNUAL DIRECTORY 2016

In association with

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

Business details to appear in Directory Company Name:..............................................................................................

Address: ........................................................................................................... .....................................................Post Code: .................................................

Sales contact: .................................................................................................

Tel :................................................. Fax:........................................................... email ................................................................................................................. website .............................................................................................................

Product Listings

Each company can be listed (name, address, telephone number) under one section heading free. Listings under additional section headings cost £5+ VAT each. Please indicate which product/service sections you wish to be included under by ticking the appropriate boxes below: Bread & Bakery products Cabinets, Refrigeration & Coldroom storage Cakes, biscuits and confectionery products Cheese and Dairy products Cleaning/ Hygiene materials,services and equipment Clothing, Safety wear & Uniform Consultancy/insurance/business services Distribution and delivery services Cold Drinks and Drink making equipment (please specify) .................................

EPOS/Point of sale equipment/IT/WIFI (please specify) ......................................

Factory equipment and services (please specify) ................................................

Furniture and design Hot Beverages and Soups Ingredients (Please specify) ..................................................................................

Kitchen and catering equipment/accessories/ovens Labelling and label systems Mayonnaise, sauces, pickles & relishes Packaging Refrigeration and transport refrigeration Sandwich manufacturers and distributors Shopfitting/Signage Services Staff and recruitment Vending Snacks Wholesalers

ONE FREE LISTIN G COMP PER ANY

✃

The Sandwich & Food To Go News Annual Directory will be published in Spring 2016 and distributed to the industry throughout the whole year. It is mailed to subscribers, BSA and Café Society association members and is promoted at trade shows and events throughout the year. New members and subscribers joining during the year also receive a copy. The Directory offers suppliers a useful way of marketing and publicising themselves. The publication, now in its 19th year, is A5 in size, and contains a comprehensive list of manufacturers, suppliers and services within sectionalised categories to provide an essential reference guide. Companies are also indexed at the back.

To ensure inclusion please complete and return this form before the deadline of Friday January 8th 2016.

Entry booking form

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

-

Cost Free

-

£5 + VAT

Bold Entry includes both name and address in bold lettering

-

£15 + VAT per listing

bold entry with logo appears above name and address

-

Editorial up to 100 words of editorial about your company to appear in the company listing.

-

£50 + VAT 1st entry £10 + VAT for each additional entry £75 + VAT

Picture & Editorial up to 100 words of editorial

-

£100 + VAT each

Mini Editorial up to 30 words

-

£20 + VAT each

Full Page Editorial logo, picture, bold listing and up to 250 words

-

£375 + VAT each

Directory Advertising Rates Front and Back Cover (Wraparound)* Inside Front Cover* Inside Back Cover* Colour Page* Half Page Colour*

-

Req’d

£1900 + VAT £925 + VAT £850 + VAT £550 + VAT £295 + VAT

*Includes one free entry in bold with logo and editorial.

All advertisements payable 30 days from publication.

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

Card No: ______ ______ ______ ______ Valid From ____ /____ Expiry date: ____ /____ Last 3 digits of Security No. on Reverse _____ Name on Card:_______________________ Post Code_____________ House No. ________ (for security purposes only) Please return this form, with the appropriate remittance,to: Sandwich and Food to Go News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB Whilst we make every effort to contact and include all suppliers that would like to be listed,in order to guarantee a listing we ask that you kindly return this form to the contact address below or email paul@jandmgroup.co.uk or call 01291 636342.

Failure to apply may result in your details not being included.”

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

S&FTG_160_Dec15_p66-73_Layout 1 19/11/2015 14:54 Page 72

NEW PRODUCTS

SUBWAY BEEF PASTRAMI MELT SUB SUBWAY launched a new Beef Pastrami Melt Sub for a limited time in the UK and Ireland.

Combining cuts of beef with a peppery crust, American mustard, pickles and melted cheese, the Beef Pastrami Melt Sub was a bite of authentic New York, which could be personalised by consumers according to their own tastes.

To support the launch, the brand

rolled out a cross-channel campaign, which included TV, OOH, Digital and Print. In keeping with the brand’s successful ‘Stay Picky’ campaign, the new installment featured a New York bellboy going above and beyond for a ‘picky’ hotel customer’s order.

Commenting on the launch, Roger Cusa, Head of Marketing in UK and Ireland, said: “Hot on the heels of the successful launch of our BBQ Pulled

Pork Sub early in May, our latest offering gave our UK and Ireland customers an authentic taste of New York in their lunchtime!”

HACCP HEALTH CHECK

A MIGHTY MEATY SHARING PLATTER ADDING a new dimension to Sharing Platters is Snowbird foods. The company offers a selection of award-winning mini sausages and burgers, meatbites, poppers and meatballs, so caterers can offer a Mighty Meaty Platter that will generate serious repeat business.

Poppers are exciting meatballs with attitude – the difference is that they have a selection of built-in flavours.

Beef is teamed with ginger, turkey with cranberry (or a spicy and fruity alternative), lamb with apricot and pork with BBQ flavouring. There is also a chicken variant.

Mini burgers are always popular and there are award-wining sausages like 12g. pork cocktails. There is a range of sausage coins which includes pork and beef, beef, Cumberland, Lincolnshire free range and Halal.

The big three meatballs

are beef, lamb and pork (in smallish sizes for sharing!) and even smaller are 4g. pork meatbites and a memorably flavoursome Merguez Beef option.

For variety (and a vegetarian option) there are stuffing balls flavoured with lemon and thyme, chestnut and thyme and the longlasting favourite, sage and onion.

“Many of these products are must-have buffet items which have proved enduringly popular so it is a natural extension of their use to present them as a sharing platter,” said Snowbird commercial and marketing director, Roy Anderson.

All the products are delivered fully cooked and frozen and can quickly be heated in a microwave or an oven – or just fully defrosted for cold service.

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

72 December 2015 SANDWICH & FOOD TO GO NEWS

RSSL is launching a new HACCP Health Check service for food manufacturers and ingredient suppliers.

RSSL's experts will provide an independent, thorough assessment of a HACCP food safety management system to verify that it complies with international standards such as ISO22000 and BRC7, and the various codes of practice demanded by retailers. Currently, it believes that this service is significantly different from other service providers to the food industry as it is bespoke to the clients manufacturing site and associated food safety management system rather than purely ‘theoretical’ training.

Too often, problems with a HACCP system are only identified when a crisis strikes, or when an external audit is carried out, so its HACCP Health Check is designed to pre-empt these issues and identify areas for correction before a problem occurs.

The Health Check may also assist those manufacturers who have concerns over supply chain vulnerabilities and have yet to get to grips

with the Threat Assessment Critical Control Point (TACCP) concepts introduced by PAS 96.

RSSL's Senior Consultant in Food Safety, Simon Flanagan notes: "A HACCP system will only achieve its purpose in managing food safety if its effectiveness is regularly challenged and it is kept up to date.

Audits of the system must therefore take place to check the system is working correctly. Having an independent audit of the HACCP system can be a significant advantage as the internal HACCP team may become too closely involved with the system, and simply fail to spot issues that have become routine and commonplace."

The company’s approach will be to undertake a full deskreview of all risk assessments, studies and documentation, followed up by on-site review of food safety management practices Its experts will conduct a full gapanalysis, highlighting best practice and corrective actions where needed.

HACCP training, and additional support, is also available from RSSL if required.

S&FTG_160_Dec15_p66-73_Layout 1 19/11/2015 14:54 Page 73

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 Anita Kinsey (Pret a Manger) – sandwich bar chain VICE-CHAIRMAN Andrew Hesketh (Greggs) – retail baker – ex chair THE COMMITTEE Georg Buhrkohl (Subway) – sandwich bar chain Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Terry Caldicott (Sodexo) – foodservice operator Neil Wood (Woods) – foodservice operator Michelle Sanders (Ginsters) – van sales Jonathan Scoffield (Greencore) – sandwich manufacturer Sohel Patel (Halal Kitchen) – sandwich manufacturer

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

Victoria Green (Waitrose) – multiple retailer

Association are:

Guy Meakin (Marks & Spencer) – multiple retailer

▲ To safeguard the integrity of the sandwich industry by setting

Sally Gabbitas (Tri-Star) – supplier Camilla Deane (Bradbury’s Cheese) – supplier Joseph Hall (Hall’s Bakery) – retail baker SECRETARIAT Jim Winship – Director Gethin Evans – PR Manager Pam Sainsbury – Event Manager

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 December 2015 73

S&FTG_160_Dec15_p74-80_Layout 1 19/11/2015 16:43 Page 74

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 Green Gourmet Nutrition and Allergens Nutritics Retail FSC The Cardinal Group Vestey Foods UK 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 Jacksons Bakery Total Foodservice Ltd. Pita/Flat Bread Nina Bakery Speciality Jacksons Bakery 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 Extons Foods 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 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. Orexis Fresh Foods Ltd. Santa Maria UK Ltd. The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise 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. Orexis Fresh Foods 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.

eggs & egg ProduCts Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products 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. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Vestey Foods UK 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 Vestey Foods UK Zafron Foods Ltd. Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd.

74 December 2015 SANDWICH & FOOD TO GO NEWS

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 Premier BusinessCare Tasker Insurance Brokers MeAt ProduCts Bacon Dew Valley Foods Food Network Freshfayre Freshtime UK Ltd. Gierlinger GbmH Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods Vestey Foods UK ZMI UK Beef Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. Universal Meats Vestey Foods UK 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 Freshfayre Freshtime UK Ltd. Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. TMI Foods Vestey Foods UK Universal Meats ZMI UK Zwanenberg Food UK Ltd Continental Freshfayre Leathams Southover Food Company Ltd. ZMI UK Duck 2 Sisters Food Group Freshfayre Food Network Sam Browne Foods Vestey Foods UK Universal Meats Ham Food Network Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Newsholme Food Group Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK ZMI UK

Lamb Freshfayre Sam Browne Foods Vestey Foods UK Marinated Meats Food Network Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Food Network Freshfayre Freshtime UK Ltd. Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company TMI Foods Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Sausages Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Newsholme Food Group Snowbird foods Smithfield Foods Ltd. Southover Food Company ZMI UK Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Freshfayre Kookaburra Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK 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

S&FTG_160_Dec15_p74-80_Layout 1 19/11/2015 16:43 Page 75

BSA Manufacturers & Distributors sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods 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 sAndwiCh snACks Green Gourmet souPs Freshfayre Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Santa Maria 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.

2 sisters Food grouP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Simon Brooksbank Tel: 01909 511846 simon.brooksbank @2sfg.com www.2sistersfoodgroup.com Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AnChor CAtering liMited Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

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: Jo Hartop Tel: 01579 386 200 ginsters.reception@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

iMPress sAndwiChes (The Good Food Company of Harefield Ltd.) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL 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 michelle.sanders@meltonfoods.co.uk

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

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

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

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

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: Paul Kingsley-Bates Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk the BrunCh Box sAndwiCh CoMPAny Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

the 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 December 2015 75

S&FTG_160_Dec15_p74-80_Layout 1 19/11/2015 16:43 Page 76

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

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 2JA 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.c o.ukwww.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

Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk 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

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

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: 01622 727027 07885 871803 jonk@dempson.co.uk www.dempson.co.uk

dew vAlley Foods Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

FreshtiMe uk ltd.

Marsh Lane, Boston, Lincolnshire PE21 7RJ Contact: Bryan Nelson Tel: 01205 312010 Fax: 01205 357838 bryan.nelson@freshtime.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

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 extons Foods 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com\ www.extonsfoods.com

Food network ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

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

76 December 2015 SANDWICH & FOOD TO GO NEWS

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

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 Contact: Trent Kieser Tel: +43 7234 83141 tk@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 JACksons BAkery 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Victoria Kennedy Tel: 01482 224131| Fax: 01482 588237 victoriakennedy@jacksonsbakery.co.uk www.jacksonsbakery.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

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

S&FTG_160_Dec15_p74-80_Layout 1 19/11/2015 16:43 Page 77

BSA Suppliers Index 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

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

www.moypark.com MyFresh PrePAred ProduCe ltd.

Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emma.hesketh@myfreshprepared.co.uk

www.myfreshprepared.co.uk

newsholMe Food grouP New Hay Road, Oakes, Huddersfield, West Yorkshire HD3 4BZ Contact: Steve White Tel: 01484 642126 Fax: 01484 648402 steve.white@newsholmes.co.uk www.newsholmefoods.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 ninA BAkery 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com norselAnd ltd.

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

SUPPLIERS

orexis Fresh Foods ltd.

Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.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 PreMier BusinessCAre Caton Road, Lansil Way, Lancaster LA1 3PE Contact: Gary Skipworth Tel: 0330 102 6174 gary.skipworth@premierbusinesscare.co.uk

www.PremierBusinessCare.co.uk 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 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

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.u kwww.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

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

vestey Foods uk 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Les Roberts Tel: 0208 668 9344 Fax: 0208 660 4640 l.roberts@vestey.com www.vesteyfoods.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

S&FTG_160_Dec15_p74-80_Layout 1 19/11/2015 16:43 Page 78

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

78 December 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_160_Dec15_p74-80_Layout 1 19/11/2015 16:43 Page 79

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

.uk VISIT US AT www.rjlsoftware.co

RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

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

www.sandwich.org.uk December 2015 79

S&FTG_160_Dec15_p74-80_Layout 1 19/11/2015 16:43 Page 80

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.