Sandwich & Snack News - Issue 135

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Sandwich snack news INTERNATIONAL

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issue 135 sePTeMBeR 2011

DEVELOP?A?TASTE?FOR?THE?UNUSUAL

Develop a

unusual taste for the

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INSIDE

EDITOR SIMON AMBROSE t: 01291 636343 e: editorial@papa.org.uk

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

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CONTENTS NEWS Page 4 - Waitrose aims for a bigger slice of the sandwich sector.

PROFILES Page 12 - Nellie Nichols checks out Leon’s new spin-off Flat Planet.

SUBSCRIPTIONS TONY LORIMER t: 01291 636333 tony@sandwich.org.uk

Mayonnaise, Dressings and Sauces Sublime...

www.piquant.co.uk

To see our complete range of products visit our website or give us a call to discuss any of your requirements.

Tel: 01922 711116

Piquant manufacture a range of quality mayonnaise, dips, dressing and sauces from our BRC accredited production facility in the West Midlands.

We supply many standard products as well as being able to work on bespoke development using our in house NPD facility. If you are looking for unusually high quality products, from a company with a real interest in your business then look no further, you have found us!

MARKET INSIGHT Page 20 - Wraps are over-indexing on supermarket sandwich shelves, but despite this, the major multiples are increasingly falling behind in the growing hot revolution, argues Rob Iles, Innovation & Marketing Director of Adelie Food Holdings.

Page 22 - SubXpress, a Peterbough independent, has just celebrated its tenth anniversary, no mean achievement considering the amount of competition in the town from a certain national chain.

SANDWICH DEVELOPMENT Page 26 - Uniq Northampton’s executive chef Thomas Allen looks at the growing importance of street food for sandwich developers.

MANAGING EDITOR SIMON AMBROSE, Tel: 01291 636343 e-mail: editorial@papa.org.uk ADVERTISING PAUL STEER, t: +44 (0) 1291 636342 e-mail: paul@jandmgroup.co.uk

HOT FOOD Page 32 - As more and more customers choose comfort and value, hot food and soups are taking an increasingly large slice of the pie in the food-to-go sector. But as winter draws in, what makes a hot choice tempting for consumers? Steve MacDavid, brand director at food travel experts SSP UK, looks at a growing market which offers huge potential for operators.

SUBSCRIPTIONS TONY LORIMER t: +44 (0) 1291 636333 e-mail: tony@sandwich.org.uk

THE LUNCH SHOW P16 and 28-31 - Comprehensive review of the ‘must visit’ show of the year.

©Published by J&M Group 2006.

Association House, 18c Moor Street, Chepstow, Monmouthshire NP16 5DB

THE LUNCH SECTOR P40-41 - What’s going on in the ‘eat out sector as consumers start to really feel the pinch? New research from Allegra Strategies shows that the value-end of the market is now the key driving force.

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

PRODUCTION AND DESIGN JAYSON BERRY, t: +44 (0) 1291 636339 e: jayson@jandmgroup.co.uk

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

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NEWS

Waitrose aims for a bigger slice of the sandwich sector WAITROSE is gaining an increasing share of the sandwich sector, backed partly by its moves into new markets.

Two key strategic partnerships are opening up the company to more customers in a range of settings. Its Welcome Break service stations outlets are said to be performing ahead of expectations, for example, and a reciprocal trial on selected products with Boots, including sandwiches, continues to show encouraging results at this early stage, says the company.

The retailer also has

ambitious growth targets to open 300 convenience branches by 2020, aimed at supporting its plans to double its share of the convenience market.

There have been thirteen new convenience branches opening in the last twelve months with a total of seventeen currently trading in the UK, with London as the primary focus for much of the expansion. New sites in the capital include Holborn, Hampton and Wimbledon.

Waitrose is also looking to support its ambitious growth with the launch of an extensive new Good To Go

range - a selection of 150 food products designed to be eaten on the move, also aimed at significantly increasing Waitrose’s share within this market.

The range includes a broad selection of classic favourites such as sandwiches and smoothies, plus bread-free products such as lettuce wraps with a chicken and mango or feta cheese filling. Dressings come separately to keep the lettuce crisp. There are also Romaine Lettuce leaf "boats" in two flavours: Sweet Chili Chicken and Rice Noodle and Oriental King Prawn and Rice Noodle.

Waitrose Managing Director, Mark Price, said: “This marks another exciting milestone for our business and demonstrates our ambition to grow our convenience business.

"Good To Go gives us a fantastic opportunity to help our customers eat quality, innovative food on the move at a great price and strengthens our convenience business.

"London will always be an important part of our heritage where we have established a loyal customer base and we are delighted to have the opportunity to invest in more communities within the capital."

Good To Go joins established brands including essential Waitrose, Seriously from Waitrose and Duchy from Waitrose.

Welsh sandwich suppliers dropped from Bangor hospital account THREE Welsh sandwich suppliers from Conway, Gwynedd and Anglesey have lost their Bangor hospital accounts after the WRVS took the decision to replace them with Ginsters.

It’s thought that the move, which brings the hospital into line with other WRVS accounts in Wales, where Ginsters is also the supplier, will lead to around 20 job losses between the three suppliers.

One of the companies – Menai Deli – had supplied the Ysbyty Gwynedd hospital in Bangor for 19 years.

The move has upset a former

hospital chief who called the decision “scandalous”. Elfed Roberts, a former North Wales Police assistant chief constable, and a past chairman of North West Wales NHS Trust, criticised the WRVS’ decision as “remote” and without “empathy or sympathy” for the local economy.

But the WRVS insists that it has had to spend its funds in the most cost-effective way. Sally Rivers, its head of service for Wales, said: “We’re sorry our decision has caused some people to be upset. Switching to a national supplier is not a decision that WRVS has taken lightly.

However any decisions we make as a

4 September 2011 SANDWICH & SNACK NEWS

charity are primarily based on improving services for older people and to maximise funds that go back into the local community,” she told North Wales Daily Post.

“We must ensure every penny we spend is used in the most effective way, and by using one supplier across all WRVS services in the UK we’ll save money that will be reinvested in the hospital and in our work helping older people to stay independent and live well.”

The other sandwich suppliers included the Blas as Fwyd delicatessen in Llanrwst and a company that wishes to remain anonymous.

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NEWS Urban Eat extends Ultimate range

Greencore moves closer to Uniq deal SANDWICH manufacturer Greencore has moved closer to concluding its £113m deal for Uniq, with the deal expected to be concluded later this month.

The company has received acceptances in respect of 115,001,506 Uniq Shares 98.13 per cent of the company’s issued share capital.

Its shareholders had previously voted in favour of its plans to acquire Uniq, one of two nominated sandwich manufacturers for Marks & Spencer, and the issue of new shares to fund the deal.

Uniq announced recently that, following a strategic review of the division, it would be selling its loss-making everyday desserts business.

Don’t miss the lunch! show A final reminder to put the lunch! show in your diary (September 29-30, Old Billingsgate, London), for what promises to be an exciting and rewarding two days for visitors.

A 24% rise in overall attendance in 2010 has prompted a 50% expansion in exhibition space this year, with stands completely sold out. Meanwhile, thousands of trade buyers and decision-makers from some of the industry’s biggest organisations have already apparently already booked their passes, with visitor preregistration figures already well up.

There’s a full programme of seminars and demonstrations, as well as the BSA Training

Academy featuring lots of practical advice.

Highlights are likely to include BSA director Jim Winship’s Keynote address, ‘From the Olympics to the 250th anniversary – what’s in store’, outlining how the BSA plans to celebrate next year’s milestone anniversary of the ‘invention’ of the sandwich.

For our comprehensive exhibitor preview see pages 16, 28-31.

FOOD to Go brand Urban eat has extended its premium Ultimate range with two new products, a Spanish Style Chicken, Prawn & Chorizo Wrap and a Smokin’ BBQ Pork Sub Roll.

Category Marketing Manager Ben Smeal explains: “Whilst we know that hard pressed consumers are cutting back on their overall lunchtime spend, research also shows that they are still looking for the occasional indulgent treat and our seasonal Ultimate products fit the bill perfectly by providing an ‘ultimate’ moment of food enjoyment.

“All of the products in the Ultimate range have been inspired by cuisine

from across the world and use a combination of high quality ingredients and authentic flavours to bring a real point of difference to the lunchtime fixture.”

The Ultimate range also includes a Bombay Egg Wrap and two prepared salads, Tabbouleh with Roasted Vegetables and Oriental Prawn & Noodle.

Importers to the sandwich industry

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www.sandwich.org.uk September 2011 5

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NEWS

Mizrahi’s sell Bagel Nash to a management buy-in of its wholesale and export operations.

Bagel Nash’s CEO Andy Micklethwaite said: “There is a huge appetite for a healthier alternative to the traditional sandwich and we believe that our bagel product can feed that demand.

“This investment from YFM Equity Partners will enable us to grow our products and open up more sites for our customers throughout the North and Midlands,” he added.

Nigel Barraclough, investment director at YFM said: “Bagel Nash has a fantastic reputation and is already well established in Yorkshire. We believe there is enormous potential for the business to expand into other regions and look forward to using both our experience and network to help Bagel Nash achieve this ambition,” he added.

URI and Karen Mizrahi, founders of Bagel Nash, the North England-based gourmet bagel company have sold the business to a management buy-in for an undisclosed sum.

The Mizrahi’s founded the business in 1987, initially buying bagels from a local baker before manufacturing themselves and launching their own wholesale and retail business. The company now exports to 20 countries worldwide and currently has 11 retail outlets – seven of them in Leeds and two in Manchester.

The deal was financed through the management venture firm YFM Equity Partners Chandos fund.

The investment will support the acquisition, finance expansion into the North, the North-West and the Midlands and will also aid the growth

Brakes launch Substop sandwich bar concept BRAKES Group has launched Substop - a sandwich bar concept, aimed at school caterers.

The concept, which is currently being trialled in secondary schools throughout the London Borough of Barking & Dagenham, allows school caterers to supply a high street style, deli sandwich outlet for their customers without making changes to their current school canteen set up.

It came about as the result of focus group research carried out by Brakes Group with secondary school students which showed that they wanted their school meal offering to be similar to those available on the high street.

Brakes Group supplies school caterers and councils with Substop merchandising packs to transform canteens into a Substop store “with a fresh logo and appealing image”.

It also offers a full range of chilled fillings and a deli sub roll, which is fully baked and pre sliced.

Core daily fillings include chicken bacon and sweetcorn mayonnaise, traditional ham salad, and cheese

Greggs moves into frozen food and onion.

There is also a range of daily specials with fillings such as coronation chicken, spicy meatballs, chicken tikka and egg and bacon.

The Substop merchandising pack includes: • A2 Chalkboard and pack of chalkboard pens to advertise daily specials and new fillings; • Swing sign to put outside the canteen to advertise the Substop range; • 3 navy blue aprons and navy blue baseball caps for the staff to wearing during service; • 8 large laminated stickers to turn the school canteen set up into a Substop sandwich bar; • A sandwich filling scoop to ensure consistent portion sizes; • Individual packaging and labelling solution.

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Greggs is moving into frozen foods after striking a deal with Iceland supermarkets.

It will sell a range of frozen Greggs sausage rolls in 10 Iceland stores in the Merseyside area, for consumers to bake at home.

The company says the trial will assess potential for its savoury foods to be sold into the frozen take home market, as well as identify any impact this could have on its existing shop business.

The chain is also planning to switch to more tactical marketing activity as it seeks to become the UK’s biggest sandwich and savouries outlet.

Greggs reported a 2.1% rise in sales to £662m for the year ending in January and a 4.8% rise in sales in the first 18 weeks of this year.

It currently operates 1,500 shops and plans to open 500 more, with 80 due to open this year.

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NEWS Ginsters sandwich sales boosted by Bara

Pret marks 25th birthday by hiring 25 homeless recruits Pret A Manger has recruited 25 apprentices to mark its 25th birthday this year.

The new recruits, who come from homeless backgrounds, have been taken on the three-month scheme with a view to gaining permanent positions.

Whilst training, all apprentices receive full pay and benefits, and Pret also gives them £100 for work clothes, pays for their travel to and from work and helps them set up bank accounts.

On graduating, they are given a fulltime job and receive a £100 gift voucher.

Nicki Fisher, Head of Sustainability at Pret A Manger, who is in charge of the apprenticeship scheme, said: “This is about helping to break the cycle of homelessness. These apprenticeships provide a second chance for people who may have been written off by society. Through working, the apprentices are able to get themselves out of hostels and into their own accommodation. They make a whole new set of friends and have a sense of purpose restored in their lives.

“After three months, if a permanent role is available and the apprentice has done well, they will be offered full-time permanent employment. If not, they will at least leave Pret with work experience to put on their CV and references.”

Pret has been working with eight charities and community projects in and

outside London to identify potential apprentices. Each candidate is invited for an interview and then placed in the business if successful.

Clive Schlee, CEO at Pret A Manger, added that the apprenticeship scheme built on the company’s existing support for the homeless, explaining: “Pret pioneered the UK’s first ever Charity Run in the 1990s, and we have donated around 25 million food products to hostels and homeless charities so far. Our Apprenticeship Scheme is a big step forward and addresses the causes as well as the symptoms of homelessness.”

So far, more than 75 per cent of the apprentices recruited stay with the company permanently. One of the successes, Londoner Jay Tarrant, 25, said: “Being a Pret apprentice put me back on my feet and gave me a fresh start. The whole experience has given me discipline and responsibility but Pret is also a fun place to work. I love working with the public and my colleagues and hopefully I can build a career here.”

Jay found himself homeless for six months after suffering a personal tragedy but joined the apprentice scheme in October 2009. After successfully graduating, Jay was offered a full-time permanent position in January 2010 and is now working hard to fulfill is aspirations at Pret.

Ginsters proved to be right on the button with the launch of its new Cornish Bara range last March.

In just a few months, the three-strong collection has seen retail sales of over £1m and has grown its share of branded sandwich sales in impulse outlets from 21.0% to 27.7%, according to Neilson figures, says the company.

Building on this success, the company is now launching an additional Bara SKU – The All Day Breakfast (ADB).

This combines fresh British pork sausage with sweetcure smoked bacon and chopped egg in a tomato sauce wrapped in a baked bread dough.

As with the other SKUs in the range, the ADB Bara is designed to be eaten hot and is ready after 90 seconds in the microwave.

Head of Brand Marketing for Ginsters, Andy Valentine, comments: “We're extremely pleased with how the Bara range has been received so far – we’ve had some great feedback from shoppers. The initial rate of sale has demonstrated the appeal of a quality microwaveable snacking offer, and we expect to make rapid progress over the next six months.

“The introduction of new flavours is something we’re keen to do on an ongoing basis to ensure we’re meeting the changing needs and tastes of the consumer. We’ve created a new food-to-go sector with this range and our aim with the ADB Bara is to expand the occasion usage.”

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NEWS

Subway looks to unconventional sites SUBWAY is looking at a variety of ‘non traditional’ sites outside the high street as part of its plans to treble the number of outlets across the UK and Ireland, adding an additional 3,000 jobs in the next five years.

There are already around 150 outlets in a variety of unconventional locations around the UK, including a recently-opened unit at Chichester College, a truckstop on the outskirts of the Cornish town of Launceston.

The chain also has a store at the NEC in Birmingham, as well as units at airbases such as RAF Lakenheath in Suffolk and RAF Croughton in Northamptonshire. Other locations include bus and railway stations, business centres, convenience stores, petrol stations, cinemas, colleges, universities, department stores, motorway service stations, hotels, internet cafes, stadia

and military bases.

Trevor Haynes, Area Development Agent for the UK and Ireland, said: “Non-traditional outlets come in all shapes and sizes and can be found just about anywhere. The simple operations, alongside minimal space and equipment requirements, means that our stores are uniquely suited for nontraditional sites. This form of growth will be an integral part of the chain’s

Co-op launches new sandwich competition THE Co-operative is offering shoppers the chance to create and design a sandwich to go on sale in Co-operative Food stores nationwide.

The shortlist for the potential new Co-operative own-brand sandwich will be selected from entries submitted by 20 September 2011 by a panel of in-house foodie experts, and the winning sandwich will be announced in October with production planned for early 2012.

The winner will also collect a £1,000 prize.

The Co-operative said that ideas for the new sandwich could be inspired by a creation that shoppers have already tried and tested at home, or by an unusual combination of ingredients that entrants have discovered work well together.

8 September 2011 SANDWICH & SNACK NEWS

development, overall expansion and on-going strategy over the next five years in the UK and Ireland.”

Currently the fastgrowing chain has over 1,500 stores in the UK and Ireland. Development around the world is also following a similar pattern.

Notable stores around the globe include a riverboat on the Rhine in Germany, a Baptist Church in Buffalo, USA and on the

construction site of the One World Trade Centre in New York, where the restaurant is hoisted up to the next level as each floor of the 105 storey building is completed.

Subway has launched a partnership with O2 Media’s location-based texting service, ‘You Are Here’. For the first time, targeted consumers will be able to redeem MMS discount vouchers simply by scanning their smartphones or tablet devices in its stores.

‘You Are Here’, O2 Media’s location-based texting service, works by alerting opted-in O2 users to the latest Subway Stores offers via text message when they approach a local store. The technology works using ‘geo-fences’ which are set up around the stores; when a customer enters the target area they automatically receive an MMS.

Northampton sandwich shop fined £3,700 A Northampton sandwich shop has been fined £3,700 for breaches of food hygiene regulations.

Munchy’s owner Geoffrey Cooke, aged 64, was convicted at Northampton Magistrates’ Court of contravening five food safety and public heath regulations. He was fined £2,300 plus £1,400 prosecution costs.

Visiting inspectors on November 9 last year found cooked chicken two days past its use-by date, mouldy black pudding, a build up of dirt, grease and food debris on the

floor, walls, windowsills, shelving units, work surfaces, extraction canopy and on the external surfaces of fridges and the grill.

A council spokesman said: “Our public protection team works with businesses to make sure they are complying with food hygiene regulations and routine health inspections pick up any that aren’t. Businesses are then given advice to help them meet requirements, so they don’t run the risk of prosecution. In this case, the proprietor’s persistent non-compliance meant we had no option but to take court action.”

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To advertise call Paul Steer on 01291 636342 September 2011 9

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COMMENT

Creative Accounting Would-be sandwich developers need to keep a closer eye on costing and commercialism, says Mark Arnold, Food Partners' Head of Innovations, Retail and Coffee Shops, and a panel judge at the recent BSA Sandwich Designer of the Year competition.

I

may, quite fairly, be labelled as ‘poacher turned gamekeeper,’ not only for having made the career move from sandwich production to development, but also having more recently ‘changed sides’ to join the judging panel at the annual Sammies Awards.

In my new role as one of the judges in the ‘Sandwich Designer of the Year Award’ I was instantly struck by the fact that any criteria relating to the commercial viability of products appeared to have been almost totally overlooked by contestants, although specified by the organisers, the British Sandwich Association.

Those of us operating at the ‘coal face’ are only too aware that cost and selling price are a fundamental part of the development process, and, as such, would be absolutely paramount in any brief that the contestants were working on in the real world - begging the question of why it is pretty much ignored?

Maybe I am being a little harsh; however, I would estimate that as many as 80% of the finalists paid little or no real attention to the actual costing of the product, and when pressed, had to admit their figures were broadly fictional and could not be substantiated.

Back in the real world, would any of the contestants, present a product to a customer with a dubious costing? I think not!

There may well, on occasion, be the need to ’guestimate’ the cost for new ingredients. However, surely we all do our best to ensure we are pretty accurate in our estimates, and certainly, commercial viability is critical to any new sandwich design if it has any chance of success.

This year is the first in many in which Food Partners has not entered the Design Awards and, indeed , we have a proud record, having been fortunate enough to be in the finals every year and even win the odd award along the way.

On every occasion we have taken costing and commercialism very seriously,

“

Over the years, we have entered the Design Awards every year apart from this one, and have been fortunate enough to be in the finals every year, and won the odd award along the way.

”

and any product that we entered in the manufacturing category, had not only to be produced from ingredients from suppliers already approved by our technical team – other than the sponsor’s specified ingredient - but also had to reach our own exacting criteria and ultimately be signed off by one of our Directors.

You only need to ask one of our bread suppliers how much they looked forward to the pre-Christmas brief of 30 or so new products, so we could agree final formats in the New Year and meet the end of January entry deadline. To be honest, I think they eventually had cottoned on and decided to book a holiday before Christmas last year, only to find we were not entering!

All of our entries had to be precisely costed, with correct labour, distribution and packaging costs, along with a proposed and, more importantly realistic rsp. But it didn’t stop there, we also looked to deliver on-shelf stand out, a contemporary twist and even, on many an occasion, a sense of humour.

Fundamentally, we strove to deliver products

10 September 2011 SANDWICH & SNACK NEWS

that could actually be manufactured in the real world and that we were confident would sell. So much so that even those products that only made the final, such as Indian Calzone and Make a Hash of It, found their way, albeit in slightly revised formats, onto our customers’ menus.

However, this principle is probably best illustrated by some of our category winners such as Pesano Chicken and Oh Prawn Sesame, both of which have gone on to become permanent fixtures on the Food Partners’ menu for several years and even more so by our Cheesy Gonzales Wrap, Indian Summer and Hey Pesto sandwiches, all of which are still star attractions on the main menu and available nationwide today.

Proof indeed that ‘Creative Accounting’ really does pay off.

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NELLIE NICHOLS

A Rough

Diamond London’s new Leon offshoot Flat Planet may be an unorthodox operation, but its flat-bread sandwich offer is inspired - so good, in fact, that the El Diablo has now been added to Nellie Nichols’ current top five favourites, along with Mooli’s Goat Roti

A

ugust has to be one of my favourite months of the year: I can whizz round London in a heartbeat due to the scarcity of traffic and, to boot, I can walk into any restaurant I choose that normally has a wait list as long as your arm.

The kids are off and the roads are so clear I can just stroll across them at mad angles, without using a crossing (yes this is one of my most irresponsible habits). So, all in all, apart from the non-existent sunshine and the riots, everything this August has been pretty rosy.

Of course, none of this is good for retail, whose vibrant sales, as we know, thrive on good weather and coach loads of tourists.

Neither have been very much in evidence; even the numbers for this year’s Notting Hill Carnival were well down on the previous, so I’m more than a little surprised to come across a very visible snaking queue at 10.00am in Great Marlborough Street for coffee at the relatively newly opened Flat Planet.

You could mistake Flat Planet as a spin off from Leon – and it is really. Not only is it a stone’s throw from the Leon Fast Food round the corner on Carnaby Street, it was

started last November by one of Leon’s founders, John Vincent. Now he wants to spread the Leon ‘idea’ – not the restaurant, but the ideas that inspired it in different areas.

I like John Vincent, even though I’ve never met him. I spoke to him on the phone when I was in the back of a taxi a few days ago and he

was on holiday. I was clinging on as if my life depended on it, as it lay in the hands of a dodgy out of London driver, and Vincent was yelling at his (family?) who wanted him off the phone to clearly get on with their holiday. Between the two of us, we managed a half-way decent conversation about his new

fledgling business and values. I got out of my cab at the train station feeling, firstly, quite convinced that there is definitely more method in the madness of Flat Planet than I first thought when I visited it the day before, and secondly, that this had to be one of the scariest telephone interviews I’ve ever conducted.

The queue outside Flat Planet was for good reason.

Firstly, it opens right on to busy Great Marlborough Street, a stone’s throw to Liberty’s and Oxford Street.

Then there is the beautiful 50’s Elecktra Barlume American pastel coloured coffee machine, which whizzes and grinds and exudes fabulous fresh coffee bean smells on to the street.

This stunningly designed machine is operated with panache and charm by the captivating Otty, John’s PA. Otty knows everyone and everyone knows her. She effortlessly remembers some finite detail of every customer’s life, and manages a personal interaction with each of them, all without a moment’s delay to the production of her long line of Flat Whites.

We are on the Soho border, and, not unlike Surry Hills in Sydney or some of the back streets of New York, this is what

12 September 2011 SANDWICH & SNACK NEWS

e

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NELLIE NICHOLS everyone likes and comes here for. It reminds me of the Bourke Street Bakery in Sydney where the line for coffee can snake around the block and no one minds. It’s all part of the enjoyment; you’re not just buying coffee, you’re buying the experience.

But I’m not here for the coffee. I’ve heard the jungle drums about the food. Flat Planet, based on a flatbread concept in Bath is about global street food that isn’t a sandwich or a pizza, but purports to be a healthy snack. Made with organic wheat free spelt, the bases are part-baked at night from scratch by hand, and topped and finished off in the oven to order.

There’s a kind of mismatched, student, retro feel to the place you can’t help feeling affection for when you walk in. 50’s baby lampshades hang off an unfinished, un-cemented wall. Bare modern light bulbs hang above odd chairs with different seats at every table.

A large map hangs on another wall depicting, of course, a tongue-in-cheek flat planet. All in all, its oddness is endearing. There is live music at night and that in itself makes the nocturnal product on offer seem so reasonable at roughly £4.50 each.

The reality for me is that during the day the price, self-described as

“

A handful of rocket is balanced, dancing on the top of my El Diablo which oozes rose harissa and garlic sauce, the chorizo and sun dried tomato nestling hidden underneath. It’s hot in every sense of the word

”

‘affordable’, is exactly the reverse against the spectrum of competition within a short walk away. But I mustn’t judge this before I’ve eaten it.

I’ve choose the El Diablo as it’s their best seller and a Med Chick. You know I’ve

Tel: 01992 641641 email: sales@martinmathew.co.uk www.martinmathew.co.uk

got a thing about cheesytrying-to-be-witty names and these are those indeed only Wikileeks passes as amusing, as far as I can see.

El Diablo is one of the hot flats and the Med Chick, a cold filling on a hot base.

There’s a two-tier Blodgett

oven which heats just the bases through the top and the whole made up flatbread through the bottom.

There’s no doubt they are producing a lot of products, with several people working in an insanely small space, but the impression I’m getting is of a slight overcomplication. The range may be manageably small but the number of ingredients and therefore the complexity high….but this is where I must stop pre- judging.

First impressions: the products are very beautifully presented when you eat in they are served on a black slate

We offer an extensive range of premium quality ingredients for the Sandwich & Snack market.

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NELLIE NICHOLS

serving as a dramatic plate.

Albeit a little visually on the small side it also initially looks remarkably like a crisp pitta bread.

A handful of rocket is balanced, dancing on the top of my El Diablo which oozes rose harissa and garlic sauce, the chorizo and sun dried tomato nestling hidden underneath.

It’s hot in every sense of the word and very, well, luscious. There’s no questioning why this is their top seller and I can imagine it being the most perfect lunch on a dry freezing cold winter’s day.

And now I’ve made a mental note to put it in my ever evolving top five for that very reason, along with my favourite Goat Roti at Mooli’s.

The Med Chick is the polar opposite and a very different eat altogether.

Cold ingredients on a warm base I’m not sure about, but on eating it the delivery is spot on. The free range chicken is tender beyond any reasonable expectation and it’s cunningly been gently marinated with thyme and lemon - one of

Nellie Nichols is a food consultant and is contactable on W: www.nellienichols.com E: nellie@nellienichols.com The above is based on her independent views the most delicious chicken combinations I’ve come across in a very long while.

What a great succulent sandwich this would be.

Then there are the sweetest of baby plum tomatoes which have been tossed with fresh basil, and sweet

14 September 2011 SANDWICH & SNACK NEWS

peppers, all uber tasty.

There are others I didn’t try that I somehow feel with conviction would hit the spot too, amongst them a Moroccan Chicken made with coriander salsa, tzatziki and tabbouleh, Lamb with cinnamon,

cumin, garlic and mint and an All Day Breakfast made with crispy pancetta, a soft free range egg, tomatoes, basil and onion marmalade.

The rest of the menu is sensibly necessary and compact. There are salads which use the same ingredients as the flats in lovely plain brown boxes; a little green side salad, the Moroccan with and without chicken, lots of delicious looking cakes, several of which have health credentials of no gluten or sugar. You sense there is a lot of culinary experimentation here, a changing menu depending on what works and what might not.

I remember the very early days of Pret when we were small enough to do this too. By constantly honing you get a good menu even better; by taking the odd risk, making the odd mistake. I think this is a good way to build a business and strive for its excellence. Never be afraid to take a chance, but always bolster it with great customer service and the greatest recipes you can achieve, with the best ingredients you can afford to buy.

John is definitely trying to do something very different in building a new food to go concept, which is not just about food but will be a series of businesses and a wider movement which he is calling Flat Planet. They will be profitable but also socially worthwhile.

I’m quite intrigued to see what will happen next. So, for now I’m putting away my tendencies to even think about criticising the production systems that may not be as orthodox as I expect, because just sometimes it’s very good to do things differently and I’m loving it.

S&SN_135_Sept11_p12-15_Layout 1 09/09/2011 17:23 Page 15

Supplying Ingredients to the Sandwich and Salad Industry Fresh Chilled Eggs and Bacon Delivered Nationwide in Pallet Quantities Boiled eggs, liquid egg, egg powders, omelettes and scrambled eggs Naturally smoked, sweet-cured, cooked, streaky bacon rashers in hygienic MAP trays.

Low salt options available.

Tel. 01568 610270 Fax. 01568 610934 Email. info@henrysonfoods.co.uk www.henrysonfoods.co.uk

To advertise call Paul Steer on 01291 636342 September 2011 15

S&SN_135_Sept11_p16-17_Layout 1 09/09/2011 15:19 Page 16

LUNCH! PREVIEW

Innovation at lunch!

First time exhibitors have snapped up all available stand space within the Innovation Zone at lunch!

Specifically designed to promote new products from smaller suppliers and emerging start ups, the Innovation Zone will introduce 24 new producers to the show’s influential buying audience.

Companies exhibiting within the Innovation Zone will benefit from a unique route to market and an instant increase in profile, says the show’s organisers.

Damian Dixon, Marks & Spencer’s category manager for eating out of home, has attended the show since its launch in 2007 and is a big fan of the show’s diverse range of cutting-edge exhibitors. “lunch! is the perfect event to catch up with old colleagues and meet new start ups,” says Dixon. “Innovative solutions are the lifeblood of the food on the move market and this show certainly has plenty of them."

Innovation Zone participants include The Consett Popcorn Company with its range of four gourmet-flavoured popcorns; Crazy Baker, part of bespoke event catering company Model Catering;

Big Yum, creator of chocolate covered pretzels Chocolate Swerves; Hada Del Café, importers of Nicaraguan cloudforest shade-grown ethical coffee and Suffolk apple juice producers Maynard House Orchards.

There’s also Vegusto UK, with its 100% plant-based alternatives to meat and cheese; Just… Oil, whose handcooked crisps are made from potatoes and rapeseed oil produced on its own

family-run Staffordshire farm; Goody Good Stuff, who specialise in dairy, gelatin and fat free gummy sweets; Kokoa Collection, with its premium range of hot chocolate by origin; glutenfree bakers b-tempted; Mi Pasta, with its chilled, ready-to-eat whole wheat pasta meals; ethically-run and locally-sourced crisp manufacturer The Cornish Crisp Company.

Nim's Fruit Crisps will be showing its 100% natural handmade snacks; Juna, Euro-Colombian producer of a range of four fruit juice drinks; raw food company The Living Food Kitchen; Fina Brands, owner of the natural coconut juice product Cocofina; Little Melton Gourmet Yogurt, made in six delicious flavours from a secret family recipe; Crazy Food Company, known for its range of super foods, snacks and supplements; and Samosaco, Welsh producer of samosas, bhajees, gluten free pakoras and gluten free mixes.

The lunch! show preview continues on page 28.

The power of lunch! Mobile Enterprise Systems’ success story Towards the end of a tiring but successful day exhibiting at the lunch! show last year, managing director of Boulangeries de France, Thierry Cacaly got talking with a representative from Mobile Enterprise Systems Ltd, a software company providing specialist business management and distribution software for bakeries and other businesses within the sandwich and snack sector.

Thierry was interested in finding out more about the possibility of arming his delivery drivers with mobile

computers to help streamline his business operation and improve levels of service, and the relationship grew from there.

Since then, using the MPOS system system, incoming sales orders are received and processed automatically before being allocated to the drivers; proof of delivery is recorded with a signature being captured directly on the handheld computer, and the only printed document is the customer’s invoice, printed by the driver using a

16 September 2011 SANDWICH & SNACK NEWS

handheld printer.

The completed order data and proof of delivery can be sent back to the office in realtime, providing Thierry and the office team with an immediate report of completed orders by driver.

Boulangeries de France are now operating an almost paperless zone with streamlined administration and far greater business insight, as well as saving a huge amount of time and most importantly, substantially reducing costs.

Earlier this year, the

company acquired Mantinga, a specialist frozen bakery distributer. This acquisition has seen Boulangeries de France become a national operation with additional depots across the UK and an extended fleet of delivery vehicles offering customers a reliable delivery service.

The M-POS solution has continued to provide a solid base to streamline the operation across the two companies, whilst providing full visibility and control of all operations at the newlyacquired depots.

S&SN_135_Sept11_p16-17_Layout 1 09/09/2011 15:19 Page 17

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.

S&SN_135_Sept11_p18-19_Layout 1 09/09/2011 13:44 Page 18

COMMENT

Creating the

ultimate sandwich Which bread should you choose for different fillings? Dan Schickentanz, the respected artisan baker and owner of two DeGustibus sandwich bars in London, looks at this thorny and perennial topic

L

et’s talk some domestics here. I recently asked my long suffering wife, who has stuck it out with me throughout my turbulent career, if she wanted a sandwich because I was about to make one for myself.

‘No!’, she stated tersely and so I got on with the task of creating the definitive Dagwood sandwich, cut it lovingly in half, already salivating, and there she was, peering over my shoulder and declaring her change of stance.

‘Ohhhh’, she crooned, ‘that looks lovely, don’t mind if I do’. She didn’t even attempt to phrase it as a question, just put it to me as a foregone conclusion and thus caught me on my back foot, admittedly flattered. Half the sandwich vanished into thin air and I was left with a measly half a sandwich, just enough to tickle my tastebuds.

What can you do? I love a sandwich. For me it is the perfect meal: the right amount of carbs, some fresh salads, a modicum of

protein, and spikes of spice; contrasting textures along with converging aromas.

I am in the lucky position of having a full palette of different artisan breads at my disposal; it helps me in the futile attempt to create the ultimate sandwich.

More often than not I am asked which bread I prefer for which filling and I must admit I draw a blank. For me, as long it is true bread I select it by my mood and opt for bread with character.

When I teach bread-making, the keen baker’s apprentices inquire if I ever made a soand-so bread. Please replace the so-and-so with all weird and wonderful ingredients

18 September 2011 SANDWICH & SNACK NEWS

from chocolate to lemon grass, from bacon to the newest in-vogue flavours just hitting the newspaper columns and are de rigueur for any foodie. ‘Well’, I counter, ‘imagine a well made white loaf, cut into slices neither too thick, nor too thin, spread some good farmhouse butter on it and top with home-made jam’; add a cuppa and I am in the ecstatic state of bliss that if St. Peter decided my time was up and called on me to take me to the great bakery in the sky, I would ask him for a short reprieve so I could finish my sandwich.

A wholemeal loaf with a firm, tasty crumb and some egg mayonnaise with cress is a delight or a malted crunchy loaf with farmhouse cheddar, good ham, mustard and a tease of mayonnaise makes a perfect lunch.

I love my complete rye, dense yet moist, thinly cut with some added benefits of cold cuts or a Caraway rye with salt beef or pastrami and ALL the trimmings. For a bruschetta a sour dough is indispensible. I slice it medium thick, toast it, chafe

a clove of garlic over it, then rub in half a tomato, a drizzle of olive oil and a sprinkle of flaked sea-salt finishes it, torn leaves of basil are optional.

So, does bread and food pairing work or not? To each his own, I say. There are no firm rules. Somebody might love fruity, nutty, slightly sweet bread with cheese; some might recoil at this conception. Some might find a dense, thin-cut loaf irresistible, some like it soft.

One thing is for sure! It does not work with a loaf designed to solely act as a [barely edible] napkin.

Again, I have taken on the educated opinion of my wife, whose taste buds and eating habits are more sensitive than MI5’s computer data [probably a wrong analogy since my wife had never left her taste buds behind on a train] and her insistence that she is still hungry after one of the triangular half filled jobs surprisingly still available and sold. That is why she loves me, or at least the opportunity of half a sandwich sequestered from me.

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INSIGHT

Is ‘Hot’ now the

‘New Wrap’?

Wraps are over-indexing on supermarket sandwich shelves, but despite this, the major multiples are increasingly falling behind in the growing hot revolution, argues Rob Iles, Innovation & Marketing Director of Adelie Food Holdings

T

here’s a place in Soho that claims to be the birthplace of lunchtime wraps: small shop, crazy menu with vast options... and it’s rammed. Be prepared to queue for your lunch...

Whether their claim is factual or not (success has many mothers..) one thing is incontrovertible, wraps have been a massive hit with the good people of Britain for some time and have now firmly established their place on any decent sandwich bar menu.

Shortly after the Atkins revolution of 2004/5, a factoid was being recycled around the industry, namely that the biggest selling sandwich in the world was the Tesco chicken Caesar wrap!

When you looked at the logic, it did seem to stack up. Tesco was the biggest sandwich multiple retailer in the UK and was selling more of that line than any other – the UK being the

world’s biggest sandwich market etc.

Wraps had certainly arrived!

The wrap market is estimated by Kantar FTG Panel to be worth £271m per annum and, despite some blips over the last few years, is still in growth of over 15% year on year.

This, however, represents a market of little more than 5½% of total sandwich sales in the UK, where standard triangular sandwiches account for over half.

It is a different story in the major multiple supermarkets, however, where an experienced and skilled manufacturing base has led to wraps over-indexing on the sandwich shelves.

At M&S they are 9%, Tesco 13% and a whopping 30% of all sandwiches sold in Boots are wraps.

The latter phenomenon has mainly evolved from the consumer perception that a wrap is a lighter, less bready eat

Rob Iles

than a sandwich and thus more healthy. Boots’ iconic Shapers range has helped to drive this trend.

Despite the wrap market’s continued buoyancy, consumers are now starting to look beyond the ubiquitous white tortilla with a popular filling. Recent research has shown that some less well-made wraps

“

The wrap market is estimated by Kantar FTG Panel to be worth £271m per annum and, despite some blips over the last few years, is still in growth of over 15% year on year

”

S&SN_135_Sept11_p20-21_Layout 1 09/09/2011 15:11 Page 21

INSIGHT are now viewed by consumers as little better than the infamous British Rail sandwiches of the ‘80’s – under-filled, overpriced and uninspiring.

Manufacturers and food developers have been looking for the “next wrap” for some time, while in the urban jungle, consumers have already been seeking out products in the independent sector that deliver on many more of their “tick- box” needs: tasty, fresh, authentic, fashionable, and HOT. When the awesome Daddy Donkey started selling fabulous burritos out of little more than a caravan in London’s Leather Lane market, queues of 50 or more lunch-goers would pay up to £8 a pop for what was essentially a very well filled, great tasting hot Mexican wrap. In fact, therein may lay the answer – a coming together of international street food trends (mainly driven by Mexican influences), authentic and contemporary service and piping hot to go.

It’s a bit of a no-brainer really, given our climate, that hot food to go is doing so well in the UK. When for more than half the year, the weather we feel when we step outside is more Stockholm than St Tropez, you don’t always want to face a wall of chilled food as a choice for lunch.

To a growing proportion of mainly younger urban consumers, the sometimes £3+ difference you have to fund between an authentic freshly made hot burrito and a anodyne chicken Caesar wrap from a chiller is often worth it. The fact that the flavours and tastes are magnified by the heating process also helps.

I can’t see this consumer need for

“

Manufacturers and food developers have been looking for the “next wrap” for some time, while in the urban jungle, consumers have already been seeking out products in the independent sector that deliver on many more of their “tick- box” needs: tasty, fresh, authentic, fashionable, and HOT

”

hot food to go disappearing in a hurry.

The QSR’s like McDonalds , KFC and Subway continue to drive value and innovation in their hot offers through great marketing. The dynamic coffee shop sector, having established the Panini as the default toasted sandwich in the UK, is now serving up an increasingly innovative range of hot food, often giving the consumer the

option to eat hot if preferred.

At the value end of the High Street, bakers like Greggs and various branded pasty shops are offering younger people hot food when they are away from the home at relatively affordable prices.

In the midst of all this, Prêt a Manger recently took the step of increasing the size of their hot cabinet in their Bicester Village branch so they could keep up with the sales demand for their hot wraps range.

The major multiples, despite, as we discovered earlier, over indexing in wraps, are increasingly falling behind in this growing hot revolution.

Management of stock codes, waste, and the lack of suitable kit are all hurdles, but there are still big prizes for the enlightened retailers who can package attractive hot food ranges in the same way they do chilled... ready for shoppers to buy and eat hot to go.

Returning to Soho and the famous home of the wrap, it comes as no surprise that on a chilly day punters are queuing for their growing range of wraps, fresh from the grill.

www.sandwich.org.uk September 2011 21

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PROFILE

David versus

Goliath: a Subs story SubXpress, a Peterborough independent, has just celebrated its tenth anniversary, no mean achievement considering the amount of competition in the town from a certain national chain

F

ew independent bars would admit it publicly but the prospect of the giant Subway group opening in the same area probably has the same impact as finding out you’ve only months to live.

All but the best, or certainly those with a particular niche, find competing against the chain difficult because of their leverage with sites, their sheer professionalism, the clout of their television advertising and massive economies of scale.

How much more difficult then, for an independent specialising in subs, the torpedo-shaped rolls that Subway has made its own, to compete for exactly the same audience?

Well, step forward one successful example: SubXpress, a company that has been trading, in one form or another, on the same site in the Serpentine Green Shopping Centre, Peterborough for 10 years.

Although it had the advantage of pre-dating Subway by some years, it has managed to compete successfully since the national chain opened not one but four units in the town – one of them eventually closing. In fact, SubXpress celebrated its 10th anniversary last month with a number of local celebrities in attendance and lots of free samples for its loyal customers. Surely a classic case of David versus Golliath, if there ever was one, although this Goliath is still around?

So, a belated Happy Birthday to them and an opportunity to find out

how they’ve managed to survive so successfully and build up such a loyal following in the town.

Perhaps the key to the business is the Italian, or more precisely its Sicilian ‘flavour’, with the owner and general manager both secondgeneration Sicilians. (They tend to stress the more familiar Italian provenance rather than Sicilian – on the basis that most customers don’t know much, if anything, about it, other than its associations with the Cosa Nostra – the Mafia.)

Consequently, a number of their subs have an Italian feel, using top quality ingredients. Take their sub called The Italian, for example, with ingredients including wine-cured Milano salami, pepperoni, capicola, honey-roasted ham, mozzarella cheese, lettuce, tomato, sweet red onion, black olives, Italian vinagrette dressing and Italian seasonings. They also do a cut above the average Palermo with oven-roasted vegetables, pesto, fresh rocket, melted goat’s cheese and spices.

In addition, they have a highly successful quality Italian pizza offering and they’re currently looking at a new Italian wraps format called a Piapini – but more of this later.

The business came about initially on the Peterborough site as a Quiznos franchise, the first UK site for the Canadian-based company, which was beginning to roll out its subs operation in Europe. Vince Mortorana, whose father had seen the business working in Canada when he

22 September 2011 SANDWICH & SNACK NEWS

was on holiday, liked it, bank-rolled the business and appointed brotherin-law Peter Puntrello as general manager, who has run the business from the start.

Things didn’t work out with Quiznos – we won’t go into detail for obvious reason – and after trading for two years, with the supplies coming direct from Canada, they bailed out, took over the lease and debranded the operation, convinced, rightly as it

S&SN_135_Sept11_p22-25_Layout 1 09/09/2011 13:45 Page 23

PROFILE I thought there was a good opportunity here.

“I thought first of all, let’s start sourcing our supplies locally. We were well ahead of our time in that respect.

We went to a local bakery, and being an experienced pastry chef I knew what I wanted. We decided to go with Bakery Continental and we experimented with different amounts of ingredients including yeast, proving times and so on, before we finally got it right.

“Because the bread had to be toasted for the subs it was really important to get it right, with a good crust on the top. They eventually came up with a product that was really excellent for us – it’s fantastic, we love it. It was delivered fresh and

turned out, that they could make the business work themselves.

Another key strength to the business was Peter’s background – a trained pastry chef, with extensive experience in the food industry.

“I didn’t want to sell anything I didn’t believe in. In essence it was a simple concept, a good idea starting with toasted subs, but evolving into an operation using good quality Italian ingredients and fresh produce.

customers really noticed a difference.”

Meats and cheeses were a similar story of finding local suppliers, with quality products. “We weren’t going for anything like analogue 70/30 cheese, but good quality mozzarella.

Interestingly, because we were careful shopping around, it didn’t mean putting the prices up that much. It meant educating the customers a little bit when we did, but it was worth it

because customers appreciated the quality.

“We use prime cuts of beef, 100% honey roast ham, all GM free, no plastic cheeses. Over the years we have built up customers who come in every day, or once a month, but we have built up a lot of loyalty. The service has also been paramount.”

Finding the right name for the shop took some time. “We played around with loads of names, including Subs and Spuds – because we were also doing baked potatoes but eventually came up with this one.

In spite of our previous experiences we still felt there was lots of potential for a subs-based format. So, we launched our own brand and went from strength to strength.”

Two years ago, having seen the way things were going with the recession, they decided to make the best use of available space and came up with an authentic Italian pizza offer as well.

“We say we’re Italian because most people don’t even know where Sicily is and if they do they just think of The Godfather. Tourism has only just started there really. But it’s the home of the pizza really. You can pick the worst possible pizzeria and it would still be the best pizzeria in the UK. “Everyone does pizzas but what we wanted to do was come up with something really special. The trouble is that it was just not practical for us to have a wood-fired oven here, but we’re as authentic as you can be otherwise. It took us about six months to come up with the right product.

“Back in Naples, pizza restaurants use natural yeast from the mother dough that they started from, carrying on perhaps for hundreds of years. I thought how wonderful to be able to do that - to replicate that - so we bought our first batch of dough and we’ve now been using it for two years.”

They’re also currently looking at a traditional Italian wrap called a Piapini, a cross between a wrap and a naan in texture, but closed like a calzone. “We’re looking at creating something a little bit different.”

Menawhile, the extensive subs menu is frequently changed as new options come on stream. Every month we do a special, so many of them go onto our mainstream menu if they

www.sandwich.org.uk September 2011 23

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PROFILE

turn out to be popular. Our piri piri sub had such a good response – it was massive – with people saying when are you going to do it again. It was the same with our turkey with fresh cranberry stuffing.”

Peter, who is behind the food development, is also active in promoting the company through industry competitions. They competed in this year’s Sandwich Designer of the Year competition, for example, being joint winners of the Alaska Seafood Wild Salmon Category at the Manchester Heat. His recipe was for a salmon lemonier with goat’s cheese and cream on a multigrain brown bread. He has also competed in Pizza competitions and been runner-up on several occasions.

The recession has had an effect, of course. The pressure to cut quality is enormous as prices go up and up but they have resisted it. “Everyone’s in the same boat. Right now it’s not about making loads and loads of money but survival, getting through this period. We haven’t been passing on all the price rises to the customerwe’ve taken a hit ourselves. But we’re probably protected from the worst of it, because many people have traded down from going into expensive

restaurants once a week to coming to buy a quality sub once a week.”

What about expansion and the next 10 years? They have looked at sites but the rates have been extortionate. “We have been waiting for them to come down to realistic levels. I honestly think within the

24 September 2011 SANDWICH & SNACK NEWS

next 12 to 18 months will be a good time to expand when things have settled down. We know the model works really well now after this time.

But it may be trimmed down to a more simple formula of just subs and pasta. It’s going to be a case of watch this space.”

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SANDWICH DEVELOPMENT

Street Food is showing the way Uniq Northampton’s executive chef Thomas Allen looks at the growing importance of street food for sandwich developers

I

am sure everyone remembers booking a holiday abroad and being advised by their local friendly travel agent to avoid the street food.

It may have been this somewhat over-cautious approach over the years that delayed the explosion of endless street food in London - and spreading across the UK - until now.

There is a huge choice of cuisines popping up on our streets: Mexican, Brazilian, Turkish, Thai, Moroccan; even good old British grub. The different stalls range from a trestle table under a gazebo to revamped retro vans and tuk tuks, but one thing is for certain: the grim, dirty street carts that you would have seen being pushed around a few years ago are long gone!

The street food available now is about doing one thing very well and being known for it – as a result, the sense of pride of the proprietors and

staff is incredible, and at places such as Islington’s Whitecross Street Market, it helps to generate a great sense of community.

As you walk down the street you are handed tasters of foods from around the world; you are almost expected to have a little taste before you decide what your lunch for the day is. As I stood outside Luardo’s Mexican street food stand reading the menu, a little girl pulled up on her scooter and asked them for a taster.

She was adamant she wanted it spicy, the same as what she’d had the other day, as if it was normal to have a daily taster.

When I say lunch, the street food offerings are extremely generous and at an average price of £5-£6.50, a little more than the typical lunch spend, but then it is hot, and more than likely to be your main meal of the day.

Mexican food is a trend that is

26 September 2011 SANDWICH & SNACK NEWS

more prominent than most with burritos and tacos made up of hot pulled meat, hot rice and beans topped with fresh salsa, soured cream guacamole and leaf, offering complete customisation from the choice of ingredients and spiciness.

As I’ve mentioned, Luardos at Whitecross Market is very good, as is Daddy Donkey on Leather Lane, with queues down the street day after day.

Wahaca has also invested in a street cart based in Canada Square at Canary Wharf.

In the Western World being successful with street food is very much about location as well as quality.

Whilst in New York I spoke to a Street Cart vendor just outside Eataly near the Flatiron, who owned five carts in total, serving Burritos and Tacos.

With an average spend of $6, he served 3000 people on average a day from each cart between the hours of 11am and 1am. I will let you do the maths.

I’ve seen from my travels in Asia that street food is every day food, it’s fresh, fast and cheap. You will see people from all walks of life eating from the street food carts; even the chefs at the Blue Elephant in Bangkok would finish work and get their tom yum soup or fish cakes from the carts lined along the busy streets.

Much to my embarrassment on the first night there, I remember buying fish balls in a sticky chilli sauce, served in a plastic bag with a skewer. I

S&SN_135_Sept11_p26-27_Layout 1 09/09/2011 16:10 Page 27

SANDWICH DEVELOPMENT

eagerly stabbed straight though the fish ball and the plastic bag to find hot sticky chilli sauce gushing out of the bottom.

The lady on the stall laughed at me and handed me another bag. Whether it was down to this moment of selfhumiliation or down to the fresh, sticky punchy chilli kick from the sauce, I won’t ever forget the taste of that meal, sat on a curb with tuk tuks whizzing by my head.

So many of our top chefs are seeking inspiration from the world’s

street food: Jamie, Rick Stein, Gordon, to name but a few, and Jason Atherton is a master at taking these humble dishes and turning them into masterpieces worthy of Michelin Stars.

As consumers or food developers we increasingly travel the world discovering new foods - the world of media broadcasts, web downloads and twitter is also making the world a smaller place and allowing us to be more experimental with our food. But I have to say you really can’t beat tasting it first hand.

www.sandwich.org.uk September 2011 27

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LUNCH PREVIEW

What’s new at lunch!

Exhibitors will be launching a host of new products and services at the lunch! show this year. Here’s a taste of what’s going to be on offer

Tri-Star Packaging is showcasing a trio of cutting edge out-of-home concepts at this year’s Lunch! show.

Exhibiting on Stand D422, the company will be offering visitors a chance to see at close hand its Mozaïk fine dining and buffet range, which comprises a selection of appetizer dishes, plates and platters (with lids), cutlery, utensils and serving bowls for caterers operating in the high-end market.

Available in black, white or waterfall green, the range is manufactured from rPET incorporating 50% recycled post-consumer waste.

However, its appearance is similar to high quality ceramic in the case of the dishes, plates, platters and bowls, and to solid silver cutlery in the case of the knives, forks, spoons and utensils, says the company.

The range offers caterers supplying platters and

buffets an opportunity to enhance the quality profile of their service and generate higher profits. All products can be re-used up to three times, offering cost savings and environmental benefits through waste reduction.

Tri-Star’s stand will also feature PortaTray, a new flat-pack, pop-up drinks carrier that is said to require only half the storage space of traditional products.

Designed to take small bottles and cups of most sizes, the 4-cup kraftboard carrier splits into two 2-cup trays, eliminating the need for businesses to hold two different kinds of drinks tray in stock.

Said to be safe and easy to use, the product can be ‘clicked up’ in seconds by staff and consumers, cutting queuing times by up to 25% and helping to guarantee a smooth flow of trade and satisfied customers. It grips

xcups and bottles to ensure stability even at a 45° tilt, reducing the risk of accidents and making it suitable for busy shop floors and cafés.

Also available will be the new environmentally friendly Pulp platter. Available in two sizes, the Pulp platter is designed to provide a high standard of food presentation and stability.

The platter has been designed to fit existing rPET lids, and complements the company’s Pulp salad container and hot food boxes.

Lee Richards, general sales manager, said: “Lunch! is the perfect show for us to showcase these three fantastic innovations, each of which can make a huge positive difference to any business, whether they’re operating at the high end of the foodservice market or running a high-street coffee shop.

“These products combine great presentation and functionality with sustainability, providing the perfect out-of-home solution for any company serious about enhancing their service and boosting their profits.”

Visitors to the Bel Foodservice stand will be able to see and sample the range of internationally recognised cheeses on their stand, in addition to taking away some creative ideas for lunch menus.

28 September 2011 SANDWICH & SNACK NEWS

These include spreadable cheeses such as Cantadou, The Laughing Cow and Kiri; cheese slices, such as Leerdammer and Port Salut (standard and smoked), to the round Mini Babybel.

One of the new launches shown on the Impress Sandwiches stand will be its exclusive range of ‘posh puddings’ by Didier’s Patisserie, known for its high quality, handmade patisserie.

The six puddings - three hot and three cold - are aimed at the grab and go sector, but the hot puddings are said to be ideal for operators seeking plated high quality desserts with consistency and originality, as the packaging enables them to be easily lifted from their containers, heated and served.

The range of ‘posh puddings’ includes: (hot) apple and gooseberry crumble; white and dark chocolate bread and butter pudding; raspberry and chocolate fondant; and (cold) vanilla and apricot rice pudding; strawberry trifle; and lemon posset crumble.

Both hot and cold puddings will defrost overnight in a refrigerator, or in 1 hour at room temperature, and take 15 seconds to heat in a microwave. All come frozen, in cases of eight.

Rational’s SelfCooking Center cooks food fast and consistently, making it the

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LUNCH PREVIEW

“perfect solution for retailers and caterers wanting to offer top-class, hot food-to-go”, says the company. It gives better cooking quality and is said to be faster and easier than a conventional oven or grill.

On stand A118 at Lunch!

Rational will also be offering expert advice on every aspect of combi steaming and cooking with the awardwinning SelfCooking Center.

Offering bake-off, reheating, full baking, steaming, roasting and other

cooking methods, the SelfCooking Center increases the diversity of food-to-go operations without complicating the cooking procedures, it adds.

The user selects the food to be cooked – from pizza to panini, roast chicken to baked apple pie – and pushes the button. The advanced technology automatically selects the correct process and precisely controls the cooking ‘climate’ – the mix of heat, moisture and airflow.

Its system monitors the degree of hygiene in the cooking cabinet, telling staff when to run the cleaning programme. The operator then places biodegradable tablets ('Care Tabs') into the unit's drawer, puts detergent tablets into the basket in the cooking cabinet, and pushes the button. It gets rid of limescale, so there’s no need for expensive water softeners or time-consuming descaling, and keeps the machine clean, it adds.

The product is available in both gas and electric versions in a variety of sizes, from compact table-top units holding six GN1/1 trays, to large units capable of holding up to forty.

Shaken Udder milkshakes, made by foodophiles Jodie and Howie are 100% natural

products made using real ingredients and “the best” British milk. With new lower sugar levels, they satisfy the demands of the most healthconscious consumers, says the company.

“This year we've updated our three-flavour range of milkshakes, extending the shelf life, lowering the calorie content and reducing the sugar levels to meet all the school guidelines,” says cofounder Jodie Farran. “Our milkshakes provide something different for cafés, sandwich shops and convenience stores. They will brighten up dull and lifeless chiller cabinets and provide the perfect treat for on-the-go guzzlers.”

Flavours include Strawberry Stash, Top Banana and Chocolush.

Coolicious, the UK market leader in premium frozen refreshment, is launching two new flavours of fat free frozen yogurts at the show.

Mango Moment complements the existing, all fat free range of soft serve frozen yogurt that include Sunshine Vanilla, Chocolate Bliss, Simply Strawberry, Cheeky Banana and Just Vanilla. All contain high levels of live and active healthy yogurt cultures including probiotics, and at less than 90 calories per 100ml serving, are very low

in calories, says the company.

Visitors can also sample its Fat Free Tangy Style frozen yogurt, a premium product made with fresh, skimmed milk from British cows.

“The demand for tangy frozen yogurt is creating a storm in fashionable California, with US-based franchise brands like Red Mango and Pinkberry developing a cult-like following. The frozen yogurt is already well established here - we sell over 10 million portions a year into foodservice. With Pinkberry recently announcing a major expansion into the UK, the frozen yogurt market, which industry sources estimate will be worth £150 million by 2013, is set to grow dramatically,” says Richard Drane, founder and managing director.

Other frozen yogurt flavours available for sampling on the stand are Chocolate Bliss, a rich, indulgent product containing high quality cocoa powder, no flavouring or colour; and Just Vanilla, a white vanilla, said to be ideal for making smoothies or thick shakes.

Its soft-serve frozen yogurts can be scooped or served through any commercial soft serve ice cream machine and offer “exceptional” profit opportunities, says the company.

www.sandwich.org.uk September 2011 29

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LUNCH PREVIEW First time exhibitor at lunch! The Coffee Machine Company, is the sole UK importer of Italian-made Rancilio espresso machines and Ceado coffee grinders. It will be demonstrating two new additions to its espresso machine portfolio. There will also be news of package deals on the Rancilio Epoca and an updated ‘grind on demand’ coffee grinder from Ceado.

Widely regarded as the workhorse of the range, the Classe 7 is available in automatic or semi-automatic models, incorporating the reliability and build quality of the Classe 6 which it replaces, but with new and innovative features which have emanated from the R&D department in the last year or so.

These include accent lighting to the barista’s work area. The ‘soft touch’ buttons are easy to use and responsive to the touch. The two steam wands are operated by ergonomic ‘C’ levers, which require only a quarter turn.

Optionally, all the models may be fitted with the latest auto frother, the youSteam.

Also on display at the Show is the Classe 9, launched earlier in the year.

The new model is attractive with the use of modern LEDs adding to its visual appeal.

Other novel features include the ‘C’ lever feature and a dual-temperature hot water font. Show visitors will get a sneak preview of the optional new ‘Excelsius’ temperature controlled group head system, ahead of its official launch at the Host exhibition in Milan later in the year.

Rancilio’s entry level model, the Epoca, also on the stand, is available with a choice of special price offers.

All-inclusive packages include machine, coffee grinder, knock-out box, water softener, installation and training from £2,695.

Ceado grinders will be featured, including the

with alternative diets. The Vegusto cheese range is suitable for customers with lactose intolerance or those who need to adhere to a low cholesterol diet. Made with mostly organic ingredients, the cheese range is low in fat, cholesterol free and dairy free.

updated E37 ‘grind on demand’ model, which features a new touch pad interface. Also appearing on the stand are the traditional espresso grinder models, the E6 and E7. They benefit from a three-year parts warranty and have many stand-out features which set them apart for other brands, says the company. The build quality features a vertical coffee drop and stepless grind adjustment for accurate dosing.

Important in some establishments, they are renowned for being much quieter than many other models – up to 30% quieter in some cases.

Tascas are fully baked, folded, soft bread pockets from La Pizza Company, said to be perfect for smaller operators wanting a product that can be served hot or cold, is quick and easy to prepare, offers convenience in use and has great portion control, ensuring low waste.

Richard Jansen, managing director, La Pizza Company, says: “The Tasca range has been a huge success since launch due to its uniqueness; there’s really nothing like it available. Although excellent served cold as an alternative sandwich carrier, it really excels when served hot.”

Being fully baked, the Tascas take 90 seconds to heat through on a Panini grill. Richard Jansen adds: “Having visited Lunch! last

30 September 2011 SANDWICH & SNACK NEWS

year we believe that it is the perfect forum to launch new products for the food-to-go market. It is well targeted and attracts the right people for our range. We are going to be sampling our Tascas; with added benefits such as speed of cooking, a softer eating experience and more flavour, we have found that it can really offer operators a versatile alternative to the Panini.”

3M Purification is exhibiting its range of scale control filters for coffee and vending operators. A highlight is the new 3M™ SGLP2 Reverse Osmosis (RO) System. The state of the art high production RO membrane has a proven filtration technique that delivers consistent lifetime performance. Unlike a conventional resin filter, which becomes less effective in reducing water hardness as it ages, RO filters provide consistent water quality throughout the product’s lifetime. Water filtered by the SGLP2 System can be combined with a controlled quantity of mains water for consistently great tasting coffee.

First time exhibitors Vegusto UK will be showing its full range of Vegusto dairy-free Swiss cheeses, which is likely to be of interest to food businesses that provide options for those

Stewed! one pot meals is a range of premium, readymade stews that bubbled into life on a North London farmers’ market. In just three years, the family has grown to six delicious international recipes available nationally as both 325g one-pot branded grab-and-gos and as 1.3kg catering packs; and all still originating from the trusty Le Creuset of Leiths-trained chef-founder Alan Rosenthal.

The global plundering for inspiration and flavour combinations continues with stewed! launching four new exciting lines at lunch! 2011: Boston Baked Beans, packed with smoked bacon, chunks of sausage and dark molasses, for a revolutionary breakfaston-the-go option, and its veggie alternative; plus a Mexican Three Bean Chilli, laced with dark chocolate; and an Italian Chicken Napolitana.

Environmentally friendly, packaging innovators wewow have announced the launch of wow-box.eu (Innovation Zone, stand G) a sustainable packaging solution. This is an eye-catching, eco-friendly food platter which uses a unique, patent-pending leg mechanism [patent application 1106439.1]. This 100% recyclable, food-safe box can be die-cut with the caterer’s logo or design and printed with their branding.

Yum Yum Bros Food Company have two new ranges: Ndulge – a range of bars, biscuits, muffins and bites and Oh My Goodness – combinations of cereals,

S&SN_135_Sept11_p28-31_Layout 1 09/09/2011 13:49 Page 31

LUNCH PREVIEW honeys and different varieties of fruits, simply combined and carefully baked together to produce healthy nourishing snacks.

The Phat Pasty Co are launching two new Phat products – a Phat Breakfast, Bacon & Cheese Muffin and a Phat Mozzarella & Tomato Panini. Both will be supplied in 'bake-in-pack' wrappers allowing a simple freezer to oven – customer solution, all in the branded pack. Also available for 2011, is the Phat Countertop heated display allowing food retailers looking for a 'hot grab and go' option. Come and meet the Phat Controllers on stand D411.

Tideford Organic Foods have just launched their range of organic vegetarian juice jellies. They come in three flavours – Blackcurrant, Orange and Lemon – and are perfect for picnics, parties and lunches. With customers including major multiples, national coffee chains and independents nationwide, Tideford’s commitment to quality has won them over 40 major awards from around the country, including ‘Organic Product of the Year’, numerous Gold Awards from the Guild of Fine Foods and Soil Association ‘Pudding of the Year’ to name but a few.

GFT Retail (UK) Limited is using lunch! as part of its ongoing launch programme for their innovative Snyder’s Pretzel Pieces. They are made using Snyder’s signature sourdough pretzel mix, which is hard baked and once baked they are broken into pieces, then coated with one of six flavours: Jalapeno; Cheddar Cheese; Honey Mustard & Onion; Sea Salt & Black Pepper; Hot Buffalo Wings; and Southern Style BBQ. Mi Pasta is launching a

new range of chilled ready-toeat whole wheat pasta meals.

To be eaten hot or cold, Mi Pasta pots use quality ingredients such as Wheat Penne Mushroom Pesto & Rocket, Whole Wheat Spinach Penne Coriander Pesto & Prawns and Whole Wheat Beetroot Penne Sweet Arrabiata & Chicken.

Karimix, makers of handcooked relishes, chutneys, pastes and sauces from South-East Asia, has chosen lunch! to launch its new range into the foodservice.

Founded by Monica Chia, Karimix is positioned to offer caterers a range of products that will enable chefs of all abilities to unlock the flavours of South-East Asian cuisine, adding a unique twist to their menus.

The range includes Tamarind Chutney, superb with cheese and cold meats, to Citrus and Lemongrass Sauce, said to be delicious when stirred into noodles.

Butterware are showing their new online ordering software at lunch! 2011. The software supports online and cash payments and can display customer and shop favourites for fast ordering.

Orders are printed directly onto labels in the shop.

Simple rules allow automatic approval of delivery addresses via postcode lookup to reduce admin overheads. bergams SAS, part of the Groupe Norac, will be exhibiting on the show’s new upper level. With a turnover of some €500 million and 16 subsidiary companies, the group manufacturers French bakery products, fresh sandwiches and baguettes, chilled salads and crudités, finger food and individual desserts.

Williams Refrigeration design and manufacture a

highly diverse range of refrigeration equipment. Its Gem Multideck range, undercounter cabinets, and sandwich prep units are ideal for the ‘food to go’ sector – including cafés, coffee shops and sandwich bars. These products offer the flexibility needed – available in a variety of sizes and formats to help maximise valuable space. The Gem Multideck range can help to maximise merchandising potential by offering clear visibility through full width lighting, and offering options such as snack baskets to optimise sales potential. Slimline models are also available.

Trioni Dairy will be showcasing the UK’s first organic, naturally flavoured milk – Daioni. Made from a recipe created at its familyrun organic dairy farm in West Wales, it is available in 250ml, 200ml and 1ltr

cartons in strawberry, chocolate and banana flavour.

KernPack is a leading distributor of specialist packaging machinery, offering a wide portfolio of standard and tailor made solutions based on partner technology. The company delivers a range of packaging equipment and solutions for bagging, shrink wrapping, flowrapping, sleeve wrapping, banding, strapping and mailing. Its range of solutions can be tailored to individual needs and operational requirements – packaging anything from currant buns to cupboard doors – and is available in a wide variety of product sizes and production speeds. KernPack’s partners include ATS, Hugo Beck, Tecno Pack, ABB, Mosca, Dolzan, Tecnovac and LP Packaging.

Paragon Print & Packaging are UK leaders in responsible packaging products.

A vertically integrated approach to packaging delivery provides Design, Photography, Artwork creation, Reprographics and Print.

Supplying all types of Self Adhesive Labels, Linerless Labels, Barrier Films, Permeable Films, Cardboard Sleeves, Cartons, Salad Boxes and Sandwich Skillets.

Eight UK manufacturing facilities accredited with ISO 9001, 14001, BRC /iop provide the capability to deliver the most demanding launch schedule.

Award winning print quality is supported by ParagonHD technology delivering a new standard for printed packaging products. A dedicated product development team are

available to provide innovative solutions to your new packaging requirements, visit us on stand D406 for a chat about how we can differentiate your products on shelf.

www.ppandp.co.uk Enquiries +44 (0) 1775 71 66 55 www.sandwich.org.uk September 2011 31

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Winter Warmers

Hot food on the rise for food-to-go brands As more and more customers choose comfort and value, hot food and soups are taking an increasingly large slice of the pie in the food-to-go sector. But as winter draws in, what makes a hot choice tempting for consumers? Steve MacDavid, brand director at food travel experts SSP UK, looks at a growing market which offers huge potential for operators.

S&SN_135_Sept11_p32-35_Layout 1 16/09/2011 16:07 Page 33

HOT FOOD

A

s outlets begin to plan their winter menus, hot food and soups are inevitably coming back onto the seasonal agenda. From comforting porridge and warmed breads to one-pot delights from around the world, hot snacks are an increasingly attractive option at this time of the year and they are well suited to meet a number of growing trends.

At SSP we place great emphasis on hot food across our brands. When you consider that 45% of consumers eat lunch out of home but only 3% find time to sit down for lunch in a pub, restaurant or café, there is a huge opportunity for outlets to provide hot snacks and meals on the go.

And SSP, which operates international brands such as Upper Crust, Caffè Ritazza and Bonne Journée alongside national brands including Pumpkin and Breadbox in the UK, Kamps in Germany and Panos in Belgium, is well placed as the number one food and drink operator in travel locations worldwide, serving one million customers each day.

Analysing some of the more recent trends can give an indication of why hot food is performing so well with customers across the UK and it’s not something that operators can ignore.

Grazing Time The first thing to note is that the trend towards grazing is just as strong in the travel sector as it is on the high street.

Busier lives and increasing travel mean eating is no longer confined to traditional ‘meal times’ and we need to be prepared to meet demand throughout the day.

This includes providing a range of hot items which appeal for a wide range of meal occasions. At Camden Food Co. we have developed a new

range of hot meal pots, which give customers the opportunity to eat main meals on the move, with ease, at any time of the day.

Camden Food Co. customers are looking for something wholesome but aren’t afraid to try adventurous flavours and the range includes Chicken Jalfrezi with Pilau Rice, Beef Penang with Thai Rice, Thai Prawn Curry – all packaged in a useful meal pot for on-the-go consumption.

It is important to understand that

www.sandwich.org.uk September 2011 33

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HOT FOOD different brands must accommodate different customer demands and we are also introducing a hot meal concept at Pumpkin. This range has been chosen specifically to offer warming, comforting options which match its positioning as a down-toearth brand.

As a result Pumpkin customers will be able to stay warm on the platforms with an innovative new twist on Beef Pie, consisting of chunks of beef in a rich gravy and mash topped with a puff pastry lid, served in a simple pot.

Pumpkin also offers Sausage & Mash (Lincolnshire sausage with mash and caramelised onion gravy) and Chicken Tikka Masala hot meal pots for a wholesome meal on the move.

British Cuisine The demand for British cuisine has also increased, perhaps as customers look for familiarity and reassurance in a time of some economic uncertainty, and new British-led concepts such as our Breadbox brand are thriving. The return to menus of British dishes (many of which are traditional hot foods) has been warmly welcomed.

According to Mintel, sales of pastry-based savouries, which includes pies and pasties, are increasing 5% each year and with this in mind we have put a new twist on a classic British favourite at The Pasty Shop.

The core pasty range, which includes our best-selling Steak Pasty, remains in place but following on from the success of our stuffed crust pasty launched in July, we will be introducing a range of curry pasties including Sagaloo (vegetarian), Lamb rogan Josh (mild), Beef Madras (hot) and Chicken Balti.

Operators should not be afraid to put a new slant on traditional British products - for some people curries are as British as the pasties themselves so it’s a great fit.

Value for Money In a challenging economic climate consumers inevitably look for value, which is why ‘affordable treats’ such as cookies can lift the spirits without denting wallets. Serving hot food is a great way of giving consumers the added value they are looking for, especially when that food is grilled or baked in front of them.

A bowl of hot porridge for example, is a great value satisfying

“

‘We have also developed an exciting new range of hot sandwiches at Camden Food Co. with new Malaysian Chicken Flatbread, Harissa Meatball Flatbreads and Chicken Tikka Flatbread options’

”

snack and we will be introducing a new 12oz porridge pot at Camden Food Co with a choice of toppings including Raspberry & Pomegranate and Mixed Berry & Elderflower Compote.

Hot sandwiches can give this same sense of added value and we have reintroduced Upper Crust’s best-selling pizza baguettes due to popular demand. They were a big hit with

34 September 2011 SANDWICH & SNACK NEWS

customers looking for something more filling on the move.

We have also developed an exciting new range of hot sandwiches at Camden Food Co. with new Malaysian Chicken Flatbread, Harissa Meatball Flatbreads and Chicken Tikka Flatbread options. These kinds of hot sandwiches, specifically created with the customer profile in mind, give a chance to introduce alternative breads too, which can be served warm to create a tempting smell of delicious fresh bread throughout the store.

In summary the opportunities are there with hot food, if it’s executed well. Thanks to a combination of everchanging food trends and wider economic issues, hot menus now provide operators with a fantastic opportunity to boost profits - but only if they are innovative and costeffective, providing the sense of reassurance and value that customers demand. It’s up to brands like ours to meet this demand.

SSP UK Telephone: 020 7543 3300 Website: www.foodtravelexperts.com/uk

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S&SN_135_Sept11_p36-39_Layout 1 09/09/2011 14:28 Page 36

SANDWICH BAR ADVICE

Give your sandwich bar

a personality of its own Ben Reynolds launched Reynolds café and sandwich bar in central London a few years ago against stiff national chain competition, after15 years working in some of the largest ad agencies in London. Now with two units and a highly successful operation, he’s used his marketing and advertising skills to good use, as he explains here

W

hen I’ve been involved with start-ups and small businesses in the past I’ve often been asked about marketing and advertising.

Having spent 15 years working in some of the largest ad agencies in London I have a good understanding of how customer communications can work and what it can achieve.

Whilst working with big, blue chip clients I learnt how the giants of advertising communicate with their customers. I now apply this knowledge to our own, small business to manage customer expectations and understanding of what we do. We don’t run million pound TV campaigns or have a PR agency. Our communications are simple and inexpensive but well planned and thought out.

Almost every business has something to say to both existing customers and potential new customers. We see hundreds of messages from companies every day, on TV, newspapers, magazines and posters.

Most of it is forgettable but a lot of it sticks and over time builds up to form an impression of a company, brand or organisation. Even for a small business like ours (two sandwich shops) we have managed to create a brand that people understand. It gives us a personality and the customers that like our personality are much more likely to

become regulars.

Here I’ve tried to cover the basics that any small company can apply to create a brand and use it to attract new customers and retain existing ones.

The basic of a brand is not a logo or colour scheme but a personality, objective or belief. Some simple examples for the sandwich industry might be any one or more of the following: Organic, home cooked, gourmet, biggest choice, most comfortable, cheapest, fastest or healthiest. However, it need not be about the food. This core brand value should be a benefit to your customers. Our brand is built on one principle “it’s eating, just a bit more fun.” We apply this to everything the customer experiences from the food to our logo, the music we play in the shop and our store-fit.

Once you have decided what you are about it’s time to apply it to your business and make sure your customers see the benefit.

The biggest canvas you have to use

when communicating to customers is most likely your shop front. Aside from your business name, the overall look of your shop front communicates a huge amount to anyone passing by.

Look at your shop front with fresh eyes and think what it says about your business. Many business owners struggle to do this as they already

“

Even for a small business like ours (two sandwich shops) we have managed to create a brand that people understand. It gives us a personality and the customers that like our personality are much more likely to become regulars

36 September 2011 SANDWICH & SNACK NEWS

”

S&SN_135_Sept11_p36-39_Layout 1 09/09/2011 14:28 Page 37

SANDWICH BAR ADVICE

“

By far the best method of communicating with customers is to talk to them face to face

” think they know what their business is. If you look blankly at your shop maybe stop a few people passing by (who aren’t regulars) and ask them what they think the shop front says

about the business. If you’re an upmarket gourmet, deli style retailer you will most likely have a matt grey, black or green shop with traditional style signage. If you are a value retailer you might have a brightly coloured sign and a price message in your window. If you are having difficulty visualising what your shop front should be like have a look at the competition. Find a few companies that are like yours and are successful and see what they have in common.

Be wary of trying to put too many written messages on your shop front as this can look messy, confusing and

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SANDWICH BAR ADVICE

amateurish. Simply say what you do as simply as you can. EAT have the most succinct brand name in the industry but you can expand a little.

A straightforward message can help enormously. “Freshly baked bread,” “Local sourced ingredients,” or “family friendly” all conjures up more than the few words themselves.

As we’re based in London’s West End, the competition is fierce and some of the best communications are the simplest. One of my local favourites is Lantana www.lantanacafe.co.uk who have an A-board outside that simply says “Time Out’s Best Cafe in London.”

What more do you need to know about them?

Another West End neighbour has a plain black shop and a simple name ‘Kaffeine.’ They sell serious coffee but they don’t need to say so, it’s clear from the other side of the street what they are. Napket’s name is followed by the line “Snob food” which makes it clear how gourmet (and expensive) they are.

Conversely, the local greasy spoon has lots of fluorescent cardboard stars in the (grubby) window with ‘specials’ written on them. Find something that will work for you and represents clearly what customers can expect when they come in.

The look and feel of a shop-fit is an important visual message in itself.

A simple well thought out shopfit can help demonstrate what you do. A basic serve-over counter and a couple of tables says regular, everyday food.

Stainless steel shelving with deli style products suggests a more gourmet

“

Never lie to the customer but don’t be afraid to ‘big up’ your products, it will give the impression that you care about the food and make it more inviting

”

offer. Lots of wooden crates and blackboards suggest organic, healthy food. Do your research and see as many different companies as you can, then work out where you fit.

Reynolds’ quirky interiors work for us but not many places could sell food from a 1940’s department store haberdashery counter. Find the right style for your brand and try to execute it well. Don’t just copy someone else, but don’t be afraid to pick out a few ideas from those who are doing well. And again don’t be afraid to ask a stranger what they think - most people are happy to give you a 30 second point of view.

The way you label your food and write your menu has an influence on how customers perceive your brand.

But it also has a big influence on what they are prepared to pay.

It might be just a Ham Salad Sandwich but “Wiltshire ham with English mustard, Fresh tomato and mixed leafs on a granary bread” sounds much more appealing and will help justify a higher price point.

Never lie to the customer but don’t be

38 September 2011 SANDWICH & SNACK NEWS

afraid to ‘big up’ your products, it will give the impression that you care about the food and make it more inviting.

Many companies now have a website and most people believe they should have one. However, I would say that a website is another business tool; useful if you know what you want to get from it, but expensive if it’s of no use.

We built our website for one simple reason: customers were calling every morning to ask what soup we were running. It got to the point that the manager was spending up to an hour answering the phone simply to tell people what the soup of the day was.

Our website was built with the week’s soups on the front page and over time we taught our customers that it was quicker to check online than to call. We then used the website to give a background story to our company and promote the quality of our products and suppliers. All this information helps create an impression of what we do and who we are.

Many companies also use social media websites and if you think your customer base would follow you then it may be worth investigating this route too.

If your business relies on regular customers you can try to build a database of email addresses. This then gives you an opportunity to email messages about new products, events or offers you may be running.

If you go down this route be careful not to send too many emails or you will simply annoy customers.

By far the best method of communicating with customers is to talk to them face to face. If you or your staff talk with customers it will almost always be time well spent. I often ask regular customers for their opinions on our business and ideas we are throwing around.

It’s important to make your customers understand what you do and why they should choose you.

The look and feel of your shops, branding and website will all combine to give your business a personality (or brand) of its own. If you get it right it can lead to improved customer loyalty as well as new customers. Get it wrong and you may not be reaching the full potential of your business.

S&SN_135_Sept11_p36-39_Layout 1 09/09/2011 14:28 Page 39

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S&SN_135_Sept11_p40-41_Layout 1 09/09/2011 16:28 Page 40

LUNCH MARKET RESEARCH

Growth driven by the low to mid value market What’s going on in the ‘eat out’ sector as consumers start to really feel the pinch? New research from Allegra Strategies shows that the value-end of the market is now the key driving force The UK Informal Eating Out market is expected to grow by 2.8% to reach £42 billion in 2011, according to new research from Allegra Strategies.

But growth is being driven largely by the low to mid value market, as consumers increasingly look for value, along with a rise in lunchtime visits, according to Eating Out in the UK 2011. The trend is set to continue with reduced disposable income and lower household budgets increasingly influencing choice when deciding where to eat.

The advent of fast-turnaround casual restaurants such as Leon where customers expect to have ordered and eaten within 30 minutes is also a factor.

Lunch, it says, remains the most popular meal eaten out of home, with 34% of consumers having at least one lunch meal out per week. This compares with 23% for dinner and 15% for breakfast.

Anya Gascoine Marco, head of Food and Beverage Insight, Allegra Strategies, said it is important for operators to recognise the evermore sophisticated nature of their customer, and to respond to it: “[It] is essential to strengthen loyalty and attract new customers and help them move away from their habitual discount voucher use.”

The research has been endorsed by operators such as Penny Manuel, Director of SOHO Coffee Co., who states, “Our customer base includes an increasing percentage who are typically the ‘fast-casual’ demographic that sit down and eat lunch within 10 to 30 minutes.

“People coming in, grabbing their favourite from an array of fresh and regionally sourced choices and eating for a short period of time, is now an enjoyable, attractive and low priced habit as opposed to going to a pricier restaurant twice a month. Lunchtime visits reigning king in this report goes to show we are championing the right end of the market.” Cheltenham based

SOHO Coffee Co. Ltd is a coffee shop chain, specialising in organic, Fairtrade coffee and food, with outlets in the UK and internationally.

Allegra predicts that 2012 will be a tougher year for eating out, with slightly more consumers indicating that they would cut their spend. But 2013 is expected to be better, with a predicted fall in inflation and rise in average earnings as the economy strengthens.

The report found, in addition: • 1 in 9 meals are being consumed away from home in 2011, increasing from 2010 levels of 1 in 10; • Lunchtime visits are increasing, from 3.4 per month in 2010 to 4.1 per month in 2011; • Discounting is now entrenched in consumer behaviour, supporting market resilience by enhancing affordability and boosting footfall.

With 1 in 2 adults regularly using vouchers, compared to 1 in 3 in 2010, it has become a permanent feature of the market; • Coffee shops have the highest visit frequencies, with 23% of customers making at least one meal purchase per week; • Previous experience continues to be the main driver of venue choice for consumers. There are differences between influences depending on the time of day, however. At lunch consumers are looking for convenience and quality, in the evening they want food quality and atmosphere; • The UK foodservice industry has a responsibility to contribute to the improvement of consumer dietary health, and health consciousness has become more important to consumers as 92% state they have or would like to have a healthier lifestyle compared to 88% in 2010; • Consumer expectations for ethical practices are now embedded, making transparent and honest ethical

40 September 2011 SANDWICH & SNACK NEWS

communication key for operators; • Local and regional sourcing remains the most important ethical initiative for operators to engage in, according to 43% of consumers, with over half of consumers stating that they prefer to eat out at establishments where ingredients are locally or regionally sourced.

Meanwhile, some earlier Allegra research has revealed recently that the UK coffee shop market has reached an all-time high of £5.0 billion turnover as the boom in coffee continues.

Consumers have never had so much venue choice, with the £5.0 billion UK coffee shop market, including branded chains, independents and non-specialist operators comprising 14,022 outlets in 2010, it says.

The market, particularly the branded coffee shop segment, has demonstrated remarkable buoyancy during the recent economic downturn, comfortably outperforming the wider retail sector.

Research from Project Café10 UK, Allegra’s annual study of the UK coffee shop market, revealed impressive sales growth of 12.9% during the last 12 months by the branded coffee shop segment (e.g. Costa, Starbucks, Caffè Nero and Pret), exceeding £1.94 billion in revenue.

Jeffrey Young, Managing Director, Allegra Strategies said: “After more than a decade of analysing this market, I have never seen such exciting developments in

S&SN_135_Sept11_p40-41_Layout 1 09/09/2011 16:28 Page 41

LUNCH MARKET RESEARCH

the UK coffee shop market. This year the market grew by more than 12% compared to 2.5% for the UK retail sector, adding more than 800 outlets in 2010 in challenging economic times.

With increasing quality of coffee, better environments from both chains and independents and greater consumer appreciation of coffee and coffee houses, the market is poised for significant further growth over the next 3-5 years.”

Within the UK coffee shop market, the branded coffee shop segment is estimated at 4,650 outlets with growth stable at 6.1% in 2010. Branded coffee chains, including coffee-focused and food-focused operators, account for 33% of outlets and 39% of total market revenue.

Further branded coffee shop segment share growth is guaranteed, it says.

However, the established coffee chain operators face increasing pressure on quality and price from high quality artisanal independents and value-driven non-specialists such as McDonald’s and J D Wetherspoon.

It is these non-specialist operators, together with department store cafés and motorway and forecourt operators that are the primary driver of total outlet growth, adding 468 sites in the last 12 months, accounting for 54% of overall outlet growth in 2010.

Revenue growth has been driven by strong performances by the leading three branded coffee chain operators Costa Coffee, Starbucks and Caffè Nero.

Costa Coffee reported 35 consecutive quarters of positive like-for-like sales growth; Starbucks Coffee Company returned to growth after two years of declining sales; Caffè Nero continued its long period of consistent sales growth.

These three established branded chains account for 84% of coffeefocused segment sales (of £1.2 billion) with combined revenue of £1.0 billion.

With 1,175 outlets and £462 million annual revenue, Costa Coffee is the new market leader and is now the UK’s favourite coffee shop, adds Allegra.

Food-focused leaders such as Pret A Manger and EAT, with combined annual revenue of £293 million, account for 41% share of the food-focused segment sales of £708 million.

Coffee shops are clearly an integral part of the British lifestyle. Allegra’s research with 16,458 consumers shows that visitor frequency increased in 2010, with 68% of consumers interviewed visit coffee shops at least once a week compared to 64% in 2009.

Consumer confidence is returning and 39% state they visit coffee shops more often than 12 months ago.

The UK coffee shop sector will continue to out-perform retail sales growth. Allegra predicts like-for-like sales growth to continue with leading brands to average high single digit comparable sales growth over the next five years.

The branded coffee chain market is set to exceed 5,700 branded outlets with average compound annual growth of 7.2% and £2.5 billion turnover with CAGR of 8.4% over the next three years. The total coffee shop market is expected to exceed 16,700 outlets and £5.9 billion turnover by 2013.

Branded chains must continue to proactively respond to evolving consumer demands in order to retain leadership in the coffee shop market.

Non-specialists such as McDonald’s, M&S Café and a growing number of pub chains will lead market growth in outlet numbers. However, branded chains will continue to drive innovation, experience and coffee beverage quality A number of key mega trends will impact coffee shops in the next few years.

In future branded chain coffee shops will come under increasing pressure to provide an authentic experience that cannot be replicated in the home; ‘Third wave’ artisanal independents will also influence how branded chain coffee shops look and feel. Consumers are looking for a relaxed, comfortable environment; The revitalisation of in-store environments, to create a unique, local and inviting retail space will increase consumer loyalty and frequency; The desire to replicate coffee shop espresso-based beverages at home will lead to increased purchasing of more specialist equipment and coffee, and in turn, greater demand for higher quality beverages in coffee shops; Another issue for future consideration is the growing awareness of sustainability. Branded chains will need to work harder to prove ethical practices beyond simple accreditation’ As technology continues to advance, Allegra predicts that many operators will launch mobile apps and develop social networking marketing tools over the next 1-2 years.

Costa Coffee launches a new food range Costa Coffee is launching a new food range in all its stores from September.

Products include a Chicken & Chorizo Panini, made from British chicken, Spanish chorizo, West Country cheddar and rocket; and a Ham and Cheese Panini, made from thick sliced British ham and Barber’s West Country Mature cheddar .

Its panini are served between artisan stonebaked ciabatta bread, using a double ridged Panini grill.

The bread is made from a recipe originally developed in San Vincenzo, Tuscany with an artisan family baker, made exclusively for Costa in its Ciabatta bakery, baked directly on natural granite stone – a far superior process compared to those of some competitors, who use wire racks, says Costa. The flour is produced using

quality wheat varieties from around the world and the dough is enriched with Mediterranean extra virgin olive oil, essential for forming the typical waxy bubbles in the bread and also to give softness and flavour, it adds.

Sweet additions to the range include a Sticky Toffee Pudding Muffin, new Coffee & Walnut Cake and Belgian Chocolate Brownie.

www.sandwich.org.uk September 2011 41

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BSA NEWS

250th anniversary of the sandwich!

Not only is Britain set to celebrate the Olympics and the Queen’s Jubilee next year – it is also the 250th anniversary of the sandwich!

It was two and a half centuries ago that the 4th Earl of Sandwich called for a ‘sandwich’ to be brought to him so that he could eat without having to stop gambling.

In order to capitalise on this great occasion – and opportunity – the British Sandwich Association is planning a year-round programme of promotional activity to make sure that sandwiches remain top of mind with consumers throughout this extraordinary anniversary.

As part of this, the Association has created a special logo for the occasion which is being trade marked and will be available for the industry to use

1762 - 2012 CELEBRATING CE ELEBRATING

250 YEARS

OF SAND SANDWICHES DWICHES WICHE WICHES from January. The logo will be available for sandwich makers, as well as ingredient suppliers to use in association with their products. It will also be used widely throughout the media to create awareness of the occasion.

It is intended that the logo will be available via labelling and packaging

companies, as well as from the Association. Selected suppliers will be licensed by the Association to provide the logo to their customers.

“What better time to be celebrating the 250th Anniversary of the very British Sandwich than 2012, when we also have the Olympics and Jubilee,” says BSA Director Jim Winship. “We hope everyone in the industry will work with us to make this a really great year.

“This is an occasion when the industry really needs to come together to take full advantage of this opportunity.”

Jim Winship will be talking about the Association’s plans, and how businesses can benefit from the opportunities, at 12.45 on Thursday September 29 at the Lunch! Show.

Technical Group Meeting – October The next Technical Group meeting will be at Bel UK in Sevenoaks on Wednesday 12th October. The meeting will include presentations

by WRAP on research they have been doing to reduce waste in sandwich

Olympics & Deliveries The Association is working to help make sure that aspects of The Olympics (and the Jubilee) work smoothly next year.

While both are going to have a huge impact in bringing thousands of extra visitors to many areas, they also present some logistical headaches for businesses, not least in how to get deliveries through the road closures and restrictions, particularly in London.

The Association is currently liaising with the

Olympic Delivery Authority about setting up briefing meetings for businesses likely to be affected, both in London and outside. Anyone interested in being kept informed should contact BSA Director Jim Winship to register their interest by emailing him at jim@sandwich.org.uk.

The Association is also working with members to provide lunches for some 9500 Olympic Ambassadors over the Olympic period.

42 September 2011 SANDWICH & SNACK NEWS

manufacturing, as well as a briefing on a new waste reduction project being developed for the foodservice/sandwich bar sector. Details can be found on the BSA Website at www.sandwich.org.uk

Lunch! Show Overseas Trip The Association is planning a briefing and tour of London retail outlets for overseas visitors coming to the Lunch! Show this month (29/30th). Although subject

to sufficient numbers making the event viable, if it goes ahead a dinner is being planned for the first night of the show which will be open to any members.

BSA Member Race Day The Association is planning to hold a networking event at Warwick Races on Wednesday 16th November. The event, which will take place

over lunch at the races, will be open to all members and guests.

Anyone interested in attending should email jim@sandwich.org.uk for more information.

S&SN_135_Sept11_p42-43_Layout 1 09/09/2011 13:51 Page 43

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S&SN_135_Sept11_p44-45_Layout 1 09/09/2011 14:30 Page 44

INDEPENDENT’S DIARY

No alternative to an open door policy The recent riots have got Sally Curme, owner of Sally’s Sandwich Bar in Derby, thinking about security – the worrying lack of it, that is

T

he nearest my shop got to the recent riots (thank goodness) - was when well-mannered Melvyn from the Mini Mart next door decided to run in dressed in a hoodie and brandishing a Mars bar, in the hope of adding a touch of humour to a time of worry.

If my shop was really targeted, I do not know how I - or how any of us for that matter - would have coped. Unless you have started a business, risked everything to buy a business, experienced the sleepness nights and the stress, then maybe you can understand a little of the sheer hopelessness and anger you would rightly feel to have your business trashed.

And, as it seems to me, by people who have no concept of how hard you have worked - who seem to justify it by believing that people like you and me have it all handed to them on a plate.

Well definitely not me, and not you, unless of course you were very lucky!

Melvyn later said that I: “didn’t raise as much as an eyebrow," when he came onto the premises, and it got me thinking about the safety and security surrounding my little shop.

Like most sandwich shops I have an open door policy. Come rain or shine, cold or freezing, people wander in and out all day. At the door I have no big burly security guard with strangler hands resting on his groin area - and I suppose if you think about it, the shop, or rather the staff, are vulnerable.

But what’s the alternative? Have a glass barrier like a bank and hand the sandwich through a hole? Whilst shouting at the customer “do you want mayo on that?” When I first opened my shop, my elderly parents were convinced (after watching a particularly ghastly episode of The Bill), that I would be offered protection at a price. They weren’t sure by who, but they were well

informed that I would know them when I saw them. I’m still waiting!

I would imagine that I have probably had some shoplifting, but it’s not an easy task to count every packet of crisps and every can of pop at the end of every day.

I probably should, but do ask myself whether returning customers deserve to be treated with suspicion, and I guess not. I have - like you - had the person who hands you a fiver, and then says it’s a tenner when you give them the change.

44 September 2011 SANDWICH & SNACK NEWS

You soon learn to leave the note on top of the till until the transaction is completed, and this can be done quite naturally without implying that all customers are out to con you. I do, however, take exception to notes being held up to the light, probably because I’m not terribly sure what I should be looking for - although when I’ve been subjected to it personally I’ve always thought it looks jolly impressive.

In my humble sandwich shop we have a rule that we only accept ‘happy money‘ - i.e. money that the customer is happy to hand over. Any hint of a complaint and their money is returned, or if at the next visit it’s mentioned that their last visit was not as good as expected, they get their next purchase free (unless of course they are buying for the whole office, I’m not that soft!)

And of course as you and I both know (I’m sure I don’t need to remind you) the customer is always right... even when they’re wrong!

S&SN_135_Sept11_p44-45_Layout 1 09/09/2011 14:30 Page 45

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S&SN_135_Sept11_p46-47_Layout 1 09/09/2011 13:53 Page 46

PACKAGING & L ABELLING

Bunzl launches Good 2 Go sandwich and salad range BUNZL Catering Supplies has launched Good 2 Go, a new range of “cost effective” sandwich and salad packaging.

The range is made from rPET – a plastic created from recycled PET retrieved from post-consumer waste material and derived from discarded PET bottles. It is complemented by offthe-shelf Good 2 Go frosty labels in a contemporary design, providing a solution for operators with a chilled food offering who need to clearly display important product information.

Sandwich wedges are available in standard, deepfill or triple wedge in cases of 500 and 1,000. A hinged design is used for packaging of rolls, sized in 4” and 6” in cases of 500 and 600.

Deep-filled crusty baguettes obtain instant stand out in hinged baguette boxes, available in 7”, 9” and 12” in cases of 150, 300 and 400, says the company.

Meanwhile its hinged salad containers come in four sizes – 250ml, 375ml, 500ml and 650ml, in a design exclusive to the business - ideal for summer salads, pasta and fruit cocktails, it adds. Twisty salad containers are supplied with integrated forks which are unique to the business. The containers are available in sizes 250ml, 375ml, 500ml and 750ml and come in cases of 300 and 400.

Good 2 Go also provides essential solutions for outdoor catering during the summer months with a range of

standard white plates in 6”, 7” and 9”, available in cases of 1,000, which are complemented by white cutlery consisting of knives, forks, spoons and teaspoons in cases of 1,000 and 2,000.

For an additional cost, operators can take advantage of the Bunzl label bureau service which allows the frosty labels to be fully-overprinted at the bureau.

Alternatively, Bunzl Catering Supplies will equip a business with everything needed to print the labels with a PC and printer, and provide advice on how to meet all current legislative requirements – such as:

Personalised sandwich labelling PiD claims to be offering its most individual and user friendly sandwich labelling solution yet, with a complete system including netbook for £799 plus VAT. Printing at two labels per second, the system uses a thermal printer to keep costs to a minimum of £16 per 1000 labels. The system is free if you commit to purchasing 100,000 bespoke labels, over one or two deliveries.

Managing director of PiD Labelling, John Mayers says: “We are confident that our customers will appreciate just how easy our new system is.

Combining innovative design, low costs and quick printing times, we’re offering the best label printing solution on the market. Our current promotion means that this is an even more affordable option, available to all businesses.”

46 September 2011 SANDWICH & SNACK NEWS

description, product name, use by date, price, packer name and address, barcode, nutrients, QUID and GDA’s or traffic lights.

Paul Willcocks, Director, Own Brands, Bunzl Catering Supplies comments: “We are always in search of innovative solutions across our core and own brand ranges, which can provide customers with simple and uncomplicated answers to their business needs.

The new Good 2 Go range does just that – providing a cost effective solution for both packaging and labelling, which also enables customers to stand out from their competitors.”

SnackTime Awards Benders Paper Cup Contract SNACKTIME, the UK’s fourth largest vending operator with over 20,000 customer sites, and reckoned to be the largest snack vending machine company in the UK, has recently awarded Benders Paper Cup Company a new two year contract.

From early June, Benders started to supply SnackTime with all their “Cafe Joe” branded 7oz squat and 9oz tall vending cups, and 8/9oz

premium hot cups. “Cafe Joe” is SnackTime’s premium own range of ethically traded coffee and hot drinks products.

The Café Joe label is distributed across the UK. Initially distributed only in London, Café Joe is now available in SnackTime coffee vending machines across the UK a response to customer demand for more ethically sourced coffee products.

S&SN_135_Sept11_p46-47_Layout 1 09/09/2011 13:53 Page 47

S&SN_135_Sept11_p48-53_Layout 1 09/09/2011 16:43 Page 48

PL ANGLOW PROFILE

Crieff Hydro:

Scottish food to go at its best Massive Scottish four-star hotel Crieff Hydro has established an unrivalled UK reputation for its leisure facilities for guests, which ensures an all-year-round customer traffic. Attractions include its two food to go outlets, where sandwiches take pride of place

O

ver the years we've profiled quite a few different types of outlet selling food to go in Sandwich & Snack News, but a vast leisure hotel in Scotland is something new.

At first sight, one might wonder if we've gone a little bit too far 'off piste' from our usual targets, but in fact this enormous 200 bedroom 4-star hotel, the Crieff Hydro, set in 900 acres of land, has a number of restaurants and cafĂŠs where it probably sells more than a couple of top sandwich bars put together daily.

Although not far enough north to cash in on the skiing business of the Highlands, it has succeeded in generating an all-year round trade by offering leisure breaks for its mainly familycentred customers, with a huge choice of indoor and outdoor activities.

For instance, it offers quad biking, off-road driving, Laser Quest, golfing,

riding, indoor squash and badminton.

It's big on horse riding and there are also lots of water activities. The peaks are October and the summer, but even the winter time remains busy, benefiting particularly from the recent national trend for short breaks. Just an hour's drive from Edinburgh and Glasgow, it's near enough for a visit and local customers make use of its facilities as well.

All those activities make for hungry customers and two of their outlets specialise in food to go, with both eat in and take away.

Up until four years ago, customers had just the one outlet to go to for sandwiches, snacks and afternoon tea, the traditional Winter Garden, a spectacular space with high Victorian ceilings, cornices and pillars, with panoramic views on to the Perthshire Hills.

48 September 2011 SANDWICH & SNACK NEWS

Realising that they weren't quite on song with their growing numbers of young, trendy customers, the hotel then launched The Hub, a comfortable place to relax with a terrific food to go offer with around 80 covers, a bar and Sports TV. In addition to the two food to go outlets, there is also a 250 seat a la carte brasserie and the 350 cover Meikle restaurant. Overall, the scale of the catering business at the hotel is enormous. On the morning we interviewed executive chef Neil McLean, they had just finished serving in the region of 600 breakfasts throughout the hotel!

He filled us in on the importance of the food to go offer there. "It's really one of the most important parts of the business. The Winter Gardens is still by far the busiest of the two outlets, but The Hub really targeted the growing

S&SN_135_Sept11_p48-53_Layout 1 09/09/2011 14:31 Page 49

PL ANGLOW PROFILE numbers of young customers, particularly with families, which we attract, who wanted something that was a bit different.

"We have 70% return guests - many of them young - and they are very appreciative of The Hub with its sports bar feel, where you don't need to feel hurried - they are able to leave their kids at the kids club next door."

There are four different sandwiches, four baguettes, two filled bagels, and two salads, all made in-house in the central kitchen. The sandwiches, all made on wholemeal bread, include a roast chicken, sage and onion, and a Hub special with pastrami ham, gherkin, hot mustard, iceberg lettuce and tomato salsa sandwich, which has been very popular this summer. The products were developed by the head chef Gordon Wood, who looks after the café outlets and there are four members of staff full time there.

The menu changes seasonally including the sandwiches, and The Hub features a lot of promotions, not done anywhere else in the hotel. This might include the tapas items, open baguettes, or open baked ciabatta sandwiches, baked potatoes, king prawn skewers, Visit us at Lunch! on stand A100

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PL ANGLOW PROFILE

tomato salsa and sharing platters including smoked venison from Loch Ranoch and local smoked salmon.

There are also soups on offer, including a curried parsnip; smoked haddock and potato; and Mediterranean tomato and couscous, accompanied by ciabatta rolls and parmesan flutes.

Then there's a selection of gateaux and cakes made by a local baker, and home baked scones and doughnuts.

There's also a range of cruditĂŠs asparagus, cucumber and sweetcorn - as well as a nice tropical fruit selection, and a strawberry honey yoghurt which goes down very well.

Salads include a Thai king prawn and vegetable noodle with soy sauce, and the bagels offer lines such as brie, caramelised red onion and chorizo.

The more traditional Winter Garden, on the other hand, with its vast ceiling to floor windows, has an offer which includes eight ranges of full sandwiches and two ranges of wraps and four filled baguettes. There's a big demand for high teas and this includes tray bakes, cream cakes, doughnuts and scones, along with the sandwiches. It also makes up huge numbers of packed lunches for children going off on activities.

The hotel tries to source local

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50 September 2011 SANDWICH & SNACK NEWS

Scottish produce as much as possible.

Suppliers include Campbells Bakery for specialist breads, based in nearby Crieff, Braehead Foods for poultry, Laxdale Foods for eggs and Perth Produce for fruit and vegetables. They also use a local dairy supplier.

Have customers' tastes changed in the last four years? "I think people are wanting to experiment more," adds Neil.

"They walk into the Hub and they think: 'Oh, that looks interesting, I'll try some of that. We try to keep ahead of the game. We don't always get it completely right, of course. We did a soft cheese and tomato wrap, with Mediterranean vegetables and that wasn't a huge success, but we learn a lot from the feedback from our questionnaires. We also have tasting sessions and we invite quests to sample some of our food, to give them an idea of what we do."

Getting the packaging right has been of crucial importance for the hotel, both from the perspective of portability but also branding and labelling.

For many years, the company used a variety of suppliers for its packaging and Planglow for its labelling requirements.

This all changed around a year ago, when Planglow became the sole supplier.

Neil explains: "Because of all the different ranges we offer I had always wanted to work with a company that could give me a perfect match that covered the yoghurt pots through to the salads, the sandwiches, wraps and the baguettes. It's all biodegradable as well, which is what customers want.

"We use the Rosso range for The Hub and the Ecoco for the Winter Gardens - all of the products are fully biodegradable. This provides a unique signature for each restaurant.

"Planglow are also working with us on a branded platter box, mainly for self-catering customers, in large and small sizes.

"The fantastic thing about the company is that they have really understood our business in terms of what we're looking for. What makes them really different is the film on the inside of the packaging, so the products stay fresh and there are no leakages. It's really important when you have things like marinades.

"We have had a lot of feedback on the packaging and they have been very complimentary about it. We wanted to get to a higher level and it has paid off."

S&SN_135_Sept11_p48-53_Layout 1 09/09/2011 14:31 Page 51

NEW PRODUCTS

National Flexible gets ‘Friendly’ THE health-conscious can now indulge in their desire for high quality confectionery – but without the sugar – following the launch of a range of bagged sweets

by The Friendly Sweet Company.

Leading the market for traditional sweets without the ‘bad bits’, The Friendly Sweet Company worked with Bradford-based film specialists National Flexible, to create the packaging for its range of sugar free, gluten free and trans-fat free confectionery.

The two companies worked together to develop a generic range

of printed laminate films suitable for packing the sweets on automated VFFS machinery.

Containing up to 60g of product, the film bags are low-cost, high quality,

and high clarity, with printing and origination costs kept to a minimum, thanks to repro work by National Flexible’s print team.

Tel: 01274 685566.

KDH Projects Ltd southern office opens KDH has opened a new office in London, following growth in business in the south of the country over the last year.

Kevin Haynes, KDH Projects’ managing director, explained: “We felt that it was important to extend our expert, flexible and responsive service, already given to our existing customers, to our new customers in the south of the country. The only way to guarantee this was to open a southern office.”

Tel: 0207 4733142.

Butterware launches new sandwich business software

Perfect labels for products FOR many years, Primera Technology Europe has developed label printers that allow manufacturers of snack and food products to produce professional, individual and full-colour labels set apart from others.

LX900e Colour Label Printer – Primera’s latest label printer – produces labels at speeds of up to 4.5” per second and uses separate colour ink cartridges for each colour (Cyan, Magenta, Yellow and Black) to reduce print

costs on each label, since only one colour at a time needs to be replaced.

Printed labels can include photos, graphics, illustrations and text – even high-resolution linear or two-dimensional bar codes.

With the included label design software everyone can design labels that feature their products and include all necessary information such as nutrition facts, ingredients, barcode etc.

Tel: +49 611 927770.

BUTTERWARE is launching its new ecommerce software to get businesses selling online at the Lunch! show in London at the end of September. Designed specifically for sandwich shops and other ‘lunch-togo’ companies, it makes trading online simple and painless, says the company.

Company founder, Graeme Simpson said, ‘We’re looking forward to the show and demonstrating our new product to thousands of exhibitors and attendees.’

The platform is tailored to each individual business, keeping them unique, in complete control of their customers, orders and brand. No middlemen!

Simple for shops to use, orders are printed automatically in the shop

on labels for preparation prior to collection or delivery. Through preordering shops can be more efficient, reduce wastage, increase sales and save money, it adds.

Developed from the ground up for selling lunch online, shops can customise many aspects of their website, including: flexible menu, online and cash payment options, delivery zones via postcode lookup and Facebook integration.

Interested parties can see a working demonstration of this new software at the Lunch! show at stand IZ-U. Tel: (0) 1242 233999.

www.sandwich.org.uk September 2011 51

S&SN_135_Sept11_p48-53_Layout 1 09/09/2011 14:31 Page 52

NEW PRODUCTS

Soup kettle from Pantheon

MPE launches SL1300 Inline heat sealing machine MPE has launched the latest model in its range, the SL1300, designed to meet the demands of the growing range of packaging products in the market place, whether it be cardboard, plastic or other materials.

Ready meals, Salad boxes, Tortillas, Sandwiches wraps etc can all be sealed on one machine with a quick change eject and tooling system as standard, whilst maintaining build quality and machine reliability.

Based on the success of the SL1200 40 packs per minute board sealer, the SL1300 is a wider model, built to cope with all ready meal tray sizes and can also be retrofitted with a film feed system to heat seal conventional trays in any material with optional gas flushing where required.

The company also continues to provide a bespoke design service which enables customers to specify equipment to suit their individual needs and have an input at the start of the design process through to installation.

Tel: 01663 732700.

PANTHEON’S popular soup kettle is now available in a stylish and durable stainless steel finish that will look good on any counter, says the company.

The reliable, stainless steel SSK soup kettle can heat up to 10 litres of soup and then hold it at its optimum serving temperature until required. It can also be used for sauces, casseroles and even porridge.

This plug in unit is exceptionally easy to use, adds the company. A neon light indicates that it is switched on and the operator simply selects a high position on the temperature dial to

heat the soup and lowers it to maintain the required temperature. The wet heat principle of operation means that only the inner, stainless steel container and lid have direct contact with food and both of these are completely dishwasher safe. Any splashes or spills on the outer unit can simply be wiped away.

10 labels are included for various soups and sauces. Pantheon’s all encompassing 12 months parts and labour warranty applies. List price is just £135.00.

Tel: 0800 046 1570.

Uni-Cup - perfect for soup Detpak offers a range of Uni-Cups made with sturdy board that is ideal for soup.

The range is available in 8oz, 12oz and 16oz sizes by the carton, in a plain white Single Wall or brown kraft Ripple-Wrap™ version. The Ripple-Wrap™ line is said to be particularly good for soups as it keeps hands cool and the soup hot.

As well as soup, they can be used with many types of foods including curries, yoghurt and fruit salad.

The cups offer users a number of benefits including a poly-lining to hold liquids, the ability to be neststacked for maximum space utilisation in-store, a wide rim for

easy spoon access and a secure onesize-fits-all lid with a steam vent.

They can also be bespoke printed with a brand and are a cost effective advertising tool, adds the company.

Tel: 0131 208 1195.

UK Premier Malt Loaf Co. Phase 1 & 2 complete on time and on budget KDH Projects have successfully completed both phases for a UK Premier Malt Loaf Company, a major re-organisation project to close one of their Manchester factories, moving production into another existing facility.

The two phases involved extensive refurbishment and alteration works within the existing factory and conversion of an adjacent warehouse into a new production facility for the

famous UK Malt Loaf.

The work was completed to a very tight time schedule to minimise disruption to production schedules. All the work was carried out by its ‘In House’ teams of tradesman including Food-CreteTM resin flooring, insulated composite walling (white walling), stainless steel channel drainage, electrical and mechanical works and civil works, including the installation of a new grease interceptor.

52 September 2011 SANDWICH & SNACK NEWS

Tel: 02074733142 Southern.

Tel: 01775822888 Northern.

S&SN_135_Sept11_p48-53_Layout 1 09/09/2011 14:31 Page 53

MPE UK Limited Innovative Packaging Solutions

The

MODERN WAY to do business

Designed and manufactured in the UK the TT600 Semi Automatic machine is Robust, cost effective and versatile.

The TT600 provides effortless sealing up to 600 packs per hour with pack size adjustment fitted as standard.

With MPE now offering 100% Bio degradable packaging at extremely competitive prices, machine lease options can now be arranged with minimum outlay on machinery.

For a complete machinery and packaging solution contact sales at MPE for a no obligation quotation or arrange for an MPE representative to visit and discuss your requirements.

DELIVERING COMPETITIVE ADVANTAGE Take your business into the 21st century with a specialist, fully integrated delivery managment solution designed specifically for the ‘food to go’ market.

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Tel: 01663 732700 / Fax: 01663 732900 Web: www.mpe-uk.com

+44 (0)117 3250505 MOBILE info@mobile-enterprise.co.uk

ENTERPRISE www.mobile-enterprise.co.uk SYSTEMS LTD

To advertise call Paul Steer on 01291 636342 September 2011 53

S&SN_135_Sept11_p54-55_Layout 1 09/09/2011 16:50 Page 54

FINANCE

Get a bigger turnover (and that’s money – not a pastry) How can you increase your sandwich bar turnover and profit in these straightened times? Peter Williams has some tips

L

et’s face it, running a sandwich shop can be enough of an administrative nightmare without some bright person writing that the way to increase your turnover is to open a second shop, or to expand into outside catering/trailers/ sandwich rounds. All of it can be a good idea – but can you face the headache?

So, without having to take on any more administrative migraines of staff and suppliers, local authorities, and various numkins, whose sole purpose in life is to make your life a misery, and without borrowing money from your bank manager – which he won’t give you anyway – how do you increase your turnover and profit?

Well, one way is to expand your range with products that will not only be bought by your existing customers, increasing turnover from existing footfall, but also adding to your range products that will attract new/more customers.

I would start by listing all the potential products. Let’s assume you already sell sandwiches, snacks and cold drinks. Your customer base comes because of location, quality, price and the experience – ie: happy, nattery staff normally hold loyalty better than smelly, grumpy ones.

So what can you add? If you look at the standard ideas, I think you have to consider whether it works for you.

Slush machines – only if you live on the route to or from a school, and want loads of kids in your shop; Jacket potatoes – mainly bought by overweight ladies who need a calorie kick but think jacket potatoes are slimming. Have you got many overweight lady clients?

Soup – definitely works with hearty men working outside in cold weather, so you need cold weather and lots of roadworks; Smoothies – you never sell enough to cover the hassle of keeping them

clean, unless you’re based in the West End of London and have a high anorexic client base.

Hot Pies/Pasties – definitely a winner, although to some extent selling these is robbing Peter to pay Paul, as your customers would have bought a sandwich.

It may be one or more of the above could work for you. However, if you’re not doing them already, the two areas I think should be given consideration are: Real Coffee. No-one is offended by seeing a real coffee machine in a shop.

If you bother to learn to make the coffee properly (and most people are ‘waking up’ to this in this country), a reputation for selling ‘good’ coffee achieves a number of things: 1) Brings in a new quantity of customers; 2) Brings in customers at different times – initially perhaps just ‘for a coffee’ but making additional purchases as well; 3) Adds value to the sales to your existing customer base; 4) Adds a smell / distinctive noises and sense of quality to your shop.

However, back to all the original objections of hassle/cost etc. There are probably more coffee machines to choose from than there are overpaid bankers.

However, I have selected, for

54 September 2011 SANDWICH & SNACK NEWS

example, one very simple proper coffee machine – the Expobar Monoc 2 Group Espresso Machine. This ticks all the boxes for a smaller sandwich shop. Plus, if you buy it on a lease, you only have to sell about three cups of coffee a day for it to pay for itself.

So no capital outlay, no extra hassle, and a big increase in footfall and spend.

The second piece of specialist kit you may consider is probably one you really need to think about, but can be an absolute winner if it complements your shop. What does the good old British public always eat/love? Chips.

A ventless chip fryer. These have been on the market for many years, and in the right shop with the right ‘chips’ they can, like the coffee above, bring in clients right through the day and increase client spend. Also, like the coffee it is vital the chips are regarded as ‘good chips’ not just any old chips.

As such, it is probably worth getting a good quality fryer. The ‘Autofry’ machine has been in the UK for over 10 years, and a bit like Landrovers, all the ones supplied are pretty well still going. They sit on a worktop and require no more installation than a plug. You will need a freezer for the chips, and you will need shakes such as salt/vinegar, plus you should have the facility to add cheese or other ‘toppers’.

And again like the coffee machine, if you lease it and have no capital outlay you only need to sell about ‘5’ portions a day for it to pay for itself.

So it all sounds good but is it worth the hassle. Let’s look at the figures: If your coffee machine sells 10 cups a day, you could, after paying the

S&SN_135_Sept11_p54-55_Layout 1 09/09/2011 16:50 Page 55

NEWS

finance on the machine and paying for the coffee and cups etc, add £60 a week to your ‘net profit’ – that’s straight to the bottom line.

Similarly, your fryer, if you sell 15 portions a day, could add £90 a week to ‘net profit’ after costs.

However if you sold four times the above, which is still conservative, you could add to your annual net profit £16,000 and £24,000 respectively – and that is cash available for you as drawings, which is what this article is all about.

So: 1) Make sure it’s an add-on product that will work with your location/shop/customers; 2) Buy a make that is reputable and can produce the quality with consistency and reliability; 3) Make sure the product you produce out of the machine is of a quality that customers go to you because you sell ‘the best’; 4) Buy it on lease finance which not only means you don’t have to find the capital, but also saves you tax – further increasing the bottom line!

5) Then last but not least – make sure you have a space for the machine!

Oh – and final tip – do follow the manufacturer’s instructions on maintenance. When they say it needs cleaning/servicing – then it probably does.

Peter Williams is a commercial finance broker with The Oxford Funding Company Ltd, which arranges finance for businesses in the

catering Industry. Members of the NACFB (National association of commercial finance brokers) they have been financing sandwich shops for over 20 years www.thefundingco.co.uk / Telephone 01242 226662 / 07970 121 676 The featured Expobar Monoc 2 Group Espresso Machine is available from Corrchilled, www.corrchilled.co.uk / Telephone 0800 001 6699 / 0161 320 2670 The featured Autofry is available from; HHD Ltd; http://www.hhdltd.co.uk/ 01491 826092 / 07912 853157

www.sandwich.org.uk September 2011 55

S&SN_135_Sept11_p56-57_Layout 1 09/09/2011 14:32 Page 56

SANDWICH BAR SNAPSHOT

An Independent among Independents Outstanding Bath sandwich bar Made By Ben, won an Independent Sandwich Bar of the Year Award at this year’s Sammies. Founder Ben Sibbald reflects here on the importance of customer service for his business

W

alcot Street is Bath's statement of independence. A technicolour village in a city of monochrome corporates, it's a collection of owner-managed businesses where creativity, quality and character count for more than anything, and where sameness is a dirty word. I love it here.

When Made By Ben opened at 100 Walcot Street last year, nobody – at least among the neighbours - was a bit surprised. My early training in the performing arts and the experience and knowledge I had gained from travelling and working in Europe, plus the years as principal dancer at the Moulin Rouge in Paris, seemed to represent to them quite normal catering training!

Oddly enough in many ways they were right: I had learned the importance of presentation, stamina, teamwork and consistency – handy skills in a sandwichbar and deli environment. Meanwhile, my experience abroad included sampling a wide range of cuisines and imbibing industrial amounts of coffee. I also ate a lot of sandwiches!

Here in Bath, the kitchen's day begins at about 6am. Soon the bread arrives and gets as much attention as the fillings.

Next are the calls to our mainly local artisan suppliers, confirming last night's orders and today's deliveries. We discuss new products and ingredients with all our suppliers, but always we seek and buy what we will sell that day.

By eight o'clock everything is fresh and ready to go, the door is opened and the first customers arrive. When the early rush is over we begin to prepare sandwiches for lunch.

We avoid the temptation to have ‘everything in its place’ and take pre-prep too far because we still like a degree of spontaneity and improvisation. Speed of service helps reduce the queue, and good customer rapport helps. Nobody gets turned away. Orders are taken along the queue so when they reach the front of the line their order is almost ready to go Our premises are small enough to encourage conversation with and between our customers. Most of them know each other anyway. Within limits, collecting take-away coffee or collecting

56 September 2011 SANDWICH & SNACK NEWS

lunch becomes an excursion to be looked forward to, for the most part, for them, a welcome break in the routine of the working day. Sometimes deals are done, friendships begun.

But we know that length of queue is an issue sometimes, because I haven’t got lots of staff and we haven’t got the space for them anyway. Sometimes it works very well, other times it can be a bit frantic.

Summer brings change to the city.

While post-graduates and researchers carry on with their work, the two universities in Bath swop their undergraduates for students on vacation courses. At this time we also welcome more holiday visitors and gratefully retain the core daily custom of our friends and locals.

When we first opened the business we used to try and work out why customer numbers fluctuated, in an attempt to plan advance ordering, particularly perishables, and to impose a logic on the way daily takings change. We eventually decided that it was all pretty random and therefore futile to speculate. For instance, out of the blue, on August 20th, we had our busiest day ever. We don't ask why, we’re just grateful for the extra business!

But whatever the customer throughput, we try and keep it a personal business. I know upwards of 200 customers and they all have their own likes and dislikes: some want one coffee with one sugar, two sugars, no sugar, chocolate, no chocolate, and so on. When I was a dancer on stage in Paris and you had an audience of 1,700 people, you had to make every single one of them feel that the show was being done for them. It’s just the same here: it’s not just about good food and coffee, the service is extraordinarily important as well.

SANDWICH BARS FOR SALE SANDWICH BAR

AWARD WINNING TEA ROOMS

EAST MIDLANDS

STOW-ON-THE-WOLD

HERTFORDSHIRE

HALESOWEN

WT £1,000 Enjoys a high level of footfall Scope for deliveries / outside catering Superbly equipped throughout

WT £1,000 GP 77% Highly sought after location Superbly presented business Clear scope to increase trade

WT £1,900 32 covers Established 8 years Scope to increase outside catering

WT £2,000+ Main road location 12 space car park Refurbished premises

£30,000 LEASEHOLD

£39,950 LEASEHOLD

£49,000 LEASEHOLD

£75,000 LEASEHOLD

Ref 36347

CAFÉ/COFFEE SHOP/ OUTSIDE CATERING

Ref 36734

CAFE/SANDWICH BAR

Ref 37481

FEATURED BUSINESSES

0844 70 11 976

S&SN_135_Sept11_p56-57_Layout 1 09/09/2011 14:32 Page 57

Ref 36317

REF 34803

WELL FITTED SANDWICH DARWEN BAR/COFFEE SHOP Well fitted & equipped kitchen, WT £1,000 Low overheads, 1 bed flat accommodation REF 34964 £124,950 FREEHOLD

SANDWICH BAR & OUTSIDE EAST MIDLANDS CATERING BUSINESS WT £2,300, Run under management, Affluent market town, Retail & corporate clientele REF 37435 £50,000 LEASEHOLD

EXETER RETAIL BAKERY WT £1,100 GP 43%, Well established business, superb trading position, Very attractive lease terms Reduced for quick sale due to ill health REF 35192 £30,000 LEASEHOLD

PRESTON SANDWICH BAR WT £2,000 GP 65%, Village Centre, L/up Rent £608.30pcm, Well fitted throughout REF 34121 £50,000 LEASEHOLD

HUDDERSFIELD CAFE/COFFEE SHOP Town centre location,WT £1,500, Rent £235pwx, Well presented throughout REF 34383 £55,000 LEASEHOLD

LEEDS TRADITIONAL CAFE Residential area, WT £1,300 GP 60%, Unrivalled trading position, Very low rent and rates REF 34527 £29,995 LEASEHOLD

LEICESTER 66 COVER CAFE & BAR WT £3,000 - £3,500, L/up Rent £253pw Well established REF 33858 £Offers Invited LEASEHOLD

SANDWICH BAR & LICHFIELD CATERING SERVICE WT £2,350, Well established, Close to industrial estates, Counter sales only REF 36351 £59,950 LEASEHOLD

LICENSED 38 COVER CAFE MABLETHORPE RESTAURANT Well presented property, WT £1,000 , Prime location, 2 bed accommodation REF 32645 £132,950 FREEHOLD

NEW MILLS, SANDWICH BAR & BAKERY DERBYSHIRE WT £4,000, Town centre location Fully trained staff, Mid terraced property REF 37748 £265,000 FREEHOLD

FAST FOOD RESTAURANT RENFREWSHIRE Prime trading location, Strong profits, 20+ covers, Rent £340 p/w inc rates REF 37038 £12,000 LEASEHOLD

BERKSHIRE CAFÉ/OUTSIDE CATERING WT £3,000 , Busy parade location, Established 1987, Well fitted & equipped throughout REF 37741 £115,000 LEASEHOLD

DEVON CAFE WT £2,000, 54 covers, Superb town centre business, Seasonal trade uplift REF 34888 £29,950 LEASEHOLD

WORKINGTON SANDWICH SHOP & DELI WT £1,900, Family owned since 1956 Significant scope to develop, Rent £93pwx REF 36388 £29,950 LEASEHOLD

SOMERSET ATTRACTIVE TOWN CENTRE DELI & CAFE WT £1,300, High quality deli, 20 cover cafe Scope to increase trade REF 37109 £30,000 LEASEHOLD

BURY CAFE/TAKEAWAY WT £800 GP 60%, Well equipped Low overheads, Scope to introduce deliveries £35,000 LEASEHOLD

For your free, no obligation appraisal, call us today on:

0844 70 11 985

Change for the better

Change to Eclipse

Another great reason to take a fresh look at the Eclipse Scientific Group: • As one of the UK’s leading authorities in nutritional chemistry testing, Eclipse is proud to offer its customers a new fast-track testing solution with the launch of a next day service* on Group 2 test suites and any component part of the suite.

• This new service complements our existing 3-day, 5-day and 10-day testing options to provide you with an unrivalled choice to suit all budgets.

• With a team of industry-leading experts based at our advanced laboratory in Chatteris, we can help you with all of your nutritional and labelling requirements. *Subject to terms and conditions

Eclipse Scientific Group:

a testing partner you can trust.

For further information please contact our Customer Service Team or visit our web-site.

T: 01354 697 028 E: sales@eclipsescientific.co.uk W: www.eclipsescientific.co.uk To advertise call Paul Steer on 01291 636342 September 2011 57

S&SN_135_Sept11_p58-59_Layout 1 09/09/2011 13:57 Page 58

AROUND THE TRADE

New wraps ranges from Discovery and Love Joes DISCOVERY and Santa Maria are launching a new, premium concept into the foodservice sector: Gourmet Wraps.

This new concept, which showcases their spice range: more. by Santa Maria, is aimed at “spicing up the wrap market by inspiring caterers to deliver more adventurous tastes and excite the eating out occasion”. Fusion specialist chef Peter Gordon has developed some of the recipes.

The Gourmet Wrap range comprises 14 variants in soft flour tortillas. These include: · Chicken, avocado and mango quesadillas dusted with Smoked Paprika; · Triple Peppered goats’ cheese wrap with red pepper, rocket & fresh pesto; · Slow cooked Cacao & Chocolate venison wrap with soured cream; · Grilled Chili & Lime chicken in a tomato wrap with tomato salsa; · Chili chocolate and banana wrap using Cacao & Chili.

Ashley Pinder, Head of Food Service at Discovery, comments: “Since the recession, consumers are cooking at home more. So when they do dine out, they are looking for something extra special – high quality, good value food that provides more adventurous and exciting flavours than those achieved within the home.

“A new selection of recipes have been developed to satisfy even the most discerning of palettes. That’s why we’re celebrating with our new Taste Ambassador, Peter Gordon, whose expertise lies within fusion food – the perfect type of inspiration for the launch of Gourmet Wraps.”

Peter Gordon created five Gourmet Wrap recipes including: Discovery Plain Flour Wrap with Cacao & Chili beef onglet; smoked bacon; Triple Pepper tomato relish and watercress, and Discovery Tomato Wraps with Smoked Paprika salmon, BBQ & Grill Mesquite mayonnaise, fennel and rocket.

Meanwhile, Love Joes has launched new hot wraps with Mexican and Indian hot fillings following the launch of a wraps filling range last year.

“Providing the tastes of either Mexico or India couldn’t be easier,” said Toni Koumi, operations manager for Love Joes. “The Chicken Mexican Salsa wrap comes with rice and also a choice of jalapeños and sour cream and chives. On the Indian front flavours include Chicken Korma and Chicken Jalfrezi, both of which are served with rice” The idea with the hot-filled wraps is to provide a mixed chicken and sauce product that is cooked in the oven.

Toni explained: “With every 2.5kg bag of chicken we provide a free bag of saffron pre-cooked rice that can simply be heated, and mixed with the chicken and sauce to create a delicious filling. It’s a different concept to just using chicken and salad and is guaranteed to appeal to hungry appetites.”

Sim’s Foods spice up the food scene SOUTH Wales firm Sim’s Foods Ltd is aiming to spice up the British food scene with a range of vegetable samosas, bhajees and pakoras.

Based in Pontyclun, near Cardiff, the family company has landed a major order for its ‘Samosaco’ branded products from Tesco to supply the company’s 49 stores in Wales after passing the Tesco Supplier Approval Audit. The company has since also achieved British Retail Consortium (BRC) accreditation.

The company, which hopes to expand the ‘Samosaco’ brand across the UK, is already supplying the Harry Tuffin supermarket chain in Mid Wales and Shropshire, two EUROSPAR Stores in

North Wales and wholesalers in Wales and Somerset.

The three Samosaco products stocked by Tesco are selection packs of vegetable samosas and pakoras, spinach and potato samosas and onion bhajees and hot Punjabi samosas.

58 September 2011 SANDWICH & SNACK NEWS

The company’s list of customers also includes the food service sections at the Millennium Stadium, Cardiff City Stadium and Swansea City’s Liberty Stadium as well as Cardiff and Swansea Universities.

For those that want to try their hand at making

samosas, bhajees and pakoras themselves, the company has developed a range of six Samosaco dry mixes. Five of the mixes chicken pakora, fish pakora, plain pakora, South Indian pakora and onion bhajee - are gluten free.

“Gaining BRC accreditation is a great step forward for the company and will hopefully open many new doors for us,” said Sokhy Sandhu, who launched Sim’s Foods Ltd, with his wife Goldie and their son Tee, 23, in June 2009.

Sim’s Foods Ltd sources all ingredients in Wales and uses only certified flours, oils and spices in its quality products. Further new products are in the pipeline later this year.

S&SN_135_Sept11_p58-59_Layout 1 09/09/2011 16:55 Page 59

AROUND THE TRADE

New sanitizing tunnel for Beacon Foods SANDWICH sector ingredients specialist Beacon Foods has invested in a new sanitising tunnel from Midlands-based Industrial Washing Machines.

Suitable for sanitising produce in buckets, bags, tins and trays up to a maximum size of 450 mm wide by 450 mm high, the Econosan conveys the produce through a tunnel where a solution of sanitising fluid in mains water is misted onto the items from top, bottom and sides.

The speed of transit through the tunnel can be set and easily adjusted to operate at between one and four metres per minute, according to the user’s requirements.

The machine is arranged for manual loading and unloading, at a comfortably safe working height. After sanitising, items are discharged onto a small outfeed table.

This is equipped with a photoelectric sensing and control system that stops the conveyor when the table is full and restarts it automatically when the items are

Impress Sandwiches launch ‘posh puddings’ range

removed.

Econosan sanitisers are available in two versions: one uses fresh water supplies for all sanitising operations while the other recirculates the water and uses mains water only for make up. Both models are designed to be simple and economical to use, and to require a minimum of maintenance.

They feature solenoid-controlled proportional injector pumps to ensure efficient and accurate dosing of sanitising fluid and incorporate bayonet fitting spray tips that can be removed easily for cleaning or replacement.

The body of the machines is fabricated throughout from T304/316 stainless steel and their robust streamlined design allows easy access to all areas for routine cleaning – including a newly designed removable top canopy cover.

Beacon Foods claims to be the UK’s leading specialist producer of roasted and char grilled vegetables and fruit ranges, relishes, chutneys and sauces.

IMPRESS Sandwiches has been working with Didier’s Patisserie, known for its high quality, handmade patisserie, to create an exclusive range of individual ‘posh puddings’.

The six puddings, three hot and three cold, are aimed at the grab and go sector – they are said to be ideal for operators seeking high quality desserts with consistency and originality, as the packaging enables them to be easily lifted from their containers, plated, heated and served.

ITY “QUAL T A TUNA BLE RKA REMA ES” PRIC

Starbucks revitalises supply chain STARBUCKS UK and Ireland is revitalising its supply chain with Gist Limited. This new longterm logistics partnership will see, for the first time within the Starbucks organisation, consolidated daily deliveries of ambient, chill and dairy products through their retail stores across the UK and Ireland.

Gist, who specialises in temperature and time sensitive supply chains, will consolidate the three currently separate supply chains for ambient, chill and dairy products into a

single, flexible and costefficient logistics operation.

Significantly reduced numbers of store deliveries, to be undertaken overnight, will reduce traffic congestion and cut disruption to store teams.

Starbucks will also benefit from reduced operational costs, increased flexibility and improved environmental performance through network optimisation. The new solution will cut the number of deliveries to each Starbucks store by more than 50%.

Importers, Stockholder & Distributors Supplier to manufacturers of sandwich, fillings & ready meals. The foodservice, wholesale & retail trade. Product approval by leading UK & EU manufacturer and retailers.

Affiliated offices in Thailand, Vietnam, China, Indonesia.

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

Tel: 01326 231800 / 07824 325480 Mobile: 07824 369036 Fax: 01326 231758 Email: et@goddessfoods.co.uk / tanya@goddessfoods.co.uk www.goddessfoods.co.uk

www.sandwich.org.uk September 2011 59

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VIEWPOINT

Calories on the menu has meant healthier choices for the Big Apple In the run-up to voluntary calorie information display in the UK this September, British Heart Foundation policy officer Katie Chruszcz talks through new research into the effects of having calorie counts on menus in New York

P

icture this hypothetical scene.

You’re queuing in your favourite fast food restaurant, you take a cursory glance at the menu and then step forward to order your usual burger with all the trimmings.

But hang on, that number isn’t the price, it’s a rather high calorie count.

What do you do next?

• Go ahead and order • Think again and lose the trimmings.

Well, a new study from New York suggests many people are opting for the latter. At this point you’d be forgiven for being a little confused because calories haven’t been on restaurant menus here in the UK until now. But they have been in the Big Apple.

In 2008, New York City brought in a law that stated fast food chains with 15 or more branches nationally had to provide calorie information on menus.

The results of this new study show us that when people do look at the calorie count they are, on average, more likely to pick something with 100 fewer calories.

It’s a clear piece of evidence that putting calorie counts on menus helps diners make informed choices and eat more healthily if they want to.

It’s good news because the problem of obesity in the UK isn’t going to go away, and to tackle it we need a range of tactics to help people understand what’s in the food they’re buying.

A key part of this is having clear, front-of-pack labelling in the supermarket. But it shouldn’t stop there.

One in six of our meals is eaten away from our dining room, kitchen or sofa, so we need ‘labelling’ to appear in cafes and restaurants too.

And while calorie counts are a great initial move, it’d be even better if there was a whole range of nutritional information on show at the point we make decisions about what to buy, including levels of fat, saturated fat, sugar and salt.

For the sake of our waistlines and our hearts we all need to keep an eye on what’s in the food we’re eating.

A number of UK food companies have promised that they will provide calorie information in their outlets from this month (September), and a handful of companies have started already. Unlike America, calorie labelling in the UK is voluntary. But for the best chance of success, all retailers need to get involved.

Cutting down on saturated fat and salt, and keeping to a healthy weight can help protect us against heart disease, diabetes and high blood pressure. But at the last count, more than a quarter of all adults in England were obese.

There are lots of things we need to do to help drive down those worrying

60 September 2011 SANDWICH & SNACK NEWS

obesity rates.

Making sure nutritional information is provided in food outlets would be a big step in the right direction by helping people make more informed choices.

Editor Simon Ambrose points out that The British Sandwich Association is generally supportive of providing information so that consumers can make reasoned choices, but it has expressed some caution over the costs of the proposed scheme as well as the legal obligations that require operators not to mislead consumers. It has also urged the Department of Health to provide the means for smaller businesses, without inhouse technical support, to calculate nutritional information.

S&SN_135_Sept11_p60-61_Layout 1 09/09/2011 16:02 Page 61

The TT800 Machine

Seals multiple prod ucts

No tool change required The TT800 seals multiple products with no tool change required. Product combinations to choose from

includes: • sandwiches • baguettes • salad bowl • tortilla raps

The sandwich section can be adjustable to seal up to four sizes of wedge.

For more information or to discuss your requirements contact MPE UK Limited (Finance options available) Tel: 01663

732700 Fax: 01663 732900 E-mail: sales@mpe-uk.com To advertise call Paul Steer on 01291 636342 September 2011 61

S&SN_135_Sept11_p62-63_Layout 1 09/09/2011 13:59 Page 62

NEW PRODUCTS

Tasty breakfast sausage idea from Snowbird AN alternative to the ubiquitous bacon sarnie has been developed by Snowbird foods.

The all-in one Breakfast Sausage is tastier and significantly more convenient - and delivers a distinctive breakfast taste experience, says the company.

The 60g. pork sausages are in natural casings and are flavoured with quality diced bacon, mushrooms, baked beans and cherry tomatoes.

The colourful ingredients make this one of the prettiest sausages ever produced, it adds, and the accompanying blend of seasonings, which includes a smoke flavour, delivers a memorable eating experience.

Fully cooked to an even golden

brown and then frozen in the factory, Snowbird Breakfast Sausages will oven bake or microwave straight from the freezer in seconds – faster than it is possible to warm the bun in which they are sold!

Brown sauce can be added to taste.

“It’s new, different and exciting and that’s no surprise because new, different and exciting is exactly what we do at Snowbird,” said sales director, Roy Anderson. “We have also produced a solution to the fast food breakfast issue with a unique idea for hand held eating, which caterers will find extremely easy to handle and which will build profits and turnover all through the day,” he added.

Tel: 020 8805 9222.

FREE Milkshake Starter Pack with every Vitamix Blender order from Magrini

New servery system from QED ‘CASHMERE at Lochleven’ is located next to the world-famous Todd & Duncan cashmere mill in Kinross, by the banks of Loch Leven in Scotland.

Todd & Duncan is a global business, supplying yarn for many of the world’s leading fashion houses. So when the company decided to refurbish its catering facilities at Cashmere at Lochleven, it needed a scheme that was in keeping with the prestigious nature of the location.

Debbie Low, Store Manager, takes up the story: “After looking at several manufacturers we decided on QED, mainly due to the choice and different types of materials available to us.

“We chose the beech wood finish, mainly because it fitted in with the

tables, chairs and flooring, but also softened the all stainless steel look of the servery.

“Right from the start we made it clear what we wanted to spend and when we needed the servery installed, and everything was delivered on time, give or take a couple of days. The service was very good and we were kept up to date on when everything was to be delivered and if anything needed to be changed, right up to the day of installation.

“The café has made a huge difference to the shop. As we are more of a destination location it allows our customers to relax before and after purchasing.”

Tel: 0141 779 9503.

62 September 2011 SANDWICH & SNACK NEWS

MAGRINI are offering a free paper cup starter pack with every Vitamix blender order placed until 30th September 2011.

Magrini are the UK distributor for Vitamix commercial blenders.

The current range offers marketleading quietness of operation, a three-year manufacturer’s warranty that is not cycle based and blend times reduced by a third!

The pack is worth £20.00 and is ideal for anyone wanting to introduce milkshakes to their menu. It contains a selection of 12oz, 16oz and 20oz candy stripe cups as well as neon straws and dome lids. “Just simply ask our Sales Office for your free sample pack when you place your Vitamix blender order. Alternatively you can visit our new web site (call 01543 375311 or visit www.magrini.co.uk).”

S&SN_135_Sept11_p62-63_Layout 1 09/09/2011 13:59 Page 63

ANNUAL DIRECTORY 2012

In association with

The quick reference guide to manufacturers and suppliers to the industry The Sandwich and Snack News Annual Directory will be published in Spring 2012 and distributed to over 5,000 people in the industry. The publication, now in its 15th year, is A5 in size, and contains a comprehensive list of manufacturers and suppliers with sectionalised categories to provide an essential reference guide to the industry.

These companies are indexed at the back. It also offers suppliers a low-cost way of marketing throughout a whole year. To ensure inclusion please complete and return this form before the deadline of 9th January 2012.

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Each company can be listed (name, address, telephone number) under one section heading free. Listings under additional section headings cost £10+ VAT each. Please indicate which product/service sections you wish to be included under by ticking the appropriate boxes below: Branding and Design services Bread & Bakery products Cabinets, Refrigeration & Coldroom storage Cakes and Confectionery products Cheese and Dairy products Cleaning and Hygiene materials and equipment Clothing, Safety wear & Uniform Consultancy/insurance/business services Distribution and delivery services Cold Drinks and Drink making equipment (please specify) .................................

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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 Snack News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB

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

S&SN_135_Sept11_p64-65_Layout 1 09/09/2011 13:59 Page 64

INTERNATIONAL

New Australasian Sandwich Association hosts World Sandwichship competition with Uniq’s Thomas Allen ready for action

A

sandwich association has been formed in Australia for the first time. The Australasian Sandwich Association (ASA) is “dedicated to uniting and celebrating the sandwich industry throughout the Australia/ Pacific region”.

It’s a reflection of the recent growth in the sandwich industry there, say the organisers.

Retail sales amongst key players in the Australian sandwich sector (including cafés, sandwich bars, bakeries, salad and juice bars) are estimated to have reached nearly AU$7.6 billion, according to The NPD Group's Crest service, for the year ending March 2011.

As well as concentrating on building up a membership base, The Australasian Sandwich Association is organising a National Sandwich Week and an Annual Awards dinner. But its showcase event is the Great Australian Sandwichship competition, with both Southern and Northern Finals and then a ‘World Final’ held early in October.

This will include the UK’s sandwich design star Thomas Allen and according to the ASA’s website, there will also be representatives from South African and New Zealand competing.

Although the ASA is running this for the first time, this is actually the second year of the event - it was run by Pollo Pronto last year, a sandwich fillings

workers and sandwich makers – and see who can create the best sandwich.

Competing against four of the best sandwich makers from across Australia’s southern states, Wilkinson won narrowly with his own unique take on what constitutes a good sandwich across a number of different categories, including best toasted and creative sandwich, along with a wrap and a roll.

Key to his victory at the Great Australian Sandwichship Southern Final was the creativity of his menu which included his lunch roll, The Cornish, and Posh Toasted, a toasted sandwich with Welsh rarebit fondue, both of which won awards in their respective categories.

“I am

Thomas Allen

brand of Prontier, one of the sponsors of the competition this year, as well as a sponsor of the Association, along with George Western Foods.

The executive directors of the ASA are Graeme McCormack, a director at Prontier, and Saxon Joye, owner of Prontier. “It is encouraging to see how healthy the retail side of Australia’s sandwich industry is,” commented Graeme McCormack. “The sandwich industry contributes significantly to Australia’s growing and vibrant food sector and today’s retail research further confirms just how

64 September 2011 SANDWICH & SNACK NEWS

important the smaller players in our national food landscape actually are.”

Matt Wilkinson, coowner of Pope Joan in Brunswick East, Victoria, has already been announced as the Southern Final winner of the Great Australian Sandwichship, reckoned to be the only foodservice competition of its kind in Australia: it seeks to highlight the work of Australia’s true lunchtime heroes - café

Adam D'Sylva

S&SN_135_Sept11_p64-65_Layout 1 09/09/2011 13:59 Page 65

INTERNATIONAL extremely proud to have been named as the best sandwich maker from across the southern states of Australia. The competition was extremely strong and the innovation from everyone involved has been amazing to see,” said Matt. “I’m excited to see over the coming months if I will represent Australia at the World Sandwichship.”

The Northern Final was due to be held in August at Fine Food Sydney. The winner of the Great

Australian Sandwichship Northern Final will then be judged against the winner of the Southern Final to determine who the best sandwich maker in the country is.

The national winner will then compete in the World Sandwichship Final “against the best sandwich makers from around the world”.

As mentioned, Thomas Allen, a former holder of the British Sandwich Association’s Sandwich

Designer of the Year award for two consecutive years until 2010, will be representing the UK at the event. Thomas, now with Uniq, after leaving Buckingham Foods earlier this year, was also in action with Adam D’Sylva, the previous winner of the Australian Sandwichship competition at last year’s lunch! show in London, in a display of sandwich innovation in front of an audience.

2010 saw the inaugural

year of The Great Australian Sandwichship at the FSA Exhibition in Darling Harbour, Sydney.

Eleven competitors battled it out for the title of Australian Sandwich Champion. The winner, Adam D'Sylva from Coda Restaurant in Melbourne, was awarded the title of Australian Sandwich Champion and won a trip for two to London to represent Australia against the British Sandwich Designer of the Year.

Spain’s 100 Montaditos sandwiches targets the US and UK in new plans Spain’s fast-expanding 100 Montaditos sandwich and tapas chain has recently announced plans to open 4,000 American stores in the next five years and has the UK is in its sights as well.

The 5in baguette with Spanish toppings such as Iberian ham, tapas and beer format seems to be striking a chord with recession-stricken customers, with prices set low in comparison with most sandwich bars.

Parent company Restalia, which aims to reach 500 restaurants in Spain by 2014, is also looking at other European markets, including the U.K. and Italy, and already has one restaurant in both France and Portugal. Later this year, 100 Montaditos will open three restaurants in Mexico and two in Colombia.

The U.S target seems ambitious, to say the least, but it’s certainly true that the chain has enjoyed enormous success in its home country and with the traditional 5-inch sandwiches that give the chain its name, doubling its number of restaurants across Spain since 2007, to 200.

Restalia Grupo de Eurorestauración, the parent company of 100 Montaditos, says its targets are realistic and that it will achieve the total with a combination of company-owned stores and franchised restaurants.

The Madrid-based chain in January opened its first U.S. restaurant in Miami and aims to

have eight outlets in Florida by next March. The next stop will be New York’s Union Square, where the Iberian chain plans to lure students living in the neighborhood with the promise of Mediterranean fare such as montaditos stuffed with serrano ham or duck mousse with crispy onion.

Interestingly, a UK 100 Montaditos presentation is freely available on the internet, although it appears to date back a few years, where it states that it is looking for three openings in London.

Surprisingly, it lists almost all the company’s operational details including marketing and operations plans – even to the detail of staff salaries.

Montaditos originate in the Basque area of Spain and were traditionally enjoyed as bar snacks with the Basque Txacoli wine or cider. Generally, each Montadito is held together with a toothpick or pinchito on the basis that customers chose their Montaditos from the bar, collect their toothpicks and pay for them when they have finished.

www.sandwich.org.uk September 2011 65

S&SN_135_Sept11_p66-67_Layout 1 09/09/2011 13:59 Page 66

SHOPFITTING

Sandwich prep at the new Earl of Sandwich THE first Earl of Sandwich shop uses pin-point timings for the hot sandwich range at its Ludgate Hill site in the City of London.

Customers place their order, walk along the counter to the pay station, then continue to the pickup point. Meanwhile their sandwich is making a mirror-journey in the kitchen: staff assemble it on True sandwich prep counters, then it goes through an impinger conveyor oven. When it comes out garnishes are added, again from a True sandwich prep counter.

Lastly, it is wrapped in Earl of Sandwich’s signature gold paper and served.

The two True sandwich prep counters at the Ludgate site are both twin cabinet units with the ‘Mega Top’ (oversized worktop) option.

The 340 litre capacity unit (model TSSU-48) can hold up to 18 one sixth gastronorm ingredients pans in its top-mounted wells, the larger 439 litre unit (TSSU60) can accommodate up to 24.

“They give us a truly flexible solution,” says Alex Garland, general manager of Earl of Sandwich Europe.

“The ingredients are stored in wells mounted into the cabinet’s work surface. The

wells accept a variety of pan sizes, so we can adjust them to suit the menu. And the counter’s layout allows us to run either one or two sandwich assembly lines, using the same cabinet, as staff can access the ingredients from both sides.”

Fabio Martello of Colosseum Catering Equipment Ltd, which carried out the catering installation at Ludgate, said: “The counters’ oversize worktop gives plenty of room for staff to chop, prep and trim,” he says. “They also have a pull-down lid that covers the ingredient wells and cuts energy use when it’s quiet.

“The True cabinets have to cope with being sited right next to the oven – yet temperature control is very good, the ingredients pans are well-chilled, and there’s plenty of refrigerated storage in the cabinet below.”

The Ludgate Earl of Sandwich, reviewed in the June issue of Sandwich & Snack News, is said to be already serving over 3,000 customers every week, despite 85% of its business coming on weekdays, noon till 2.00pm.

“At peak times we’re incredibly busy,” says Alex Garland. “That’s why we

need maximum flexibility from our prep equipment.

“Ever since we opened the first Earl of Sandwich in the States, the family has wanted to bring the concept to the UK. Ludgate is an ideal test bed: there’s lots of competition but it’s also a big market, both for office workers and tourists.”

Including its downstairs lounge, the Ludgate site’s

area is about 2,500 square feet. “Most of our business is takeaway but we have 40 seats on the serving floor and can accommodate more diners in-house in the lounge.”

As well as plans for more UK sites, the brand is spreading into Europe – its first continental outlet is a 7,000 square foot site in Euro Disney France.

Cold Service Group launches new flagship brands REFRIGERATION and air conditioning company Cold Service Group has established a new arm to its business with the creation of Cold Service Distribution.

Initially, it will provide food retailers with access to a range of high class display cabinets, counters and equipment from flagship brands, Pastorfrigor and Pastorkalt.

“Launching Cold Service

Distribution is a key part of our ambitious growth strategy,” says group managing director, Andrew Baxendine.

“It gives us the opportunity to supply the UK market with an excellent range of equipment from two terrific brands in Pastorfrigor and Pastorkalt. Our knowledge of the marketplace and many years’ experience in refrigeration contracting, service and maintenance gives us a great platform for this new

66 September 2011 SANDWICH & SNACK NEWS

venture.”

Manufactured in Italy and acknowledged as a leader in reliability, efficiency, choice and strong aesthetics, Pastorfrigor is said to provide a comprehensive selection of retail refrigeration equipment ideal for supermarket, convenience store, forecourt, bakery, butcher, delicatessen, self-service and other retail and catering applications.

S&SN_135_Sept11_p66-67_Layout 1 09/09/2011 14:00 Page 67

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Your industry magazine International Sandwich & Snack News magazine is published six times a year and distributed on subscription of £55 per annum to all those involved in the sandwich industry. There’s also free access to our advice lines, and free access to our information services on the internet.

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S&SN_135_Sept11_p68_Layout 1 09/09/2011 14:00 Page 68

BSA MANAGEMENT COMMITTEE 2011 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

ChAIrMAN Felicity Aylward (BP) VICE-ChAIrMAN Andrew Sherick (Marks & Spencer) ThE COMMITTEE Andy Valentine (Ginsters) – van sales David Jones (SSP) - foodservice Kelly Johnson-Terry (Sainsbury’s) – multiple retailer Mark Arnold (Brambles) - producer Andrew Pocock (Impress Sandwiches) - producer Sally Gabbitas (Tri-Star) – supplier Camilla Deane (Bel UK) - supplier Georg Buhrkohl (Subway) – sandwich bar chain Clare Langford (Pret a Manger) – sandwich bar chain Graeme Matthews (Rachel’s of Windsor) – independent sandwich bar Kevin Mayes (The Real Sandwich Company) – independent sandwich bar

Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are: ▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making.

Andrew Hesketh (representing Martin Kibler – Greggs) – retail baker

▲ To provide a source of information for the industry.

Joe Street (Fine Lady) – baker

▲ To provide a collective voice for all those involved in the

Nigel Hunter (Consultant) – Ex-Chair SECrETArIAT JIM WINSHIP Director

68 September 2011 SANDWICH & SNACK NEWS

▲ To promote the consumption of sandwiches. making, distribution and retailing of sandwiches and to represent the views of the industry.

www.sandwich.org.uk

S&SN_135_Sept11_p69-76_Layout 1 09/09/2011 14:00 Page 69

BSA Manufacturers & Distributors Anchor cAtering Limited Kent Office: Unit 2, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL London Office: Global House, 21 Lombard Road SW19 3TZ Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

BuckinghAm Foods Ltd Wimblington Drive, Redmoor, Milton Keynes MK6 4AH Contact: Mark Keating Tel: 01908 838900 Fax: 01908 838920 mark_keating@buckfoods.co.uk www.buckinghamfoods.co.uk BuckinghAm Foods Ltd Magnus, Ninian Way, Tame Valley Industrial Estate, Tamworth, Staffordshire B77 5BY Contact: Viv Ryan Tel: 01827 252629 www.buckinghamfoods.co.uk chArLes JArvis Fine Foods Units 3&4 Ilford Trading Estate, Paycocke Road, Basildon, Essex SS14 3DR Contact: Alan Jarvis Tel: 01702 545111 Fax: 01702 548894 alan@charlesjarvis.co.uk www.charlesjarvis.co.uk dAiLy BreAd Unit 23 Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: David Singh Tel: 01582 401177

Fax: 01582 401177 munch@dailybread.ltd.uk david@dailybread.ltd.uk Food PArtners heAthrow Ltd Galleymead Road, Colnbrook, Slough SL3 0EN Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk Food PArtners kiLmArnock Ltd Rowallan Business Park, Southcraig Avenue, Kilmarnock, KA3 6BQ Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk Food PArtners Ltd (London) Lords House, 665 North Circular Rd, London NW2 7AX Contact: David Guy Tel: 0208 208 6120 Fax: 0208 830 7137 david.guy@foodpartners.co.uk www.brambles.co.uk Food PArtners Ltd (middLesBorough) 13-15 Drake Court, Riverside Business Park, Middlesborough TS2 1RS Contact: Freddie Spence Tel: 01642 230316 Fax: 01642 230093 david.guy@foodpartners.co.uk www.brambles.co.uk Fresh! nAturALLy orgAnic Unit 26A, Abbey Ind. Est, Mount Pleasant, Wembley, London 8H0 LNR Contact: Chantelle Ludski Tel: 020 87952117 Fax: 020 87952119 chantelle@freshnaturallyorganic.co.uk www.freshnaturallyorganic.co.uk

FreshwAy chiLLed Foods Stafford Court, Stafford Road, Wolverhampton WV10 7EL Contact: Mr Alan Wright Tel: 01902 783666 Fax: 01902 781141 info@freshwayfoods.co.uk ginsters Ltd 83 Tavistock Rd, Callington Cornwall PL14 3XG Contact: John Want Tel: 01579 386 200 Fax: 01579 386 240 John.Want@Ginsters.co.uk www.ginsters.com greencore sAndwiches 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 sAndwiches – mAnton wood Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com greencore sAndwiches – tweLvetrees Prologis Park, Twelvetrees Crescent, London E3 3JG

Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Steve Maloney steve.maloney@greencore.com www.greencore.com imPress sAndwiches (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Andrew Pocock Tel: 01895 440123 Fax: 01895 441123 andrew@impress-sandwiches.com www.impress-sandwiches.com kerry Foods IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie meLton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Wendy Smith Tel: 01664 484400 Fax: 01664 484401 wendy.smith@meltonfoods.co.uk on A roLL sAndwich comPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 sales@onarollsandwich.co.uk www.onarollsandwich.co.uk rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor

Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net s&L cAtering Units N and P, Shaw Business Park, Silver Street, Huddersfield, HD5 9AE Contact: Simon Shaw Tel: 01484 304 401 Fax: 01484 304 402 simon.shaw@slcatering.co.uk www.slcatering.com soLwAy Foods Ltd 3 Godwin Road, Earlstrees Ind. Estate, Corby, Northants NN17 4DS Contact: Nicola Stock Tel: 01536 464494 Fax: 01536 409 050 nicolastock@northernfoods.com www.solway.com tAsties oF chester Ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk the sAndwich FActory Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Nick Anderson Tel: 01827 719 100 Fax: 01827 719 101 nick.anderson@tsfl.co.uk www.thesandwichfactory.ltd.uk

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

www.sandwich.org.uk September 2011 69

S&SN_135_Sept11_p69-76_Layout 1 09/09/2011 16:06 Page 70

BSA Suppliers Index AdvAnced Food Technology lTd Wenman Road, Thame Ind. Est, Thame, Oxfordshire, OX9 3SW Contact: Paul Jones Tel: 01844 217303 Fax: 01844 212341 sales@intl.grotecompany.com www.grotecompany.com

Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com

cATererS choice lTd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Pinder Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

www.englishprovender.com BRC Grade A dAirygold Food ingredienTS UK Lancaster Fields Crewe Gates Farm Crewe, Cheshire CW1 6FU Contact: Alison Taylor Tel: 01270 589136 Fax: 01270 530726 Ataylor@dairygold.co.uk www.dairygoldfoodingredients.co.uk

Bd FoodS 68 Castleham Road, Castleham Industrial Estate, St. Leonards-on-Sea, East Sussex TN38 9NU Contact: John Davis Tel: 01424 853000 john@bdfoods.co.uk www.bdfoods.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 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO Bri-TAl (FoodS) lTd Chaucer House, Chaucer Business Park Kemsing, Sevenoaks, Kent TN15 6PW Contact: Chris Dellow T – 01732 763221 F – 01732 761 017 chris@bri-tal.co.uk www.bri-tal.co.uk

cheeSe cellAr 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA chilTern BAKerieS lTd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 salesadmin@flbltd.co.uk Accreditation body: BSA

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 dAily BreAd Unit 23, Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: David Singh Tel: 01582 401177 Fax: 01582 401177 munch@dailybread.ltd.uk david@dailybread.ltd.uk

70 September 2011 SANDWICH & SNACK NEWS

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

eUrilAiT Leighton Lane Ind Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ Contact: Paul Bates Tel: 01749 838100 Fax: 01749 831247 paulbates@eurilait.co.uk www.eurilait.co.uk Food AnAlyTicAl lABorATorieS lTd The Old Mill, Oxford Road, Stoke on Trent, ST6 6QP Contact: Steve Watt Tel: 01782 822355 Fax: 01782 818515 steve.watt@falabs.com www.falabs.com Accreditation Body: UKAS

www.deightonmanufacturing.co.uk

diScovery FoodS lTd. Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 rbarzda@discoveryfoods.co.uk www.discoveryfoods.co.uk eclipSe ScienTiFic groUp Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards nigel.richards@eclipsescientific.co.uk Tel: 01924 499776 Fax: 01924 499731

engliSh provender co. lTd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker

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 FoodService cenTre Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.foodservicecentre.co.uk FreShcUT FoodS lTd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Peter Clee Tel: 01159 227 222 Fax: 01159 227 255 peter.clee@freshcut.biz 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 hAzeldene FoodS lTd Walthew House Lane Martland Park, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldene.co.uk claire.gregory@hazeldene.co.uk inTerTASTe SAUceS & SpiceS P.O Box 5631, 3297 ZG Puttershoek The Netherlands, 3297 ZG Contact: Rogel Toll Tel: 07738 939611 Fax: 0031786 769 117 roger.toll@intertaste.eu www.intertaste.eu JiFFy TrUcKS lTd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@jiffytrucks.co.uk www.jiffytrucks.co.uk John weST FoodS lTd Lancaster House, Tithe Barn Street, Liverpool, L2 2GA Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 5465 paul.kent@mwbrands.com JoSeph heler lTd Laurels Farm, Hatherton, Nantwich, Cheshire CW5 7PE Contact: John Chattel Tel: 01270 841500 Fax: 01270 841381 johnc@joseph-heler.co.uk www.joseph-heler.co.uk KooKABUrrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Perry Tel: 0191 518 4000 Fax: 0191 518 4226 sperry@kookaburra-uk.com www.kookaburra-uk.com leAThAMS plc 227-255 Ilderton Road, London, SE15 1NS

S&SN_135_Sept11_p69-76_Layout 1 09/09/2011 16:06 Page 71

BSA Suppliers Index Contact: Des Hillier Tel: 01969 624558 Fax: 01969 624559 Des.hillier@leathams.co.uk www.leathams.co.uk

MArTin MAThew & co. lTd 50A St Andrews Street, Hertford SG14 1JA Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 210177/210178 malcolmsmith@martinmathew.co.uk

www.martinmathew.co.uk

MilK linK liMiTed 3120 Great Western Court Hunts Ground Road, Stoke, Gifford, Bristol BS34 8HP Contact: Sandie Belton Tel: 0800 9882433 Fax: 01454 252300 Sandie.belton@cheese.co.uk www.milklink.com

MiSSion FoodS eUrope lTd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sarah Murphy Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk pArripAK Food lTd. Empire Way, Gretna, DG16 5BN Contact: Liam Byrne Tel: 01461 337 239 Fax: 01461 338436 liam.byrne@parripak.co.uk www.ancient-recipes.co.uk peTTigrewS Pinnaclehill, Kelso, Roxboroughshire Scotland TD5 8DW Contact: Peter Brookes Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com

SUPPLIERS

piqUAnT lTd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA plAnglow lTd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com rAnK hoviS The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: John Hale Tel: 0870 728 1111 www.rankhovis.com

royAl greenlAnd lTd Sinclair House, Station Road, Cheadle Hulme, Cheadle, Cheshire, SK8 5AF Contact: Simon Knight Tel: 0161 4858385 Fax: 0161 4869106 sikn@royalgreenland.com www.royalgreenland.com BRC Higher Level

SAM Browne FoodS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271

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 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: David Abbott Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA

www.sambrownefoods.co.uk

ToTAl FoodService lTd Pendle Trading Estate, Chatburn, Clitheroe, Lancashire BB7 4JY Contact: David Pratt Tel: 01200 449711 Fax: 01200 440084 tfsmarketing@live.com www.totalfoodservice.co.uk

SnowBird FoodS lTd Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303

Tri-STAr pAcKAging SUpplieS lTd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran

pkendrick@sambrownefoods.co.uk

Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk linKed ASSociATion

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

weSTBridge FoodS 32 Church Street, Malvern WR14 2AZ Contact: Graham Kingston Tel: 01684 581800 Fax: 01684 893917 enquiries@westbridge-foods.co.uk www.westbridge-foods.co.uk

locAl AUThoriTy cATering ASSociATionS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk conSUlTAnT inTernATionAl MASTer cheF & AUThor Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 07889111256 tom.bridge@cookerydetective.com www.btinternet.com/~tom.bridge/

zwAnenBerg Food UK lTd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire,

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.

S&SN_135_Sept11_p69-76_Layout 1 09/09/2011 14:00 Page 72

BSA Product Index Advisory/consuLtAncy services Factory Advanced Food Technology Foodservice Centre MTC Insulation Solutions Ltd. RJL Software Retail Foodservice Centre BAkery Products Morning Goods Bri-Tal (Foods) Ltd Chiltern Bakery Delifrance Heathrow Bakery Patisserie Bri-Tal (Foods) Ltd Delifrance Chiltern Bakery Heathrow Bakery Viennoiserie Bri-Tal (Foods) Ltd BreAd And roLLs Fresh Chiltern Bakeries Heathrow Bakery Rank Hovis Speciality Bri-Tal (Foods) Ltd Delifrance Heathrow Bakery BreAd mAking ingredients Cheese Cellar

Pickles Ancient Recipes (Solway Veg Ltd) Cheese Cellar English Provender Co Leathams Pettigrews Southover Food Company Ltd The Ingredients Factory

crisPs Southover Food Company Ltd

Machinery

design & BuiLd consuLtAncy Advanced Food Technology ColpacTotal Packaging Systems

Packaging Machines

deLivery vehicLes Jiffy Trucks Ltd dressings, sAuces And mAyonnAise Dips The Ingredients Factory Dressings Ancient Recipes (Solway Veg Ltd) English Provender Co. Spreads Milk Link

Butter Dairygold Ingredients Eurilait Ltd

Mustards BD Foods Southover Food Company

Spreads Eurilait Ltd Cheese Cellar Milk Link

Relishes BD Foods Beacon Foods Southover Food Company Ltd

Spreads (olive) Leathams

Sauces & Ketchups BD Foods Ancient Recipes (Solway Veg Ltd) Beacon Foods Caterers Choice English Provender Co. Intertaste Sauces & Spices Martin Matthew & Co Piquant The Ingredients Factory

Chutneys Ancient Recipes (Solway Veg Ltd) BD Foods English Provender Co Leathams Pettigrews The Ingredients Factory Relishes Ancient Recipes (Solway Veg Ltd) Beacon Foods Cheese Cellar English Provender Co Intertaste Sauces & Spices Leathams Pettigrews Southover Food Company Ltd The Ingredients Factory

Labelling Systems/Barcoding Allstat Planglow Labelling Systems

Butter And sPreAds

chutneys And reLishes

Labels Allstat Planglow Labelling Systems

consuLtAncy Food Analytical Laboratories Ltd

Mayonnaise BD Foods Caterers Choice Cheese Cellar English Provender Co. Fridays Piquant

cheese Bel UK Caterers Choice Cheese Cellar Dairygold Ingredients Eurilait Ltd Joseph Heler Leathams Milk Link Southover Food Company Ltd

Deighton Manufacturing (UK) MPE UK Ltd Cutting equipment Advanced Food Technology

drinks Juices Caterers Choice Leathams Southover Food Company Ltd eggs & egg Products Eggs (hard boiled) Fridays Egg Products Freshway Chilled Foods Fridays Leathams equiPment Buttering machinery Advanced Food Technology Deighton Manufacturing (UK) Newtech Conveyors Advanced Food Technology

72 September 2011 SANDWICH & SNACK NEWS

MPE UK Ltd Colpac Total Packaging Systems Sandwich Making Machinery Advanced Food Technology Deighton Manufacturing (UK) FActory design Alimentos Daily Fresh Fish Products Canned Fish Food Network John West Foods Ltd Martin Matthew & Co Crayfish Royal Greenland The Seafood Company Prawns Royal Greenland The Seafood Company Salmon Caterers Choice Food Network John West Foods Ltd Leathams Martin Matthew & Co. Sardines Martin Matthew & Co. Seafood/Shellfish Products Southover Food Company Ltd Tuna Caterers Choice Food Network John West Foods Ltd Martin Matthew & Co. Universal Meats Tuna (Premium) Food Network Glenryck Foods Limited Martin Matthew & Co Southover Food Company

TMI Foods Beef Leathams Sam Browne Foods Universal Meats Verseveld PLC Zwanenberg Food UK Ltd Chicken Challenger Foods Kookaburra Leathams Moy Park Sam Browne Foods TMI Foods Universal Meats Zwanenberg Food UK Ltd Continental Leathams Duck Kookaburra Sam Browne Foods Universal Meats Ham Food Network Leathams Martin Matthew & Co. Mourne Country Meats Verseveld PLC Marinated Meats Food Network Kookaburra Meatballs Zwanenberg Food UK Ltd Pork Food Network Kookaburra Leathams Sam Browne Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Poultry Kookaburra Southover Food Company Salami Southover Food Company Sausages Food Network Leathams Snowbird Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd

Colpac Food wraps Colpac Tri-Star Packaging Supplies Plastic Tri-Star Packaging Supplies Sandwich Packs Alimentos Daily Fresh Colpac PAstA Bri-Tal (Foods) Ltd Caterers Choice Food Network Freshcut Foods Ltd Leathams Martin Matthew & Co. Southover Food Company Ltd PreservAtives Purac UK Limited reciPe deveLoPment Tom Bridge reFridgerAted vehicLes Jiffy Trucks Ltd sAndwich FiLLings (reAdy PrePAred) Beacon Foods Cheese Cellar Eurilait Ltd Freshcut Foods Ltd Fridays snAck Products Zwanenberg Food UK Ltd souPs Leathams Southover Food Company Ltd vegetABLes Canned Vegetables Food Network Martin Matthew & Co Chargrilled/ Roasted Beacon Foods Freshcut Foods Ltd Leathams sALAds Hazeldene Foods Southern Salads Limited Salads (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Limited

Fruit

Turkey Kookaburra Leathams Unsoy

Sundried Tomatoes Beacon Foods Leathams Plc Martin Matthew & Co.

Guacamole Leathams

oiLs Martin Matthew & Co

Pineapple Caterers Choice Food Network Freshcut Foods Ltd Martin Matthew & Co.

orgAnic Products Ancient Recipes (Solway Veg Ltd) Beacon Foods Eurilait Ltd Fridays Leathams The English Provender Co. (Suffolk Foods) PAckAging

Sweetcorn Beacon Foods Caterers Choice Food Network Martin Matthew & Co. Southover Food Company Ltd Universal Meats

FLour Rank Hovis

LABorAtory Eclipse UK Ltd Food Analytical Laboratories Ltd meAt Products Bacon Food Network Leathams Southover Food Company Ltd

Auto-seal Packaging MPE UK Ltd Total Packaging Systems Cardboard

Tomatoes Beacon Foods Caterers Choice Food Network Leathams Plc Martin Matthew & Co. viennoiserie Southover Food Company Ltd

S&SN_135_Sept11_p69-76_Layout 1 09/09/2011 16:16 Page 73

International Sandwich Manufacturers alimentos daily fresh s.a.

Avendia El Parque 423 Golf de Manquehue Lo Barnechea, Santiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Felipe Mustakis Email: ja_perez@dailyfresh.cl Bell aG Rupperswilerstrasse 5 5503 Schafisheim Switzerland Tel: 0041 62 885 95 55 Tel: 0041 62 885 95 66 baenzigerm@bell.ch www.bell.ch Contact: Markus Banziger BorGesius ConvenienCe Marconistraat 8 8912 AX Leeuwarden, Holland Tel: 0031 58 2348 455 Fax: 0031 58 216 0720 e.boogaard@borgesiusconvenience.nl www.borgesius.nl Contact: Emiel Boogaard

fres Co srla soCio uniCo Via Don Bosco N.2 43029 Traversetolo, Parma, Italy Tel: 0039 0521 842 611 Fax: 0039 0521 844 141 Contact: Alessandro Bettini

snaCk support Am Schwimmbad 5, 67722 Winnweiler, Germany Contact: Karin Halm Tel: 0049 6302 9819780 Fax: 0049 6302 98197822 info@superweck.de Accreditation body: BSA, IFS

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 Brandmo

suBway Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

sandwiCh fillinGs (prepared) Sigma Bakeries Ltd speCiality Breads Sigma Bakeries Ltd

Product Listing

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

Bakery inserts Sigma Bakeries Ltd Bread Sigma Bakeries Ltd orGaniC produCts Sigma Bakeries Ltd sandwiChes Borgesius Convenience Fres Co Nordic Lunch AB Subway Snack Support

CL ASSIFIEDS

Tel: 01603 721804 and www.fda-packaging.com www.sandwich.org.uk September 2011 73

S&SN_135_Sept11_p69-76_Layout 1 09/09/2011 14:00 Page 74

CL ASSIFIEDS

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

Snacks for Special Diets Doves Farm Foods mill and bake delicious healthful products that are suitable for special diets, including:

.uk VISIT US AT www.rjlsoftware.co

RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

Cookies and biscuits in bulk or twin packs A selection of vegan and gluten free flapjacks and cereal bars Catering packs of gluten free mix for batter, sponge and custard Find out more information and order online at www.dovesfarm.co.uk or call our sales team on 01488 684 880

moBiLe

enterPrise systems Ltd

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glasswashers & dishwashers EXPERT ADVICE - SALES AND SERVICE SUPPORT NATIONWIDE

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See Page 11 74 September 2011 SANDWICH & SNACK NEWS

* available subject to conditions on certain models.

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