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Sandwich snack news INTERNATIONAL
www.sandwich.org.uk
issue 148 DeCeMBeR 2013
We’ve got this winter all wrapped up
Hazeldene Foods Ltd Walthew House Lane Martland Park Wigan WN5 0LB t 01942 219910 f 01942 219940 e enquiries@hazeldene.co.uk www.hazeldene.co.uk
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INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com
ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk
SUBSCRIPTIONS t: 01291 636333 membership@sandwich.org.uk
CONTENTS NEWS Page 4. Sandwich making practices have been given a major overhaul at the Salford Royal hospital, as part of an environmental health crackdown on poor catering hygiene overall. Page 7. Cranks, who sell vegetarian sandwiches, wraps and salads in universities, are launching the Great Cranks Student Sandwich Challenge, an Apprentice-style competition that will give students a chance to see their winning sandwich on the shelf in 2014. ADVICE Page 12. Pret’s former managing director Andrew Walker delivered one of the key presentations at the lunch! show. His central message: customers want good food fast. PROFILE Page 14. The current consumer zeal for wholesome provenance and ingredients they can trust is favouring food to go and hot food operation Farm, which sources most of its ingredients from small producers or farms, and has just opened its third outlet in London. Juliet Shield reports. Page 20. Just Falafel plans to roll out 200 stores in UK and Ireland, over the next five years. It’s pitched firmly in the sandwich market with a range of falafel sandwich options including Mexican, Indian, Japanese, Italian and (later this year) UK varieties. Page 40. Tring sandwich shop Sandwich Plus might be small, but owner Steve Roost has brought his bakery training and French-restaurant expertise to make it a gastronomic destination for lucky locals. SANDWICH DESIGNER OF THE YEAR 2014 Page 17. Yes, it’s that time of year again when you need to start thinking about new recipes for the competition that really sorts the sheep from the goats. Pam Sainsbury has the details. NEW MOVES Page 50. Subway UK had a ‘light bulb’ moment last year when research showed that the majority of parents didn’t regard the business as being family-orientated.
©Published by J&M Group. Association House, 18c Moor Street, Chepstow, Monmouthshire NP16 5DB In association with The British Sandwich Association. PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests
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NEWS
Sandwich hygiene crackdown at Salford Royal hospital SANDWICH making practices have been given a major overhaul at the Salford Royal hospital, as part of an environmental health crackdown on poor catering hygiene overall. An unannounced inspection by environmental health inspectors to the kitchens in August found that sandwiches were being sourced from an unaccredited supplier. Food handlers were seen preparing sandwiches directly on a work surface and without wearing gloves. Cleaning methods used by a number of food handlers was ‘poor’. A food handler was observed handling mayonnaise using a latex glove and told inspectors she knew she should use a spoon, but was ‘being lazy’. It says a male worker entered the kitchen with a wheelchair and was given four cardboard boxes containing sandwiches to take to patients on renal wards and in A&E. The hospital says it took a number of immediate steps including stopping the production of sandwiches and salads in its kitchen. The inspectors gave kitchen staff a week to make major improvements and issued a rating of just one
star out of five – the second lowest rating. The hospital’s infection control team carried out an investigation and found no evidence that patients had been affected during the lapse in standards. Staff at Public Health England also carried out a review and found no evidence patients had been affected. A second environmental health inspection found standards have since improved. The hospital has brought in outside help from catering firm Sodexo to support the management of the kitchen. Three managers at the hospital have been suspended pending an internal hospital investigation.
According to the Manchester Evening News and also verified for us by the Salford Royal hospital, the inspectors’ report found: • A poor standard of cleaning throughout the kitchen; • Black mould on walls near the sinks, dirt and debris on windows, and a bucket of dirty water from a ceiling leak in a storeroom; • A fridge containing food operating at between 9C and 12C, which is above the legal limit; • Frozen raw meat being stored above and below ice lollies; • A freezer containing Halal ready meals operating at 10.5C, meaning the food had defrosted;
• Slices of turkey frozen on the day of the shelf-life expiry date. Two deep cleans have taken place in the kitchen and a third is also planned. New cleaning arrangements have been set up. Staff have been told to wash their hands every half an hour regardless of what they are doing. Supervision has been strengthened and staff are being given extra training. Sandwiches are now only being bought from accredited suppliers. Simon Neville, director of strategy and development at Salford Royal, said: “Salford Royal prides itself on patient safety and openness and there doesn’t appear to have been the level of emphasis on patient safety and openness in this case that we would expect. Our focus is on challenging that culture. "There is no getting away from the fact that this is embarrassing and very disappointing, but we will get it right. I can reassure patients that our kitchens are safe and we are putting in place arrangements that will maintain assurance, meet safety standards and will be sensitive to patients’ needs.”
Manaaz Akhtar appointed regional marketing director for Subway in Europe MANAAZ Akhtar has been appointed Regional Marketing Director for Subway in Europe – a new role. She has served as Head of Marketing for the UK and Ireland since March 2011. Prior to joining the company in 2011, she previously held positions at
Burger King and Pizza Hut UK. She will work with marketing and cross-functional teams to drive regional alignment and consistency with global brand positioning. Manaaz will also work closely with marketing leaders in Europe to ensure marketing calendars are “on strategy
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and consistent with global brand positioning,” says the company. A key part of her role is to ensure that marketing decisions are based on consumer insights, and that media plans maximise budget, reach and frequency while sharing regional and global best practices.
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NEWS
Starbucks plans major food to go expansion Coffee chains are starting to focus on upping food sales to match coffee revenues. The latest to do so is Starbucks, which has launched a major food revamp in the U.S, including its sandwiches, and this will expand to the U.K., Canada and China. The company hopes to at least double food sales in the U.S alone from the current $1.5b. A beneficiary will be Greencore, which supplies 12 per cent of Starbucks’ U.S stores with sandwiches, wraps and salads. Starbucks is also supplied with baked goods and sandwiches by its acquired bakery La Boulange, New sandwiches, wraps, and salads, and other new lunch items are currently being tested in a number of stores, according to Yahoo
Shine, with a rollout anticipated next year. It quotes La Boulange founder Pascal Rigo as saying: "Subway has 140 customers between 11:30 p.m. and 2 p.m., and they sell 140 lunches a day on average. Starbucks has140 customers between 11:30 p.m. and 2 p.m., but we only serve eight lunches on average. That is a problem." Possible new lines in the U.S include a ham, caramelized onion, bacon, and crème fraîche wrap. There’s also a new line of breakfast sandwiches, soups and "ethnic" specialties underway, adding up to the group’s largest ever food revamp. In the UK, Starbucks has recently launched a hot
Ca’puccino’s Italian sandwiches set for Heathrow ‘hybrid’ opening Ca’puccino and WH Smith have announced a new coffee and food to go concept for Heathrow’s Queen’s Terminal (Terminal 2), set to open in June 2014. The 3,700sqm space will be a jointly run, hybrid area between the two retailers. The menu will be founded in Italian cuisine with a selection of seasonal sandwiches, pasta, soups and pastries, designed in consultation with Italian chefs and patisseries such as Salvatore de Riso. Sandwiches will vary seasonally in order to reflect the changes of the Italian culinary habits during the year, as well as present passengers with something new to try. Sofia Dimen, Chief Operating Officer, Ca’puccino said: “The new opening in
Heathrow’s Terminal 2 fits perfectly in our global growth strategy and highlights the entrance of Ca’puccino in a new segment, not yet penetrated.” Ca’puccino operates in shopping centres in Italy, while in London it opened inside Harrods in 2008, followed by Westfield (White City),The King’s Road (Chelsea) and on Basil Street (Knightsbridge).
breakfast sandwich for £2 with a drink as part of a new morning deal including cheese
and marmite, sausage, bacon butties and Starbucks’ Great British breakfast sarnie.
Importers to the sandwich industry
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NEWS
Pret appoint Robert Naylor to oversee U.S. shop expansion PRET A Manger has appointed Robert Naylor as President of its U.S. operations and future retail expansion - joining the company for a second time. Naylor joins most recently from Starbucks, where he oversaw operations for both Asia Pacific and Starbucks France. But prior to Starbucks, Naylor served as Managing Director to Pret A Manger Asia. "We are thrilled to welcome Rob to the Pret family once again," said Clive Schlee, CEO of Pret A Manger. "We know his incredible experience will serve Pret well during this amazing period of growth in which we're now a significant player in the premium and natural quickserve category." The first Pret shop was opened in the U.S. in 2000 and has since expanded to 53 locations throughout New York City, Chicago, Washington, D.C. and
Boston. It now plans to double the number of U.S. stores. It has more than 300 locations in total, mostly in the U.K., as well as in Paris, Hong Kong and the U.S. According to PR Newswire, under Naylor's guidance Pret A Manger will continue to introduce new products into its U.S. menu. Most recently Pret has enhanced and expanded its most popular category— sandwiches, with fixings such as a new six-grain
artisan bread baked inhouse, goat cheese from Vermont, as well as a rotating list of seasonal ingredients like shredded beets and wild Alaskan Sockeye salmon. Additionally, Pret's salad re-launch earlier this summer consisted of six new salads with premium ingredients such as Marine Stewardship Council certified Albacore tuna, avocados and Italian prosciutto. Pret's high standards are not only evident in its food,
Greencore Northampton raises funds for local charities GREENCORE'S Food to Go facility in Northampton raised much needed funds for two local charities through its recently held family fun day and charity golf tournament. On hand to present cheques to the town’s Cynthia Spencer Hospice and the Lowdown charity were Greencore Northampton’s Managing Director Phil Lovell and Operations Director Philip Wild-Smith. Phil Lovell explained: “We have supported the Cynthia Spencer Hospice for a number of years and I was absolutely delighted to be able to hand over our latest cheque for £6,000 that will help fund the vital service that the hospice provides for the people of Northampton. “Also nominated by my colleagues at Greencore to receive a
donation of £6,000 was the Lowdon charity which provides a fantastic range of support, counselling and information to young people in and around the Northampton area. “We had heard that the Lowdown drop in centre on Kingswell Street was threatened with closure, due to lack of funding, and recognising the essential and indeed unique service it provides for so many of the town’s youth, we felt we really had to show our support to help keep the centre open.” Greencore Northampton employs around 1,400 people and manufactures a wide range of sandwiches, wraps, flatbreads and platters for customer M&S from its three manufacturing facilities on the town’s Deer Park Road.
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but also in the “empowerment” of its team members, it says. “The company takes great pride in celebrating their accomplishments to create a fun, engaging atmosphere, which translates to a high level of customer service and employee retention in each shop.” This year alone, over 30% of Pret managers will be promoted from within, it adds. "I am very honored to be the guardian of Pret's culture, which has always been fresh and a little quirky," said Robert Naylor. "While Pret is a global brand, we're really empowered on a local level to meet the needs and preferences of our U.S. customers. I want Pret to continue to be an industry leader in this space, by consistently upgrading ingredients and menu items to ensure incremental deliciousness.”
FSC launches new website FSC has launched a new and improved website at www.thefscgroup.com and unveiled a new company logo. The new look website has a simple, clean design to ensure the full impact of new product imagery and brings the new FSC brand to life through a number of videos, says the company. FSC’s managing director, James Simpson says: “The new website shows that FSC is a modern company with traditional values and a keen focus on quality, innovation and excellence at every step. It’s a great platform to showcase our diverse product ranges, the spectrum of services FSC offer and the high caliber of our people.”
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NEWS
Cranks launch Apprentice-style Student Sandwich Challenge CRANKS, who sell vegetarian sandwiches, wraps and salads in universities, are launching the Great Cranks Student Sandwich Challenge, an Apprentice-style competition that will give students a chance to see their winning sandwich on the shelf in 2014. The competition will see aspiring marketeers create from conception the next Cranks sandwich NPD, with students from 10 UK universities from Brighton to Edinburgh, invited to take part. Cranks sandwiches are manufactured by Adelie Foods for its brand owners All About Foods. Student individuals or teams are invited to submit their designs for the sandwich filling, a breakdown of focus group feedback, market theory behind the flavour combinations and a
promotional strategy. Following a competitive pitch process, the winning creation will then go into production. The aim of the Cranks Great Student Sandwich Challenge competition is to cement the brand as the student’s sandwich brand of choice, says the company. The competition will be launched during a “high impact” sampling campaign at the target universities which will encourage students to trial the product range, take part in energetic games, and apply to be considered as a Cranks brand ambassador – a remunerated position aimed at establishing Cranks brand awareness, competition awareness and social media engagement with their university. Karen Wilson, marketing manager
Friends launch new Carlisle sandwich takeaway Two friends who worked together for more than 20 years have taken the plunge and started a sandwich takeaway business, each investing £10,000. Fiona Barwick, of Harraby, Carlisle, and farmer’s wife Andrea Sowerby, of Great Asby near Appleby, launched Food@Broadway Kingstown Broadway, Carlisle – next to Border Food Machinery –providing breakfast and lunch to workers on Kingstown Industrial Estate. Mrs Barwick told The Cumberland News: “Unless you want chips and burgers, there wasn’t anywhere to go for lunch. We make all our own sandwich
fillings, and our own quiches, soups and tray bakes. Starting a business is a risk, but we know that if we do it well it will make us a living – and that’s all we want. “Having worked with older people for a long time, a lot look back at their lives and say, ‘I wish I’d done that’. We don’t want to have regrets.” Celebrity chef John Crouch helped launch the venture, neighbouring businesses were invited to a taster day and free samples distributed around the estate. Food@Broadway also offers an outside catering service aimed at businesses.
for All About Food, the company which owns the Cranks brand, comments: “The Cranks range of sandwiches and wraps are a staple lunch for students throughout the country, so who better to decide what the next product development should be? “We are passionate about supporting students who show a real hunger for entering into the market. This campaign will offer students the opportunity to gain a competitive edge with tangible experience to put on their CV.” Campaign registration will take place through a bespoke application hosted on Facebook.com/cranksfood. The winner will be selected in December 2013, with the finished product due on shelf by March 2014.
In a pickle over a ploughman’s crunch WE couldn’t resist including this slightly ‘cheesy’ story: a lorry full of jars of Branston pickle recently crashed just 10 miles away from the village of Cheddar. The vehicle, which was transporting hundreds of pots of the famous British condiment, hit a low branch on its way to a Somerset farm and shed its load. The incident happened in Shepton Mallet, just ten miles away from Cheddar, the original home of British cheese. What’s even more weird is that the sandwich-focused business Food Service Centre (FSC) is also based at Cheddar. Twitter comments included: "If only it had been coming from Sandwich," one user said. Another wrote: "Best story of the week. A truck carrying a load of Branston Pickle has crashed near the town of Cheddar in Somerset. A ploughman's crunch?" The back of the truck and its cargo were severely damaged in the collision.
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NEWS Pret launches new mobile phone site PRET A Manger’s first mobile phone site has been launched by Essence using a Perceptive Design approach that “combines real-time context sensing, physical & virtual data interpretation and responsive optimisation to deliver a seamless brand experience”. The site “instinctively” displays walking directions when searching for the nearest store and also invites customers to leave feedback for the Pret Team when their device detects them in store. It also has strongly integrated social functions including Facebook and FourSquare. Jamie McRonald, Online Marketing and Web Manager at Pret A Manger, says: “Essence has a complete understanding of the customer journey and how our customers are using mobile internet. “This, coupled with a comprehensive insight into our brand and tone of voice, meant that they were the perfect choice to design and build Pret’s new mobile website. I am delighted with the fantastic mobile website we have produced together.”
Record pig prices hit Cranswick profits RECORD pig prices are impacting profits at Cranswick, Britain’s largest pork processor, and parent company of sandwich manufacturer The Sandwich Factory. Despite total sales increasing by 15 per cent, profits for the six months ended September 30 are the same as last year at £22.5m. Full year profits are now also expected to be flat at about £49m, despite revenue for the full-year increasing by 10pc, to £961m. It’s not clear yet how its sandwich division performed for the period as a whole, but May’s half-year results saw its sandwich sales increase by 7 per cent. UK pig prices are likely to remain at historical highs at least through to the end of the calendar year, predicts the company. “The financial year outturn will be, to a large extent, dependent on the Group’s ability to mitigate these costs through further operating efficiencies and the outcome of ongoing discussions with customers. The Board’s current expectation is that the full year should see operating profits at a similar level to last year.” Finance director Mark Bottomley sees plenty of opportunity to increase
profit margins, according to the Daily Telegraph. “We were the first to market a premium sausage, and we expect to launch a premium range of pies in Marks & Spencer this week,” he said. Work started on extending the Delico cooked meats facility in Milton Keynes in the summer. The project will provide increased capacity to meet anticipated sales growth and the investment in advanced cooking and slicing technology will deliver increased throughput and improved yields, adds the company.
Nigel Dunlop to retire from Moy Park at year end NIGEL Dunlop is retiring as Moy Park CEO at the end of this year after six years in the job, and following 33 years in the consumer goods sector. He’s being replaced by Janet McCollum, currently Moy Park Group Finance Director , who has had a long and successful career with the company. Since joining Moy Park in 2008, Nigel is said to have played a pivotal role in the complete reorganisation and turnaround of the business. The company has since achieved record levels of profitability and has almost doubled in size
during this period. It recently became fully responsible for Marfrig’s entire European business. Marcos Antonio Molina dos Santos, CEO and Chairman of Marfrig
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Group, said: “I would like to express my sincere and warmest thanks to Nigel for his personal contribution to the success of Moy Park and for his support to the
wider Marfrig Group during his time with the Company. “I would also like to congratulate Janet on her appointment as CEO Moy Park and wish her every success in the new role. Between now and the end of the year Nigel will work closely with Janet to ensure a smooth and effective transition for the business.” Prior to joining Moy Park, Janet started her career with Coca Cola and Schweppes Beverages after graduating in Business Administration and French at the University of Aston in Birmingham.
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Thank-you! Martin Mathew & Co Ltd are celebrating their 40th year in business and would like to thank all their kind Customers, Suppliers, Staff and Associates for all the support given over the past years, which made it possible to make the company the success it is today.
Martin Mathew & Co Ltd Tel: 01992 641641 email: sales@martinmathew.co.uk, www.martinmathew.co.uk
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RESEARCH
Sales of porridge are booming Porridge sales are booming, says Mintel, with consumers trading up to premium and on-the-go products
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ew research from Mintel reveals one in two Brits (49%) are porridge eaters, with a quarter (23%) of users enjoying a bowl almost daily. While usage peaks amongst those aged between 45 and 54, with some 56% of this group enjoying porridge, an impressive four in ten (39%) of 1624 year olds also enjoy their oats. Sales of porridge are thriving as Brits trade up to an increasing array of premium and on-the-go porridge products. The hot cereals segment has proved to be the star performer within the breakfast cereals market; between 2008 and 2013, sales of hot cereals – largely made up of porridge – almost doubled reaching £241 million in 2013.
As well as value increases, the market for hot cereals has also seen volume expansion, sales increasing 20% over the same five year period, rising from 65 million kg in 2008 to 81 million kg in 2013. Overall, nine in ten (92%) consumers have eaten breakfast cereals, including porridge, in the past six months. Heidi Lanschuetzer, Food and Drinks Analyst at Mintel, said: “With an increased selection of higher priced porridge options now available, Brits have not just been consuming more porridge, but trading up to more varieties of flavours and packaging options when they do consume it. “While porridge has found a way to tap into the out of home breakfast occasion, the segment has also benefited from
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oats’ inherent health benefits, notably the fact that they can lower cholesterol, as well as their widely held associations with satiety – a factor which is of particular importance when it comes to buying breakfast cereals. Given that the usage of porridge stands at half of all Brits, the hot cereals segment still offers strong potential for future growth in areas such as vitamin or mineral fortification or flavour innovation.” However, things are a looking a little less healthy for RTE (ready-toeat) cereals such as corn flakes and muesli. Accounting for the remaining 85% of breakfast cereals, value sales are estimated to reach around £1.4 billion in 2013, up by a lacklustre 1% against 2012, while volume sales are estimated to decline by 4% to 361 million kg in 2013. As many as 88% have eaten a ready-to-eat cereal and 57% have had plain cereal including corn flakes. “RTE cereals have suffered from the rising competition posed by alternative breakfast products such as breakfast biscuits, cereal bars and pastries, which lend themselves better for the on-the-go occasion, as well as from the growing popularity of porridge,” Heidi continues. In the near future, volume sales of RTE cereals are expected to remain static. While the hot cereals market has benefited strongly from the recent cold winter, Mintel expects the hot cereals segment to maintain some of its recent momentum, growing by 13% to reach 92 million kg in 2018, while inflationary pressures and trading up are expected to continue to drive value growth of 46% over 201318 to reach £353 million.
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ADVICE
The secret of Pret’s success
Pret’s former managing director Andrew Walker delivered one of the key presentations at the lunch! show. His central message: customers want good food fast People often ask me what the secret of Pret’s success is. There are lots of great things about Pret and it’s a hard question to answer in a short space of time, but the one thing that really stands out is the amazing attention to detail; no stone is ever left unturned in its relentless search for perfection across all departments. This wouldn’t happen without the great people working there. Pret puts great stall in its people and hires great staff and motivates them. There’s a fantastic training academy, and every department is always at the top of its game, driving the business forward to great effect. The lunch! show is mostly about food innovation – there’s a lot of it here – and I suspect that most of you work within commercial teams
planning menus or buying. My challenge to you today is to not just think about the taste and the quality of your food, but how it is going to interact with your customer and its impact on the bottom line. To give you an example: we had a lot of great food ideas at Pret, but not all of them worked. I always remember that we went through a period when we were trying to chase the Costa and other coffee boys’ business and we wanted some cakes and had a trial shop in Kingston. We launched with cakes in the window and more cakes than you can imagine. Customers came and bought some slices, but we eventually realized that for every slice we were selling we were throwing one in the bin. That obviously wasn’t a good commercial angle for us to follow. So it’s important to remember when you design food that it’s not just about the sales.
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The key message I want to get over today is that customers want good food and they want it fast. In fact, I’d probably go a little bit further and say they just want food fast. A lot of people here will tell you it’s all about ‘healthy’ and the latest diet and trends, but be careful: at Pret we launched four new salads with Quinoa and all the latest lentils and so on, and we also launched a chicken and bacon baguette. I can tell you that the baguette outsold all the salads two to one. I was with a private equity investment man the other day and he said: ‘What amazes me is that I can go to Pret, choose my lunch and pay for it and get out in 15 seconds. Why does nobody else realize that’s what it’s all about?’ It seems obvious but it wasn’t always like this at Pret. When the company first started back in 1986 – before my time! – food was made to order. There was a beautiful deli counter and they made all the sandwiches for you; but there were also two tills and it didn’t take founders Julian Metcalfe and Sinclair Beecham long to work out that they weren’t going to make much money out of this at £400 every lunchtime. You need good staff serving customers, but in addition, the more tills there are, the better. If you have two people on a till and they can do ten transactions every half an hour, in two hours, assuming a five pounds spend, you’ll sell £400 worth of product – not great in a lunch. If you have eight people on the tills and they’re still selling 10 products per half hour period you can sell £1,600. If you keep increasing the number of tills and the number of transactions with a half hour period, guess what: your sales go up dramatically.
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ADVICE
Then you need to ask are your tills manned at the right time? There’s nothing more frustrating for customers than finding their tills are closed. In the coffee chain I went into this morning there was just one person serving 11 people and another was cleaning the tables. The trouble is that you’ve gone to sleep by the time you get to the front. The best thing to do is to adopt McDonalds style queues where tills seem to be endless. Coffee: Pret’s big opportunity Pret’s biggest opportunity is now about challenging the coffee regional boys by raising the standard of its coffee to match its food. They’ve already been exploring it for years, and they now have a unit in St Albans where they are doing just that.
20% of its sales are from coffee so it’s already a massive area for them but Pret always has a ‘coffee scrum’, because of the large numbers of customers the chain serves, so its coffee service “needed a bit of thinking”. It might consider developing a coffee “fast lane”, or a separate area for consumers to wait for their order. Should they go for the automated or manual approach: the ‘button or barista’? “I think the debate really focuses around achieving consistency. If you go into some of the coffee chains on some days it tastes great, on another day it can be lousy. But I do think that more manual machines will probably be introduced into Pret as time goes by.” This text represents an edited version of Andrew Walker’s fuller presentation.
Andrew Walker’s route to Pret I was schooled in Scotland. I went to Loughborough University and then to Deloitte and Touche, where I spent a great 13 years, mostly running the IT support function. Eventually I decided it was time to get out of IT as I’m not really a computer ‘geek’ and joined Pret as a consultant as the IT director, with a view to moving on. After a short period I became director of construction and maintenance, looking after all the shops - crucially important in such a fast-moving business - and had the good fortune to work with Julian Metcalfe on the design of the shops as they sought to move away from the traditional ’washing-machine’ look. I then got a call-up from the chief executive saying: “Would you like to be the ops director?’ This was a big job at Pret and I have to say I’m not sure who was more shocked: me or the staff? It took a while and they got over that, and after three great years of margin improvement and like-forlike sales growth I became managing director where I was in charge for four years covering food and marketing, property and IT. During that period we doubled the EBITDA (earnings before interest, tax, depreciation and amortization) from £28m to £56m. Now I’m an independent retail consultant, helping small businesses, who need advice on how to grow their business. I’m not really a marketing man; I’m not a consultant in the true sense of the word – you’re not going to hear too many buzz-words from me. But what I really like to do is to get back to the basics.
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PROFILE
Down at the Farm The current consumer zeal for wholesome provenance and ingredients they can trust is favouring food to go and hot food operation Farm, which sources most of its ingredients from small producers or farms, and has just opened its third outlet in London. Juliet Shield reports
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upermarkets are rushing to beef up their foodie images. The horse meat scandal has undoubtedly played a part in this, but alongside has been a growing desire from customers simply wanting to know where their food comes from. While Tesco is fast-tracking the process by snapping up small boutique independent chains to enhance their image, such as Euphorium (see last issue), Waitrose is entering the provenance game seriously, tackling the issue at its roots, by opening a farm shop on its 4,000 acre farm which is the Leckford Estate. Using the estate's produce and that of around 60 other local suppliers, they are planning to establish a farm shop brand, which can then roll out to other Waitrose stores. Meanwhile, a sandwich bar and hot meal venture called Farm launched in 2009, is now enjoying considerable success in London for similar reasons of quality provenance. I first came across the new operation in May when getting off the bus at the bottom of Grays Inn road, when I was struck by a brightly coloured unit I hadn't seen before, clearly selling great Juliet Shield is a café and restaurant consultant www.julietshield.com office@julietshield.com
coffee and food to go, judging by the smells. It looked like a fully formed brand, and I was surprised it hadn't crossed my radar. It turned out to be the first day for this 3rd branch of a mini chain called Farm, which sources most of its ingredients from small producers or farms – hence the name. Inside was one of the owners busying around with a team of friendly staff. Dom Kamara and I had a brief chat and I was intrigued by the whole concept and felt they were trying something new. “What do you think makes you different from other places?” I ask. “For example, EAT is just a few units away”. Dom answers confidently: “I think our food is a bit more real. The comments we get again and again is that it tastes home-made. Well, it should do because if I was making the same thing at home, this is what it would taste like. It's stuff that you as a consumer would actually buy in a farmers' market. And it's also the diversity of what we do. At lunchtime in Farringdon, you might get a group of four people: one is having pie and mash, one a salad, another a baguette and the fourth an ordinary sandwich. I don't think there's
14 December 2013 SANDWICH & SNACK NEWS
many places where you could get that choice." Like many daytime venues, Farm sells sandwiches, salads, tray bake cakes and hot drinks. What lifts it above most other independent sandwich bars is the attention to detail on the choice of suppliers. The tea, for example, is from the Tregothnan estate in Cornwall, the only place in England where tea bushes are grown commercially. The coffee is roasted by Square Mile, widely regarded throughout the restaurant world as the best producers
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PROFILE
The Farm shop story
in London. And for a short burst at lunchtime there is an intense push on hot food: the beefsteak and other pies in the range come from Tony Stern of Harrogate (and I can tell you that the pastry is meltingly wonderful). But with my consultant's hat on, I would say the cold food offering might need a bit more love and expertise. Both salads and sandwiches are made in the central kitchen in Farringdon (the kitchen shift starts at 4.30 am). The intentions are there: organic bread from Flour Power City, and
I arranged to interview Dom Kamara in his third Farm shop in Grays Inn Road. I had got to know the business better since the opening in May, with its strong Honest British Food message singing out, but was keen to hear the full story. It was Dom's business partner Craig Wills who defined the brand and gave it the mature look it undoubtedly has. He expanded Dom's original idea of Simply Pies into a broader concept with the title Farm Collective. The idea was to ride on the back of weekend farmers' markets and bring the best of UK food to the city during the working week. Craig is a brand strategist, which is a strong asset for any business, but is rarely found in takeaway food start-ups without major backing. The ultimate goal is to partner with a larger body like a Waitrose, and so to have a strong look from the outset for that purpose is a huge advantage. But it was Dom's passion which kick-started the idea to have his own business. He had always regarded the likes of Richard Branson as a mythical breed of which he wanted to be a part. Born and raised in Cornwall, riding the waves was an integral part of his upbringing, and when some surfing pals started the West Cornwall Pasty Company at the end of the nineties, an immediate thought was
if they can do it, it can't be so hard. This gnawed at him for a further five years until an appraisal meeting in London at his job as a manager at the European Bank for Reconstruction and Development in 2005 flagged up an image of his life before him, and he realised he wanted it to be something different. After giving in his notice he went off on a two-month surfing trip in France during which time a lot of ideas were bandied around with friends who came and went. Craig and he became fairly sure they would set up a business together in which Dom would be the working partner. Neither had any experience of working in the food business, but an opportunity to open a unit in Bethnal Green under the railway arches in 2007, offered a chance to learn about production without enormous overheads, and provided some reassurance to friends who were putting up investment. And it was tough. Dom says he found the hardest thing was to marry up the cost of the best ingredients against the highest price that people were prepared to pay. The customers of this business were in offices in the City to where the sandwiches were ecologically transported by cargo bikes sourced in Amsterdam. And this is how the food made in their first and largest site in Farringdon, founded in 2009, is still distributed to the other units.
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PROFILE FARM’S SANDWICH AND SALAD MENU
FARM-MADE SANDWICHES • Wiltshire Ham & Cheese with Chunky Chutney • Free Range Egg & Mayo with Watercress • Mature Somerset Cheddar with Spicy Chutney • Free Range Roast Chicken with Mayo & Salad • Classic Tuna [line caught] Mayo & Crispy Lettuce FARM MADE BAGUETTES • Classic Tuna [line caught] Mayo • Wiltshire Ham, Somerset Cheddar & English Mustard • Roast Free Range Chicken & Salad with Honey Mustard & Mayo ‘SERIOUS’ BAGUETTES • Ham Hock with Egg & Mustard • Pulled Pork with Plum Chutney
good provenance as regards the ingredients, but there is not quite the wow factor of the hot food. I tried the salt beef and dill mayonnaise granary baguette, and Wiltshire ham and cheddar granary sandwich, both at £3.70. Both of these tasted OK, the seasoning was well balanced, and the pickle in the sandwich was sharp and tasty. But the baguette was not crusty enough and the selection generally just needs a bit more pizazz. The cakes, although homemade and tasting good, need to be a bit more shiny with a bit of pizazz. It also would not be a great problem to order in a great line of British-produced drinks, in place of endless rows of cans of coke and other fizzy drinks which sit oddly with the specialist tea and coffee suppliers. But I loved the gaily-coloured
French metal cafe chairs, blending in with the distressed bright green barn doors inside, fixed below the glossy bottle green and white brick tiles. Elsewhere wooden crates were stacked up on top of the chiller stamped with FARM COLLECTIVE, as though there had just been a delivery from the countryside. I suggest that they are taking their expansion very slowly and carefully. The second tiny Throgmorton branch, hardly more than a kiosk, by Threadneedle St, was apparently offered with such a good rent deal in 2012 it was difficult to refuse. And once a new second link had been forged the next one naturally followed on. Five months after opening, Dom admits that the Gray’s Inn Road shop has been tough. It is not an easy location to crack. It's as though
16 December 2013 SANDWICH & SNACK NEWS
FRESH MADE FARM SALADS • Roast Free Range Chicken Breast with Brown Rice & Salad • Honey Roast Salmon [MSC] • Cous Cous & Salad SUPERFOOD Salad Falafel [British Made!] • Snack Pot Quinoa & Roasted Vegetable • Snack Pot Quinoa with Feta & Cucumber
everyone is rushing on buses down to Holborn, and then opposite there is the seemingly impenetrable wall of Gray’s Inn. But I am confident these guys will get there, and in the meantime, the formula works like a dream on their site in cosy Cowcross Street, where the queues snake around the shop at lunchtime. Dom is modest and knows there is some way to go till they get it all completely right. But they're definitely on to something. www.farmcollective.com
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BRITISH SANDWICH DESIGNER 2014
Could it be you? T
he art of creating new sandwich recipes is a critical part of keeping consumer interest and vital to the future of the industry. The British Sandwich Designer of the Year Award aims to recognise the major contribution made by those involved (often behind the scenes) in creating new recipes. Through a series of five regional heats and a final in London, we will be inviting panels of expert judges to assess the creative and commercial skills of those who enter with the aim of finding the very best sandwich creator in the UK.
BRITISH
SANDWICH
DESIGNER OF THE YEAR 2014
Whether you work in a sandwich bar, catering or a manufacturing environment, now is your chance to win the recognition you deserve by entering The British Sandwich Designer of the Year Award 2014.
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BRITISH SANDWICH DESIGNER 2014 AbouT The IngredIenTs Each competition that makes up the British Sandwich Designer of the Year Award has an ingredient specified by the sponsor. Your entries must include this ingredient but you are free to use other ingredients of your choice to create your recipe. There are six sections to the Award, each a competition in its own right:
bel uK Leerdammer smoked Thanks to its special smoking process, Leerdammer Smoked is a harmonious, perfectly balanced blend of Leerdammer’s unique nutty taste and smoked cheese flavour. The refined subtle taste of Leerdammer Smoked combined with its soft and creamy texture make it the perfect addition to add an indulgent touch to your sandwiches. And why not use it hot? Leerdammer Smoked is ideal when melted thanks to its great texture making it an ideal partner for tasty toasted sandwiches and gourmet burgers. Leerdammer Smoked also offers the added convenience of staying fresh and glossy for up to 90 minutes outside the fridge - making sandwiches taste fresher for longer.
goes fantastically with cooked fish like seabass, haddock and cod. Just perfect for adding a chilli kick to liven up the humble cheese toasty.
universal Meats roasted sliced Chicken Tikka The chicken breast is produced at one of the world’s finest poultry processing plants that boasts BRC Grade A, full ACP Farm Assurance, Halal certification and a host of many other accreditations. This product not only ticks all the boxes when it comes to quality, taste, texture and flavour but can also offer the whole Farm to Fork experience at an affordable price.
price. english Provender red Pepper and Chilli Chutney This scrumptious & fiery chutney, made with all-natural ingredients has a delightfully chunky texture with real bite, & a fresh flavour, followed by intense heat. The chutney is well balanced, with the sweet richness of the peppers perfectly complemented by the strong heat from Jalapeno and Bird’s Eye chillies. It lends itself very well to seafood, such as prawns and lightly smoked salmon, and it also
goddess Tuna "GODDESS" Tuna is of the highest quality and is approved by many UK and Irish blue chip manufacturers as well as many well known high street names. "GODDESS" canned fish has been around for over 100 years. We select only the very best BRC approved manufacturers to pack "GODDESS “to our own exact specification. Our tuna mixes rather well with mayonnaise and other ingredients to make the perfect tuna sandwich". “It has to be good to be GODDESS”
18 December 2013 SANDWICH & SNACK NEWS
Warburtons gluten Free Wraps range White wraps Our gluten and wheat-free square white wraps offer a versatile alternative to a conventional sandwich or roll. These gluten-free wraps make a brilliant sandwich alternative, but you might also enjoy a Mexican themed quesadilla or use it as a base for a quick and tasty pizza. They're delightfully soft with a great texture and available in a handy re-sealable pack, so you can top, wrap and roll your favourite fillings whenever you fancy. Seeded Wraps As delicious as they are versatile, our Seeded Wraps are based on our popular Square White Wraps, with a wonderful twist, baked with linseed, sunflower and millet seed for a rich flavour and slightly crunchy texture. Top them, roll them or fold with your favourite filling to make a scrumptious lunchtime or dinnertime meal, or use the re-sealable packs for a on the go snack.
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BRITISH SANDWICH DESIGNER 2014
dell’ami sandwich Pesto Pesto Sandwich HS268 (2kg) Vegetarian pesto with Italian basil, Italian Hard cheese, pine nuts and a small amount of olive oil. Perfect for sandwiches, flatbreads and panini as the oil does not soak into the bread. Free samples of the sponsors’ ingredients are available for you to experiment with. Please email Pam Sainsbury at pam@jandmgroup.co.uk or telephone on 01291 636341 to arrange for delivery of the samples. You may enter up to two recipes in each of these competitions – the more you enter the better your chance of making the final. The choice of sandwich type is entirely yours – all you need to bear in mind is that the final presentation should be commercially viable to make (you must state the market it is aimed at such as workplace, sandwich bar etc.) and the sandwich should include the appropriate ingredients stipulated in each category. The CoMPeTITIon In the first stage, our judges will be selecting the five best entries in each of the competitions in each of five regions. These finalists will then be invited to take part in the heats which will be held in regional centres around the UK during March 2014. At the time of going to press the following dates and venues have been confirmed: SCOTLAND HEAT Date to be confirmed, West Lothian College, Almondvale Crescent, Livingston, West Lothian EH54 7EP NOTHERN HEAT Date and venue to be confirmed SOUTH EAST HEAT Monday 10th March, 11am, at Bel UK Kitchen, Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT SOUTH WEST HEAT Monday 17th March, at 11am, at Bradshaws, Kenn Road, Clevedon, North Somerset BS21 6LH
MIDLANDS Tuesday 11th March – TMI Foods, Lodge Way, Lodge Farm Industrial Estate, Northants NN5 7US The winners from the regional heats plus the best runners up will then be invited to the Final which will be held at the Lancaster London Hotel, London on Thursday 15th May 2014 – the same day that the Sammies (The British Sandwich Industry Awards) are held. All the finalists will be invited to attend the dinner (with a partner) as guests of the sponsors. hoW To enTer All you have to do is come up with a new commercially viable sandwich recipe using the ingredients specified for each competition and send your entries to us by email, or post, to reach us by no later than TUESDAY 11th FEBRUARY 2014. Please email pam@jandmgroup.co.uk for an entry form and to receive the free sample products to create your recipes, or telephone on 01291 636341. Entries should be clearly marked with the following information: • The category they are entered for; • The selling price of the sandwich; • The market it is aimed at – e.g. forecourt, supermarket, sandwich bar; • Your name, the name of the business, address, telephone number (mobile if possible) and email address; • The name of the sandwich; • A list of the ingredients to be used; • Instructions for assembling the sandwich. • The regional heat you would prefer to attend if successful.
region. Immediately that is done the Association will notify the finalists (five from each competition) and invite them to one of the heats where they will be asked to make up their sandwiches in front of a panel of judges. The ruLes All entrants must agree to, and comply with, the following rules: • Each entry must contain the ingredient specified by the sponsor; • Each recipe must be commercially viable – in other words capable of being made and sold successfully in the chosen market (Note: It is important that you state the market it is for plus the sales price) • Each recipe must be sufficiently innovative to be different from existing products on the market; • Contestants must agree to their recipes being publicised and used by the sponsors and BSA for promotional purposes; • Each contestant must agree to make up their sandwich at the Final if they are successful in reaching that stage; • Any changes made to the recipe will result in the entry being eliminated; • The competition is only open to those involved in the commercial sandwich market. Entries should be sent to: British Sandwich Designer Award, Association House, 18c Moor Street, Chepstow, Wales NP16 5DB or emailed to pam@jandmgroup.co.uk to reach us by no later than 11th February 2014. If you need any further information, please call Pam Sainsbury on 01291 636341.
The IngredIenTs In each competition an ingredient has been specified by the sponsor. Your entry must include this ingredient but you are free to use any other ingredient of your choice to create your recipe. The JudgIng All entries will be collated by the British Sandwich Association and submitted (without details of the entrant) to an independent judging panel who will be asked to pick the two most creative but commercially viable recipes in each category per
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PROFILE
Just Falafel moves into the UK sandwich market Just Falafel plans to roll out 200 stores in UK and Ireland, over the next five years. It’s pitched firmly in the sandwich market with a range of falafel sandwich options including Mexican, Indian, Japanese, Italian and (later this year) UK varieties. CEO Mike Biggins explained how they intend to achieve their goal at the recent lunch! show
C
ompetition in the sandwich sector from new forms of foodto-go has been relentless in recent years, and now there’s a new kid on the block: falafel. Falafel outlets have been knocking around for years, of course, but the continued drive for more and more healthy product, and the horsegate scandal has undoubtedly created a more receptive atmosphere for what started out as a Middle-Eastern broad bean (fava bean) and chickpea fried snack. Sensing the time is right, the big boys are starting to focus on the UK, foremost amongst them Just Falafel, the chain founded in 2007 in Abu Dhabi, which has expanded rapidly on a global scale over the last few years in 17 countries. The company already has five sites with restaurants open in London: Monmouth Street, Covent Garden; Baker Street; Hammersmith and Charing Cross, as well as one in Croydon. Five more are planned this year with other target locations for the UK including Cambridge, and 30
more sites are planned next year. UK chief executive Michael Biggins, who has previously worked at McDonald's, MetroMedia Restaurant Group and Kout Food Group, is in no doubt about the chain’s sucess: “This is a stunning product – a staple and humble vegetarian street food over a thousand years old that we have given a 21st century twist. “It’s nutritious, delicious, prepared fresh and fast in our stores. There has been a rising interest in authentic, healthy food in the UK over recent years, and we want to offer Brits a genuinely healthier and tastier fastfood alternative to what they can find today." From a menu of three falafel sandwiches six years ago, it now has a comprehensive line-up featuring falafel prepared using fresh, ethically sourced ingredients like fava beans, chickpeas, garlic, onion coriander and some spices. In addition to the original falafel wrap with cucumber and turnip pickles, shredded parsley, shredded mint and tomato with tahini dressing,
20 December 2013 SANDWICH & SNACK NEWS
rolled up in a wrap, they now offer a range of global flavours in the shape of falafel sandwiches including American, Greek, Indian, Egyptian, Japanese and Italian versions. They also offer a range of soups, sides and dips including hummus and wide range of sauces and a selection of hot and cold drinks. They also plan to introduce a range of salads later this year. It’s a remarkable example of the Gulf bucking the trend, exporting its
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PROFILE
own fast-food concept when so often Western imported concepts tend to dominate the landscape. And the big difference between this and rival big brand fast-food offerings is that this former street food is a healthier alternative to burgers and pizzas. Tweaking the product for the UK market Faced with a completely new market, the company has had to adapt in a number of ways to different UK
working practices and tastes. The company initially hired an “excellent chef with a deep background in menu development” to take a look at the products, tweak them and innovate related products for British customers. In some instances, this resulted in significant reformulation. This was certainly true with its Japanese sandwich, traditionally made using a wasabi mayonnaise and pureed pickled ginger. “When we started tasting it our customers came back saying that the wasabi was just a little bland for our taste and the pickled ginger lacked texture. We also found out that the pickled ginger had some red dye in it. So we reformulated it: tweaked the wasabi, pulled out the red dye and used sliced ginger like sushi.” Menwhile, the American sandwich had previously been made using what was held to be an American sauce, but was effectively tomato ketchup with mayonnaise. The chef reformulated the sauce by using traditional American signature tastes such as yellow mustard and dill pickle, and also replaced the traditional processed yellow cheese, with a Red Leicester, “which you could really taste”. Just Falafel now plans to use Facebook and ‘crowd-source’ between now and the end of the year to try and define a new British falafel sandwich to go with the other falafel sandwiches. Similarly, they plan to open in Dublin and innovate an Irish falafel sandwich. The falafel dough and the falafel burgers, as well as the hummus, sauces and beverages, are made at a central kitchen at Park Royal. But all the vegetables are prepared on site; and the falafels are fried to order there’s also a baked version. Supporting items are also continually evolving. The company has just introduced a new line of desserts and refined its beverage offering, moving into fresh, healthy natural juices. Outlet size and design The openings look marginally different – but not as much as they were originally intended to. Part of the original plan had been to differentiate outlets with individual designs, but it became clear that this wasn’t practical. “Doing bespoke carried such a high
price tag that we had to have some kind of standardization; so what we’re working with now is what I call ‘flexible within a framework.’ We define certain design parameters and then ask our design architects to go in and ‘do’ a little bit of nuance. So it feels a little different to the neighbourhood that it’s in, and that will be done on a very consistent basis,” said Mike Biggins. Outlet size and type depends on the characteristics of the area with a total of five different site-specific models now developed. In metropolitan areas of London where potential customers are “timecompressed” and need to get in and out quickly, the format is takeaway with just a few seats. Restaurant options apply only to residential areas. The Croydon restaurant is the largest to date in terms of seating –with around about 30 seats and 80% of the guests dining in. “In terms of customers: we were looking for 18-35 with a little bit of female bias. We knew where the hotspots were residentially; we knew the kind of offices where they worked; we knew where they shopped and what other restaurants they used – such as Pret and EAT. “We figured out that where we found the right type of offices together, and there were Pret, Eat and McDonalds all clustered all together, it would be of real interest to us. “I would then use a rule of thumb that if my total occupancy costs including the lease, rates and common area charges are less than 15% of sales, then I know the P&L works for me. “Then together with the franchisee and the team, work together to try to validate that to see if the sales potential exists in the area or if it will exist in time in the area. But if the rent’s too high, or there’s a huge premium we get away from it.” Building a library Setting up in the UK has meant a significant amount of work modifying existing international settings. “We had to build an entire library. We took everything that Dubai gave us and we tweaked it and tailored it for the UK. This included franchise on-boarding and franchise start-up. “We had to have a good process that once we had found a qualified
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PROFILE
FALAFEL"S RICH HISTORY In the Middle East, falafels have a tradition that goes back more than 1,000 years. The goldenbrown croquettes, crispy and crunchy on the outside and warm and moist on the inside, are made of chickpeas or fava beans, fresh vegetables and Middle Eastern seasonings and are usually served in a pita, which acts as a pocket. Derived from the word ‘filfil' meaning ‘pepper' in Arabic, they were originally eaten during Ramadan, the month of fasting, and soon made their way as a popular side dish, regularly eaten as part of ‘mezze' or as a casual snack. Nowadays, falafels are highly appreciated as a healthy food offer and a vegetarian alternative to meat oriented fast food. But there was more to the idea than just offering falafel sandwiches; the Just Falafel founders decided not only to serve the fried chickpea balls in the traditional Middle Eastern way with sesame oil and tahini paste, but also in various ethnic var ieties such as a Greek-style sandwich with Tzatziki sauce and olive pesto or an Indian-style sandwich with cucumber pickles and a spicy Indian sauce to appeal to the large Indian community in the UAE. Meanwhile, the Just Falafel menu embraces tastes and flavours from around the world, offering not only the traditional falafel (‘Original') but an Italian, a Mexican, an Egyptian, an Emirati and even a Japanese take on the stuffed pita pocket. The American version comes as a burger and a ‘Quesadilla' is served with tortilla bread and Jalapenos.
individual, we had a way to show them the rules of the road within Just Falafel, whether it’s finance or supply chain, purchasing, building a site, marketing etc, and how this would all come together. “I’ve also hired six people over the last five months that will provide adequate support to be successful. Performance management is all about assessing how well the restaurant does against expectations, so we had to have a way of giving them good feedback.” Property problems One of the biggest problems – a “real eye opener” - for the company has been the challenges of having their property demands met - in particular obtaining A3 planning for their restaurants. “Change of use from A1 to A3 is very difficult. In London when there’s an A3 available, there’s always a big queue at the door. In Islington we lost a site when the council turned the application down. They said they wanted to maintain a balance between A1 and A3 in the area. “Then we all know premiums are on the rise. We went after a site in Farringdon that had a £50,000 premium. The deal finally closed at £100,000 premium! “We also have to struggle with landlord perceptions: we were looking at a site in Ealing Broadway and the landlord said: ‘Convince me that you’re not just another fast-food restaurant, because we’re looking for something a little bit different here!’ We had to overcome that and the competition for a prime spot.
22 December 2013 SANDWICH & SNACK NEWS
Brand perception Another problem the fledgling UK chain has been struggling with is brand perception. “Our target audience has probably eaten falafel before, but they’ve eaten some pretty bad falafel – possibly pre-cooked, reheated, shoved in a pita with God knows what. Ours is cooked fresh to order and it’s absolutely amazing food! Growth models? What about the growth model? The company started off by doing franchise only. Three of its restaurants are owned by one franchise entity and the other two are owned by single franchise entities. “But we also decided we are going to grow our own because we needed to demonstrate to perspective franchisees and landowners how we execute the brand. “We need to have a centre of excellence to be able to develop our own people, do our own R&D and play with marketing messages, rather than worrying the franchisee about it. So we decided to get into the franchising side of things. “Overall, the lesson we learned is this: define the customer first, adapt to the local conditions, test all your assumptions, plan for the long term and build the team.” Success rate A member of the audience suggested that one of the most difficult things with assessing the success of
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PROFILE
franchise operations is that few ever admitted to closures, although everyone presumably had them! Mike Biggins said Just Falafel had closed just two of the 42 operating restaurants around the world so far and they were two of the early prototype versions. “So are the restaurants performing to the expectations that we had when
“
we opened them? The answer is yes. Our average week-on-week sales are up into double digits. It’s growing nicely.” Franchise charges So what are the costs? £15,000 is the initial franchise fee, which buys a five-year franchise with four renewals of five years; the company
I would like to thank your team and yourself for an excellent association which truly cares for its members.
”
Michael Curley. The Buffet Shop Ltd. Helensburgh
also charges 6% as an ongoing management fee and there’s also a 3% contribution to the marketing fund. In terms of costs of sales, food costs are around 25% and packaging costs are 3%. Just Falafel targets around 15% EBITDA (earnings before interest, tax, depreciation and amortization).
Quick Fill Sandwich Fillings • 22 weeks chilled shelf life from production • 7 days chilled shelf life once opened • Eliminates waste, stock holding problems and increases profitability • 1kg gives 17 industry standard sandwich fillings • Packing 6 x 1kg tubs per case
Each tub is gently pasteurised to ensure that all the flavour of the product remains while giving you a chance to stock a product without shelf-life worries.
Contact us for details of your nearest wholesaler Tel: 01603 756202 info@quickfill.co.uk www.quickfill.co.uk
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RESEARCH
How Britain Eats Allegra Strategies’ How Britain Eats! report offers some fascinating insights into the UK market, useful for sandwich bar operators, foodservice and retail
A
llegra Strategies recently hosted an exclusive debrief of the 2013 How Britain Eats! report for Food Strategy Forum members. The report, which surveys over 1,200 nationally represented UK consumers, exploring shopping, cooking and eating behaviours, highlights that there is continued importance of Britishness in both eating in and eating out behaviour. This follows on from the long-lasting legacy of the summer of 2012, but also as a result of the horse meat scare at the start of this year, as consumers seek greater transparency. Along with the key consumer drivers of value and quality, consumers want to know where their food is coming from and are on the lookout for quality assurance marks such as Red Tractor. Allegra Strategies’ Anya Marco, Director of Insights, commented: “Consumers have more choice than ever before and recognise that when prices are low, quality can be compromised and therefore provenance and transparency are key for both supermarkets and eating out operators”. With regards to consumers’ food spending habits, a third of UK consumers say that they are living comfortably, managing their food expenses without significant difficulty, whilst nearly half of consumers now state they are coping with increases in food expenditure. However, there is still evidence that consumers are experiencing difficulty, as 1 in 6 UK adults state they are still struggling. As a result consumers are undertaking smaller, more frequent shops in order to help them manage. An increase in overall inflation of 2.7% in the UK, with upward pressure from food inflation of 4.1%,
has noticeably driven the weekly food bill up. On average, consumers are spending £74.55 per week with 59% of them noticing an increase in spend. The majority believe that their spend on food has increased by at least 5% in the last 12 months. As a result consumers are making greater use of special offers and discounts, and are trading down to cheaper brands to make their money go further.
showing an increasing interest in food, especially as there is more media coverage which infiltrates into consumers eating behaviour. As a cautious note for the eating out sector, the ‘Aspirational Gourmets’ tend to eat out slightly less frequently - however they do spend more, whereas the ‘Disinterested Refuellers’ eat out with greater frequency but tend to spend less.
Polarisation of Grocery Stores The polarisation of grocery stores is evident in consumer visits, with both premium stores and discounters growing share at the expense of the bigger, mainstream chains. Of The Big 4 grocery chains, Tesco, Asda and Morrisons are flat lining or showing decline in market share and visit, whilst Sainsbury’s is showing a slight increase as a result of its Hi-Lo Pricing strategies and focus on quality. Waitrose has increased its share significantly from 4.5% in 2012 to 6% in 2013. Lidl and Aldi have increased their combined share of consumer visits, rising to 6.8% in 2013, increasing from 5.7% in 2012.
Rule Britannia British cuisine is now the nation’s favourite both in and out of the home, with the nation’s favourite meal being the roast dinner, particularly chicken. Italian is no longer the favourite cuisine out of home, dropping below British for the first time. However, Italian cuisine continues to have a place in our hearts, as Spaghetti Bolognese is still the most frequently cooked meal in UK homes.
Aspirational Gourmets Interest in food is continuing to be more prevalent in the UK as seen with the continued rise of ‘Aspirational Gourmets’. This year 28% of consumers state they love to cook and are always looking for new challenges with food, compared with only 25% in 2012. This migration of consumers is continuing although the ‘Disinterested Refuellers’ (those who lacked confidence in cooking or had no interest at all) is stabilising at 13% of the population. ‘Functional Providers’ have migrated into ‘Pragmatic Foodies’ in
24 December 2013 SANDWICH & SNACK NEWS
How Will Britain Eat? Sustainability, ethics and healthier eating have all been overtaken by one key demand by consumers transparency. The Food industry now has to make a conscious and public move from stating that they have nothing to hide, to a position of proactively demonstrating full and complete transparency. As to the future, with more consumers becoming more interested in food and cuisines, travelling more widely, and with greater influence emanating from the media’s coverage of food, these developing palates will need to be served by a growing range of ingredients in supermarkets and restaurants, making previously unheard of products mainstream, and therefore expected both in and out of the home.
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To advertise call Paul Steer on 01291 636342 December 2013 25
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ADVICE
What’s in my locker? A buyer’s guide to selling
Former M&S food on the move buyer Andrew Sherick launched his own premium, indulgent milk shakes company, Mr Sherick’s Shakes, at the lunch! show. He also took time out to speak to a packed audience at the Working Lunch theatre, offering some valuable advice for current and wouldbe suppliers
I
worked at M&S for 24 years in total, starting in stores when I was studying, then moving through the business into finance, food, merchandising and then buying. When I first became a buyer at M&S I was so proud. But I found myself in a slightly odd position at first: I’m Jewish and the buying area they gave me initially was bacon, bacon joints and pork sausages! Mum would say to me “How’s your day been today?’ I would say: “Just be proud Mum … and don’t ask
where I’ve been! I also did Christian Festivals for M&S - I was the Christmas buyer but eventually moved into Food on the Move, one of my favourite areas – fabulous, exciting and innovative. Then just before I left, I looked after the Hospitality Division; in the last 12 months I also chaired the British Sandwich Association. However, secretly for the last three and a bit years I have been planning my escape – a bit like the film ‘The Great Escape’ – recently leaving M&S
and starting my own company, Mr Sherick’s Shakes. So let’s talk about buying. Is it just a matter of price as the title of the presentation suggests? Well, no, it’s also about many other things such as service, quality, cost, volume, cache, PR, exclusivity, contract length – they all have to be taken into consideration. It’s never, ever just about price. Planning There are three stages for me when I’m going into negotiations and buying. The first is planning, which is everything. If you don’t plan you may not necessarily come out with what you wanted. If this is important then you need to put the relevant time into it. What do I need to know? Absolutely and fundamentally the cost. You need to know what is the cost I’m going for; what will be my opening gambit; what will I say? I don’t want to upset them; I don’t want them to walk away from the table. You need to get the best you can for yourself or your company, but if you go too low you get someone’s back up and that’s the wrong way to start. You need to put yourself in their shoes and understand what they will be looking for. What’s in my locker? My second point is: what’s in my locker? Before you go into negotiations make sure you have got together a list of all those important variables that you have got to negotiate with such as cost, volume, minimum order quantity and so on. I am now running a small business and
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ADVICE
that’s so different to when I was at M&S and you’re coming from a place of real strength. Now I’m Mr Sherick’s Shakes, all of a sudden I have perhaps a little less to offer from my locker. But if you look hard enough you can come up with things you can offer to potential customers. I have exclusivity to offer, for example; and I can play with price for a period of time, although there will always, always be a minimum price below which I will not go. But don’t just focus on price. We (Mr Sherick’s Shakes) were recently in negotiations with our bottle manufacturer, never having placed an order with them before – they knew nothing about me. The single biggest thing for me was not to have 54,000 bottles turning up one day; it would have cost me £5,000 to store them, which was not in my business plan. We took our time with them and we got to know them as a result of that, and they gave us four pallets instead of 19. That was fantastic and we will build a relationship from there. If it’s a big negotiation, you need to have a team around you – you want someone to observe, someone to chair, someone to negotiate and someone working the calculator. Make sure the right people are in the right job. Stick to the plan Stick to the plan: I would always start off knowing what my opening bid was and knowing where the other end of that scale was; knowing where I wanted to be and knowing the point where I absolutely couldn’t accept that cost. I would do that for all of those different variables. It’s not always easy to do - in my
recent negotiations I found myself spluttering and saying things I had never intended to do. But stick to the plan and don’t give anything away for free. If you get flustered, take a break if you need to - it doesn’t matter. If things get ‘charged’ you need to be in control, so don’t ever be afraid to walk out for a short break. Understand everything and be comfortable being uncomfortable. They might give you the biggest sob story in the world about what this is going to do to their family: they’re not going to have enough money to buy the children shoes! But at the end of the day that’s not your concern: you have a plan and you must stick to the plan. Be nice But in general - be nice. My philosophy is that we are not nice enough to people. Manners, respect and just being nice to your colleagues goes a very long way – and it doesn’t cost us anything. When you’ve finished your negotiation there’s that big ‘Oh, thank God, it’s over,” and then you forget everything that was said. It’s really important that someone is taking notes, and right at the end of the meeting you clarify the points that have been made, and they are then confirmed in writing. All of that hard work can be lost in communication otherwise. Clarity for me enables success. Don’t forget that mutual agreement is the objective. At the end of the day you might not get everything out of the agreement that you expected. What is important is that you don’t lose sight of your objective. If you risk
the objective you potentially walk away with nothing. How do you get yourself in front of buyers in the first place? It is hard - but contacts are everything. I’m lucky that I know the retail side of things but some of my contacts are also through a friend of a friend. Shows like this (the lunch! show) are also important and I visited every year to find something that was different. But keep sending samples, and above all keep your faith in your product. What annoys me most about salesmen? They do not put themselves in your shoes. We all immerse ourselves in the world we live in, but If you want someone to buy your products you need to understand their world. Look at their fixtures. What are they selling and whom are they selling it to? What is important to them? Who are their customers? What kind of selling price do they need to be at and what are their margin aspirations? So many people would come to see me when I was at M&S telling me what a wonderful product they had. I would sit there thinking ‘yes, but it’s just not going to fit with anything else’, or ‘I’ve already got something like this, why would I want this’? It needs to have that ‘something’ special or something different. At M&S I probably had five or six different approaches every week, and they were from the ones that had found out who I was. When you’re already running a catalogue of 400 products as I was in Food On The Move, you want to see something that really stands out.
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THE LUNCH! SHOW
Lunch! show: most successful yet
The recent lunch! show proved to be the best yet, with record visitor numbers and new show highlights. Simon Ambrose reports
I
have to take my hat off to Diversified Business Communications, the organizers of the lunch! show. Six years ago they had the vision, tenacity and pockets deep enough to launch the new show in Billingsgate market and, much to their credit, it caught on right from the start. Small-ish, tightly focused and atmospheric, it attracted healthy visitor numbers from the word go and, just as importantly, the right sort of buyer. Now, I’m sure I won’t be giving too much away when I say that investing in a show like this is not a matter of making a quick return. It takes time to nurture the brand and achieve some sort of critical mass before it really starts to pay its way, and that’s why organizers Carsten Holm, Chris Brazier and co, deserve credit. And praise is particularly due this year when the show reached a real highpoint in the second year in its relocated venue, the Business Design Centre.
For one thing numbers were up – it attracted a record 5,929 industry professionals with a 37% increase in unique attendees (excluding revisits) compared to 4,314 in 2012. For the most part the show’s aisles were packed with a ‘“who’s who” of the sector – including buyers from
New Café Society Awards set for lunch! show 2014 The Café Society has announced that its awards will be moving to run alongside the lunch! show next year. Plans include moving the awards to a venue nearer to Islington, where the exhibition takes place, and turning it into an evening event. The Society is working closely with Diversified Business Communications to create an exciting new event that will expand the awards.
28 December 2013 SANDWICH & SNACK NEWS
Waitrose, M&S, Asda, Tesco, EAT., Pret a Manger, Costa, Caffe Nero, Harrods, Debenhams, Superdrug, Gate Gourmet, Greggs, Network Rail, Thomson Airways, Brakes, Aramark, BaxterStorey, Hilton Worldwide, Compass, Sodexo, Selfridges, and Coffee Republic; plus thousands of independent retailers and foodservice operators. The significant surge in visitor numbers has led many exhibiting companies to rightly hail the 2013 show as its most successful ever. And, as a result, a record number of exhibitors have already rebooked for next year – when lunch! returns to the Business Design Centre in Islington, London, on 23-24 September 2014. lunch!’s marketing manager Grace Allwright, who has worked on the award-winning show since 2009, is delighted with the phenomenal feedback it has inspired: “We talk about lunch!’s fantastic buzz and unique atmosphere every year but it really was incredible for 2013. Of course, lunch!’s 37% increase in attendees makes a great headline but it was the high quality of focused buyers there that really grabbed everyone’s attention,” says Allwright. She continues: “We are thrilled that so many exhibitors, and visitors, are calling lunch! 2013 their best trade show ever! – and we really couldn’t ask for a better testimonial than that! Thank you to all our valued exhibitors, visitors, supporters and partners who helped make lunch!
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THE LUNCH! SHOW
2013 such a great success!” There were also changes this year. The show’s Working Lunch Theatre was moved up the mezzanine, always a bit of a gamble when you shift a focal point away from buzz of the
main exhibition floor, but many of the presentations were well attended, enjoying standing room only crowds. They were also fortunate in having available two industry ‘heavies’ – Andrew Walker, Pret’s former MD and Andrew Sherick, M&S former food on the move buyer- available to give the key addresses, and not surprisingly they were packed out. A number of the key presentations are covered in this issue. Another big sandwich interest was this year’s Sandwich Designer of the Year, Food Partners’ Senior Development Technologist Elliott Cantrell, who made up his winning sandwich and another of his favourites, in front of an audience Meanwhile, there was a new element of audience participation to the Innovation Challenge Awards. For the first time this year, all products entered into the Innovation Challenge Showcase – including food, drink, packaging, equipment and technology – had to win over the show’s visitors before making it through to the live final.
Designed to promote and celebrate genuinely new ideas in the market place, including brand innovations and new twists on established concepts, the Innovation Challenge Awards attracted over 50 entrants this year. The 15 short-listed finalists (as voted for by lunch! visitors on the first day of the show) were invited to pitch their innovative ideas to a panel of industry judges (which included Faith MacArthur, founder of EAT and Simon Stenning, foodservice strategy director at Allegra Strategies). As well as the Working Lunch! Theatre, the Upper Feature Level also housed 60 extra exhibitors in a new area, in addition to the lunch! Café, the Innovation Zone, Innovation Challenge Showcase and the lunch! Giveaway Zone. Notable show highlights this year, included ShakeTastic winning the live finals of the British Smoothie Championships (sponsored by Magrini) for the third time – having triumphed in 2009 and 2010. Their winning smoothie – was Pop Eye! (made with banana, baby spinach and
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THE LUNCH! SHOW
INNOVATION CHALLENGE RESULTS 2013 Gold • Cho! – CHO The Drinking Gazpacho • The Nuttall Flexeserve Zone – Alan Nuttall Ltd • Mr. Sherick’s Shakes • Vivid Matcha Drinks • Wholeleaf Retro Fit – The Wholeleaf Company • WrapBag – ELLER FoodPackaging GmbH GOLD WINNING PRODUCTS Alan Nuttall Ltd: The Nuttall Flexeserve Zone, allows flexible hot merchandising using different temperature regimes per zone. Each of the four zones are controlled individually (surface conduction, hot air convection, lights only, or completely off) to deliver significant power efficiencies and reduce waste. Me. Sherick’s Shakes, launched by former M&S buyer Andrew Sherick at the show, is said to be the only range of branded, premium and indulgent milkshakes available in the UK. They
freshly pressed apples. "Winning this award for a third time gives us great satisfaction and is a great credit to our on-going dedication to meeting our customers’ needs. It’s a team effort and big thanks must go to my business
are blended from the finest ingredients and are “bursting with extraordinary flavours and textures”. They are available in Pot Au Choc, Strawberry Pavlova, Softly Banoffee, Cookies and Cream, and A Hint of Mint. CHO, the drinking gazpacho: is a new range of on the go savoury drinks launched in the UK. Made from blended vegetables, fruit and extra virgin olive oil, with mountain spring water, it is available in four unique flavours, all created by a Spanish, Michelin starred chef. Vivid, is a new brand for a range of Matcha-based drinks. Originating in Japan, Matcha is a ground powder, super food with energising and claritybringing qualities, high in antioxidants. The launch of Vivid is said to be the first-to-market aspirational lifestyle brand that offers a functional and healthy Matchabased drink in a convenient format for the on-the-go consumer. The Wholeleaf Co. transforms waste palm leaf into disposable plates, bowls or platters by washing it in locally sourced spring water and then heat pressing it into shape. partner Amir Darabi, who is responsible for our operations, and, of course, Cherry – for making the smoothie on the day with such flare and passion," says managing director Josh Kettle, speaking on behalf of the ShakeTastic team.
30 December 2013 SANDWICH & SNACK NEWS
It aims to bring fair employment to as many people as possible in rural parts of India by doing so. The company was started in 2007 to utilize the huge amount of naturally shed leaves that were simply being burned. At the same time the UK was creating huge mountains of waste from disposable tableware. Since then it has been producing natural, super strong Palm Leaf Plates “that helps you make a difference to the planet and people's lives.” Highly Commended Little Big Shot – Health Energy Drink Finalist • Heavenly Cacao – Creative Nature • Fruity Cups – Pidy Ltd • Joe & Seph’s Peanut Butter Popcorn • Staybowlizer – Loxfield Distribution Ltd • mello – Mello Drinks • Passionfruit Chiffon Pie – Glamour Puds Ltd • Xue Bar – The Ying Yang Food Company • Thor Drinks There was also a noticeably strong international component in terms of visitors and also exhibitors including France, Norway, Germany and Indonesia. There was also a whole pavilion dedicated to innovative food and drink products from Wales.
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NEWS Café Society Awards to feature Sandwich Competition The Café Society Awards, normally held in June, are to move alongside the Lunch! Show in 2014 with a dinner at the Emirates Stadium (Arsenal football club) on the first night of the show, 23rd September. A new award is also being added - the Café Society Sandwich Challenge - in which sandwich designers will be invited to come up with new recipes for sandwiches in a café environment. Details of all the awards will be issued in the New Year.
BSA Awards THE 2014 British Sandwich Industry Awards, including the British Sandwich Designer of the Year competitions, will be launched shortly. The Awards dinner takes place at the Lancaster Hotel London on 15th May 2014. For details of the awards, see the BSA website at www.sandwich.org.uk
Technical Forum Meeting Dates Set THE Association has agreed a programme of Technical Forum meetings for the next two years. The dates are: 2014 • 5th February - at Tri-Star Packaging, Enfield • 16th April - at EDME, Essex • 14th June - at FSC, Somerset • 14th October - ALS Food Testing, Cambridgeshire
2015 • 5th February - Byotrol, Daresbury • 22nd April - Piroto Labelling, Northampton • 3rd June - Plyanemca (Bradshaws), Somerset • 7th October - Westbridge Foods, Malvern A full schedule of events for 2014, including all next year's Technical Forum meetings, is now available on the BSA trade website at www.sandwich.org.uk
New Sandwich Guidelines Following the recent consultation, the BSA's new guidelines on sandwich labelling - which take account of the new Consumer Information for Consumers regulations from Brussels - are being updated and will be published shortly. The guidelines cover the labelling of both packaged sandwiches and those made and sold in sandwich bars. The new guidelines are expected to be adopted through the Primary Authority Scheme.
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AROUND THE TRADE
Welsh companies showcase food to go products at the lunch! show SEVEN Welsh food and drink companies showcased products, including a new seashore wrap, cocktail biscuits, cakes and flavoured milk drinks, at the recent lunch! show. The Welsh Government’s Food & Drink Wales stand at the award winning trade event, held at the Business Design Centre, Islington, aimed to tap into the lucrative lunch time market, which is now estimated to be worth over £14.9bn and growing. The Pembrokeshire Beach Food Company from Pembroke Dock, which specialises in seashore wraps, sea inspired cakes and seaforaged deli products, launched a new sauce and seashore wrap at the show. Inspired by traditional Welsh dishes and seafood to sit alongside its cake range, the new products included crab, sweet chilli sauce and a sweetcorn and spring onion seashore wrap. Trioni Ltd from Boncath makes award-winning Daioni flavoured organic milk drinks in strawberry, chocolate and banana. The company promoted its 200ml Daioni flavoured milk drinks in the
new chunky prisma packs, “which are perfect for packed lunches or anytime for a low G1 pick-you-up”. Brecon-based Cradoc’s Savoury Biscuits, which makes a distinctive range of cheeseboard and cocktail biscuits, unveiled Golden Bake Cocktail Biscuits in leek and Caerphilly cheese, Perl Las cheese and walnuts and pear and Earl Grey flavours. Clam’s Cakes from Crickhowell, a fast growing traditional family bakery that makes innovative products for food service, promoted its
portion controlled, pre-sliced new round cake range, individual fondant fancies, Christmas chocolate logs and mince pies and a bespoke cake cutting guide. Pontyclun-based Samosaco, a leading producer of vegetarian Indian snacks in the UK, showcased a number of products, including new chocolate samosas and the Great Taste 2013 award winning date and tamarind chutney and sweet chilli with ginger and lime. Tregroes Waffles from Llandysul, which specialises in
toffee waffles and waffles in the finest Belgian chocolate, was looking to meet wholesalers and own label customers at the show. Plas Farm from Gaerwen on Anglesey, the UK’s leading frozen yogurt manufacturer, was promoting its range of products, which are made from natural ingredients and sold worldwide. Food & Drink Wales enables food and drink businesses across Wales to take advantage of business and technical support to aid their development. This can include starting-out, expansion, trade development, export, food technology, manufacturing, marketing, trade exhibition support - generally expertise and advice to develop this important part of the Welsh economy. Alun Davies, Minister for Natural Resources and Food, said: “Food and drink is a critical sector of our economy and reflects our culture, history and identity. Attending Lunch!, we aimed to raise awareness of the excellent quality and variety of food and drink produced in Wales.”
New hot dog roll launched by Butt Foods A new premium hot dog roll has been launched by Butt Foods Ltd to help caterers take advantage of one of the fastest-growing menu trends in the UK. The seven inch luxury, top-sliced roll is aimed at restaurants, pub chains and event caterers who offer gourmet sausages as hot dogs. According to a Horizons Menurama survey in the summer, hot dogs have become one of the most popular items on the menu and are now in the top 20 most frequently
listed main course dishes, edging out scampi and chips from its top 20 placing. The egg-glazed hot dog roll developed by bakery specialist Butt Foods is baked individually rather than batch baked, which means there’s no join mark, and each roll is quick frozen to retain freshness. “The toploader hot dog roll has been developed to help caterers take advantage of the growing trend towards ‘haute dogs’, which are
32 December 2013 SANDWICH & SNACK NEWS
proving to be a popular choice for consumers,” said Butt Foods Ltd managing director David Williams.
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AROUND THE TRADE
Tulip aims to double sales with the relaunch of its foodservice division TULIP Ltd has relaunched its foodservice division to bring clearer tiers and matching pricing to the “fragmented and confusing” sliced cooked meats sector. It anticipates doubling current sales over the next two years as a result. Tulip Foodservice Solutions, which acquired sandwich manufacturer and deli fillings company Freshway Foods as part of the Parkam Foods package in 2011, aims to become a ‘one-stop shop,’ offering sliced cooked meats, shredded meats, pizza toppings and meal solutions as well as deli fillers. Chris Thomas, Tulip group CEO, and previously CEO at sandwich manufacturer Adelie Group, said: “At the moment the products that are most popular in our foodservice range are largely bacon-based and many of our foodservice customers are unaware of the breadth of Tulip’s product range. Our foodservice relaunch will hopefully change that.” Simon Shirley, Tulip Foodservice Director, (ex-Ginsters) added: “Although we have been leaders in retail for over 20 years we recognise that the foodservice sector is significantly different. Our dedicated foodservice division is focused on taste and customer care as well as quick service and delivery. “Before launching our products we analysed the foodservice market and found that caterers were frustrated with the fragmented and confusing nature of sliced cooked meats buying. Meat content, provenance, slice count and serving suggestions were not uniformly clear. As such, our range was developed to address these issues and offer chefs and caterers not only a diverse range of products but clear product quality tiers with matching pricing.” Tulip Ltd says it only uses produce that is fully traceable and sourced from
high welfare, sustainable farming systems in the UK, Denmark and Europe. Their ‘Farm to Fork’ process is one of the most advanced and vigorous supply chains in the world. Shirley continues: “Our ‘Farm to Fork’ process means we can give our customers total peace of mind over our traceability as well as convenient, tasty and value for money products. We also offer innovative products that would not otherwise be available to smaller wholesalers and cash and carry’s such as our slow cooked Simply Best Pulled Pork and Shredded Chicken.” Alongside the Tulip Ltd brands Danepak, Stagg Chili, SPAM Brand and SuperTops, it has also launched retailinspired own label product ranges: Simply Best, Simply Better and Simply Good Oak Crown. Tulip Ltd’s premium foodservice range, Simply Best features award-winning products including Simply Best Pulled Ham Hock and Simply Best Wiltshire Cured Ham. The Simply Best, Simply Better and Simply Good Oak Crown ranges are
grouped by clear price tiers and meat content to help caterers and retailers choose products by budget and quality preferences. The team has also looked to the emerging street food trend and responded with a range of new slow cooked meat products; investing heavily in slow cookers across their 16 UK sites to meet demand. In line with the relaunch, Tulip has developed a foodservice website specifically for professional caterers. The site allows users to navigate easily between foodservice channels, product ranges and recipes. Tulip plans to grow their foodservice team over the next 12 months and extend their current product range; bringing new products to the market at key selling periods. Rob Hoare, Group Commercial Marketing Director (ex-Greencore), said: “The relaunch is a great opportunity for our existing foodservice customers to see the variety of products on offer. We are famous for our succulent bacon but we offer so much more. The foodservice range includes bestselling and award winning products as well as new slow cooked meats inspired by the street food trend.”
Fresh Direct sign five-year contract with Isotrak FRESH Direct has signed a five-year contract with vehicle tracking and telematics company Isotrak. Fresh Direct will make extensive use of Isotrak
satellite tracking and live vehicle diagnostics to drive fuel savings through monitoring mpg and improving driving styles across the company’s mixed fleet.
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BREAD
Artisan bakers out in force at new World Bread Awards ARTISAN baker London Bread & Cake Company won the Great British White category for its bloomer at the first-ever Tiptree World Bread Awards recently. The 130-year old London Bread & Cake Company, based in Edmonton, north London and featured in The Apprentice, beat off competition from hundreds of loaves sent in from around the United Kingdom to take the crown, with some even being flown from Cornwall and hand-delivered on the morning of the judging at the Worshipful Company of Bakers, to ensure peak freshness. “We use Marriages’ flour from Essex,” said David Hall, Managing Director, “and from field to miller to bakery, we are proud to say that our loaves’ journey is only 100 miles.” Baking carries on 365 days a year at the bakery for their 1000 wholesale or retail customers. Not only did London Bread & Cake Company win the Great British White category, they also picked up Gold for their Hot Cross Buns and Silvers for Wholegrain Multi Seed and Cottage Split Tin Bloomer. Whitstable bakery Artisan Bread Organic’s director Ingrid Eissfeldt collected three awards at the ceremony, winning the trophy for the Gluten Free category with its Soya and Alpine Herb bread bites, and was a runner-up with its white bread. It also won a silver award in the wholegrain category category with a Spelt loaf. Artisan Bread Organic, which has been based in Chestfield for 12 years, specialises in healthy bread, which caters
for dietary requirements, including seven different kinds of gluten-free bread. Ms Eissfeldt said: "It was such a good ceremony as there were categories in which a little girl got an award for her bread, through to the large companies, so it covered a wide range of bakers. There were so many food critics and well-known faces off the television too. We wanted to prove you can make tasty bread out of things other than wheat." She added: "The judging was a challenge as there was a timing issue. Your bread had to be in London by noon, so anything we baked had to come out of the oven by 9am.”
Other winners included The Bread Factory for its San Francisco Sourdough and Multiseed Sourdough; and Alex Gooch, an artisan baker, for his Olive and Rosemary in the Ciabatta category. Stephen Hallam, Master Baker, Managing Director of Dickinson & Morris, led a team of judges which included Edd Kimber, winner of the Great British Bake Off and the legendary baker Charles Geary known as Mr Bread. The Tiptree World Bread Awards, launched in January of this year, aims to celebrate the very best of British bread baking.
Sodexo chefs learn the art of boulangerie in Paris A group of chefs from the independent education division at Sodexo have just returned from Paris after an intensive three-day course in the art of boulangerie. Earlier this year Sodexo announced its partnership with the world famous Ecole Lenôtre, where every year it will send up to 40 of its chefs from its ‘Independents by Sodexo’ business to Paris to undertake an intensive threeday course, with each year focusing on a different skill. The course was held under
Lenôtre’s chef baker, Dominique Levier, a professor in bakery and viennoiserie. The nine senior chefs from Sodexo were taught the science behind bread from the different flours and how they perform, depending how they are treated, through to the wide range of speciality breads which can be produced, and finally about the presentation of the bread from the different patterns and shapes which can be created. The chefs who attended this first course are responsible for the
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company’s innovation hubs at independent schools across the country. Tom Allen, executive development chef for ‘Independents by Sodexo’, said: “Our chefs are already baking fresh bread each day but after this training they will be on a completely different level; you can’t beat the smell of freshly-baked bread and if you get that basic food to an exceptional standard, the rest of the food will follow at the same high level.”
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BREAD
Premier Foods reorganizes milling business PREMIER Foods is to reorganise its milling business into two distinct parts to strengthen focus on its free trade (third party) customer base, while vertically integrating its remaining milling operations into its baking and grocery businesses. In addition, it planned to close the company’s mill located in Barry, Vale of Glamorgan, by the end of October 2013 to “align capacity with current market demands”. In future, a dedicated management structure will be established to oversee
Pan’Artisan reveals its Panizza Pan’Artisan, producers of frozen, full and part-baked, dough-based products for foodservice, has added the ‘Panizza’ to its range, offering complete convenience for those wanting to serve food on the move that follows the popular pizza trend, but may not have the time, skills or equipment to do so. Richard Jansen, Managing Director, Pan’Artisan: “Our recent expansion means that we can now offer our full range of high quality breads and bases but topped and filled items too, giving additional choice and convenience to the caterer. “This has enabled us to develop some exciting, innovative products, the Panizza being one of them. It’s hand-made from two 7” thin crust pizza bases that have been filled and sandwiched together with popular pizza toppings. These are then quickly frozen and packed ready for the caterer to use. All they have to do is defrost prior to service, place straight onto a contact grill and it’s ready in 2 ½ minutes!” Pan’Artisan supplies products to the foodservice industry building on its Italian traditions and has, until now, concentrated mainly on hand-finished pizza bases, dough balls and speciality Italian breads. With its new range it can offer a variety of pre-filled and topped items too.
the Company’s Rank Hovis free trade business. This will be largely serviced by the Company’s sites in Southampton, Manchester and Newbridge. The remaining mills in Wellingborough, Selby, Andover and Gainsborough will be organised into a vertically integrated flour supply business for the Company’s baking and grocery business. The Company will invest an additional c.£1million in improving the capability of its Southampton and Wellingborough sites as part of this reorganisation although the overall
Group guidance on capital expenditure remains unchanged. Commenting on the reorganisation plans, Bob Spooner, Managing Director of Premier Foods’ Bread Division and Group Supply Chain Director, said: “The Rank Hovis business has over 100 years of history in British milling with significant scale, expertise and know-how. By creating a dedicated structure aligned to our Rank Hovis customers, we will be able to improve further our customer focus and service levels.”
Unibake has the answer to the perfect American sandwich SANDWICH breads have been the big growth market for Unibake this year, and the trend is forecast to continue over the next 12 months. Leading the way is demand for soft deli and super sub rolls, as consumers seek a change from more traditional sandwich formats. Unibake offers two US-style rolls, both of which lend a distinctive American flavour to the big-eat cold sandwich. Both the Soft Deli Roll, and its larger stablemate the Super Sub Roll feature a soft texture and outstanding
flavour, and are equally at home with every kind of cold fill from the deli bar. They are made to an authentic standard on U.S equipment using North American wheat flour, and the modern production methods ensure high quality and a consistent product. Part of the range of authentic Americana fast food breads, deli and sub rolls are pre-cut for efficient service at point of sale and distributed frozen for thaw-andserve.
Kingsmill white reaches record market share Kingsmill’s healthier white range has reached a record 68.2% share of the market, with Kingsmill 50/50 alone making up 66.3% of this figure. Darren Grivvell, Director of Brands, Allied Bakeries stated: “This is a fantastic achievement for Kingsmill, not only for the brand, but also from a category perspective.” Kingsmill’s range of healthier white consists of Kingsmill
36 December 2013 SANDWICH & SNACK NEWS
50/50 and Kingsmill Oatilicious. The 50/50 range is available in 800g and 400g loaves of sliced bread, six and 12 packs of rolls, and as wraps and pockets. Kingsmill Oatilicious is available in 800g format.
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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.
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BREAD/BAKERY
Dawn Foods ready-to-serve sweet bakery treats DAWN Foods has a range of American style frozen, ready-to- serve sweet bakery treats and a range of seasonal ideas that can be created from the easy-to-use, award-winning, Scoop & Bake range of frozen batters and doughs. These, together with Dawn’s limited edition frostings and updated range of chocolate decorations and toppings, make Dawn the perfect partner for sweet treats all year round, says the company. “Launched earlier this year, Dawn’s premium ready-to-serve Salted Caramel Muffin reflects the latest taste trends and enables operators to offer consumers something new, different and exciting,” says Dawn Foods’ marketing manager Jacqui Passmore. “The salted caramel trend started in the US in 2008 and since arriving in the UK has secured a following amongst celebrity chefs and luxury brands. “This is a really exciting development for us as Dawn is one of the first sweet bakery brands to introduce a ready-to-serve salted caramel offering. We undertook extensive consumer research and taste tests and are convinced this salted caramel offering has a perfect balance and will prove enormously popular with consumers. As with all Dawn Foods products, the new Salted Caramel Muffin is made in a nut-free environment and is vegetarian friendly. “Our ready-to-serve range includes two new appetising, filled Tulip Muffins in Orange & Cranberry and Carrot Cake flavours, wrapped in distinctive petal-shaped packaging. Nostalgia is a key ingredient when it comes to appealing to customers who are looking for a sweet treat that
versatile enough to sell during the Christmas period, New Year and beyond. “For a more bespoke offering, our award winning Scoop & Bake frozen batters and doughs provide the perfect platform for bakers to create a wide range of tempting treats from one versatile base, including sheet cakes, loaf cakes and muffins, with a tempting ‘just baked’ aroma, loved by customers. “Each of Dawn’s sweet baked treats can be paired with Dawn’s range of frostings and inspiring collection of Sucrea® chocolate decorations and toppings and a choice of assortment boxes. Using these products in new and creative ways will be sure to keep your customers happy and coming back for more!” www.dawnfoods.co.uk Tel: 01386 760843
sparks a familiar taste, but has a modern twist and with little ‘guilt’ factor. Our premium quality tulip muffins appeal to these needs and are
The king of all loaves crowned TO celebrate the birth of Prince George Alexander Louis, “the UK’s most expensive loaf” was conceived by a team of dedicated artisans at Roberts Bakery. The ‘better-bred bread’ was made from the finest ingredients, sparkled with fruity ‘jewels’ and, for the crowning glory, its crown-shaped crust was covered in real gold.
Each regal loaf cost the princely sum of £30 to produce – eclipsing the £21 Shepherd Loaf produced by Hobbs House Bakery in the Cotswolds, which was previously the most expensive in the country. And while it may cost a king’s ransom to make, loyal subjects up and down the country were able to raise a
38 December 2013 SANDWICH & SNACK NEWS
(slice of) toast to the new baby as the loaves were given away to commemorate the birth of Wills and Kate’s first baby. The limited edition bread was a sweet-tasting brioche, with Welsh butter from Castle Welsh dairy and Welsh water from Brecon Carreg, in a nod to Prince William’s heritage.
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SANDWICH BARS FOR SALE CAFÉ
SANDWICH BAR
HEBDEN BRIDGE
PRESTWICH
WT £5,000 Excellent reputation Organically/locally sourced menu Popular tourist location
WT £1,000 Affluent location Immaculately presented throughout EPC rating D
£154,950 LEASEHOLD
Ref 41325
£35,000 LEASEHOLD
Ref 141835
HUDDERSFIELD POPULAR SANDWICH BAR Former canteen located within cotton mill, Serving employees and customers from surrounding industrial area, Staff run business, Leasehold premises REF 142238 £42,000 LEASEHOLD
HUDDERSFIELD ESTABLISHED TOWN CENTRE SANDWICH BAR Superb prominent position, Well equipped, Staff run, Scope to further develop REF 142237 £70,000 LEASEHOLD
BAKERY
WEST YORKSHIRE WT £1,500, Rural location, Popular tourist destination, EPC rating C REF 141834 £47,000 LEASEHOLD
DELI/SANDWICH SHOP NEWCASTLE-UNDER-LYME WT £1,200, Sought after location, Loyal customer base, EPC Rating E REF 142142 £30,000 LEASEHOLD
STOCKPORT SANDWICH BAR WT £1,200, EPC rating C, Well presented throughout, 1 bed flat above REF 41126 £22,500 LEASEHOLD
SANDWICH SHOP TIPTON Excellent trading location, WT £1,500, EPC rating E, Strong scope to develop further REF 141638 £34,950 LEASEHOLD
WARTON SANDWICH BAR & TAKEAWAY WT £5,000+, EPC rating E, Excellent trading location, 10 covers (with potential to increase) REF 142107 £175,000 LEASEHOLD
WOLVERHAMPTON CITY CENTRE CAFÉ City Centre Location, WT £1,650, Competitive rent for location, Scope for development REF 141948 £28,000 LEASEHOLD
Please see website for full deatails or call 0844 7011 976 For your free, no obligation appraisal, call us today on: 0844
70 11 985
To advertise call Paul Steer on 01291 636342 December 2013 39
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PROFILE
Sandwich Plus: Tring’s gourmet paradise
Tring sandwich shop Sandwich Plus might be small, but owner Steve Roost has brought his bakery training and French-restaurant expertise to make it a gastronomic destination for lucky locals
I
’d been visiting the Towersey Festival in Oxfordshire to see the great Martin and Eliza Carthy perform, and it was there that I came across a food stand called Sandwich Plus. They were, like most of the other stall-holders, doing well on the sales front, in spite of being bombarded by wasps on that sunny August afternoon! I thought their food looked great, introduced myself, had a quick chat with owner Steve Roost and eventually arranged a visit to their shop in Tring. Now, no disrespect to Steve and his team, but visiting relatively unknown sandwich bars can be something of a shot in the dark – you never know what to expect, even when you’ve had a quick sample off the premises! My worst fears seemed to be confirmed from the outside: just a modest takeaway with a few plastic chairs outside, for anyone rash enough to brave the cold (as Steve and I did, when he was able to stop for a chat!) In fact, being totally honest, I’d arrived a bit early and having checked the location I decided to have a quick coffee in Costa first!. Now there’s heresy for you. But if ever there was a case of ‘never go on first impressions’ this was certainly it, as Sandwich Plus turned out to be one of the best sandwich bars I’ve been to for a long time, and a real example of how to survive as an independent by keeping plenty of irons in the fire. The first indication that there was something unusual about the place happened as I entered, when a French woman was led into the shop just before me by the local butcher, who has a premises in the same precinct in Dolphin Square in the middle of Tring. It turned out that Steve speaks
reasonable French and seemed a good bet for helping out, as indeed he did. I listened to the conversation as best I could and it turned out that the woman wanted to know the English for cranberry sauce ….! Steve, it turned out, had spent the best part of a year in his younger days working in French restaurants, and had also trained as a baker when his parents ran the shop originally as a bakery. As a result, he has a real taste for great food and fantastic ingredients including some of the best bread for sandwiches you could ever wish to find, as well as artisan breads for customers to buy and take away. In addition, he also has reciprocal partnerships with a number of local ingredients suppliers, so he stocks some of their top quality produce such as chutneys, hot sauces, condiments, honey, as well as using them in the shop. It all adds up to being an attractive environment for the hungry lunchtime customers who started to fill the shop while I was there. Many of them are office workers, although they’ve been coming in diminishing numbers – the result, says Steve, of rising council rents and rates, which has seen local businesses relocating to out-of-town business parks. Things have steadied recently, but any shortfall on that front has been filled by other weapons in Steve’s armoury. His local sandwich van rounds – he has two vans delivering sandwiches in the Tring, Hemel Hempstead and Aylesbury areas – have become increasingly popular, and he also supplies a number of companies such as Budgens in local towns with sandwiches and also bread and cakes; garage forecourts and the local lake cafe. He also has a thriving business lunch and buffet trade.
40 December 2013 SANDWICH & SNACK NEWS
He also regularly takes food stands at shows. In addition to the Towersey Festival I’ve already mentioned, they also go to the very popular Thame Food Festival (along with Raymond Blanc and Tom Kerridge), Prestwood Steam Rally and Weston Turville Vintage Car Rally. There is a really interesting variety of sandwiches in a variety of formats, from the ready-made wedges in the chiller cabinet, to choose your own panini and sandwich fillings, and a different hot roast sandwich every day. Price points are structured to suit varying pockets as well, ranging from the week’s £1.25 special offer (down from the usual £2.25) for something like a corned beef and pickle, and 99p for a crusty roll, to the higher prices for more exotic fillings. In the Exclusive range these might include lines such as crayfish tails, roquette salad & lemon mayonnaise, or ricotta, roast peppers, spinach & pine nuts. There’s also a Chef’s Choice of one product per day, depending on what’s available from suppliers or local markets, such as speciality cheeses or a lobster salad. Price promotions are something they’ve always done and customers invariably look out for. These days
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PROFILE
though they’re accompanied by Facebook promotions such as the recent ‘Our bloomers are coming down’, a joke which must have graced many a music hall in the late 19th Century – ‘the old ones are the best.’ While we’re on the subject, social media is becoming increasingly important for the shop – they’re not into Twitter yet, but certainly their Facebook page and website is proving popular with customers.
The breads are excellent as you’d expect from a resident baker – many of them are made by a local artisan baker under his direction. They include such artisan breads as walnut & stilton; green olive sour dough; soda bread with Guinness, Apple & Cheddar and Tiger Breads, from an extensive list. Sandwiches are available in subs, baguettes, triangles such as the chicken and bacon; croissants, multigrain, and so on. I’ve mentioned the hot roast – this is part of a wider hot lunch counter where Steve’s chef skills really come into play. Customers can buy takeway food to go in pots such as confit of duck salad, Normandy pie, homemade pizza, homemade beefburger and onion, and so on. There’s soup, but you’re going to find varieties such as
their roasted rabbit and vegetable soup here – a recipe he picked up while working in Normandy, rather than boring standards. The cold selection on the day that I visited included wonderful fresh-baked quiches, and there’s also regular offerings such as Cheese & Leek Flan and sweet & sour pork. It also includes a big selection of sandwich fillings – all home-made, of course – and customers can chose what they want to go with a choice of carrier from the menu board such as granary, baps, French bread, crusty bread and wraps. In other words, this is a gourmet’s paradise. In spite of it being only a relatively small kitchen, Steve and his long-served No 2, Clare, cook an extraordinary range of dishes that you’d be pleased to be served in a
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PROFILE
Sandwich Plus through the years The business actually got off the ground in 1980 when Steve parents started the business as a bakery shop, with Steve initially driving one of the vans, before graduating into the bakery business proper, learning the bread and confectionery business inside out. He still bakes as much as he can, although this is done mainly off the premises. “We’ve just done a Pumpkin Fair for one of the local hospices: we had pumpkin pickles, breads and jams – pumpkin everything, and I made all of that, as it was relatively small. Then we’ve also worked with a local guy for years as well. “As people’s eating habits changed and they moved towards food to go we started to go more into filled rolls and sandwiches and eventually rebranded the business as Sandwich Plus in 1995. After that the tide turned more towards hand-made artisan breads in around 2000, and that’s why we’re doing what we’re doing now.” What’s the secret of his success? “Buying is the key to your success, I think: if you can buy well you can sell well. We’ve built up some really good relationships with wholesalers over the years and that has helped a lot.” Buying also extends to purchasing good quality local produce where possible, including the Little Meadle farm shop and King’s Farm, Wendover, farm shop’s artisan produce. “A chef I once worked with always said that good food starts in the market.” Expansion hasn’t appealed so far, but he doesn’t rule it out entirely. “It would be difficult operationally, but watch this space!.”
good French restaurant. They also make a range of cakes and cream cakes, cups cakes, mince pies (at this time of year) and also meringues! A total of five full-time kitchen and shop staff helps to ease the burden, but make no mistake about it, achieving this kind of quality is hard work …. seven days a week, as Steve readily admits. “I really enjoy what I do – it’s a passion; it’s in the blood - so it doesn’t seem particularly hard to me,”
42 December 2013 SANDWICH & SNACK NEWS
he says. “Our aim is to offer service, quality and value, which is why our strap line is ‘Fresh is the Best’. During the week they open at 8.0am - although Steve and staff are already in by 4.30am! – starting with a breakfast offer from the hotplate in a baguette, which goes down particularly well with the building sector. It’s then a steady flow of business throughout the day until 3.0pm when they close.
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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 December 2013 43
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HYGIENE/CLEANING
Needlers relaunch key product ranges MAJOR sandwich manufacturer supplier Needlers, a leading specialist hygiene and protection consultant to the food industry, is relaunching a number of key product ranges under a new two-tier branding strategy. Needlers is bringing a number of its best-selling food industry products under its two in-house brands, Reldeen and Pro-Fit. This is part of a continuous drive within the business to deliver a service to its customers which is tailored to the exact needs of food manufacturers. Tony Mercer, Commercial Director of Needlers, said: “This new branding strategy will allow customers to easily select a product which suits them, knowing that we have developed them in-line with the changing demands of the food industry.”
Reldeen is an historic name, established by Needlers through a number of popular product ranges already available. Pro-Fit products add value to the food industry through enhanced features to suit specific applications. Following a ‘better – best’ approach, Reldeen will replace products previously supplied under the Nationwide brand. Needlers’ premium range, Pro-Fit will launch a range of products which are better by design, focusing on quality,
The TEAL Handeman: effective hand hygiene saves lives MOBILE vendors must have access to hand wash facilities or risk crosscontamination and expose customers to bacteria such as salmonella and E-Coli. “The Chartered Institute of Environmental Health’s guideline for outdoor and mobile catering is quite clear in that all vendors must have access to running hot water hand wash facilities to prevent cross-infection. Customers could become seriously ill unless these regulations are followed,” says Manty Stanley, managing director at TEAL. TEAL manufacture portable hot water hand wash units which do not require access to mains water or drainage. The range includes the Handeman and the Super Stallette, which are available to hire or buy. www.tealwash.com Tel: 0121 770 0593
traceability and ease of use within food manufacturing environments. Needlers Managing Director, Alistair Needler said: “Customers can be assured that Reldeen products will continue to offer the affordable quality they have come to expect of our existing ranges. In the case of Pro-Fit, we’ve been working closely with our suppliers to develop products which will deliver better performance. “In our experience, quality in hygiene and
protection equipment within a food production environment is business critical. By offering tailored products and specialist solutions to the food industry, we are aiming to work in partnership with our customers to help them become more efficient.” Customers are being advised to expect a transition in the supply of the newly branded products, according to stock levels. In all cases, newly-branded products are a direct replacement, and relevant food contact certificates still aply. Needlers’ high-profile national accounts include; 2 Sisters, Greencore, Samworths, Cranswick and ABP. Needlers prides itself on offering outstanding customer service, and makes daily deliveries across the UK using its own fleet of distribution vehicles.
Hobart launch new range of cleaning chemicals HOBART is helping operators improve their warewashing performance with the launch of a range of chemicals featuring highquality ingredients to ensure the best cleaning results. The new, environmentally friendly Hyline range, which has been established for many years in Germany, features six liquid detergents and two liquid rinse aids – each one colour coded to eliminate the risk of cross usage – and featuring integrated dispensers for safe and easy handling. The Hyline collection has been specifically tailored to suit the Hobart range of glasswashing, dishwashing and utensil washing equipment, but is suitable for use with all other brands of commercial warewashing equipment where it will also deliver superior results. Simon Lohse, Director Hobart Service UK said: “We believe it is
44 December 2013 SANDWICH & SNACK NEWS
the right time to give UK operators access to a range that has been setting the standard in Germany for some years in terms of warewashing quality. “Hyline offers an appealing combination of better quality and the best cost because the products are surprisingly inexpensive – something that all operators will appreciate.”
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Clean Hands is a product Made in Italy patented by Dirodal srl
NEW Clean Hands® is a product that allows a server in a • sandwich bar • coffee shop • bakery etc, to hygienically handle and serve food and then simply remove to take money.
EASY GLOVE! SAVE ££££££
A glove that uses a magnetic holder to allow the server to easily slip on the glove and then remove the glove in a single movement...
Customers love it • EHO love it
You will love it!
Call 01908 217257 www.easyglove.co.uk
£29.99 +vat
Kit + 100 Gloves
To advertise call Paul Steer on 01291 636342 December 2013 45
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HYGIENE
New antimicrobial plastic wrapping concept that prevents bacteria and fungi SCIENTISTS at pharmaceutical company Janssen have come up with a new antimicrobial plastic wrapping concept that can prevent foods such as bread and cheese from going mouldy. The company, which has spent two years developing the technology in conjunction with plastics manufacturer Symphony Environmental, is now talking to a number of food manufacturers and supermarkets about using the bags on their products. The technology uses chemicals that prevent bacteria and fungi from growing and allows food to last for longer. Developed by Janssen and Symphony, D2P, as they call it, fixes antibacterial and antifungal chemicals into the plastic.
They have found it can control bacteria such as E. coli, Salmonella, Listeria, which can cause food poisoning. It can also control the growth of fungus that grow on breads and others such as Mucor piriformis, which causes soft fruits to rot, and Penicillium roqueforti, which is found on cheese. Tests have shown that the plastic can increase the shelf-life of bread and cheese without contaminating the food. Michael Stephen, director of Symphony Environmental, said the plastic also had the potential to do the same for fruit, vegetables and even meat. He said: “We have come up with a way of making plastic that is
antimicrobial and can be used in food wrapping. We’ve done a lot of tests on food packaging and it has been shown to reduce the mould that grows on both bread and cheese.” Mr Stephen added: “Initially we anticipate it being used in pipes, door handles and hand rails on the tube, for example, to help reduce the spread of bacteria. “It can also be put into manmade fibres so we are running some trials putting it into clothes and trainers to stop the bacteria that can cause them to smell.” The technology could also be used to make credit cards and the new plastic bank notes more hygienic, according to Symphony Environmental.
MicroSnap test certified for sandwiches and green salad leaves THE MicroSnap test for Coliform and E. coli from Hygiena has been certified by the AOAC Research Institute’s Performance Tested Methods Program. A novel rapid detection system based on the utilisation of specific substrates linked to a light emitting reaction, it is claimed to be the only microbiology test to give results in eight hours or less using a simple, low cost, portable, instrument platform. Its performance was certified to measure both Coliform and E. coli in a wide range of products including raw and cooked meat and fish, milk, mineral water and readyto-eat products such as sandwiches and green salad leaves. Certification by
the AOAC Research Institute means that customers can use the test with confidence knowing that all claims are independently verified against strict validation criteria and international reference methods. The rapid results enable food and beverage processors to get actionable information in the same working day or shift that enable cost savings and increased productivity through faster risk assessment and positive release of sensitive products.
46 December 2013 SANDWICH & SNACK NEWS
Clean Hands system allows operators to handle food and serve customers A new revolutionary, simple and hygienic system is available to help food operations handle food and serve customers. The Clean Hands® system is widely used across Europe in cafes, coffee shops, bakeries, sandwich bars and deli counters, where staff are serving on a front counter, or making products for customers and then serving and handling money at a till point. The magnetic holder sits on the counter and
a glove is easily slipped on and off. The system is loved by customers who see the hygienic system in use; loved by operators, who save money in disposable gloves and loved by staff as it’s quick and easy to use, says the company. Clean Hands® is available in the UK from EasyGlove UK – call them to order a multiuse kit and 100 gloves at an introductory price of £29.99 (+Vat). Tel: 01908 217 257.
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FoodFinders “We specialise in the supply of Mayonnaise, Canned and Pouch Tuna for the Manufacturing and Wholesale trade. We can also supply all other canned or dried goods required for the Catering Industry. Whether it be based on price or quality, Food Finders will have the product for you.�
Tel: 0788 747 30 24 email: derek@food-finders.co.uk website: www.food-finders.co.uk
To advertise call Paul Steer on 01291 636342 December 2013 47
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PACKAGING New Vizione bakery packaging range from Colpac
Tri-Star and PacknWood join forces in new ‘green’ push
FOOD packaging solutions provider Colpac has added a new range to its bakery packaging line. The Vizione range, due to its versatility, stackability and optimum product visibility, can be used to display bakery products in a crosssection of outlets from traditional bakeries though to large supermarket chains. Consisting of a Kraft paperboard tray and a plastic lid, this range is available in three different sizes,
TRI-STAR Packaging has entered into a new partnership with PacknWood, the UK subsidiary of a French company, renowned for specialising in eco-friendly packaging and disposable tableware, made using biodegradable and compostable materials. The deal means Tri-Star becomes the exclusive UK distributor of four PacknWood lines – each of which has been developed with high performance and care for the environment at the top of mind. The four concepts are: • The Buckaty Collection – a line of round food-to-go containers ideal for a wide variety of deli foods and made from greaseproof recyclable board from natural sources • The Kray Collection – a range of food-to-go boxes with a natural brown kraft look, made from recycled and recyclable greaseproof board, suitable for both hot and cold food • The Eco-Design Collection – a selection of white disposable tableware made from Bagasse, or sugar cane pulp, a material that is natural, renewable, 100% biodegradable and compostable • The Bio & Chic Collection – also made from Bagasse – boasting a white, flat, sleek design for a modern look that promises fantastic food presentation As well as eco-friendly board and Bagasse, Tri-Star also sells products made from a host of other ‘green’ materials, including bamboo, cornstarch, responsiblysourced wood, palm and recycled & recyclable PET plastic.
48 December 2013 SANDWICH & SNACK NEWS
suitable for many occasions and uses, accommodating single and dual portions and holding larger products for catering, party and family needs. Croissants, pastries, pies, sandwiches and all bakery products can be displayed to their best advantage, says the company, and the base can be printed in up to six colours “to give you the best possible branding for your products on shelf”. The packs are environmentally friendly with recyclable lid and base.
Linpac extends salad bowls and containers LINPAC has extended its collection of bowls and containers for salad as consumer demand for healthier convenient food choices grows. The food packaging company is now offering retailers a range of options to make their packs stand out from the crowd. These include incline display, click and connect, easy grip, and inlaid portion packaging solutions. The new products are part of the Freshware range which was launched at the beginning of the year to cater for the rising popularity of chilled retail and prepared convenience foods across Europe. Alongside their standard range of New Leaf and smooth wall hinged containers, LINPAC customers can now choose from: • Pyramid Packs – ideal for any wet salad or deli category such
as cous cous, coleslaw or pasta, these rPET containers come lidded or tray sealed and provide excellent shelf appeal. • Vertifresh® Salad and snacking pack solutions – the vertical presentation design ensures maximum visibility of the contents and multiple clip-in topping trays segregate toppings, dressings and protein options to ensure the meal stays fresher for longer. • Bol Salad Collection – Stylish round bowls ideal for colourful fruits and wet or leafy salads. The design of the bowls prevents leaks and helps retain freshness for longer. The range is fully recyclable and manufactured using between 50% and 95% post-consumer food-safe recyclate, giving products a low carbon footprint.
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RESEARCH
Bel UK research says cheese comes out top in sandwich trends survey
N
ew research from Bel UK on sandwich trends reveals that cheese has apparently knocked chicken off the top spot as the nation’s favourite sandwich filling, both in and out of home and for both men and women. Variety and range of flavour is a key reason behind the change in preferences, it says. Ham came in third and then bacon and tuna in the findings from the OnePoll survey, which asked 2,000 consumers about their sandwich preferences. The findings contrast strongly with other surveys, which consistently rank chicken as the top choice as a filling. The survey also says that a third of consumers are turning their back on their traditional cheddar and opting for alternative cheeses such as Emmental, Brie and soft cheese as their preferred sandwich filling. “We were pleasantly surprised to see cheese come out on top during this research,” says Aude Romelly, channel marketing manager at Bel Foodservice. “Over the last year chicken and the BLT have risen in popularity and have won previous top-spots, but the variety and range of flavours that cheese can create is one reason why cheese may
be the nation’s favourite. This shows the importance of operators building a core menu that endures fluctuating trends. “When asked what their favourite types of cheese was, a third cited cheeses such as soft cheese and Emmental as their preferred choice in a sandwich. Cantafrais and Leerdammer will appeal to those who are looking for an alternative to the traditional Cheddar cheese sandwich. “Consumers are often creatures of habit, so integrating these fillings into your sandwich menu is a must, but it’s also important to innovate to keep your menu fresh and with new filling and flavour combinations.” The survey also looked into what consumers expect to see on the sandwich menu when eating out? The findings were: 1. BLT 2. Tuna Mayo 3. Chicken Salad 4. Cheese and Ham 5. Cheese Salad 6. Prawn Mayo 7. Coronation Chicken 8. Beef 9. Other “Operators can use this information to create a successful menu that meets customer expectations and it’s a great starting point to effectively manage resources,” adds Aude Romelly. “For example, 67% of customers expect to see a BLT compared to only 23% who expect to see beef, and so operators can adjust their buying volumes accordingly. Managing a menu can help an operator’s bottom line by reducing spending and minimising food waste.” The survey also reveals that 18-24 year olds want an alternative to the traditional cheese sandwich and are after a premium, high flavour, cheese filling. “The growing food culture is making consumers more adventurous and that’s certainly true when it comes to sandwiches. Through our range of cheese we look to bring variety, flavour combinations and lighter
Bel UK survey top 5 sandwich fillings are: 1. Cheese 2. Chicken 3. Ham 4. Bacon 5. Tuna options to help operators refresh their menus with innovative offers.” Health is obviously also a growing issue behind consumer choice. With an overwhelming 90% of adults stating they would like a healthier lifestyle according to the Allegra Eating Out report, operators need to make sure they can provide a healthy filling alternative to those who are watching their weight, without compromising on taste, it says. Bel’s Leedammer Lightlife contains 50% less fat than a standard cheddar, and is also available pre-sliced for added convenience, and the lighter Cantafrais option has a lower salt content and only 17% fat in comparison to other branded soft cheeses. Meanwhile, ‘Premiumisation’ is a big eating out trend for 2013, adds the company and a great way to upgrade and enhance menus. Instead of an average cheese and tomato sandwich, operators could try a Boursin, roasted pepper, basil leaf and olive bread sandwich, it suggests. “Bel UK aims to help operators add a twist to their sandwiches and provide products for all markets and all menu offerings, whether this is a premium sandwich filler option or a lighter, healthier option,” says the company.
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PROFILE
How Subway won over the family market Subway UK had a ‘light bulb’ moment last year when research showed that the majority of parents didn’t regard the business as being family-orientated. The company undertook a series of major initiatives to redress that, including a link-up with the launch of the new Disney film ‘Monsters University’. Jane Abbott, Subway’s senior marketing manager, explains how it all came about
W
e have over 40,000 restaurants across the globe – the total was reached with the opening of a new Subway in Ipswich last month. In the UK we’ve got around 1,650 at the moment, so we’re really growing and it’s going well for us. It has, however, been tough over the last few years - as any QSR will know, the economy has not been great. This has had an impact on our franchisees, as we’re a 100% franchisee-owned business. It’s also impacted on our customers as they have less money to spend. But we have worked really hard and we are confident that we have a viable business offering for our franchisees and a great consumer offering. One of the things we are really keen to do is to work with other food brands and partners – it’s something we’ve been doing over the past 18 months. This has led to us signing up to a number of government-led health initiatives – we are the only QSR to have committed to all of the relevant pledges of the Government’s Public Health Responsibility deal. We have reduced salt across our range by 48%; we have also eliminated all trans-fats from our products and we are committed to putting nutritional information about our products in our menu panels. We have
also reformulated our subs to reduce calories across all the products that we sell, and replaced wraps with flatbread – a healthier alternative. As well as selling our favourite meatball and breakfast subs, we also have a range of low-fat subs – so there are healthier alternatives. There are also soups and salads, as well as cookies and crisps. But we know that while people want to eat healthily, they also want to come out and have an indulgent treat as well. But while we had all of these great products, we were primarily a QSR which catered particularly for 16-34 year olds, skewed towards males. So, last year we decided to make sure what females and families thought
50 December 2013 SANDWICH & SNACK NEWS
of us. What that brands tracker research showed was that people just didn’t know we catered for families or that we sold children’s meals – although there has always been a Kids’ Pak meal. The qualitative and quantitative research last year showed that 65% of parents didn’t think that Subway was somewhere where you could bring your family … and that really shocked us! The trouble is that when you work for a brand you are almost too close to it! So, that was a real eye opener for us and a realisation that there was an
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PROFILE Subway launched new Kids’ Pak in June Subway launched its new Kids' Pak from 19th June, offering a range of Kids' Pak meal options including a 4-inch Sub, drink, Bear Pure Fruit Yoyos and a Disney•Pixar's "Monsters University" draw string bag. The re-launch coincided with the release of Disney•Pixar's "Monsters University", the prequel of "Monsters Inc". The meal included two of the recommended five-a-day, when
‘The qualitative and quantitative research last year showed that 65% of parents didn’t think that Subway was somewhere where you could bring your family and that really shocked us’
untapped market – a light bulb moment! We’re known for providing a lunch offer but we’re open for much longer hours than that, so we obviously need to make sure we are maximizing footfall at all times of day. The families’ market potentially offered us a number of possibilities: they tend to come in and drive off-peak sales; they come in for snacks, for dinner, or at week-ends. Families also provide us with a higher level of ‘cheque’. They spend more, and typically buy three or four subs instead of one, so it’s a really
good opportunity to increase our sales. Also, if we can cater for the family and communicate our offering, it gives us real credibility in terms of the healthier options that the brand offers. We also did some research at what we called ‘dine-ins’ when we invited families who ate out at a QSR restaurant at least once a month, to try a Subway restaurant. We would sit with them and see what they thought, walk them through the ordering process and view their whole in-store ordering experience. It gave us fantastic insights: we found that children loved the whole Subway experience, for instance. They came in and could choose whatever they liked: they could select what bread, fillings, salads or other items they wanted such as sauce. They could choose a ham sub with a bit of cucumber and have tomato sauce all over it… and they probably would not have that at home so it was seen as a bit of a treat! Parents liked it because while their children might not have any salad at home, they would eat a lot more at Subway because they could choose it for themselves. So we learned a lot and it gave us
accompanying the Sub with the Yoyos and drink. Children were able to build the low-fat 4in sub to their own preferences - choosing the bread, as many salad items as they want at no extra charge, and a filling of ham, beef, Veggie Delite or turkey breast. The Pak also included one of the six draw string bags, each with a unique Disney•Pixar's "Monsters University" design.
some new ideas about how we could promote to that market. But while we wanted to make the most of this and raise awareness of our offering, we didn’t want to do it half-heartedly. Through our global network we were already working with Disney on a number of films and we were able to leverage that partnership for the launch of ‘Monsters University.’ This was quite a big thing for us obviously, least of all because Disney have really stringent nutritional guidelines, so we had to reformulate our children’s meal. Previously we had included cookies and crisps as a snack item and they could have a fizzy drink if they wanted to. Disney don’t endorse any of that, so we needed to make sure we were offering a healthy meal that was offering rounded nutrition for those children. As a result, we reformulated the Kids’ Pak including a four-inch sub, with a choice of four – all low fat and with salad items in there. We had a snack which was a Bear fruit YoYo, giving them one of their five a day. Then we had a choice of a bottle of water or a Capri Sun fruit crush drink. If they wanted to, at the discretion of the stores, they could order other things – they don’t have to have the kid’s pack – but that was our recommended route, and it gives them two of their five a day. That was something that worked really well in our relationship with Disney. So in June of this year we partnered with Disney on the launch of Monsters University. It came out just at the right time for us and it also tied in really well with what we trying to do with the brand.
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PROFILE
We created our own TV ad and we had a range of our in-store support material. We also launched six Disney collectable bags, which were given out at every purchase of a Kids’ Pak meal. The bags were phenomenally popular – they sold out within six weeks. There was also a digital investment with an on-line campaign. The partnership resulted in a dramatic shift in Kids’ Pak sales: in some stores they doubled, but others quadrupled sales and really exceeded all our expectations. We also conducted some brand research after the TV campaign and the in-store campaign, just to find out what our customers thought of what we were doing; whether we going down the right route, and help inform the activity we were doing moving forward. It showed that we were getting the ‘take-outs’ we were aiming for and shifted the brand perception of Subway. It’s not all about kids and Disney: we have been working with communities with other initiatives. We’ve partnered with Heart Research UK with the Subway Helping Hearts Family 5K run. We have a number of global famous ‘fans’ to support these
‘The partnership resulted in a dramatic shift in Kids’ Pak sales: in some stores they doubled, but others quadrupled sales’ events: Louis Smith is probably the most well-known of these and he’s come to a number of these. The runs are free family events; people come along, run their 5K and they get a lunchbox with a sub in it and a snack. All the feedback has been fantastic. It all helps to build the link with health and the fact that we are a healthier brand. There will be more in 2014 and it’s something we’re keen to roll-out. One of the key things is that Heart Research UK, our charity partner, endorses our range of low-fat subs. These subs, which comply with their nutritional requirements, have a Healthy Heart symbol next to them. So, all in all, it’s been a real rollercoaster ride over the past 18 months; we’ve made a lot of changes but have firmly established ourselves in the family market and it’s somewhere
52 December 2013 SANDWICH & SNACK NEWS
where we’re keen to stay. How has the move towards families affected Subway’s adult core markets? It hasn’t impacted it so far. Typically the times families are coming in are likely to be different to those of our core market, and we have different products for both and are making sure that we don’t alienate them. Some of the shops are quite small – has that been a challenge in attracting family audiences? It has been a challenge but when we were setting up the Monsters University campaign we worked very closely with our franchisees. A lot of the estate, particularly in London, is made up of smaller stores, but the majority of our customers do tend to buy and go rather than eat, leaving seating free. But we also continue to look at ways in which we can make our stores more family-friendly: we put together a training video for our franchisees where we pointed out things like always making sure you have clean toilets; emphasizing that when you’re dealing with children you need to be a bit more patient. Jane Abbott was speaking at the recent lunch! show at a presentation in the Working lunch! theatre.
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NEW PRODUCTS
QED modern catering environment at Glasgow City Council’s new Ure Café QUALITY Equipment Distributors (QED), based in Glasgow, is a leading UK designer and supplier of modular bar, coffee shop and food service equipment, with a large selection of contemporary and classic module styles for catering and retail environments. The company was recently appointed to supply a self-service catering facility for the newly opened Ure Café at Glasgow City Chambers, which is named after former Lord Provost of Glasgow, John Ure. In the very heart of Glasgow, City Chambers is one of the city’s most important and prestigious buildings. A grand and imposing edifice overlooking George Square, it is an impressive symbol of Glasgow’s political strength and historical wealth. Completed in 1888, for over a hundred years it has been the headquarters of successive councils serving the City of Glasgow. Ure Café was commissioned by Encore Hospitality Services, part of the Cordia Group, in partnership with Glasgow City Council. The brief handed to QED was to transform a rather dated looking carvery into a modern catering environment that
was, at the same time, in harmony with the existing character of the premises. This included the design of bespoke counters clad in the same classic picture frame wood panelling as the rest of the room. The complete servery system includes Bain Marie and heated counters, refrigerated counters, ambient counter, Panini grill, coffee station with bean-tocup coffee machine, condiment station and cash register. There is also a back bar system with mirrored shelving and under counter refrigerated storage. Ure Café now serves as a popular catering facility for all council employees, elected councillors and other officials that work in the building. According to Jenny McIntyre, Food and Beverage Services Manager at Encore Hospitality Services, the new café has been a great success and very well received by its clientele. She also praised the professionalism and expertise of QED managing director Robert Campbell and his team, who installed and commissioned the facilities on time and on budget. Tel/Fax: 0141 779 9503 www.qualityequipment.co.uk
Golden accolades for Snowbird team HOT on the heels of their acquisition of Snowbird foods, the joint managing directors of the company, Albert McGovern (left) and Philip Paul (right) are seen celebrating success along with long serving sales director Roy Anderson (pictured centre). The company has won no less than seven awards, including four golds, in two prestigious BPex competitions. “A BPex gold is always a hugely important accolade to win because the standards are so high, so to collect four golds in one year is a tremendous achievement for the
Snowbird team,” said Roy Anderson. This continues a run of success, which saw Snowbird collect no less than 14 awards in 2011 and 2012. Tel: 020 8805 9222 www.snowbirdfoods.co.uk
Takeaway Combi Steamer Cooking: the space-saving, multi-functional Rational What’s the best sort of cooking equipment for the takeaway sector? Limited space means it has to be multifunctional, but customer expectations mean it has to be able to produce quality results, despite staff sometimes having limited cooking skills. At Takeaway Innovation 2013 Rational will demonstrate how the SelfCookingCenter whitefficiency can provide the ideal solution (Stand T331 Takeaway Innovation, London Olympia, 28-29 November 2013.) Visitors will be able to see the Rational combi steamer in action – and witness how much food can be cooked in one space-saving unit. Chargrilled piri piri chicken, pulled pork, steamed sushi rice and fresh ravioli with parmesan and chicken with oyster sauce are just some of the dishes visitors will be able to try. The SelfCookingCenter whitefficiency is fast, too: chefs will prepare black bean beef steamed noodles in under three minutes and freshly baked pizza in under five minutes, at the touch of a button, with perfect results. Clever features like Efficient LevelControl tell the user which foods can be cooked at the same time, adjusting the cooking time for each shelf according to the amount of food loaded and how often, and for how long, the door is opened during the cooking process. Tel: 0800 389 2944 www.rational-UK.com
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SANDWICH BAR DIARY It’s not getting easier for would-be sandwich and café bar owner David Bell. Yet again, he’s been pipped at the post on a London premises for his new fast-casual tossed salad focused brand, Krunch+Press This was how the email message went: “My client has decided to run with the other party. Unfortunately, he simply preferred to go with a non food user” Just like that. Out of the blue. Everything possible that could have happened to smooth the deal through had been done. The previous day I’d been told – no, assured that we could “quickly move to Heads of Terms”. My agent (and no doubt theirs) was on heat as the transaction was closing and his nose smelled the sweet aroma of commission, as only agents’ noses do. And then, crash and burn! My agent’s covering email to the unpalatable message above, with certain understatement, simply said: “I was not expecting this.” Our strategy has been executed with aplomb. Totally fed up of losing A1 unit opportunities (for my fast-casual tossed salad brand “Krunch+Press”) I’d decided to offer full asking and give the rascal of a landlord six months upfront rent deposit; plus settle for a meagre three months rent-free, all wrapped nicely into a 10year deal with a cheeky tenant-only break at end year three. Wham Bam Thank You MAM! Ker-pow! No messin’ with me BRO. Stick it to you FAM (sorry reader…the pseudoJamaican lexicon of my nearly-to-be-teenager-son gets into my brain like spinach between the teeth). Or as Detective Sergeant George Carter would have
said in a 1980’s Sweeny episode …’You want it…take it baby and smoke it …and just let’s DO IT.’ Do the deal that is. Just GET ME IN making and tossing salad creations and nail down this endless and frustrating business of searching for a good Central London launch-pad unit.’ Frustrating, and it’s not the first time by far, because when you’ve tracked down and are pursuing a good unit, it
eats into you. It wrestles with you. It gets into your soul and messes your brain as you fast-forward all the work to do before opening: all the tactical moves, all the detail that will need to converge to execute the finely crafted concept and do it justice in three dimensional space. And of course the time and energy spent counting and watching and observing footfall demographic. On this street I was consistently counting 1,200
HUN TO
‘By the way, I want to say that I really do love agents. I love them. I love them all. If there is a London retail property agent in da house I love you man’
54 December 2013 SANDWICH & SNACK NEWS
per hour during the lunchtime 12-2.00 “golden hours”…and it doesn’t come much better than that anywhere in Central London. It’s all rather, well ... emotional! And anyone who’s been through it will understand. So the schmuck of a landlord preferred to go with a non-food user. B@*%!?**%!! And you know what really took the wee-wee? They decided to go with a lesser offer from, can you believe it, wait for it……a flippin’ dry cleaner. Seems that smart-alec Landlord didn’t want to antagonise office tenants above with food smells rising up. Durrrrrr! Really? Think about it. Consider this. If you were Mr or Ms Office Worker upstairs would you rather be exposed to periodic wafts of fresh coffee and baked-off morning goods or the vile pong of someone’s dirty cacks and
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SANDWICH BAR DIARY
T U O UNG Y R D TO sweaty shirts being drycleaned? Bit of a no brainer really. Or at least to me. Now if you thinking that I’m wingeing and prattling on and just need to get on with it…well, I’m sympathetic. But I do first need to say what a brilliant spot this unit was in. Sickeningly good. Great footfall as I’ve said and bang opposite a nifty morning/evening only tube exit in Farringdon. Stir into this a future Crossrail factor and add in a pinch of local market intelligence (namely 58,000 sq. ft. of office development a stone’s throw away, pre-let to one of Europe’s largest advertising agencies) and then some sympathy may be demanded. Or at least a modicum of understanding about my pissedoffness. Anyway, let me move on from these shenanigans, as I’d just love to share with you another email I was thrilled, bowled over,
‘On this street I was consistently counting 1,200 per hour during the lunchtime 12-2.00 “golden hours”…and it doesn’t come much better than that anywhere in Central London’ Oh the joy! Well that’s how it felt anyway, and how determined was I to revel and savour the moment. So an offer had gone in and I knew I was up against a fancy Japanese lardy-dardy sushi bento THING. A Krunch+Press launch was looking like a real possibility. But you know what, whilst I came in within a gnat’s willy of upping my offer (which was already scaringly high) I just figured in the end that not only was it a flippin’ lot of money but with the 10 year no-break term being demanded by the landlord, well, I just
couldn’t do it. Which in the end - and somewhat ironically - was quite helpful as it solidified and quantified my own personal level of ‘riskaverseness’. But notwithstanding this, the uppity tone of the agents message is pretty slimy don’t you think? By the way, I want to say that I really do love agents. I love them. I love them all. If there is a London retail property agent in da house I love you man. But next time, please, double please, just don’t hang me out to dry OK.
positively wetting myself to receive recently. This was from another agent – of the large up-their-bottoms Central London species. You know, the ones that treat food retail start-ups like me as if they’re infected with bubonic plague. This is what it said: “..the Landlord really likes your concept and if you could reconsider upwards your offer of £70k I believe you have a firm chance of acquiring the premises”. Honest…...this is an actual quote. Not fibbin’. Just double checked the original email. So what went on here at the front end of August? It was a cracking spot on Kingsway, just down from Holborn. No basement but around 600sq ft. of selling space and I figured I could work with it. And for once, the big stuck-up-your-bot agency was courting me.
www.sandwich.org.uk December 2013 55
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ENVIRONMENTAL
Dawn Farms achieves full membership of Origin Green sustainability standard Dawn Farms, a leading international supplier of cooked and fermented meat ingredients, has achieved full membership of Origin Green, Ireland’s sustainability programme for the food and drink industry – the first of its kind in the world. The company supplies ingredients to the food manufacturing and foodservice sectors throughout Europe and is one of the original nine pilot members of the Origin Green charter. It has now achieved full membership of the programme through the submission and approval of its sustainability plan by Bord Bia (the Irish Food Board) and independent auditors SGS. Origin Green is a voluntary sustainability development programme, devised and run by Bord Bia, which sets out to demonstrate the commitment of Irish food and drink manufacturers to operate sustainably in terms of greenhouse gas emission, energy conservation, water management, biodiversity, community initiatives and health and nutrition. John McGrath, Dawn Farms’ business development and communications director, said: “Enhancing the sustainability of our supply chain is the new bottom line for our industry, ensuring we meet the needs of today and that future generations can meet theirs. Making certain that the food suppliers you choose to work with are producing sustainability is no longer a choice, it is a priority. As a result, sustainability is now
a core business principal at Dawn Farms.” At the heart of Origin Green is a sustainability charter which commits participants to engage directly with challenges which include reducing energy inputs, minimising their overall carbon footprint, lessening their impact on the environment and developing staff and community programmes. Adding weight and credence to the programme, all full members of Origin Green are contracted to submit an annual report to audit their achievements versus the targets set out in the sustainability charter to Bord Bia and SGS for approval. Dawn Farms has already made a number of key
56 December 2013 SANDWICH & SNACK NEWS
investments in sustainability initiatives on its site at Naas, Co. Kildare. These include: Energy: the installation of a bespoke heat recovery system in the cooked meat production plant has reduced the direct energy needed to heat water by 40%. Carbon: converting the site’s steam boiler from oil to natural gas facilitated a 20% reduction in the direct scope 1 carbon emissions from fuel per tonne of product produced. Waste: a 10% reduction in waste to landfill has been achieved and under Origin Green, a target of 70% has been set for diversion of waste from landfill to recycling and recovery. Water: targets have been
set for 15% reduction in water usage in 2014 and 2015 relative to volumes of product produced. Health & Nutrition: Dawn Farms is a nut free facility and none of the cooked meat components produced contain any hydrogenated fats, artificial flavours were removed from all products in 2012 and the remaining artificial colours will be phased out by end 2013. Meanwhile, all new products are developed to meet FSA 2012 Salt targets and minimise the use of allergens. John McGrath added: “We have always been committed to doing business in ways that are good for our customers, our staff, the environment and the community. Origin Green provides a credible sustainability roadmap for the Irish food industry and as a leading company in Irish and European food industries, we are proud to be playing a key part in this development programme.” Dawn Farms is an industry leader in the production of fermented and dried meats like pepperoni, salami and chorizo, in addition to its ready-to-eat cooked meats range. The company delivers off-the-shelf foodservice and manufacturing solutions, along with bespoke products to meet individual customer needs. The range of products embraces pizza toppings, cooked meats, sandwich meats including a range of Halal products and is sold to some of the world’s leading food brands in the UK , and throughout Europe and in the Middle East.
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ANNUAL DIRECTORY 2014
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NEW PRODUCTS
Benders launches latest green offering BENDERS Paper Cups has launched Verde, its latest eco-friendly, hot cup design. The new hot cup sits as part of Elementi, the leading paper cup company’s environmentally-aware product selection. There are nine cups in the Verde design, giving a full and comprehensive selection to both the vending and catering markets. The UK-manufactured single wall hot cups are derived from renewable sources and accredited as suitable for commercial composting. They are currently available to buy off the shelf, with no wait time involved. Benders introduced the Elementi cup
for those customers who want to actively demonstrate their commitment to the environment. Marketing Manager, Adrian Pratt explains: “It’s important to show continued commitment to the environmental range as customers want to be given that option, even when the economic climate is tough. By keeping the range fresh and varied and making sure it is always available, we are making the green choice an easier choice for our customers who value their own ecofriendly credentials and who choose their suppliers based on who will best complement and boost these credentials.”
The Elementi inner lining is made from a biopolymer coating derived from products such as corn. Added to this, the paper board used for the range will degrade completely in industrial, regulated composting facilities. Tel: 01978 855661 www.benders.co.uk
Adande® is a sweet success for Slattery ADANDE® has supplied two refrigerated double drawer systems to Slattery, a Manchester based pâtissier and chocolatier. Established in 1967, Slattery produces a range of speciality pastries, chocolates, ice creams and celebration cakes. In addition to over-the-counter trade, the Slattery operation includes a 140 seat dining room, offering breakfast, lunch and afternoon tea. The menu includes freshly prepared sandwiches, baguettes, salads and bistro lunches, as well as confectionery delicacies, prepared on the premises. The dining room serves over 2000 covers per week, catering for the local business community, shoppers, families and party functions. Located in the dining room’s busy kitchen, one of the Adande® drawer units is used for the storage of raw ingredients, whilst the other is used for holding cooked product, including meat and fish, avoiding cross contamination between raw and cooked food. The drawer units are
located beneath the kitchen’s food preparation worktops, providing convenient and space saving temperature-controlled storage, eliminating the need for staff to leave the workstation to fetch ingredients. The unique and patented Adande® refrigerated systems feature insulated drawers and an innovative modified air flow pattern, which deliver high efficiency cooling, as well as accurate and stable temperature control, no matter how frequently the drawer is opened, even in the hottest kitchen environments. Tel: + 44 (0) 844 376 0023 www.adande.com
58 December 2013 SANDWICH & SNACK NEWS
Lingwood obvious choice for Kanes Project EAST Anglian-based Lingwood Food Services is one of the UK’s leading providers of food processing equipment and a major force in the UK food processing industry. It provides a wide range of machinery from bespoke processing lines to standard solutions and currently supplies some of the biggest names in the business. When Kanes Foods decided to build a new salad factory at their Middle Littleton site, it seemed an obvious choice that they would turn to Lingwood for their advice and expertise. Kanes stated objective was to ensure that the 11000m2 building would incorporate all the latest technology to ensure production of the best quality products with consistent shelf life. Lingwood delivered new equipment in three key areas of the production process: The automated control of raw ingredients to deliver weight controlled mixes to the line. This dramatically reduced
manual input in the prepreparation stage and ensured consistent finished products on multi ingredient mixes. The delivering of a thorough, effective and controlled washing process for salad leaves, utilising the Vortex washing system. The reduction seen in the levels of spoilage organisms are directly resulting in shelf life gains. Air drying and product cooling tunnels which gently remove moisture without causing damage before the leaves are sealed in a bag. This delicate and highly flexible system is adjustable for all product types and ensures unrivalled end product quality, appearance and shelf life. Kanes’ Engineering Director Clive Champion said: “It is clear that with help from Lingwood, Kanes have achieved their ambition of setting a new industry standard for salad production.” Tel: 01449 771202 www.lingwood.net
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A ‘Sweet Treat’ for Princess Royal SUGAR-FREE sweet manufacturer The Candy Makers have welcomed a personal visit from the Royal Family to their Leeds-based factory. HRH The Princess Royal visited the UK’s only sugar-free confectioner with Halaal status to take a tour of their factory unit to see their traditional methods for sweet production using copper pans in action. Also on site for the special occasion were a number of key suppliers to the business, most notably packaging specialists National Flexible, who have established a strong working relationship with the confectionery
producers since their business was first formed, keeping their busy packing machines supplied with high quality printed film to produce the branded sweet bags which are now exported all over the world. Director Paul Finney said: “We were extremely excited to receive a royal visit - the Princess Royal enjoyed the day and there was plenty of time to sample our products, particularly the ones with luxury centres!” Candy Makers’ core business is the manufacture and packing of sugar-free sweets. They have launched their own brand and have a growing list of
customers that include Weight Watchers, The Sweet Emporium and House of Sarunds. Their unique Halaal certification enables them to trade in countries such as Indonesia and Malaysia and they are looking to expand their exporting arm with plans to create further growth and employment in the near future. National Flexible Tel: 01274 685566 www.nationalflexible.co.uk The Candy Makers Tel: 0844 2251335 www.thecandymakers.co.uk
Galana produces convenience patisserie branded Beldessert
‘InSpired’ by National Flexible AFTER a year of development National Flexible have brought to market an innovative, new environmentally-friendly packaging material made from a structure which would be suitable for homecomposting. inSpiral Visionary Products approached National Flexible to source a unique, highquality printed laminate material for packaging air-dried kale chips. It was vitally important that the packaging projected the ethical, eco-concious values of the superfood contained inside. With their excellent reputation for developing cutting-edge packaging technology, National Flexible were the ideal partners in this endeavour. They have previously had commercial success with chalk-based films for M&S, McDonalds and Dairycrest; they also introduced unique oxy-degradable laminate films to the market. By utilising this 20 years’ worth of experience they were able to produce a bespoke, high-barrier, multi-layer material.
Each of the different substrates has been independently certified to EN13432 standards for compostability. Specialist inks and lamination adhesives were also used in production to ensure the overall structure of the material could then be certified as 100% home compostable. “Repackaging our healthy snacks in a way that sits in line with our company ethos to produce foods that are good for your health and the planet was always going to be a challenge,” said Dominik Schnell, CEO of inSpiral Visonary Products. “Thankfully, in National Flexible, we found an inspired partner to collaborate with on the commercialisation of what is now a truly unique and inspiring packaging material; we are proud to contribute to a better world.” Interest in the new packs has been unprecedented, with online sales exceeding expectations. A number of listings with major retailers are also pending. Tel: 01274 685566 www.nationalflexible.co.uk
At Anuga, Galana launched their Beldessert thaw and serve patisserie: muffins, cup cakes, mono portion tartlets and lava cakes. Beldessert means natural ingredients, authentic recipes and a combination of artisan craftsmanship and modern technologies. At their home base Waregem, Belgium, Galana have invested heavily in completely new state of the art production lines, which will be fully operational early 2014. The company take pride in their flexibility when it comes to varying recipes, product sizes and packaging, thus responding to the demand for high quality convenience patisserie for the professional market, the food on the go sector, catering companies, travel catering, as well as retailers. Apart from Beldessert, they have two other frozen products groups: fish and shellfish (branded Seaboy) and ice cream and sorbets (60 flavours, branded Pagotini). Next to their own brands, Galana also produces for third parties who request private label. Tel: (+32) 056/77.45.85 www.galana.be
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BSA MANAGEMENT COMMITTEE 2013 The following are elected members of the Management Committee of the British Sandwich Association:
PICTURE COURTESY OF FRIDAYS
BSA Committee
ChAIrMAN David Jones (SSP) VICE-ChAIrMAN Andrew Hesketh (Greggs) ThE COMMITTEE Andrew Sherick (Marks & Spencer) - Ex-Chair Andy Valentine (Ginsters) – van sales Paul Morgan (Sainsbury’s) – multiple retailer Yseult Caroff-Richeux (Waitrose) – multiple retailer Peter Cleghorn (Food Partners) - producer
Upholding quality standards in sandwich making and retailing
Jonathan Schoffield (Greencore) - producer Camilla Deane (Bel UK) - supplier Georg Buhrkohl (Subway) – sandwich bar chain Anita Kinsey (Pret a Manger) – sandwich bar chain Ian Barker (Le Brunch) – independent sandwich bar Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Terry Caldicott (Sodexo) - foodservice Sally Gabbitas (Tri-Star) – supplier SECrETArIAT JIM WInSHIP - Director
60 December 2013 SANDWICH & SNACK NEWS
Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are: ▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making. ▲ To provide a source of information for the industry. ▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry. The
BRITISH www.sandwich.org.uk
SANDWICH ASSOCIATION
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New Members Charcuterie Continental: varied range of cooked meats CHARCUTERIE Continental manufactures a varied range of cooked meats to meet the needs of the catering and fast food industries. Some products are ready to serve, others become ingredients for ready meals, pizza’s, pie and sandwich fillings. They can be supplied chilled or frozen in vacuum or controlled atmosphere packs. Charcuterie Continental operates from a custom built facility in Glasgow, audited to BRC A grade standard. Hygiene standards are EC approved and skilled quality control staff ensure that product safety is never compromised. All staff are fully trained in food hygiene and food manufacturing techniques. A HACCP (Hazard Analysis and Critical Control Points) system is operated by the company to ensure full product traceability, food safety and due diligence. New product
development is at the heart of everything we do at Charcuterie Continental. Current product trends in Pulled Meats and Hot Dogs have been our development Chef’s latest focus, both of which we have won awards for. Slow cooked Shoulder of Pork and slow cooked Beef Brisket, Ham Hock and Wiltshire Ham are “Pulled” (not shredded), they really
do deliver on visual appearance and a melt in the mouth texture. Chef has also developed a number of
trendy flavour profiles; Weeping Tiger, Hickory BBQ, Mexican Pibil, Brazilian BBQ, Brazilian Chimichurri, anything is possible. Gourmet Hot Dogs are also a passion of our Chef. We have infused our Hot Dogs with the following: Chipotle Chilli or Smoked Garlic or Grated Cheddar Cheese. Adding value and a new taste experience is a great buzz. We supply all customer sectors, from Manufacturing to Foodservice to Retail and Wholesale. We appreciate how important our Customer Service is across all sectors. When customers enjoy our working relationship during the development stage, they love and trust our trading relationship. Please give us a call ! Charcuterie Continental Ltd The Green, Twechar, Glasgow, G65 9QA Mob: 07891225512 Tel: 01236824440
Spoonfed – online catering management software Proven to save caterers time and money, Spoonfed enables online ordering and automates the order process for caterers and sandwich retailers. With a suite of modules to help you manage the day to day tasks, you have more time and money to grow your business. Spoonfed’s online ordering facility integrates with your existing website allowing your customers to manage their own accounts, issue repeat orders and put in specific dietary and delivery requests. In the back office, your dashboard gives you an overview of your business, from orders taken today to who your top customers are. Spoonfed automatically prepares kitchen production notes, thereby
removing the chance of mistakes and vastly reducing food waste. The system generates automatic delivery notes and facilitates route planning, so you are never late again, and there is auto invoicing and email marketing a click or two away to
help you grow your business. And if that’s not enough the business reports help you keep track of the key pulses in the business – for example, who hasn’t ordered in a while, top stock items, top menus etc Spoonfed is extremely cost effective and so easy to use. With a simple ‘pay per use’ system, you only pay for the orders you process through the system. It is also webbased so it’s all accessed through your browser and there’s no need for you to install hardware or software. The team at Spoonfed invite you to book a short online demo to see for yourself. There’s no tie-in or obligation so you really can’t lose. To book your demo email hello@getspoonfed.com or book online at www.getspoonfed.com
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BSA Product Index AdVISOry & CONSulTANCy SErVICES Factory Grote Company Planete Pain The Foodservice Centre Zafron Foods Ltd. ZMI Tillman’s Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Technomic Inc. Market Research Technomic Inc. Retail FSC The Cardinal Group Software Spoonfed Training Publications The Cardinal Group BAkEry PrOduCTS Morning Goods Chiltern Bakeries Patisserie Chiltern Bakeries Total Foodservice Ltd. Viennoiserie Planete Pain Tortilla & Wraps Mission Foods Santa Maria Foodservice BrEAd & rOllS Fresh Chiltern Bakeries Total Foodservice Ltd. Speciality Mission Foods Planete Pain Santa Maria Foodservice Total Foodservice Ltd. Bread Making Ingredients Beacon Foods EDME Ltd. Rank Hovis The Cheese Cellar Total Foodservice Ltd. Flour EDME Ltd. BuTTEr & SPrEAdS Butter Southover Food Company Ltd. Spreads Arla Foods UK The Cheese Cellar Spreads (olive) Leathams ChEESE & dAIry PrOduCTS Cheese Arla Foods UK Bel UK Ltd. Caterers Choice Ltd. First Milk – Foodservice Joseph Heler Ltd. Leathams Norseland Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd. Sour Cream First Milk – Foodservice Santa Maria Foodservice ClEANING MATErIAlS Bunzl Catering Supplies Byotrol Total Foodservice Ltd. Clothing & Workwear Lands’ End Corporate & Teamwear
ChuTNEyS & rElIShES Chutneys Beacon Foods Food Network Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Leathams Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Santa Maria Foodservice Zafron Foods Ltd. drESSINGS, SAuCES ANd MAyONNAISE Dips Beacon Foods First Milk – Foodservice Fresh-Pak Chilled Foods Santa Maria Foodservice The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise Caterers Choice First Milk – Foodservice Fresh-Pak Chilled Foods Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Piquant Santa Maria Foodservice Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. drINkS Juices Caterers Choice Leathams Little Bigshot Southover Food Company Ltd. Total Foodservice Ltd. Milk First Milk – Foodservice EGGS & EGG PrOduCTS Eggs (hard boiled) Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd.
62 December 2013 SANDWICH & SNACK NEWS
Disposable Canned Meat Total Foodservice Ltd. Bunzl Catering Supplies ZMI Tillman’s Colpac Ltd. St Neots Packaging Ltd. Chicken 2 Sisters Food Group Food wraps Charcuterie Continental Ltd. Tri-Star Packaging Supplies Ltd. CP Foods Kookaburra Plastic Leathams Tri-Star Packaging Supplies Ltd. Sam Browne Foods Sandwich Packs Southover Food Company Ltd. Colpac Ltd. TMI Foods St Neots Packaging Ltd. Universal Meats Westbridge Foods Ltd. Tri-Star Packaging Supplies Ltd. ZMI Tillman’s PASTA Zwanenberg Food UK Ltd Caterers Choice Continental Food Network Charcuterie Continental Ltd. Freshcut Foods Ltd Leathams Leathams Southover Food Company Ltd. Martin Mathew & Co Ltd. ZMI Tillman’s Southover Food Company Ltd Duck 2 Sisters Food Group SANdwICh FIllINGS (rEAdy CP Foods PrEPArEd) Food Network Fresh Fillings Sam Browne Foods FISh PrOduCTS Universal Meats 2 Sisters Food Group Westbridge Foods Ltd. Anchovies Beacon Foods Martin Mathew & Co Ltd. Freshcut Foods Ltd Ham Fresh-Pak Chilled Foods Charcuterie Continental Ltd. Mackerel Food Network Food Network Fridays Leathams Southover Food Company Ltd. Prawns Martin Mathew & Co Ltd. The Cheese Cellar CP Foods Southover Food Company Ltd. Southover Food Company Ltd. Zafron Foods Ltd. ZMI Tillman’s Zafron Foods Ltd. Frozen Fillings Lamb Salmon 2 Sisters Food Group Sam Browne Foods Caterers Choice Beacon Foods Food Network Marinated Meats John West Foods Ltd Food Network SOuPS Leathams Kookaburra Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd Meatballs Southover Food Company Ltd. Food Network VEGETABlES & hErBS Sardines Zwanenberg Food UK Ltd. Martin Matthew & Co Ltd. Canned Vegetables Pork Food Network Tuna Charcuterie Continental Ltd. Caterers Choice Total Foodservice Ltd. Food Network Food Network Leathams Chargrilled Vegetables John West Foods Ltd. Sam Browne Foods Beacon Foods Martin Matthew & Co Ltd. Southover Food Company Food Network Southover Food Company Ltd. TMI Foods Universal Meats Freshcut Foods Ltd. ZMI Tillman’s Zafron Foods Ltd. Leathams Zwanenberg Food UK Ltd FruIT Sausages Herbs & Spices Charcuterie Continental Ltd. Beacon Foods Canned Fruit Food Network Santa Maria Foodservice Total Foodservice Ltd. Karro Foods Group Snowbird Foods Total Foodservice Ltd. General Leathams Beacon Foods Jalapenos Southover Food Company Food Network Beacon Foods ZMI Tillman’s Southern Salads Zwanenberg Food UK Ltd Food Network The Ingredients Factory Santa Maria Foodservice Turkey Guacamole 2 Sisters Food Group SAlAd Leathams Charcuterie Continental Ltd. Santa Maria Foodservice Freshcut Foods Ltd. Kookaburra Hazeldene Foods Leathams Pineapple Southern Salads Ltd. Beacon Foods Sam Browne Foods Caterers Choice Southover Food Company Salad (prepared) Food Network Westbridge Foods Ltd. Freshcut Foods Ltd Freshcut Foods Ltd ZMI Tillman’s Southover Food Company Ltd Martin Mathew & Co lABElS Southern Salads Ltd. INSurANCE Bunzl Catering Supplies Sundried Tomatoes Craig Kitchen ACII Piroto Labelling Ltd. Beacon Foods Planglow Ltd. MEAT PrOduCTS Leathams Plc OIlS Bacon Martin Matthew & Co Ltd. Martin Mathew & Co Ltd. Food Network Sweetcorn Total Foodservice Ltd. Gierlinger GbmH Beacon Foods Leathams OrGANIC PrOduCTS Caterers Choice TMI Foods Beacon Foods Food Network ZMI Tillman’s EDME Ltd. Martin Mathew & Co Ltd. Fridays Beef Universal Meats Leathams Charcuterie Continental Ltd. Southover Food Company Ltd. Food Network Tomatoes The English Provender Co Ltd. Leathams Beacon Foods Sam Browne Foods PACkAGING Caterers Choice Southover Food Company Ltd. Food Network Cardboard Universal Meats Martin Mathew & Co Ltd. Colpac Ltd. ZMI Tillman’s Southern Salads Ltd. St Neots Packaging Ltd. Zwanenberg Food UK Ltd
EquIPMENT & VEhIClES Buttering Machinery Deighton Manufacturing Grote Company Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Cutting & Slicing Equipment Grote Company Depositing Machinery Grote Company Labelling Systems & Barcoding GW Thompson Ltd. Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company
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BSA Manufacturers & Distributors 2 SISTErS FOOd FrEShwAy ChIllEd GrOuP FOOdS 3 Godwin Road, Stafford Court, Earlstrees Industrial Estate, Stafford Road, Corby, Northamptonshire Wolverhampton NN17 4DS Contact: Richard Simpson WV10 7EL Contact: Mr Alan Wright Tel: 01246 414651 Fax: 01536 409 050 Tel: 01902 783666 richard.simpson@2sfg.com Fax: 01902 781141 www.2sistersfoodgroup.com info@freshwayAdElIE FOOdS 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk
ANChOr CATErING lIMITEd Kent Office: 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
FrEShwAyS lTd. IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie
LE13 1GA GrEENCOrE ThE BruNCh BOx Contact: Clare Rowlands SANdwICh COMPANy SANdwIChES – Tel: 01664 484400 Unit H2, Dundonald BrOMlEy By BOw Fax: 01664 484401 Enterprise Park, Prologis Park, clare.rowlands@meltonfoods.co.uk Carrowreagh Road, Twelvetrees Crescent, Dundonald, Belfast BT6 1QT London E3 3JG ON A rOll Contact: John Weatherup Tel: 0207 536 8000 SANdwICh COMPANy Tel: 028 90 486888 Fax: 0207 536 0790 Unit 2 Easter Park, Fax: 028 90 485486 Contact: Richard Esau Barton Road, Riverside john@thebrunchbox.com richard.esau@greencore.com Park Industrial Estate, www.greencore.com Middlesbrough TS2 1RY foods.co.uk ThE SANdwICh Contact: James Stoddart FACTOry Tel: 01642 707090 hAlAl kITChEN lTd. Carlyon Rd Ind. Est, Fax: 01642 243858 93/95Heywood Road, GINSTErS lTd jstoddart@onarollsandwich.co.uk Atherstone, Prestwich, Manchester 83 Tavistock Rd, www.onarollsandwich.co.uk Warwickshire M25 1FN Callington Cornwall CV9 1LQ Contact: Sohel Patel PL17 7XG Contact: Gill Pendergrast rAyNOr FOOdS Tel: 0161 773 7788 Contact: Chris Parkinson Tel: 01827 719 100 Farrow Road, Widford Fax: 0161 773 7799 Tel: 01579 386 200 Fax: 01827 719 101 Industrial Estate, sohel@expresscuisine.co.uk Fax: 01579 386 240 gill.pendergrast@tsfl.co.uk Chelmsford, Essex www.expresscuisine.co.uk chris.parkinson@ginsters.co.uk www.thesandwichfactory.ltd.uk CM1 3TH www.ginsters.com Contact: Heather Raynor IMPrESS SANdwIChES Tel: 01245 353249 (The Good Food Company) Fax: 01245 347889 GrEENCOrE Units 4-5a, Horton Road sales@sandwiches.uk.net SANdwIChES Industrial Estate, www.sandwiches.uk.net ThE SOhO PArk rOyAl Horton Road, SANdwICh COMPANy Willen Field Rd, West Drayton Middlesex, Unit 417 Union Walk, S&l CATErING UB7 8JL Park Royal, Hackney, Contact: Andrew Pocock Units N and P, Shaw London London E2 8HP Tel: 01895 440123 Business Park, Silver NW10 7AQ Contact: Daniel Silverston Fax: 01895 441123 Street, Huddersfield, Contact: Clare Rees andrew@impress-sandwiches.com HD5 9AE Tel: 0203 058 1245 Tel: 0208 956 6000 www.impress-sandwiches.com Fax: 0207 739 1166 Contact: Simon Shaw Fax: 0208 956 6060 Tel: 01484 304 401 dan@sohosandwich.co.uk clare.rees@greencore.com Fax: 01484 304 402 www.sohosandwich.co.uk lOVE BITES lTd. www.greencore.com simon.shaw@slcatering.co.uk Granary Court, Eccleshill, www.slcatering.com Bradford, West Yorkshire GrEENCOrE BD2 2EF SANdwIChES – Contact: Richard Smith TASTIES OF MANTON wOOd Tel: 01274 627000 ChESTEr lTd Manton Wood Fax: 01274 627627 Prince William Avenue, Enterprise Zone, richard@love-bites.co.uk Sandycroft, Retford Road, www.love-bites.co.uk Flintshire, Manton, Worksop, Notts, CH5 2QZ S80 2RS Contact: Richard Brown MElTON FOOdS Contact: Tel: 01244 533 888 3 Samworth Way, Andrew Wilcox-Jones Fax: 01244 533 404 Leicester Road, Tel: 01909 512600 enquiries@tasties.co.uk Melton Mowbray, Fax: 01909 512708 www.greencore.com Leicestershire www.tasties.co.uk
The British Sandwich Quality Promise
The
BRITISH
SANDWICH
The sandwich manufacturers and distributors listed above support The British ASSOCIATION Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338
www.sandwich.org.uk December 2013 63
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BSA Suppliers Index 2 SISTErS FOOd GrOuP BuNzl CATErING SuPPlIES Leechmere Industrial Estate, Epsom Chase, 1 Hook Road, Toll Bar Road, Sunderland, Epsom, Surrey KT19 8TY Tyne & Wear SR2 9TE Contact: Steve Dring Contact: Bill Anderson Tel: 01372 734293 Tel: 0191 521 3323 steve.dring@bunzl.co.uk Fax: 0191 521 0652
FIrST MIlk – GIErlINGEr hOldING GBMh FOOdSErVICE Dosza Gyorg, UT123, Tamasi Cirrus House, Glasgow Airport 7090, Hungary Business Park, Marchburn Tel: 01386 421708/07515 422454 Drive, Paisley PA3 2SJ ns@gierlinger-holding.com Contact: Lisa Connie Contact: Nigel Spragg Tel: 0845 850 8070 lisaconnie@firstmilk.co.uk www.firstmilkfoodservice.co.uk
COlPAC lTd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie bill.anderson@2sfg.com ByOTrOl TEChNOlOGy lTd. Tel: 01525 712261 www.2sistersfoodgroup.com Vanguard House Fax: 01525 718205 FrESh-PAk ChIllEd Keckwick Lane, AlS FOOd & rebecca.beattie@colpac.co.uk FOOdS Daresbury WA4 4AB PhArMACEuTICAl www.colpac.co.uk GrOTE COMPANy 21/22 Kernan Drive, Tappers Building Ciontact: Gary Hilton Wrexham Technology Park, CP FOOdS Loughborough, Sands Mill, Huddersfield Road Tel: 01925 742000 Wrexham LL13 7YP Avon House, Hartlebury Trading Leicestershire Mirfield, West Yorkshire Fax: 01925 742029 Contact: Paul Jones Estate, Hartlebury, Worcestershire LE11 5JT WF14 9DQ DY10 4JB Tel: 01978 362243 ghilton@byotrol.com Contact: Matthew Clarke Contact: Nigel Richards Contact: Fernando Torronteguy Fax: 01978 362255 Tel: 01226 344850 www.byotrol.com Tel: 01299 253131 Tel: 01924 499776 sales@intl.grotecompany.com Fax: 01509 224568 Fax: 07834 529473 Fax: 01924 499731 matthew.clarke@fresh-pak.co.uk www.grotecompany.com fernandot@cpfoods.co.uk nigel.richards@alsglobal.com www.fresh-pak.co.uk Gw ThOMPSON lTd. CrAIG kITChEN ACII 44 Felstead Road, Collier Row, ArlA FOOdS uk c/o Isleworth Office, 650 Romford, Essex RM5 5RH 4 Savannah Way, Leeds Valley London Road, Isleworth, Contact: Gary Thompson Park, Leeds, West Yorkshire CATErErS ChOICE lTd London TW7 4ES Tel: 01708 767946 LS10 1AB FOOd NETwOrk lTd Parkdale House, 1 Longbow Contact: Craig Kitchen Fax: 01708 732805 Contact: Dawn Reid Keepers Cottage, Tel: 0208 326 1046 Close, Pennine Business Park g.w.thompson@ntlworld.com Tel: 0845 600 6688 Chrishall Grange, Fax: 0208 560 7044 Bradley, Huddersfield HD2 1GQ www.foodmanagementsystems.com Fax: 01454 252300 Heydon, Royston, craig.kitchen@icbgroupuk.com Contact: Sarah Booth hAzEldENE FOOdS lTd SG8 7NT customerrelations@arlafoods.com www.icbgroupuk.com Tel 01484 532666 Walthew House Lane Contact: Peter McDermott www.arlafoods.co.uk dEIGhTON Fax 01484 532700 Martland Park, Tel: 01763 837 000 MANuFACTurING (uk) lTd sarah@catererschoice.co.uk Wigan WN5 0LB Fax: 01763 838 280 Gibson Street, Leeds Road, Contact: Claire Gregory peter@food-network.com www.catererschoice.co.uk Bradford, West Yorkshire www.food-network.com Tel: 01942 219910 BD3 9TR Fax: 01942 219940 FrEShCuT FOOdS lTd Contact: Andy Hamilton www.hazeldene.co.uk 14-16 Lilac Grove, Tel: 01274 668771 BEACON FOOdS ChArCuTErIE claire.gregory@hazeldene.co.uk Beeston, Nottingham NG9 1PA Fax: 01274 665214 Unit 3-4, CONTINENTAl lTd. Contact: Sales JIFFy TruCkS lTd sales@deightonmanufacturing.co.uk Beacon Enterprise Park, The Green, Twechar, Tel: 01159 227 222 26 Jubilee Way, Shipley www.deightonmanufacturing.co.uk Warren Road, Brecon Fax: 01159 227 255 Glasgow G65 9QA West Yorkshire BD18 1QG LD3 8BT sales@freshcut.biz Tel: 01274 596000 Contact: Ian Lonsdale Contact: Lynne Skyrme www.freshcutfoods.co.uk Contact: John Kennerly Tel: 01236 824440 Tel: 01874 622577 john@jiffytrucks.co.uk FrIdAyS Fax: 01236 825044 Fax: 01874 622123 Chequer Tree Farm, Benenden www.jiffytrucks.co.uk lynne@beaconfoods.co.uk ian.lonsdale@charcuteriecontinental.co.uk Rd, Cranbrook, Kent TN17 3PN JOhN wEST FOOdS lTd EdME lTd. www.beaconfoods.co.uk Contact: Pat Dunne No. 1 Mann Island, Liverpool, High Street, Mistley, Tel: 01580 710200 BEl uk lTd Merseyside L3 1BP Manningtree, Essex Fax: 01580 713512 Suite 1, 2nd Floor CO11 1HG Contact: Paul Kent pd@fridays.co.uk 160 London Road, Contact: Andy Smith Tel: 0151 243 6200 www.fridays.co.uk Sevenoaks, Kent Tel: 01206 393725 Fax: 0151 236 7502 Accreditation body: BSA ChEESE CEllAr TN13 1BT Fax: 01206 399512 paul.kent@mwbrands.com FSC 44-54 Stewarts Road andy.smith@edme.com Contact: Camilla Deane JOSEPh hElEr lTd Cheddar Business Park, www.edme.co.uk London SW8 4DF Tel: 0333 900 2020 Laurels Farm, Hatherton, Wedmore Road, Fax: 01732 467596 Contact: Tina Alemao Nantwich, Cheshire CW5 7PE Cheddar, Somerset cdeane@groupe-bel.com Tel: 0207 8196045 Contact: John Chattel BS27 3EB www.bel-foodservice.co.uk Fax: 0207 8196027 Tel: 01270 841500 Contact: James Simpson Accreditation body: ISO Tina.alemao@cheesecellar.co.uk Fax: 01270 841381 Tel: 01934 745600 johnc@joseph-heler.co.uk www.cheesecellar.co.uk Fax: 01934 745631 ENGlISh PrOVENdEr www.joseph-heler.co.uk Accreditation body: BSA james@thefscgroup.com CO. lTd www.foodservicecentre.co.uk kArrO FOOdS GrOuP Buckner Croke Way, ChIlTErN BAkErIES lTd BrAdShAw GrOuP (SNOwBIrd FOOdS) New Greenham Park, GEETA’S FOOdS lTd. Southam Road, Banbury, Bradshaw Building, 173 Kenn Wharf Road, Ponders End, Thatcham, Berks, RG19 6HA, Unit 1, 1000 North Circular Oxfordshire OX16 2RE Road, Clevedon, Bristol Enfield, Middlesex EN3 4TD Contact: David Barker Road, London NW2 7JP Contact: Claire Marshall BS21 6LH Contact: Roy Anderson Tel: 01635 528800 Contact: Nitesh Shah Tel: 01295 227600 Contact: John Marks Tel: 0208 805 9222 Fax: 01635 528855 Tel: 020 8450 2255 Fax: 01295 271430 Tel: 01275 343000 Fax: 0208 804 9303 david.barker@englishprovender.com Fax: 020 8450 2282 claire.marshall@flbltd.co.uk johnm@bradshaw.co.uk roy.anderson@snowbirdfoods.co.uk www.englishprovender.com nshah@geetasfoods.com www.geetasfoods.com www.snowbirdfoods.co.uk BRC Grade A Accreditation body: BSA www.bradshaw.co.uk
64 December 2013 SANDWICH & SNACK NEWS
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BSA Suppliers Index kOOkABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com lANdS’ ENd COrPOrATE & TEAMwEAr Lands’ End Way, Oakham, Rutland LE15 6US Contact: Neel Raura Tel: 01572 758062 leel.raura@landsend.co.uk www.landsend-teamwear.co.uk
PETTIGrEwS SANTA MArIA Pinnaclehill, Kelso, FOOdSErVICE Roxburghshire Nimbus House, Scotland TD5 8DW Maidstone Road, Milton Contact: Robin Leaver Keynes, Buckinghamshire Tel: 01573 224 234 MK10 0BD Fax: 01573 223 717 Contact: Rob Barzda sales@pettigrews.com Tel: 01908 933000 www.pettigrews.com Fax: 01908 933074 PIquANT lTd robert.barzda@santamariafoodservice.co.uk Willenhall Lane, Bloxwich, www.santamariafoodservice.co.uk Walsall, W.Midlands WS3 2XN SOuThErN SAlAdS Contact: Julie Smith lIMITEd Tel: 01922 711116 Units 1 & 2 Cannon Bridge Fax: 01922 473240 Cannon Lane, Tonbridge, salesinfo@piquant.co.uk Kent TN1 9RP www.piquant.co.uk Contact: Mr Ray Boakes Accreditation body: BSA Tel: 01732 362444 Fax: 01732 361919 PIrOTO lABEllING lTd. ray@southernsalads.co.uk 9 Pondwood Close, Moulton www.southernsalads.com Park Industrial Estate,
lEAThAMS lTd 227-255 Ilderton Road, Northampton NN3 6RT London, SE15 1NS Contact: Lisa Hyland Contact: Des Hillier Tel: 01604 646600 Tel: 0207 635 4000 Fax: 01604 492 090 Fax: 0207 635 4017 des.hillier@leathams.co.uk l.hyland@piroto-labelling.com www.leathams.co.uk www.piroto-labelling.com lITTlE BIGShOT PlANETE PAIN 17 Church Road, Wishaw, 2A des Belles Ouvrieres, Lanarkshire ML2 9QG 25410, Saint Vit, France Contact: Bert Jukes Contact: Sharon Jones Tel: 07738 907044 Tel: 07528 844633 bert@littlebigshot.com sharonjones@planetepain.com www.littlebigshot.com www.planetepain.com PlANGlOw lTd
SOuThOVEr FOOd COMPANy lIMITEd Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com
SPOONFEd Alba Innovation Centre, Livingston EH54 7GA Contact: Willie Biggart Tel: 01506 592117 willie.biggart@getspoonfed.com www.getspoonfed.com
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.co m
zMI TIllMAN’S 1 Middle Pett Farm Cottages, TMI FOOdS Pett Bottom, Canterbury, Lodge Way, Lodge Farm Ind. Kent CT4 5PD Est, Northampton NN5 7US Contact: Jon Gymer Contact: Ian Ritchie Tel: 01227 831155 Tel: 01604 583421 Fax: 01227 831150 Fax: 01604 587392 jon@zmi.uk.com info@tmifoods.co.uk www.zurmuehleninternational.com www.tmifoods.co.uk Accreditation body: BSA TOTAl FOOdSErVICE SOluTIONS lTd. Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.co.uk TrI-STAr PACkAGING SuPPlIES lTd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk
King’s House, Bond Street, MArTIN MAThEw & CO. lTd Bristol BS1 3AE 50A St Andrews Street, Contact: Rachael Sawtell Hertford SG14 1JA Tel: 0117 317 8600 ST NEOTS PACkAGING lTd. Contact : Matthew Donnelly Fax: 0117 317 8639 7 Howard Road, St Neots, Tel: 01992 641641 Fax: 01992 210177/210178 Cambridgeshire PE19 8ET info@planglow.com matthewdonnelly@martinmathew.co.uk www.planglow.com Contact: Rikki Collis www.martinmathew.co.uk Tel: 01480 476161 rANk hOVIS uNIVErSAl MEATS (uk) lTd Fax: 01480 471989 The Lord Rank Centre, Hall Place, Sevenoaks, rikki@stneotspack.co.uk Kent TN15 OLG Lincoln Road, www.stneotspackaging.co.uk Contact: Alan Burke High Wycombe TEChNOMIC INC. Tel: 01732 760760 HP12 3QS Knowledge Center Fax: 01732 760780 MISSION FOOdS EurOPE lTd Contact: Sara Reid info@universalmeats.com 300 S Riverside Plaza, Suite Tel: 0870 728 1111 5th Floor West, The Mille, www.universalmeats.com 1200, Chicago, Illinois sara.reid@premierfoods.co.uk 1000 Great West Road, IL 60606 www.rankhovis.com Brentford, Middlesex TW8 9HH Contact: Patrick Noone Contact: Sue Applegarth Tel: +01 205 991 1234 Tel: 0208 380 1100 Fax: +01 205 980 3770 Fax: 02476 676560 wESTBrIdGE FOOdS pnoone@technomic.com team@missionfoodservice.co.uk Polonia House, Enigma SAM BrOwNE FOOdS Web: www.technomic.com www.missionfoodservice.co.uk Commercial Centre, Kelleythorpe, Ind.Estate, ThE CArdINAl GrOuP NOrSElANd lTd. Sandy’s Road, Malvern, Driffield, East Yorkshire, The Station, Great Somerton Road, Ilchester, Worcestershire WR14 1JJ YO25 9DJ. Chesterford, Saffron Walden, Somerset BA22 8JL Contact: Lana Contact: Phillipa Kendrick Essex CB10 1NY Contact: Russell Eley Parakhomomikene Tel: 01377 241238 Contact: Kerinda Ibbotson Tel: 01935 842800 Tel: 01684 581800 Fax: 01377 241271 Tel: 0845 680 1796 Fax: 01935 842801 Fax: 01684 893917 pkendrick@sambrownefoods.co.uk group.sales@thecardinalgroup.co.uk reley@norseland.co.uk enquiries@westbridgefoods.com www.sambrownefoods.co.uk www.westbridgefoods.com www.thecardinalgroup.co.uk www.norseland.co.uk
SUPPLIERS
zAFrON FOOdS lTd. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk
These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.
zwANENBErG FOOd uk lTd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk lOCAl AuThOrITy CATErING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk
CONSulTANT INTErNATIONAl MASTEr ChEF & AuThOr Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk
The
BRITISH
SANDWICH ASSOCIATION
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International Sandwich Manufacturers AlIMENTOS dAIly FrESh S.A. SIGMA BAkErIES Avendia El Parque 423 PO Box 56567 El Quillay 573 Pasque Industrial Valle 3308 Limassol, Cyprus Grande, Lampa, Santiago, Chile Contact: Georgios Georgiou Tel: 56-2-4119100 Fax: 56-2-4119101 Tel: +357 25 878678 Contact: Javier Urruticoechea Fax: +357 25 346131 Email: jurruticoechea@dailyfresh.cl info@sigmabakeries.com www.sigmabakeries.com NOrdIC luNCh AB Box 5924 Majorstua SuBwAy 0308 Oslo, Norway Chaston House, Mill Court, Tel: 0047 23 33 44 34 Hinton Way, Great Shelford, Fax: 0047 23 33 44 34 Cambridgeshire CB22 5LD k.brandmo@nordiclunch.com Contact: Frederick De Luca Contact: Kjetil Bra Tel: 01223 550820 www.subway.co.uk
Classifieds
TAMArINd FOOdS Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro
Product Listing BAkEry INSErTS Sigma Bakeries Ltd BrEAd Sigma Bakeries Ltd FACTOry dESIGN Alimentos Daily Fresh OrGANIC PrOduCTS Sigma Bakeries Ltd SANdwIChES Fres Co
Nordic Lunch AB Subway Snack Support Tamarind Foods SANdwICh FIllINGS (prepared) Sigma Bakeries Ltd SPECIAlITy BrEAdS Sigma Bakeries Ltd
S&SN_148_Dec13_p60-68_Layout 1 19/11/2013 16:54 Page 67
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email: paul@jandmgroup.co.uk www.sandwich.org.uk December 2013 67
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