S&FTG News - Issue 188 - July 2020 by J & M Group Ltd.

Sandwich food to go news INTERNATIONAL

www.sandwich.org.uk

ISSUE 188 JULY 2020

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

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

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

NEWS

Page 04. Social distancing relaxed as hospitality sector re-opens. Page 06. Sandwich business hardest hit. Page 12. Caffè Nero to re-open 400 stores for eat-in. Page 20. Greggs’ re-opening plans take shape. Page 24. Adelie Foods ceases trading and announces redundancies.

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION Page 34. Association update. Page 36. The Sammies Awards 2020 Results. Page 39. The British Sandwich & Food To Go Designer of the Year 2020 Results.

FEATURES Page 42. Getting back – re-opening guidance and operator experiences so far. Page 52. Delivery solutions – guidance, software and delivery bags. Page 58. Allergen aware – Assured Advice and labelling solutions. Page 66. Safe operation – PPE and hygiene. Page 74. Packaged to deliver – packaging solutions. Page 82. Changing consumer behaviour – consumer insight.

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ARTICLES Page 30. A changing landscape - an interview with Greencore’s Patrick Coveney. Page 72. Sandwich shops in a post-Covid world. Advice from Jacqui McPeake. Page 80. Handling redundancies. Page 88. Brave new world? Adrian Kilby’s view. Page 92. Coronavirus and the business interruption debate.

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In association with The British Sandwich & Food To Go Association. PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests

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www.sandwich.org.uk July 2020 3

NEWS

Social distancing relaxed as hospitality sector re-opens After increasing demands for clarity, and much lobbying – particularly from the hard hit pub sector - for the two metre social distancing to be reduced to one metre, on 23 June the hospitality sector welcomed the government’s announcement of a change, at least for England in the first instance, in the social distancing measures from two metres to “one metre plus”, even if this was made alongside the proviso of “where it is not possible to stay two metres apart.”

Businesses in general are now being asked to avoid face to face seating by changing their office layouts, reducing the number of people in enclosed spaces, improving ventilation, using protective screens and face coverings (although views, including those of the government itself in its own guidance over the efficacy of the latter compared to other hygiene-related measures, persist), closing non-essential social spaces, providing hand sanitiser and 4 July 2020 www.sandwich.org.uk

changing shift patterns so that staff work in set teams. For hospitality operators in particular with sit down areas, the ‘two to one plus’ change will mean that one metre social distancing is now permitted as long as other Covid-19 preventative measures have been put in place in line with the government’s specific guidance document for the sector (Keeping workers and customers safe during COVID-19 in restaurants, pubs, bars and takeaway services).

At the same time as this announcement, the government also confirmed that as of 4 July - dubbed ‘Independence Day’ by many across hospitality sector - bars, pubs, cafés, restaurants, hotels, campsites, cinemas and museums could re-open in England (links to the government’s re-opening guidance, what applies in Wales and Scotland, as well as any updates, can be found at https://www. gov.uk/guidance/working-safelyduring-coronavirus-covid-19).

NEWS In Northern Ireland, holiday accommodation re-opened for business as of 26 June, and pubs and restaurants as of 3 July. Similar decisions on hospitality and holidays in Wales are expected this month, while in Scotland, 15 July should see holiday accommodation open alongside the indoor areas of pubs and restaurants (beer gardens there able to re-open as of 6 July). “This guidance applies to any food preparation or service setting where food and drink is sold for consumption at venues or for takeaway or delivery,” states the government in its guidance document. “For example, restaurants pubs, bars, beer gardens, food to go, cafés, social and similar clubs operating as bars and restaurants, mobile catering and contract catering or similar environments where food and drink is purchased and consumed at a venue in their indoor or outdoor areas or offered for takeaway or delivery.” All hospitality indoors should be table service only, with contact between staff and customers limited, the guidelines propose, and when entering a pub or restaurant where they are likely to dwell, customers will very likely have to provide their contact details for virus exposure ‘track and trace’ purposes (however, concerns about GDPR and data protection, and how viable this stipulation will prove to be in practice, have been raised). For many operators with indoor seating and serving areas, the timely, ‘save our summer’ permission to re-open and social distancing reduction could prove to be the difference between being able to re-open a viable business and an unviable one in terms of the number of tables, chairs and customers they can accommodate in a ‘Covidsecure’ manner. However, footfall and consumer confidence will have a major part to play for the whole of hospitality. Just as some operators re-open, the city of Leicester has been subject to a ‘local lockdown’ due to a flare up in Covid cases; something that could well take place elsewhere.Some operators may

well decide it’s still not viable enough for them to re-open, or simply close for good in the face of such unprecedented and unpredictable challenges that now likely lie ahead in terms of customer behaviour and recession (according to the government’s ONS figures GDP in the UK fell by 20.4% in April - the largest fall since monthly records began in 1997 – and reflecting record widespread falls in services, production and construction output). If demand for the traditional British pint can be used as an indicator, then the out of home food and drink consultancy, CGA, has calculated that the ‘two to one plus’ change will mean a more sustainable 70% venue capacity and 145 million additional pints of beer potentially sold through the sector in 2020 as opposed to significantly less at what was likely to have been just 30% capacity with a two metre social distancing regime in place (and until

at least the end of August, it had been proposed at the time). “As well as the difference in sales, more outlets are likely to open in July, as their businesses become viable at 70% capacity. The combination of more outlets opening and a significantly higher capacity across all who do, equates to an additional 145 million pints of beer sold over the remainder of 2020, although this does depend on consumer confidence and how people feel about going out again,” commented Jonny Jones, CGA’s director of client services. “Our data suggests there is enough pent-up demand to max out sales at this level of supply, but many consumers are still cautious about returning to the trade and want to see precautions put in place to ensure their safety. It’s now down to operators to market their credentials as Covid-19 safe, and ensure that customers feel comfortable to visit their outlets.”

Will a relaxation of planning laws to allow more widespread outdoor eating boost trade?

Planning laws to be relaxed Restaurants and pubs and other food businesses in England will be able to serve customers on pavements, terraces and even in car parks under a relaxation of planning laws that was proposed by parliament towards the end of June in preparation for the restart of the hospitality sector this month. The Business and Planning Bill includes changes to allow venues to spread out into pedestrianised areas, terraces, and even car parks, and also temporarily allow them to sell alcohol (to be consumed off the premises). “Pubs, restaurants and cafés are the lifeblood of high streets and town centres across the country and we are doing all we can to ensure they can bounce back as quickly and safely as possible,” said business minister, Alok Sharma. The measures will only apply to England in the first instance, with rules applicable to Scotland, Wales and Northern Ireland likely to be announced subsequently by their devolved governments. At one stage, it had also been proposed that Sunday trading laws would be suspended for a year. However, in order for the main Bill to pass through Parliament quickly, these plans have since been dropped.

www.sandwich.org.uk July 2020 5

NEWS

Sandwich business hardest hit Over successive decades, the UK sandwich business has become a major UK success story; worth £8 billion as an industry in its own right, and very likely the inspiration behind the creation and development of many other popular, food ‘to go’ items and concepts that have gone on to enliven British high streets, as well as provide viable, profitable businesses (particularly for small operators). As soon as the virus struck, however, and movement and work became restricted, its portable, to-go and spur of the moment purchase nature meant that such a high footfallreliant business was under threat immediately. Some of the big names such as Pret, Greggs and Subway had no option but to shut up shop, with Adelie Foods – a supplier of sandwiches to the café chain, Caffè Nero – ceasing trading in the wake of a massive fall off in demand (according to Nielsen data, sales of sandwiches through convenience stores and delis in the four weeks to May 23 were down by 57.7% on their 2019 levels, for example). As a result of people travelling less and a fall in baguette sales at train stations and airports, travel hublocated food to go chain, Upper Crust, has announced the axing of 5,000 jobs. Global information company, the NPD Group, reported that weekly spend in British foodservice in April 2020 was just over £200 million, compared to April 2019’s weekly spend level of around £1 billion pounds – a fall of 80%. In addition, the decline in British out-of-home (OOH) foodservice visits in April 2020 was almost three times as severe as the collapse seen during the financial crisis of 2008-2010. Lockdown officially started on March 23, but many people were already avoiding eating out, meaning that by the end of Q1 2020 there was a 10% year-onyear deterioration in OOH visits. This 6 July 2020 www.sandwich.org.uk

decline accelerated dramatically in April and for the two-month period of March and April 2020 the fall was 54%, report NPD. Sandwich industry giant, Greencore, temporarily closed some of its sandwich-manufacturing sites, although reassuringly there are now more positive signs that demand is gradually starting to pick up, report the company. Instead of buying a sandwich in the out of home environment, people have been making their own at home, and might very likely continue to do so if working from home is further encouraged by government and becomes more mainstream, as many industry observers now predict. “Like many in the sector, our business has been impacted by the challenges of Covid-19,” Clare Clough, UK managing director of Pret a Manger told Wired UK on 17 June. “Given that most people have been staying at home during lockdown, and our shops were temporarily closed, Covid has had a severe impact on sales in line with declining footfall… We

anticipate it will be a long time before consumer demand returns to preCovid levels.” Like other operators now starting to re-open, Pret has appointed property consultants to try and help renegotiate its rents as it adjusts to the new food to go business landscape. “We’re pretty devastated as an industry, and probably will be into next year,” British Sandwich & Food to Go Association director, Jim Winship, told the Financial Times on 8 June, at the same time warning that many of the UK’s estimated 12,000 to 15,000 small sandwich bars were struggling, and especially those with high rents. “There are some real dangers of casualties in the sector unless the government gives more support to food service.” “My main concern is a firm comment from the government on the rents,” Frank Boltman of Londonbased Trade told Sandwich & Food To Go News. “We need to establish a way forward on rent built on actual sales, and that we can afford, and we need a firm decision soon.”

NEWS

2 Sisters Food Group launches £1 million welfare fund 2 Sisters Food Group has launched a major new welfare fund to help support their colleagues suffering financial difficulties as a result of the coronavirus pandemic. It is clear that coronavirus will continue to affect them for many months to come, acknowledged the company, and after examining various options, the business says that it is now pleased to confirm the further support it can offer colleagues who may be struggling financially. This support will include nonrepayable welfare payments, additional leave (paid or unpaid) for those who need additional time to sort out any financial difficulties and external and internal support from experts to help manage people’s finances and budget issues. Ronald Kers, CEO, 2 Sisters Food Group, said: “We are proud of our role in helping feed the nation and the huge importance of the thousands of our colleagues across the UK who play a vital role. “We do recognise that especially during tough times, our colleagues’ lives can be turned upside down by job losses in their household, by bereavement or long-term illness. Quite often things on the surface may seem OK, but in fact there can be hidden hardship and it can happen for many reasons. “This is why we’re reaching out to colleagues who may need that extra help right now. We are launching a £1

million welfare fund and further support package, to help our colleagues, where we can.” On 28 May, the company reported a positive case of Covid-19 at its Llangefni site on Anglesey, the site having already instigated a full ‘safe ways of working’ action plan from early March to keep all colleagues safe, and which had operated for three months - early March to the end of May, during the height of the pandemic - without a single positive case reported. However, on 18 June, after an increase in cases, the company took the decision to temporarily suspend production at their Llangefni site with immediate effect for a period of 14 days in order to protect the health, safety and wellbeing of their employees, as well as work in close collaboration with Public Health Wales, Anglesey Council, the Health & Safety Executive, the FSA and the Unite union. According to a BBC report on 23 June, there were alleged to be 200 confirmed Covid-19 cases linked to the coronavirus outbreak at 2 Sisters’ Llangefni site, with Public Health Wales (PHW) confirming 25 cases at the 2 Sisters chicken processing plant there. Three additional Welsh meat and food plants had Covid-19 among its workers, the BBC also reported in the same story (34 cases linked to Kepak in Merthyr Tydfil and 70 at Rowan Foods in Wrexham, it was claimed). 2 Sisters’ Llangefni site employs 560 people and as a result of the temporary

14-day closure, all products due to be processed were transferred to other company locations prior to the planned 2 July restart. “Our primary focus remains the continuing welfare and safety of all our colleagues at this time. Since we took the decision to close the site on 18 June, we have been working closely and at pace with Public Health Wales and other agencies to make sure we leave no stone unturned with the testing programme and every single person is accounted for. We understand a proportion of our colleagues appear to be showing no symptoms,” said the company in a statement issued on 23 June. “We would reiterate Public Health Wales’ view that the increase in cases is as anticipated when a focused track and trace programme is under way and does not mean that the spread of infection is increasing. We hope the decisive action we have taken will go some way to ensure this outbreak is contained and eradicated.”

Just Eat Takeaway.com to combine with US’s Grubhub Just Eat Takeaway.com N.V. and Grubhub Inc. have entered into a definitive agreement whereby Just Eat is to acquire 100% of the shares of Grubhub in an all-stock transaction to create the world’s largest online food delivery company outside of China (measured by Gross Merchandise Value “GMV” - and revenues). The transaction represents Just Eat Takeaway.com’s entry into online food delivery in the United States and builds on the strategic rationale for its recent merger with Just Eat plc. The combined group will be built around four of the world’s largest profit pools in online food delivery - the U.S., the United

Kingdom, the Netherlands and Germany - and increasing the combined group’s ability to deploy capital and resources to strengthen its competitive positions in all its markets. The combined group has strong leadership positions in almost all countries in which it is present and will become a significant player in North America (Just Eat Takeaway.com owns the Canadian business, SkipTheDishes). The combined group is one of the few profitable players in the space, it is claimed, having processed approximately 593 million orders in 2019 with more than 70 million combined active customers globally, they report.

www.sandwich.org.uk July 2020 7

NEWS Higher risk of contracting virus when working in refrigerated environments? According to a Sky News report, people working in refrigerated environments could face a higher risk of contracting coronavirus, microbiologist, Dr Simon Clarke of the University of Reading told them. Several food factories, including the Kober meat factory in Cleckheaton, West Yorkshire, operated by Asda, and 2 Sisters on Anglesey, have had to close in recent times as they deal with the effects of outbreaks of the virus, as has Rowan Foods in Wrexham, which supplies Greggs and Subway. Dr Simon Clarke told Sky News: “There are two possible explanations. The first one is that people aren’t observing proper distancing and working together. But then if that were the case, why would you see it only in food processing plants and not other factories? “I think a more likely explanation may well be the cold - these places tend to be refrigerated. If these places are refrigerated, do you get an increased susceptibility to infection like you get during the winter with the cold? “The truth is, we don’t really know. But my suspicion is it’s got something to do with the cold, refrigerated environment in food factories.” A local living close to the West Yorkshire site in Cleckheaton told Sky News that he had seen groups of people leaving the factory together at the end of shifts with apparently no obvious social distancing, with Asda confirming to Sky News that it had voluntarily closed the factory while every member of staff there was tested for coronavirus, having “responded swiftly” as soon as it became aware of the outbreak.

8 July 2020 www.sandwich.org.uk

Squeezed middle need support if hospitality restart is to succeed, say FDF Over 20 organisations from across the ‘farm-to-fork’ supply chain have warned that food and drink suppliers to the hospitality and food service sector risk being over-looked as hospitality reopens. The report - Maintaining Post-Covid-19 Capacity in Hospitality and Food Service Supply Chain Businesses – ‘The Squeezed Middle’ - has been produced by the Food and Drink Federation-convened Food and Drink Industry Roundtable and says that the level of support available to the ‘squeezed middle’, is poorly focused and will not deliver the recovery plan the UK government is working towards. Research undertaken for the report shows that fewer than half of food and drink manufacturers have applied for Coronavirus Business Interruption Loan Scheme (CBILS) or Bounce Back Loan Scheme (BBLS) support. Concerns over incurring additional debt and associated interest payments were cited as the main reason. At the same time, many companies are facing up to 50% of their customer base delaying payment or not paying outstanding invoices. While the UK government’s furloughing scheme has been popular and effective amongst the ‘squeezed middle’, there are concerns about whether the hospitality and food service markets will have recovered to viable levels when it ends in October, with fears that removing the support too early would pose serious risks to businesses and slow the UK’s economic recovery. The UK government’s decision to underwrite Trade Credit Insurance was widely welcomed across the food and drink industry. However, many businesses continue to report concerns that trade credit insurers are not adjusting their criteria to take into account the pandemic, making unrealistic demands on businesses and their debt management. The report outlines a series of practical steps government can introduce to ensure the squeezed middle

are able to play their role in a post-virus recovery and including the maintaining of furlough support through the UK government at a rate of 80% of salary contribution until those markets return to commercially viable levels. In addition, it recommends that the UK government should place a requirement on the trade credit insurance industry to develop best practice rules of operation which include greater transparency and formal notification of the reason(s) for refusal or withdrawal of cover. Insurers should be required to reinstate reduced or withdrawn cover back dated to 1 March 2020, except where there are clear and identifiable reasons as to why this would no longer be appropriate, the report proposes, and governments should provide more targeted support for the ‘squeezed middle’ that does not incur additional business debt (a relaxation of current rules for Apprenticeship Levy funds to allow businesses to maintain existing employment, for example). Governments should also create schemes for small, medium and micro businesses within the ‘squeezed middle’ that provide initial cashflow injections to businesses requiring support to secure orders for materials and/or build stock in readiness for the recovery of customer demand, the report suggests. Ian Wright CBE, chief executive of the Food and Drink Federation said: “Throughout the pandemic, the food and drink industry’s hidden heroes have been working hard to keep the country fed. But those companies who supply the food service and hospitality sectors have seen their business disappear overnight, and yet have not been afforded the same government assistance. The hospitality and food service sectors will play a vital role in contributing to the UK’s economic recovery, but any restart will be stymied without further support for those food and drink manufacturers operating in the squeezed middle.”

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Crussh appoints Simon Foster as new CEO Crussh Fit Food & Juice Bars has announced the appointment of Simon Foster (pictured) as the company’s new CEO to lead the restart of the brand and navigate its next stage of development. Simon Foster has made a career of building successful British brands, including Thorntons, Hovis, and most recently Yorica, the unique ‘all 14 major allergen free’ ice cream alternative which, under his leadership, tripled in volume with the addition of over 800 listings across Ocado, Waitrose and H&B. Jonathan Hart, Crussh chairman said: “Having previously worked with Simon at Thorntons, I know that he is an excellent choice to lead Crussh through these turbulent and challenging times. The current crisis will make restarting

Crussh a challenge but also present a big opportunity to accelerate our growth in product supply and to develop Crussh as an FMCG brand, sectors where Simon has an excellent track record.” Simon Foster commented: “I am excited to be joining Crussh, the brand has great value that it can deliver across multiple channels. Now more than ever, people demand the ability to eat more healthily and sustainably on the move and Crussh has been on the leading edge of this since its creation in 1998. I look forward to helping the team continue their progress in optimising its retail execution for the post Covid era, and supplementing this with accelerated execution of a pivot into other channels where the brand

has already started making strong headway.” The news coincides with further store re-openings, Crussh having now re-opened its doors in Canary Wharf.

Wenzel’s powers through the crisis with Cimbali on board Wenzel’s the Bakers has partnered with La Cimbali to install S20 and S30 superautomatic bean to cup machines across the estate, most recently at new bakeries in Barnet and Enfield, which opened for business whilst most of the UK was in lockdown. The Cimbali S20/S30 uses fresh milk and fresh coffee beans to deliver freshly brewed, barista standard coffees on demand. Touch screen controlled and featuring unique, patented technologies which regulate the brew cycle for optimum performance, these machines are robust and super-fast, guaranteeing consistent coffee quality whilst avoiding queues at the till. Wenzel’s says that it made a strategic decision to remain open for business through the Covid-19 crisis, installing Perspex screens, floor stickers, masks and gloves, and by swapping out existing merchandising with wrapped food and introducing new hygiene procedures across the business in order to meet social distancing measures. 10 July 2020 www.sandwich.org.uk

“It would have been easy to shut up shop, but as a business we had the flexibility to adapt quickly to the changing landscape,” said Attila Juhasz, operations director for Wenzel’s the Bakers. “We decided to power ahead with the launch of the new sites in Barnet High Street and Enfield Church Street despite what was unfolding around us and worked with Cimbali prior to the machine installs to implement safe working practices, with the health and safety of staff and customers our main priority. I have been really impressed with the way that Cimbali has

responded to the crisis with a positive, can do attitude. “Barnet and Enfield shops (S30 machines) have opened as planned, and we have been able to keep customers happy with a full range of delicious, Lavazza speciality coffees across all our stores which I am delighted about.” Cimbali has continued to maintain a full customer service operation through the lockdown with telephone support and field engineers available for new installs, planned preventative maintenance calls and PSSR checks as usual. “How a business decides to support customers through a crisis is quite telling on that operation and we are delighted to have been of help to Wenzel’s as they continue their expansion plans,” said Daniel Clarke, managing director, La Cimbali UK. “The new stores are open and coffee is flowing and I am delighted about that, not least because Wenzel’s is offering free coffee and cake to NHS workers which is an excellent gesture.”

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NEWS Caffè Nero to re-open 400 stores for eat-in Caffè Nero, the premium coffee house, announced the opening of 400 stores for eat in from 4 July. The stores are opening with protocols in place to ensure that employees and customers remain safe and in accordance with government advice and social distancing guidance. The stores will offer Caffè Nero’s award-winning coffee and other items such as pastries alongside an initially reduced food menu. Gerry Ford, founder and Group CEO, said: “I’m delighted to be able to re-open 400 stores for eat-in. We’ve

seen high demand since we’ve started opening for takeaway and our teams are excited to welcome customers back properly. “We have prioritised protecting the health and wellbeing of our people and our customers in setting these stores, while also providing safe, friendly community spaces as the country starts to re-open. We have taken clear steps and followed government guidelines to ensure that is the case”. The 400 Caffè Nero stores open by the 4 July will all have been converted

to eat-in, say Caffè Nero, and the majority of these stores will also be offering UberEats delivery services for those customers who would like to have their Caffè Nero orders delivered to their homes.

Marks and Spencer reports outperformance in food In its full year results for the 52 weeks ended 28 March 2020 - “Securing the future... accelerating change” – Marks and Spencer Group plc reported that the UK food business outperformed the market and saw strengthening sales performance as changes to range, value, and customer communication took effect: revenue increased 2.1%, with LFL sales up 1.9%, strengthening throughout the year, including an estimated 0.3% benefit from the effects of Covid-19 in March (operating profit before adjusting items increased 11.2%, and value perception has improved resulting in growth in volume ahead of value at 3.3%). They had set out the strategy for their food business 18 months ago, rebuilt the leadership team and started the repositioning of the business to broaden its appeal and move to ‘trusted value’, Marks and Spencer stated, their programme having been picking up momentum prior to the crisis. A new programme of range innovation had been brought forward, including significant launches in healthy, Plant Kitchen, made without, and family product to broaden appeal (combined with innovative new marketing including Little Shop and Britain’s Got Talent sponsorship). 12 July 2020 www.sandwich.org.uk

Five ‘test and learn’ renewal food stores had been opened, showcasing more of the full M&S range in a modern engaging environment and testing new product innovations with encouraging results, and they expect to move towards extension of these formats in the coming year. Through Project Vangarde, which has now been rolled out to 90 stores, the leadership team had also demonstrated scope for reducing waste, improving availability and running stores more efficiently, they reported. During the year, they completed the purchase of 50% of Ocado Retail, providing M&S with a profitable, scalable presence in online grocery (the UK’s fastest growing channel, they observe), and reporting a first time net income contribution for Ocado Retail to group profit of £2.6m for the seven months to 1 March 2020, with the early contribution reflecting the limited period since completion (this is the contribution to group results prior to switchover to M&S supply on 1 September, and which they expect to drive volume growth for M&S Food). Marks and Spencer said that they have been working closely with Ocado Retail to create a ‘one business’ mentality, including common operating procedures, business plan, and shared

talent. Switchover and synergy plans are on track, they added; the value of the investment they have made having been further reinforced by the strong growth reported by Ocado Retail since lockdown. Steve Rowe, Marks & Spencer CEO said: “Last year’s results reflect a year of substantial progress and change including the transformative investment in Ocado Retail, outperformance in food and some green shoots in clothing in the second half. However, they now seem like ancient history as the trauma of the Covid crisis has galvanised our colleagues to secure the future of the business. “The way our people have rallied to support our customers and communities has been awe-inspiring. From the outset we recognised that we were facing a crisis whose effects and aftershocks will endure for the coming year and beyond: Whilst some customer habits will return to normal others have changed forever, the trend towards digital has been accelerated, and changes to the shape of the high street brought forward. Most importantly working habits have been transformed and we have discovered we can work in a faster, leaner, more effective way. I am determined to act now to capture this and deliver a renewed, more agile business in a world that will never be the same again.”

NEWS

Feed It Back and Eagle Eye Solutions launch free marketing initiative safely Feed It Back and Eagle Eye Solutions are teaming up to support hospitality operators fight back from the challenge of coronavirus by offering free use of their marketing platforms. While many operators have turned to offer delivery and click & collect services during lockdown, both companies are offering free use of their respective platforms to reward customers for completing customer feedback surveys. This new initiative is designed to help drive loyalty and repeat custom post-lockdown with vouchers that incentivise a visit when venues and outlets re-open, say the duo. Operators serving delivery and click & collect customers can include

point-of-sale material with their orders, which directs them to a fully branded and customisable survey. Upon completion of the survey, customers are then rewarded with a promotional voucher issued by Eagle Eye’s AIR platform, to drive footfall back invenue when the time is right. Feed It Back’s customer feedback platform is fully integrated with Eagle Eye’s digital marketing platform, giving a seamless user experience for customers, from accessing surveys through to voucher redemption, and clients already using the solution have seen voucher redemption rates exceeding 60%, claim the two companies. Al Henderson, chief sales officer at

Eagle Eye said: “The ability to gather customer feedback and contact details has never been so important in these challenging times. This initiative allows operators to use our platforms for free to reward customers for their online orders whilst incentivising them to visit their venues when lockdown lifts.” Carlo Platia, CEO at Feed It Back added: “Operators have been working hard to generate sales via delivery and click & collect, whilst also planning how best to fully re-open. This initiative will give operators, at no cost, the data to perfect their delivery and click & collect process, to ensure these sales are maximised and to drive those customers back to their outlets when they re-open.”

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www.sandwich.org.uk July 2020 13

NEWS

Food to go supply chain at risk, warns BSA As the fate of Adelie Foods has demonstrated, thousands of jobs could be at risk in the foodservice and food-to-go sectors as a result of the government overlooking the supply chains that support these markets – the so-called ‘squeezed middle’. The warning comes from the British Sandwich & Food to Go Association (BSA), which is working with other food trade bodies to alert the government to the dangers. In letters to the Treasury and devolved nations, the group states that many businesses who are dedicated to these markets “have seen up to 100% of their customer demand disappear overnight as a result of the closure of the hospitality and foodservice sector.

These businesses require immediate assistance to ensure they can maintain their viability through to the point where their markets return and their production or services can be restarted on a commercially viable basis.” The letter goes on to state that many of these businesses are also struggling with cash flow issues because they are unable to recover payment for stocks that were supplied prior to the lockdown. “Our research shows that many companies are faced with 50% of their customer base either delaying payment or not paying outstanding invoices,” the letter points out. In the submissions, the group calls for long term support until

these markets get back to normal, including an extension of the 80% of salary furloughing contribution to these businesses and deferment of PAYE and National Insurance payments. The group is also calling for the 12-month business rates exemption to be extended to these businesses. “Many in our sector are caught in this situation, including sandwich and food to go manufacturers,” said Jim Winship, director of the British Sandwich & Food to Go Association. “These forgotten businesses urgently need support to see them through as it is likely to be a long road to recovery, particularly with footfall likely to remain suppressed for some months.”

Crussh re-open with trial at Notting Hill store Crussh Fit Food & Juice Bars re-opened its Notting Hill store in early June for takeaway and delivery. The healthy food and juice chain reports that it undertook a significant review of its store operating model to ensure they could open safely for teams and customers, and comply with government guidelines on Coronavirus. Customers can visit their stores for take-away, order ahead for click and collect, or have their items delivered via Deliveroo. The first re-opening is being used to test and learn, allowing Crussh to then apply these learnings to other stores. Crussh says that it has partnered with mobile ordering app Ritual for click and collect to power a contactless pick-up experience. Customers can order via mobile app or QR code. Prior to this, Crussh had launched a newly improved online grocery shop, selling a huge range including fruit, veg, essentials, dairy, meat, baking, pre-made boxes (fruit and veg and daily essentials), Crussh juice packages, Crussh protein shake packages, healthy snacks and drinks. Delivery zones have been expanded to include Greater London, East and West Sussex, Essex, Hampshire, Hertfordshire, Oxfordshire and Surrey, with customers able to receive 10% off their first order by entering the code HOME10 at checkout. Helen Harrison, brand director at Crussh said: “Launching our new online grocery shop is a significant

14 July 2020 www.sandwich.org.uk

move for us, providing an incredible opportunity to serve our core London market and also bring our brand of healthy food and juice to a new audience outside London. We believe the online shop will form part of the permanent Crussh offer going forwards, certainly as people continue to work from home and avoid unnecessary supermarket trips. We will continue to evolve and expand the offer over the coming weeks and look forward to hearing what people think.”

EXHIBITION NEWS

lunch! postponed until September 2021 lunch! organiser Diversified Communications UK has confirmed that this year’s show has been postponed due to the effects of the Coronavirus situation, and will now run on 23-24 September 2021 at ExCeL London. While the UK’s strict lockdown measures are now easing, social distancing and restrictions on mass gatherings look set remain for the foreseeable future. Notably, many of lunch!’s exhibitors and visitors are among the 7.5 million people who have been furloughed, with tens of thousands of outlets having been shut until at least this month, which has made it even harder for firms to plan many months ahead, the show’s organisers acknowledge. Chris Brazier, lunch!’s group event director, said: “We appreciate how important lunch! is to the industry it serves and are very sorry to disappoint

the thousands of attendees that were planning on exhibiting and visiting. However, the success as well as the safety of our exhibitors, speakers and visitors has always been our priority and we are hoping that everyone will get behind this tough but necessary decision. “The good news is that much of the event planning is already in place, and we go into 2021 with an incredible amount of good will and support. The lunch! team would like to thank everyone – our exhibitors, visitors, speakers and partners – for their support. We look forward to working together to ensure that it continues to be the celebration and gathering the industry deserves – and can be proud of.” The announcement included the new dates for Commercial Kitchen, with the show now set to run alongside lunch! Although the two events will

maintain separate identities and focus, visitors and exhibitors will benefit from a potential boost in seeing an even greater range of products and customers respectively. lunch! and Commercial Kitchen will take place on 23-24 September 2021 at ExCeL London. For more information, visit www.lunchshow.co.uk and www. commercialkitchenshow.co.uk.

Food Matters Live plan virtual experience in October 2020 and announce new 2021 dates Due to recent uncertainty surrounding international travel and formal guidance on social distancing measures, Food Matters (www.foodmatters.co.uk) announced a new virtual experience for the 2020 edition of the annual Food Matters Live event. Taking place on 13 and 14 October, the Food Matters Live virtual experience will provide an engaging and inclusive opportunity to imagine, learn, connect and to explore what’s possible, including access to the unrivalled education programme, offering five streams of topical evidence-based presentations, trend insights and thought-provoking panel discussions delivered via live webcasts and Q&A sessions. Participants will be able to connect with exhibitors, access product

16 July 2020 www.sandwich.org.uk

demonstrations and information via virtual meeting spaces and presentations, and explore the latest innovative ingredient and nutraceutical solutions, as well as have access to the curated hosted buyer programme offering 1-2-1 meetings, enabled by modern video technology and operating across different time zones, and supported by the Food Matters Partnership team. The Food Matters Live Awards winners who will be announced by the judges during Food Matters Live Food Matters reports that it has been working closely with 02 Intercontinental Convention Centre to agree a pathway for Food Matters Live

Food Matters Live is planning a virtual event for this year.

2021, and they are pleased to announce new summer dates for the 2021 edition which will see Food Matters Live take place on 29 and 30 June 2021. This will be a hybrid event combining a physical exhibition offering tastings and customer innovation experiences, the Food Matters Live conference and seminars, the hosted buyer programme and 1-2-1 group meetings, the Future Brands competition, the Awards ceremony, and the Food Matters Live Summer Social programme offering networking in a 5 star environment – all of which will integrate with a hybrid virtual experience, say the organisers.

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NEWS

Brakes hits 27% reduction in carbon emissions UK foodservice wholesaler, Brakes, has announced another milestone in its goal to reduce carbon emissions by 30% by 2025 (against a 2010 benchmark), the company revealing that its latest figures show emissions dropped by a further 3% in 2019 to 27%. The savings were due to a combination of reductions in fuel consumption, reduction of use of gas for boilers and heating and more efficient lighting. However, the biggest impact has been the roll out of a new refrigeration system across its network following a successful transition to natural refrigerants in fridges in its Thetford depot. The move follows data showing that changing to natural refrigerants in fridges has saved more than 75 tonnes of carbon in its first year of operation, prompting Brakes to install identical systems at

Bodelwyddan and Thorpe depots. Ian Hunt, Brakes’ director of engineering and environment, said: “The new equipment has worked brilliantly to reduce our carbon usage and we’ve been able to save around 75 tonnes of carbon – which is the equivalent of an average car driving 24,000 miles around the world 13 times.” Brakes says that it has long-since used natural refrigerants in its larger distribution centres, but until recently, it has not been technically possible to scale such solutions down for smaller regional operations Ian Hunt continued: “As the first wholesaler committed to rolling out more environmentally sustainable refrigeration across its entire network, we’ve seen the new system deliver not only better environmental performance, but we are also seeing other benefits

such as a 25% reduction in the energy consumed at the depots. “We’ve achieved our 2020 target of 20% absolute carbon reduction, in fact already hitting 27% reduction by end of 2019. And we believe that initiatives such as our refrigeration strategy mean that we are well on our way to hitting our revised target of a 30% reduction by 2025.” Daniel Clark from isentra, which supplied the fridges, said: “As well as the obvious carbon benefits, we have seen refrigeration electricity usage down by almost half and the Global Warming Potential of the refrigerant has reduced to almost zero. The newer technology also allows Brakes to benefit from the other upsides of this sustainable refrigeration technology, such as harnessing low outdoor ambient temperatures and benefiting from a ‘free cooling’ effect.”

Hobart announces industry-wide national support plan With much of the industry looking to re-open its doors over the coming weeks, equipment supplier, Hobart (www.hobartuk.com), has unveiled a wide range of restart support measures across both service and equipment divisions, helping operators as they plot a return to profitability. The manufacturer’s Business Support Unit, created as the coronavirus pandemic took hold, sees the planned restart as the next key phase of its existence, turning its attentions back to the foodservice industry as a whole after initially prioritising the needs of critical areas of the NHS, education, food supply chain and emergency services, report Hobart. The wave of measures, jointly unveiled by David Riley, MD of Hobart Equipment Division and Keith Mackie, MD of Hobart Service, cover operators in every phase of

18 July 2020 www.sandwich.org.uk

the restart, from de-mothballing equipment, release of full spec sheets for each machine, substantial discounts on new equipment as well as an exclusive public sector 2019 price rollback. Measures include restart guides for the manufacturers’ most popular equipment, release of a full “Asset

Bank” of specification sheets to ensure end users have all the information they require, a 20% discount off fitted Hobart parts for new service customers, and a new, online “Parts Price Check” facility enabling end user customers to check the manufacturer list price of parts. In addition, Hobart are offering a roll back from 2020’s annual price increase to 2019’s equipment prices for all public sector customers, new lower pricing structures across Hobart’s entire range of combi ovens, £500 cashback on a purchase of the manufacturer’s new TwoLevel Washer and 12 and 24-month interest-free payment plans. David Riley commented: “Now, more than ever, the industry we love to serve needs support in getting back to business; Hobart UK is doing everything it can to make this path as smooth as possible.”

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REOPENING

Greggs’ re-opening plans take shape With more than 2,050 retail outlets throughout the country, Greggs is one of the UK’s most popular food-on-the-go retailers, and needless to say the re-opening of its sites across the country has been much anticipated and welcomed. OPERATIONAL TRIALS In their update on financing and the impact of coronavirus dated 9 April 2020, the company confirmed that Greggs had accessed the Covid Corporate Financing Facility (CCFF) scheme, as well as revised its guidance on the cash flow impact of their shop operations remaining closed. Since then, they have been working, with support from a range of retail and food industry groups, to determine safe 20 July 2020 www.sandwich.org.uk

ways to recommence their operation, having now outlined their plans to do so. They successfully operated a small number of shops and tested various operational changes, including new workwear, equipment and social distancing measures to support the safety of their teams and customers when they open their shops at scale. The trials were well received by both their colleagues and thier customers,

they report, whilst also providing valuable learning to allow them to refine their new processes. PHASED RE-OPENING Early May saw Greggs commence trial at a small number of shops to test new social distancing measures and operational processes. Mid-June saw a larger scale opening of selected shops with new procedures and equipment, and by early this month, Greggs had

RE-OPENING formulated plans to re-open the rest of its shop estate. All team members have been, or are being, trained in a range of operational changes and protective measures that Greggs have implemented across their retail estate, including: • Floor markings and signage to help customers maintain social distancing • Protective screens at their counters • Availability of protective workwear • Additional, more frequent, cleaning measures • Availability of hand sanitiser • Encouragement of contactless card payment SOCIAL DISTANCING IMPACT Greggs acknowledge that they are not able to predict the impact of social distancing on their ability to trade, or on customer demand. However, their capacity to operate will be restricted by size of shop and they do anticipate that sales may be lower than normal for some time. This has required the company to maintain a proportion of their colleagues on furlough, either fully or partially, until sales levels begin returning to normal. In anticipation of lower sales, they have also limited their initial product range to their best sellers, and therefore a number of their manufacturing operational teams will remain furloughed until demand reaches a level that justifies the addition of remaining product lines, say the company.

STRATEGIC DECISIONS During the closure period, Greggs have also reviewed their immediate strategic priorities and made a number of key decisions while they continue to assess the longer-term implications of this crisis on their strategic planning. Thus, with uncertainty in the sales outlook, they have temporarily suspended their new shop opening programme with the exception of a few shops where they are already legally committed or they anticipate strong customer traffic (as a result, they now expect to open circa 60 shops and close circa 50 over the year as a whole). They have also reviewed their existing estate and are approaching landlords making a variety of proposals in return for rent reductions. All landlords have been informed of their plan to move to monthly rent payments from June, say Greggs, and

they have made their full quarterly rent payment in March as usual. With digital shopping channels becoming more important, they have now accelerated their development of ‘delivery’ and ‘click and collect’ services, Greggs report. Included in their reopening plan were 19 shops that re-opened for ‘delivery’ and ‘click and collect’ transactions, and they have plans to extend these services to further catchments. Additionally, Greggs say that they have continued with the investment in their new robotic frozen logistics facility in the North East, which will significantly improve efficiency under all trading conditions. “Looking forward, although great uncertainty remains, we are excited to be resuming our service for many customers,” said Roger Whiteside OBE, Greggs’ chief executive. “We are confident of our ability to adapt to market conditions in the short term while continuing to invest in the longterm growth of our business. I want to thank all of our 25,000 colleagues for their support in getting us to this point.”

NEWS

Greencore report decisive response to Covid-19 Greencore Group plc (www.greencore. com) has issued its interim results for the 26 weeks ending 27 March 2020 with updates on its response to the Covid-19 pandemic. The sandwich manufacturer confirmed a comprehensive and rapid response to Covid-19 by keeping their people safe, feeding the UK, and protecting their business with focus now turning to building back Greencore volumes as social restriction measures are eased, said the company, who reported revenue growth of 1.6% and pro forma revenue growth of 0.1% (impacted by effect of Covid-19 on food to go categories at the end of the period), in their latest financial statement. In addition, they reported an adjusted operating profit of £38.3m and adjusted EPS of 5.8 pence, net debt (excluding lease liabilities) of £311.1m at

27 March 2020 with Net Debt: EBITDA of 2.1x as measured under financing agreements. Total cash and undrawn committed facilities are £267.5m at 27 March 2020, they stated, with covenant waivers agreed for bank facilities; in addition, confirmation of eligibility, in principle, to access funding under the Covid Commercial Finance Facility (CCFF). As announced on 30 March 2020, the group will not be proceeding with an interim FY20 dividend payment. It also announced that it will not be proceeding with either a final FY20 or an

interim FY21 dividend payment. Commenting on the results, Patrick Coveney, chief executive officer, said: “I am hugely proud of the way in which our people have responded to the extraordinary challenges of Covid-19, and take this opportunity to publicly thank them for their role in keeping the UK fed over the last two months. “We have implemented a broad range of actions to mitigate the impact of Covid-19 on our business and to position us for growth as the pandemic eases. More than ever before, our deep customer relationships, leadership positions in key food categories, well invested network, flexible model, and outstanding people are key strengths that ensure we trade our way resiliently through this uncertain period.” For Greencore’s CEO, Patrick Coveney’s views on the changing nature of the sector in the wake of Covid-19, turn to page 30

Aldi launches new entrance system and trials on-demand delivery with Deliveroo Aldi - Britain’s fifth largest supermarket with more than 875 stores and 33,000 employees - has been trialling ondemand grocery home delivery in the UK for the first time in partnership with Deliveroo. From 18 May, the supermarket offered a rapid delivery service from its Daleside Road store in Nottingham, before extending the trial to a further seven stores across the East Midlands in June. Customers are able to order from over 150 Aldi products through the Deliveroo app to be picked and packed by Aldi colleagues in-store for delivery via Deliveroo’s network of riders. Aldi has initially offered a range of essential items, such as bread, milk and fresh produce to be delivered to customers’ doorsteps in as little as 30 minutes, and the new on-demand service has been introduced to offer customers greater flexibility and access to affordable Aldi groceries, and to 22 July 2020 www.sandwich.org.uk

support people across the country who are self-isolating due to Covid-19, say the company. The trials follow Aldi’s recent move into online food parcels, which were introduced to help self-isolating and vulnerable customers (priced at £23.99, inclusive of delivery, these parcels contain 22 products including tinned soup, rice and pasta). If successful, the rapid delivery service could roll out to further Aldi stores by the end of 2020. Giles Hurley, chief executive officer, Aldi UK & Ireland, said: “We hope the new trial with Deliveroo will provide more customers with access to great quality, affordable food at Aldi. “This is a new and exciting venture for Aldi and we will be constantly reviewing how we can best serve our customers and continue to provide them with the high quality products they are used to in store.”

Aldi has announced that it is also implementing a new automated traﬃc light system at entrances to control the number of customers going in and out of stores.

Ajay Lakhwani, vice president of new business, Deliveroo said: “At Deliveroo, we are doing everything we can to make sure that people get the food they need and want during this unprecedented time. We are pleased to partner with Aldi and deliver even more choice to our customers as they continue to keep safe at home.”

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NEWS New survey reveals re-opening doubts Over half the UK’s sandwich bars and cafés say they are unlikely to re-open any time soon because of social distancing and the financial viability of doing so. In a new survey carried out by the British Sandwich & Food to Go Association (BSA) in late May, while confidence had generally improved, almost 56% of businesses who responded said that they thought it unlikely they could justify reopening, and 23% said they definitely could not. And although the social distancing guidelines have now been reduced from 2m to ‘1m plus’, add the BSA, the effect of this in light of many people now working from home remains to be seen. While some have converted into takeaways and delivery operations to keep going, location is a key factor in determining whether this is feasible or not. The tight management of overheads is also an on-going concern for many, it was found, particularly the cost of rent and rates which together account for 38% of outgoings on average. And, while rates have been waived by the government for 12 months, only 50% of respondents reported that they had managed to agree a rent holiday with their landlords. On a brighter note, the majority of those applying for government and local authority loans reported that had been successful with their applications, although the majority of respondents had not applied citing concerns over repayments as a primary reason for this.

24 July 2020 www.sandwich.org.uk

Adelie Foods ceases trading and announces redundancies After going into administration at the end of May in the wake of the impact of the Covid-19 pandemic which led to a significant fall-off in demand due to the closure of many food outlets, sandwich manufacturer and food to go business, Adelie Foods, has now ceased trading with the announcement of over 2,000 redundancies. In a statement issued on 1 June 2020, the joint administrators of the Adelie group of companies (Adelie Foods Limited, Adelie Foods Group Limited, Adelie Holdco UK Limited, Adelie Foods Bidco Limited and Brambles Foods Group Limited) – Deloitte – said that they had been unable to secure a sale that would enable a rescue of the group of companies as a going concern. Accordingly, the temporary cessation of trade implemented by the joint administrators is now permanent, resulting in 2,169 redundancies as of 1 June 2020 and 22 employees retained, said Deloitte. At one stage, it had been rumoured that Greencore were interested in buying Adelie Foods. There had also been rumours about interest from Bakkavor. Following their appointment, Deloitte said that it had undertaken a very rapid assessment of the options available to them in the absence of any funding to enable ongoing trade. A previous sale process had

resulted in an agreed going concern sale, but it was not possible to implement it due to a key regulatory approval not being forthcoming, they added. Rob Harding, joint administrator at Deloitte, said: “Covid-19 has presented huge challenges to this business given the lockdown measures and associated impact on the ‘food to go’ sector. It is very unfortunate that we couldn’t enact the previously agreed sale and it is with sadness that we now have to announce such a significant number of redundancies. “This is a very difficult time for the Group’s employees and other key stakeholders. We will do everything we can to support them through this and would like to thank all involved for their continued support.” Deloitte’s Rob Harding and Richard Hawes were appointed as joint administrators on 26 May, and at the time of appointment, the business operated from three manufacturing facilities and five distribution centres across the country. BRAND ACQUISITION Adelie Foods supplied a diverse range of retail and foodservice customers with own label products, including Urban Eat, its popular sandwich brand, which has now been acquired by Samworth Brothers. “Samworth Brothers has acquired the Urban Eat brand from the administrators of Adelie Foods Ltd and Adelie Holdco UK. Samworth Brothers already has a good presence in food-to-go. This gives us the opportunity to develop our proposition further,” said Samworth Brothers in a statement.

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NEWS

National Time Out campaign calls for rents to be pushed back Hospitality businesses, having been the first and hardest hit by the virus, and only just being allowed to reopen, say Hospitality Union (www. hospitalityunion.co.uk, organisers of the National Time Out campaign), could, without some extraordinary ‘next measures’, see more than half of hospitality businesses, and as many as two million jobs, lost, estimate the campaigners. Started by Jonathan Downey (CEO, London Union), the original aim of the National Time Out campaign was to allow the whole hospitality industry to ‘press pause’ by pushing back the next nine months/three quarters of rent (April-December), so that nobody pays anything until Q1 2021, when rental payments would start as normal again. In other words, a nine-month, rent-free period. In addition, the campaign proposed that landlords be allowed to extend each corresponding lease by nine months so that those payments aren’t lost, just postponed. The campaign also wants to enable the same push back for landlords on the next nine months of their loan repayments, to help them bridge the cashflow gap from three quarters of no rent (with the debt secured on premises benefiting from the rent postponement). They also proposed the inclusion of other protections and support for landlords. For example, enhanced access to the Coronavirus Business Intervention Loan Scheme (CBILS), continued service charge and insurance payments so that premises can be maintained/safeguarded and preventing penalties for postponed payment. These proposals were communicated by letter to chancellor, Rishi Sunak back in April, with

Jonathan Downey following up with a second letter to the chancellor in early June in which he proposed the ninemonth rent-free period be upped to twelve (March 2020 to March 2021). The #NationalTimeOut would only apply to those businesses that have been forced to close by government order, will be last to reopen, and will take the longest to get back to any kind of normal – hospitality and leisure – they propose, and come the end of rent-free period, the hospitality industry would simply “press play”, and rental payments would start as normal again. It’s a simple solution, feel the campaigners, but which would allow businesses to work towards a bounce back without the need for another taxpayer handout. Backers of the campaign include Brandon Stephens (founder, Tortilla), Mark Selby (CEO, Wahaca), Michael Gardner (property director, Nando’s), Pano Christou (CEO, Pret), Paul Campbell (chairman, GymBox), Laura Harper-Hinton (founder, Caravan Restaurants), Gerry Ford (global CEO, Caffè Nero), Colin Hughes (UK country director, Subway). “Our industry faces a prolonged return to normality, during which time they are unlikely to see their turnover return to break-even let alone profitability,” said BSA director, Jim Winship. “Our research shows that on average rents make up more than a quarter of outgoings for most sandwich bars and cafés. This will be a major factor in deciding whether or not these businesses can economically reopen. “Furthermore, if landlords start demanding back rent the moment the government takes the brakes off, it’s difficult to see how many of these businesses are going to get through this.

“We fully support the National Time Out campaign and we want to see landlords supporting their tenants by agreeing to any back rent being paid off over a period, such as spread over the remaining life of the tenancy. “Coronavirus has also been a wakeup call to the current landlord/tenant relationship. This needs to change to one where landlords and tenants work together and share the risks. It would be much fairer if rents were based on a percentage of turnover rather than a fixed amount.” Background Hospitality Union is a group of 3000+ hospitality business owners working together to save pubs, clubs, bars, cafés, restaurants and millions of jobs. The group was launched by Jonathan Downey, CEO of London Union, on Monday, 16 March 2020, just a few hours before the Prime Minister advised everyone to “… avoid pubs, clubs, theatres and other social venues.” Later that day, Hospitality Union published a ‘List of Six’ measures that they feel we needed to see from government to help the industry survive. They were: 1. A one year business rates holiday; 2. “Time to Pay” for VAT and NIC/PAYE payments, plus a VAT holiday; 3. A lease forfeiture moratorium; 4. A six month debt enforcement moratorium; 5. An employee rescue plan; 6. A £330 billion loan fund. The campaigners have subsequently seen some extraordinary measures from government, including unprecedented support like the Coronavirus Jobs Retention Scheme, with five of their “List of Six” delivered. Building on this success, they launched their campaign for a #NationalTimeOut, including the nine month #NationalRentFree.

26 July 2020 www.sandwich.org.uk

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NEWS Fourth’s new in-app health survey to help industry re-open safely Fourth, a global software provider for the hospitality sector, is launching its in-app health survey that enables operators to efficiently track the health of their employees to ensure all measures are taken to safely staff their sites as the industry re-opens. The new feature, which is securely accessible for employees via the Fourth app, asks employees a series of questions on their current health so that operators can establish if they are fit to work ahead of their shift. The questions are asked daily and are in line with the latest NHS advice and government guidance on return to work protocol for the hospitality industry, say Fourth. Once in use, responses feed in the Fourth scheduling solution, enabling managers to see which team members are fit to work that day. The easily navigable system also highlights which team members are yet to complete the survey, as well as flagging any employees who are experiencing

Covid-19 related symptoms. Reviewing the responses in their scheduling solution, managers are then able to identify team members who are fit to work and could pick-up shifts of those unable to work. This new feature will allow operators to efficiently and safely manage their staffing levels once they have reopened and mitigates the challenge of employees calling in sick at short notice and leaving them short-staffed, say Fourth. Crucially, it will also allow operators to demonstrate they are taking all reasonable precautions to facilitate a safe workplace, which they can share with their customers to help rebuild consumer confidence to return to hospitality venues, they add. Sebastien Sepierre, EMEA managing director at Fourth, said: “It has been an incredibly challenging few months for the hospitality industry, but attentions are now very much turning to reopening and operators are looking

at ways in which they can harness technology and implement new policies and procedures to ensure the safety of workers and customers. This new feature has been specifically developed to support our customers with this challenge. “Not only does this enable the safety of team members and the containment of Covid-19, but it will be essential in building consumer confidence. This will be a pivotal challenge we collectively need to overcome in order to give our industry the best possible chance of hitting the ground running when it reopens.” The function has been in trial with a limited number of Fourth customers and became available free of charge from 18 June to customers using Fourth’s workforce management solution with Fourth actively compiling a list of customers now who would like to opt in for this feature (a full roll out will follow, say the company).

Polarbröd creates breakfast sandwich recipe brochure Swedish baker, Polarbröd, has produced a brochure featuring inspirational ideas for breakfast options to serve in foodservice outlets. The Sandwiches for breakfast and snacking booklet includes a range of tempting sandwich recipes made using Polarbröd flatbreads and thinbreads. The products are designed to be served at breakfast, brunch or throughout the day, helping to satisfy ‘Generation Graze’, say the company. Breakfast is a key eating out occasion, with opportunities for growth, and could be important in helping Britain’s foodservice sector recover from the effects of the coronavirus outbreak, they point out (according to insights firm The NPD Group, breakfast ‘quick service restaurant’ visits grew 4.5% in the UK in the year ending December 2019 over 2018).

28 July 2020 www.sandwich.org.uk

“Yummy sandwiches are the natural choice for ‘Generation Graze’,” explains Jenny Jeppson, concept manager for Polarbröd. “Instead of the classic three-meals-a-day eating pattern, we are seeing that snacking and small meals throughout the day have become more common. “We’re also witnessing brunchification – an AM/PM menu crossover, with breakfast-inspired meals being served throughout the day. The recipes in our new booklet Sandwiches for breakfast and snacking are perfect for breakfast, brunch and snacks throughout the day and could be served in cafés, bars, pubs, university food outlets, workplace catering, leisure venues and other places.” The recipes have been created by chef Petter Thylin, who runs a restaurant in Umeå, Sweden.

Petter is a big fan of breakfast, and the brochure features some of his favourite sandwich breakfast meals such as smashed avocado, smoked salmon with rocket and cream cheese, and a non-tuna roll, which is vegan friendly.

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To advertise please call Paul Steer on 01291 636342 July 2020 29

OPINION

A CHANGING

landscape

Patrick Coveney, CEO of Greencore Group plc, shares his views on how the company has negotiated the effects of the Covid-19 pandemic, and how the future for sandwiches might look.

WAS THIS TYPE OF EVENT EVER PLANNED FOR? “The combined impact of the pandemic in terms of the risk to health and the whole shutdown of the economy is not something we could have planned for. However, I think that there are a number of features in our business model that have helped throughout in the sense that we are a made to order, made to stock business. As a result, we’re used to pressure on the supply base, where you might have a problem with a particular ingredient where you might have to substitute something else, or change the supplier, or where you get peaks and troughs in demand. We get that typically every week in sandwich manufacturing. “For example, when a lot less sandwiches are sold at the weekend than during the week, we

30 July 2020 www.sandwich.org.uk

have less production on Thursday and Friday than we would have on Sundays, Mondays and Tuesdays. Also, we can sell a lot more in the summer than we would do in the winter, so we’re used to demand moving up and down. The business is inherently quite text-book, so that has helped us to manage through the demand impact of the pandemic.” HAVE THE EFFECTS OF THE VIRUS BEEN HANDLED WELL BY GOVERNMENT? “With the benefit of hindsight, the health response around how, and when, Britain was put into ‘lockdown’, and how we’re managing the exit from that, is a little inconsistent. I suspect with the benefit of hindsight, things might have been done a little bit differently there. If I could contrast that with what I might call the business support through the pandemic, I think Britain has done an incredible job with the availability and administrative ease of accessing things such as the furloughing scheme, and the availability of funding through things such as the Covid Commercial Finance Facility.

OPINION

“And I think DEFRA has done a really nice job of co-ordinating the full food industry value chain to make sure that particular parts of society are protected, like key workers and the shielded, vulnerable population. They’ve taken away bottlenecks where there have been supply constraints of different types. A combination of business support for the economy generally, and in particular for the food industry has been very, very good - and for health - has been heart-warming.” ARE WE AT THE STAGE WHERE THINGS ARE GETTING BACK TO NORMAL? “Yes, is the short answer. The demand for sandwiches has not fallen, it is just that the source of demand for them has changed. 60% of lunches are sandwiches made in the home, and so the UK population has been eating as many sandwiches as ever before, but the amount of sandwiches bought out of the home has fallen, and it fell dramatically in April and early May, and has started to come back pretty strongly since. For the overall pre-prepared sandwich market for the UK it fell by 70-75% in the month of April and it’s come back quite well through May into June; probably about 50% of the

prior level now (early June) but on a trajectory that is quite positive. “The effect of lockdown and people being at home and the shopping restrictions meant that a lot of outlets closed, and even the ones that weren’t closed, it became more difficult to shop – queuing to get in and social distancing within the store. And so, what you began to see was people using those stores for big shops but less frequently. It was difficult to get into the store for a quick snack, for a sandwich. So now that we’re starting to see more outlets re-open, people will be able to shop more quickly, and we’re also seeing more people leaving the home to go back to work, to travel, to be outside. All of those factors have helped to bring volume back into the out of home sandwich market.” WILL THESE POSITIVE SIGNS TRANSLATE INTO RESUMPTION OF PAST PROFITABILITY? “I feel quite confident that over time, revenue and profitability will come back. It’s difficult to know how long exactly that will take, but we’ve been encouraged by the speed at which the market has come back. As we look forward, I think that any aspect of the economy that relies on consumer spending will be

anticipating a recession on the other side of this, and so it will be very important that we have good value products. I also think there will be an ongoing concern around hygiene and safety, both in the workplace and also in retail so how society functions coming out the other side of that is uncertain. Everybody will have to change their product range and business model to work in that environment.” AS LOCKDOWN LESSENS, WHAT ARE THE CHALLENGES? “From a production perspective, all of our factories are in the UK. We have 17 different manufacturing locations in the UK and twenty, or twenty-two, different factories, so of those 17 locations about eight are sandwichfocused, and the remainder are focused on other meal occasions such as ready meals, cooking sauces, quiche, Yorkshire pudding, and volume for those product areas has remained very strong, so they haven’t been a problem for us, whereas the sandwich production saw a real fall off. “What we have focused on throughout this period as our biggest priority has been having people who are safe, who are asking to come to work. We have put www.sandwich.org.uk July 2020 31

OPINION through more than a thousand social distancing initiatives, actually, to widen the gaps between people and to widen the gaps between lines, and to change the way in which shift schedules increase space in changing areas, canteens and rest areas. And more recently we’ve had a lot of new screening and curtains to separate and create extra space between plant to keep people as safe as possible.” WILL YOU BE KEEPING ANY OF THE CHANGES MADE? “I think we’ll decide to keep many of the elements. Certainly, the extra screening, the extra space in changing shifts, and the PPE we’re providing to staff. I think we’ll keep many of those elements. We also currently have temperature checking at all of our facilities now for everyone who comes in, and some of that is manual, and some is automatic.” WHAT STRENGTHS OF GREENCORE HAVE HELPED THEM COPE SO FAR? “Our inherent flexibility in the business - the ability to resize quickly, up or down.” HOW IS THE FUTURE LANDSCAPE OF THE SANDWICH BUSINESS LOOKING? “I think there will be changes, and I think we have to be careful that we’re not too definitive because, absolutely, there’s uncertainty there. But I think we have been reinforced, or validated, through this pandemic so far, and the first thing is that I think consumers are going to keep eating sandwiches. The British consumer loves sandwiches. People like the variety and value, and the change of different flavours, and they don’t particularly like having to make their own sandwiches at home, and we’re tracking that.

32 July 2020 www.sandwich.org.uk

“What we’ve been seeing through this pandemic is that retail has served the UK society and UK shoppers very well in terms of keeping Britain fed and keeping people safe through their supply chains and in stores, providing choice, availability, hygiene and freshness. So, I think it’s reasonable as we look forward that retail will be a very important part of sandwich supply here. The challenge going forward will be whether or not the foodservice outlets are able to come back quickly to the sort of share of the market they had before, and related to that is this whole choice between premade product (M&S, Asda etc) and made in store products (Greggs, Subway etc). “I think in the near-term, retailers might well despair because in manufacturing we’ve already got solutions for the manufacturing of the product, and the locations and spaces in which it can be done, whereas in some ways I think it’s harder to do that in small, compressed outlets where both food assembly and food sale is happening in the same place. So how that plays out will be one thing. “The second aspect, I think, will be city centres versus the suburbs and home locations. Going forward, at least for a while, there will be a reduction in the number of people going to city centres either to work or for tourism or travel, and so what will this mean not for the outlets located there, but the ones located in the suburbs, towns and villages, and closer to where people live? What channels will people use? Retail convenience stores, travel locations, foodservice specialists, coffee shops? Their physical location will have an impact. There will be some level of re-ordering and then, cutting through all that, will be the impact of recession and pressures on consumer spending, and concerns around the health and hygiene, and safety, of the food and of the locations at which it is sold.”

WILL FEAR OF THE VIRUS PERSIST, OR DO YOU SEE IT GRADUALLY FADING AWAY? “I think the fear will gradually fade away, but it will take some time, particularly with the older or vulnerable groups, who will be cautious about being around large groups of people, and I think there will be a reward for products that are sealed and demonstrably safe in terms of how consumers look at them. And I think there is another related point which is that one of the things we’re learning about this virus is – and I think it will become a bigger theme - underlying health in terms of what that means for diet, exercise, obesity, type 2 diabetes. I think you’re going to see the ultimate kind of protection for not just this virus but health issues like this, and being in better health; this will feed into diet as well in terms of calories, ingredient types and so forth. Language, and how businesses plan for this will be important. The idea that ‘when things go back to normal’ is probably not the right mindset, and so we need to think about what the new normal will be, and what that will mean for businesses. “I think different parts of society will think differently about the virus. It’s a little bit simplistic to divide it by age, but I do think that younger people will move on from fear of the virus quite quickly and older people probably won’t, in general. Clearly there are different people with health risks, separate from age, but I do think that younger people are ready to move on from this virus and get back to school and college, pubs and nightclubs. They don’t have an inherent fear of the virus. Statistically, they’re much less vulnerable, but they also have a desire to get on with their lives. Whereas the older generation are much more cautious, and will probably continue to be

OPINION substantially cocooned in terms of how they live their lives until the virus has faded dramatically from where it is now, or until there is some sort of strong medical intervention, be that a vaccine or an antiviral that works, or whatever.” WHAT OF SUSTAINABILITY IN TERMS OF GREENER, HEALTHIER BUSINESSES BEING MORE IN DEMAND AND THUS MORE FINANCIALLY SUSTAINABLE ONES? “It’s difficult to be sure here. We have quite a strong conviction here around how we’re going to run our business. We think that the areas of sustainability which people are working on, we’re going to double down and do more on as we come out the other side of this. One of the big features for us will be shorter and more local supply chains which we can understand better, and which we think consumers ultimately do value. British ingredients rather than ingredients from further afield and that in a world, post-Brexit, of increased tariffs, increased concerns about the sustained security of our supply chains... I think there will be shorter supply chains, and there’s a lot that’s good in that. “Secondly, packaging. We’ll be pushing to remove plastic in general from our supply chain and replace it with truly biodegradable or compostable packet solutions where possible. We would like to have all of our sandwich skillets either biodegradable or compostable, or recyclable, by the end of this year, and I think we’ve got solutions that can achieve that. “I think then there is a theme of community and colleague engagement, sustainability, and the contribution of the employer to the wider community. We are working very hard on increasing the sustainability of the business, which is a decision we have made and will stick with.

Demand from certain channels might have fluctuated in recent times, but the British love aﬀair with the versatility of sandwiches persists.

“I think the stand back question from all of this that I would have, is, if I reflect on the last twelve or thirteen years that I’ve been CEO of Greencore, we’ve been through a number of external and internal shocks – the global financial crisis, the huge focus around the meat supply chain when we had the horse meat contamination in 2014 – and so one of the things that has happened in the past is that there is some evidence that you can only really deal with one crisis at a time. “We had a huge level of focus on waste, on carbon reduction, climate change at the end of the last decade, but when the global financial crisis came, it sort of pushed all of that to one side. One of the interesting things to see here will be if we come out of this pandemic to a pretty deep recession - where there’s a renewed focus on value, price and cost in that environment - to what degree would some of the direction of travel around sustainability get pushed back? “I don’t think it has to, but I do think it is going to be something to watch. There is going to be a need for packaging which protects and keeps food hygienic, and protects the ingredients, given the experience people have had of

Covid-19. Whether that does have to be the traditional plastic solution, I don’t think it does have to be that, but the idea that everything will just be open and free with no packaging is going to be really challenged by Covid-19. OPPORTUNITIES? THREATS? “These will be in trying to establish what is the new normal, and how do we set our business up to be successful against that. Inevitably, there will be changes in how people shop and how people consume, but if we can be agile and flexible, and have the resources to go after those opportunities quickly I think we’ll be fine. I think the underlying food demand is going to stay there. “There remains the threat of a second surge to this virus and there clearly is the economic threat of a recession and what that means. I also think there still is, unfortunately, a potential hit with a kind of disorderly transition out of the Brexit implementation period. In other words, without, either, a ‘no deal’ in place, or a deal that has high tariffs and non-tariff barriers, which would be damaging to the food industry. So I think there are quite a lot of threats out there.”

www.sandwich.org.uk July 2020 33

Association Update NEW WORKPLACE GUIDANCE Government has published non-statutory guidance to help employers, employees and the self-employed understand how to work safely during the coronavirus pandemic. The guidance covers eight different workplace settings, including factories, plants and warehouses; offices and contact centres; and restaurants offering takeaway or delivery. All the guidance can be found at https:// www.gov.uk/guidance/workingsafely-during-coronavirus-covid-19 GOVERNMENT RECOVERY STRATEGY The government’s plans for coming out of lockdown have been published and the 50-page report can be found at COVID-19 recovery strategy. https://assets.publishing.service. gov.uk/government/uploads/ system/uploads/attachment_data/ file/884760/Our_plan_to_ rebuild_The_UK_Government_s_ COVID-19_recovery_strategy.pdf GETTING LIQUIDITY INTO THE MARKET There is continuing concern over the slow payment by customers which is hitting the liquidity of some businesses in the supply chain. A group has been put together by the Food & Drink Federation, which the BSA is involved with, to look at how the

34 July 2020 www.sandwich.org.uk

government and local authorities can better help to support the liquidity of foodservice businesses in order to enable them to pay their suppliers on time and keep supply chains afloat. BSA ALLERGEN LABELLING GUIDELINES The Association has published guidelines covering the new allergen labelling requirements which come into effect from 1 October 2021. The guidance can be found on the Association website at www.sandwich.org.uk. LISTERIA REMINDER As a reminder of the need for absolute vigilance during the current COVID situation, four patients are reported to have been infected, one fatally, with listeria in a Swiss hospital after eating cheese infected with the bacteria. This emphasises the need for extra vigilance by those providing foods for the NHS and care homes with so many vulnerable patients now in the healthcare system. You can find details at https://www. foodsafetynews.com/2020/05/ hospital-listeria-cases-linked-tocheese-in-switzerland/ TOO GOOD TO GO The social impact food waste app, Too Good To Go, is reaching out to manufacturers, wholesalers and distributors for surplus food

products. The app normally works with food retailers by promoting discounted food to consumers that might otherwise get thrown away at the end of the day. With so many food outlets shut, they are now approaching the wider food industry offering to help them shift any excess stock either direct to consumers or via charities. You can find out more by contacting Pancho Lewis on 07837 503 101 or email support@toogoodtogo. co.uk. LANDLORDS AND TENANTS The government has developed a Code of Practice for businesses when discussing rental payments. The Code is voluntary and will not provide a solution for all tenants or landlords but is designed to encourage negotiation between the two parties. The code encourages landlords and tenants to have fair and transparent discussions regarding rental payments during the pandemic and include guidance on rent arrear payments and the treatment of suppliers. It will be temporary but could become mandatory if necessary. LEASE PROTECTION EXTENDED The government has announced an extension on the suspension of evictions until the 30 September, for businesses unable to pay rent in the next three months.

ASSOCIATION UPDATE They have also announced that landlords will be prevented from using Commercial Rent Arrears Recovery unless they are owed 189 days of unpaid rent. This will extend until 30 September. An amendment to the Corporate Insolvency and Governance Bill has also been tabled, which will extend the temporary ban on the use of statutory demands and windingup petitions until 30 September. MONTHLY BRIEFINGS A programme of free, monthly on-line briefings for members are being run by the British Sandwich & Food to Go Association, providing sandwich bar and café businesses with an opportunity to hear what the Association is doing as well as to discuss issues that are concerning them. Each month, an agenda is sent to members

together with details of how to join the meetings. “We originally launched the sessions as a short-term measure to brief members on coronavirus and for them to be able to ask questions,” says Association director, Jim Winship. “However, we have come to realise that this is a good way for those running smaller businesses to become more involved with us and have

a greater input into some of the work we are doing as few of them can afford to come to the meetings we hold in London. “We are now planning to establish these as monthly meetings and to include presentations from speakers so that these businesses enjoy the wider benefits of membership without having to travel.”

THE IMMEDIATE FUTURE OF THE UK FTG MARKET Leading food-to-go analyst, Simon Stenning, will be presenting his view of the immediate future for the UK FTG market in an exclusive on-line presentation to members at 3pm on 8 July. To join the meeting, please email jim@sandwich.org.uk

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www.sandwich.org.uk July 2020 35

THE BRITISH SANDWICH INDUSTRY AWARDS 2020

A year like no other Due to the unprecedented restrictions on movement caused by COVID-19, it was not possible to hold the traditional awards dinner this year and celebrate our 25th awards anniversary. The judging of many of the awards also meant that in many instances unusual solutions had to be found, however in the end, despite the challenges of the Internet and quirks of conference calling, the judges did manage to examine all the entries and were able to reach their conclusions in a way that was fair to everyone who has taken part. We would therefore like to extend a huge thank you to our judges

for their commitment and patience, and to everyone who entered this year we are thankful that so many of you truly commit to participating and making the judges’ job that little bit harder. A very special thank you also goes to our sponsors, who without your continued support the awards would not be possible. We’re thrilled therefore to reveal the winners of the British Sandwich & Food to Go Industry Awards 2020 and a huge congratulations to each and every one of you. We will return with our awards dinner in 2021.

BSA Industry Dinner On Wednesday, 4 November 2020 we will be holding the BSA Industry Dinner at the Royal Lancaster London which will be preceded in the afternoon by the Association’s AGM.

Attended by our award sponsors, many of our award winners, competition winners and colleagues, plans are already in place for a night to remember so we hope to see you there!

For further information please contact Caron – caron@jandmgroup.co.uk and to book your places at the dinner please complete the booking form on our website. www.awards.sandwich.org.uk

THE BUSINESS DEVELOPMENT AWARD

THE EN-ROUTE RETAILER AWARD

SPONSORED BY

This award recognises business developments that have helped progress the industry and is particularly aimed at recognising those individuals who drive successful change for the good of the business and the industry.

This award applies to all retailers (regardless of size and scale) who provide sandwiches and a food to go range within the travel sector, including forecourts, service stations, airports, on board trains and airlines.

Winner – Co-op, Festivals

Winner – BP/Wild Bean Café Highly commended – AMT Coffee

THE CAFÉ RETAILER AWARD This award is open to businesses with 10 outlets or more selling sandwiches and food to go products.

SPONSORED BY

THE ENVIRONMENTAL AWARD SPONSORED BY

In-store category Winner – John Lewis & Partners High street category Winner – Starbucks

This award is designed to recognise the work being done at all levels of the industry to reduce the sector’s – and their businesses’ – impact on the environment.

Highly commended – AMT Coffee

Winner – Real Wrap Co, Back-to-Base Collection Highly commended – RAP, Easypeel

THE CHAIN RETAILER AWARD SPONSORED BY

This award recognises excellence amongst those sandwich and food to go retailers with more than 10 outlets. Whether products are made to order, pre-packed on site or made in a central commissary the judges sought to acknowledge those chain retailers who are driving the business forward and have achieved the most impressive development in the qualifying period.

Winner – Greggs

SPONSORED BY

These awards are for businesses with 10 outlets or fewer (with a minimum Food Hygiene Rating of 5). This award is open to all independent retailers, including sandwich bars, cafés, and bakeries.

Platinum winner No 11 Deli - Castle Donington

Highly commended - Pure

THE CONVENIENCE RETAILER AWARD This award is presented to the retailer considered to have done the most to develop its sandwich and food to go business.

THE INDEPENDENT RETAILER PLATINUM & GOLD AWARDS

SPONSORED BY

Gold winners Trade - London Fresh the Baguette Bar - Cardiff The Coffee House, Lymm - Cheshire The Two Mugs - Solihull Coffee Culture - Guildford

Winner – Co-op

THE HEALTHY EATING AWARD THE MANUFACTURER AWARD The award recognises the overall contribution made to elevate and grow the sandwich and food to go category.

Winner – Raynor Foods

SPONSORED BY

This award aims to recognise the work being done by businesses in the sandwich and food to go markets to provide consumers with interesting new healthy eating products.

Winner - Waitrose, Vegan Sharwarma Mushroom Wrap

THE INDUSTRY AWARD SPONSORED BY

This Award is in the gift of the BSA Management Committee and is presented to an individual or organisation for outstanding contribution to the Sandwich & Food to Go Industry.

THE NEW FOOD TO GO AWARD SPONSORED BY

This award recognises innovation in the food to go market.

Winner – Pure, Rolled Omelette

THE NEW PRODUCT AWARD SPONSORED BY

Innovation is a critical part of developing any food chain. This award aims to encourage the work being done by suppliers and manufacturers to develop new products for the sandwich and food to go market.

Ingredient category Winner - TMI, Coffee Bacon for Caffè Nero Highly commended - Leathams, IGF Green Chickpeas Equipment/Packaging category Joint winners Millitec, igene-Hygiene Mobile Sandwich Production Robot Grote, High-Care Robotic

This year has presented an unprecedented challenge for our industry and it has been difficult to single out any one person or business for this award. Instead we are using the platform it offers to take a moment to simply thank everyone who has been working tirelessly over the past few months to keep the wheels of our industry turning. To our packaging suppliers now making PPE for frontline workers. Thank you. To our manufacturers for keeping the NHS stocked up with food. Thank you. To our supermarkets and convenience stores for finding a way for us to shop safely. Thank you. To our wholesalers who’ve been delivering care packages to our society’s most vulnerable. Thank you. To our sandwich bars and cafes who have found new ways to keep going. Thank you. To our sandwich bars and cafes who couldn’t stay open but are ready and waiting. For your patience. Thank you. To our colleagues who’ve been furloughed. We will see you soon. Thank you. To our delivery drivers, sandwich fillers, machine operators, cleaners, admin staff and so STRY AWA many more who’ve just kept going. RD DU N Thank you. To everyone who is part of an industry which contribues £billions to this country’s economy. You are going to be needed to help rebuild it. Thank you.

THE MARKETING AWARD SPONSORED BY

This award is open to all sandwich and food to go businesses, and aims to recognise the importance of marketing in these markets.

THE NEW SANDWICH AWARD SPONSORED BY

This award is open to any new sandwich (not a range), and seeks to encourage and recognise good innovation in the industry.

Hot category Winner - Deli Lites, Irish Stout Pastrami Highly commended – Caffè Nero, Italian Cotto Ham, Salami and Mortadella Cold category Winner - Sainsbury’s, Beetroot & Turmeric Wrap

Winner – Food Attraction, Jake and Nayns Brand Highly commended – Greggs, Vegan Steak Bake

THE MULTIPLE RETAILER AWARD SPONSORED BY

Open to all retailers of pre-packaged sandwiches and food to go products, this award seeks to recognise those multiple retailers who have done the most to develop their sandwich and food to go business in the past year.

Highly Commended - Deli Lites, Spiced Fritters, Beetroot Hummus, Kale & Candied Walnuts

WORKPLACE AND CATERING RETAILER AWARD

Winner – Tesco

This award is intended to recognise excellence amongst those providing sandwiches and food to go products in a catering or workplace environment, whether contract catering, on-site retailing or delivery.

Highly commended – Marks & Spencer

Winner - Pure

SPONSORED BY

During March, the regional heats of the British Sandwich & Food To Go Designer of the Year Competition were held, and we travelled around the country with our sponsors, experiencing many exciting and innovative recipes along the way.

The show goes on!

The first stage of this popular competition saw our judges selecting the best entries in each of the sponsored categories, with the successful competitors then being invited to take part in the regional heats (Midlands, South East, South West and North East). Unfortunately, we were unable to hold the South East heat, but the judging was still able to take place remotely. A plethora of sandwich types was entered into the competition, from the traditional, sliced bread to

focaccias and bao buns. This year, in recognition of the growing food-to-go market, the sandwich designer competition was opened up to include both sandwiches and food-to-go pots; the only stipulation being that the final presentation had to include the sponsor’s ingredient, be commercially viable to make and state the market it was aimed at (such as the workplace, sandwich bar etc.). New for this year was also the addition of the ‘Wildcard’ entry, enabling judges to choose their favourite runner up from the four regional heats to compete in the final. An overall winner was not chosen this year. However, each of our category winners will be receiving a cheque to the value of £500, together with two tickets to the BSA Indusrty Dinner (taking place on Wednesday, 4 November 2020 at the Royal Lancaster London).

H. SMITH FOOD GROUP PLC SHREDDED CHICKEN CATEGORY

CATEGORY WINNER: James Stoddart - On a Roll Sandwich Co Sandwich name: BBQ Croque Chick Description: Croque topping is toasted onto the top slice of bread with the jalapeno slices and red onion slices. This is prior to cooking the whole product. The croque topping contains Bechamel sauce, dijon and English mustard and Emmental cheese.

FINALISTS: Simon Broadribb (Uptons of Bassett) – Messy Chicken and Chips Open Sarnie Gabriel Paruma (Simply Lunch) – Real Dill Megan Fallows (Greencore) What the Cluck? James Simcox (Greencore) – Chilli Maple Chicken on Beer Sourdough

SHAWS 1889 SMOKY BEAN SALSA CATEGORY

SAM BROWNE FOODS SHREDDED DUCK CATEGORY

CATEGORY WINNER: Gabriel Paruma - Simply Lunch Sandwich name: Quack Attack Description: A tortilla wrap with houmous, yoghurt and mint mayo, falafel balls, shredded duck, red peppers, diced cucumber and tomatoes.

FINALISTS: Dean Skinner (Deli Lites) – Duck-Kah Cous Cous Tabouleh Salad Matthew Devlin (Greencore) – Ducked Up Toastie Dave Worthington (FSC) – A Toast to Adeline Kim Hartley (Mission Foods) – The Big Bing Theory Jainbing

APPLEWOOD VEGAN “FREE FROM” CATEGORY

CATEGORY WINNER: Kim Hartley - Mission Foods Sandwich name: MEXICONE

CATEGORY WINNER: Dave Graham - Around Noon Sandwich name: Flat Out Rootin’ for the Cheez

Description: Homemade chocolate tortilla waffle cone, dipped in crushed pepitas, filled with spicy chilli con carne, Shaw’s vegan smoky bean salsa, melting ‘cheese’ and Mexican rice, topped with whipped avocado, jalapeno and coriander crema, Pico di gallo and cheeky pink.

Description: Traditional focaccia Romana topped with spiced butternut squash, vegan smoked applewood cheese, roasted baby carrots, chargrilled asparagus, fresh beetroot and candied peppered pecans with a garnish of watercress.

FINALISTS: Sarah Bailey (Adelie Foods) – High Protein Big Bug Burger Simon Wilkes (Planters Garden Centre) Smoky Salsa Beetroot Bread Ben Laws (Java) – Smoky Bacon Pancakes Susannah Montgomery (Soho Sandwich Co) Brazilian Brisket Brioche

HIGHLY COMMENDED: Sophie Whyman (Adelie Foods) – Bruce’s Miso Toastie FINALISTS: Laura Slaughter (Greencore) – 2020: The Year of the Sandwich James Simcox (Greencore) – Vegan Hunters Chick’n Toastie Chloe Somerville (Real Wrap Co) – Vegan Smoky BBQ Slider (made with Oumph!)

ROYAL GREENLAND MSC COOKED & PEELED XL COLD WATER PRAWNS CATEGORY

CATEGORY WINNER: Kim Hartley - Mission Foods Sandwich name: A Right Royal Affair… Savoury Éclair Description: Home baked tahini choux pastry, filled with Royal Greenland prawn mousseline and pickled cucumber. Topped with whole Royal Greenland prawns, whipped avocado and miso cream, candied lemon, dill fronds and a sesame seed brittle tuile. Finished with gold leaf.

FINALISTS: Simon Whitby (English Provender) –

Don’t Milk It – The Prawn Tonkatsu One

Megan Fallows (Greencore) – Prawn to be Wild Natalie Burke (Greencore) – Poppin’ Prawn Sub Gabriel Paruma (Simply Lunch) – Zesty Delight

GRUPO BIMBO PIADA ITALIAN FLATBREAD CATEGORY

CATEGORY WINNER: Barny Luxmoore - Jabberwocky Catering Sandwich name: Korean Wrapsody Description: Korean pork marinaded in demerara and salt, then roasted and finished with a thick sugar crust. Mak kimchi is fermented napa cabbage and carrots with korean pepper, miso, garlic, ginger, Henderson’s relish and apple juice. Ginger and spring onion sauce.

HIGHLY COMMENDED: Mia Wright-Thompson (Adelie Foods) – A-foggato-not FINALISTS: Tony Bishop-Weston (Foods For Life) – Piada non Pollo Fumo Portafoglio Emma Taylor (Greencore) – The Rib Tickler Katarina Broadribb (Lemon & Soul Cookery School) – Piada Peperonata

DAREGAL GOURMET LTD SRI LANKAN CURRY & HEN MIRIS PESTO CATEGORY

THANK YOU

CATEGORY WINNER: Katherine McCloy – Greencore Sandwich name: Sri Lankan Healthpot Description: Red cabbage mix shredded spinach, Sri Lankan edamame crush cauliflower and quinoa mix, Sri Lankan pesto garnish; flavours of the pesto are complimented by tahini and the pickled cabbage.

FINALISTS: Kalyani Gavankar (Rail Gourmet UK) – Hopper on Board Simon Whitby (English Provender) – Jack of all Pesto Wraps Chloe Somerville (Real Wrap Co) – Asian Reuben Rosie Radley (Greencore) – Pomegranate Cous Cous and Curry Leaf Pesto

A fun time was had by everyone, and we would like to say a huge thank you to our sponsors, our very talented chefs for taking part, and a special thank you to the following host venues. Greggs Food Zone Newcastle-upon-Tyne TMI Foods Ltd Northampton National Catering Equipment Centre Bristol

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After weeks of speculation, discussion and the lobbying of government by various trade organisations, many foodserving businesses are now in the midst of re-opening. Here, we outline the British Sandwich & Food to Go Association’s (BSA) re-opening guidance (more advice about which can be found at www.sandwich. org.uk), and some operator experiences so far.

THE HARD ROAD TO RECOVERY “Foodservice is an important part of the UK economy, providing hundreds of thousands of jobs. With the exception of delivery operations and takeaways, most restaurants, cafés and sandwich bars have been closed since the government introduced its lock down. Despite the government’s support packages, this has put immense pressure on many and there is a growing risk that a number of these businesses will never re-open,” says BSA director, Jim Winship. “Indeed, a BSA survey carried out in April revealed that almost a third of businesses in the food to go sector said that they would struggle to survive. 42 July 2020 www.sandwich.org.uk

“This places an urgency on finding ways for these businesses to re-open as soon as possible but in a way that is safe and reassuring for both customers and staff. “The confidence of the public in visiting outlets will be a key factor that will determine the immediate future for many.” RISK ASSESSMENTS Before returning to work, operators need to carry out a COVID-19 risk assessment both to ensure the safety of the staff and customers. This should also include checking that the premises are in a fit state to re-open (a templated checklist for re-opening premises can be found on the BSA website at www.sandwich.org.uk).

STAFF CHECKS Before allowing any staff to return to work it is essential to check that they have no symptoms of Coronavirus, and that they do not live in a household where someone has the virus. If there is any risk that they might have, or be a carrier of the virus, they should not be allowed to return. Any staff in the high-risk category – or living with others who are similarly vulnerable - who should be shielded must not be allowed to work. Managers should also remind staff daily of the need to report any changes in their circumstances that could affect their ability to work.

RE-OPENING IN THE KITCHEN There are already established practices operating in the delivery and takeaway sector for managing social distancing in kitchen environments. These vary according to the layout of the sites and need of risk assessing on an individual basis. However, the following principles should be considered. General • Physical distancing – currently two metres - needs to be managed in all areas both for staff and customers. • Make sure that all staff are aware of the symptoms of COVID-19 and know what to do if they develop signs of it. • Any staff members showing symptoms, or with close family members showing symptoms, should stay at home (equally, any staff member show signs of the virus at work should immediately be sent home or be put somewhere in isolation). • Frequent washing of hands by staff (for at least 20 seconds) is essential and particularly when they have had physical contact with anything touched by a customer. Hands should be washed immediately on arrival at work. • If staff work on a shift basis, try to ensure the same staff work together rather than mixing shifts. • Make sure that any staff areas (including changing areas) are regularly cleaned and that their use is staggered to maintain physical distancing. • Where possible segregate staff by creating plexiglass barriers between workstations. • Ensure that a manager or senior member of staff is present at all times to supervise social distancing both in kitchens and public areas. • Consider providing those serving customers with masks and face shields. These can give some

•

protection and also give some assurance to customers. Thorough cleaning with a reputable anti-viral sanitiser (with high alcohol content) should take place between sittings, covering all the areas that are likely to have been touched by the previous guests, including menus (which should be in wipe clean containers), chairs etc. It is generally advised that cleaning should be done initially with a detergent and then with 1000ppm chlorine to disinfect areas. Toilets must be cleaned on a much more regular basis than they might be normally, with particular care taken to clean multi-person touch points, such as door handles. Customers should be given staggered times and if more than one group turn up at the same time, they should be asked to queue at least two metres apart from each other.

• On arrival, customers should be taken straight to their table or, in the case of a take-out business, to the collection point or service counter. • Businesses need to manage pinch points where either staff or customers are likely to come into close contact to avoid this happening. • Ask customers not to visit the business if they – or a close member of their family – has any symptoms and ask them on arrival to confirm this. • Where possible clearly marked one-way systems should be used to avoid people having to pass each other. • Contactless and self-checkout systems should be adopted wherever possible with any surfaces touched by people frequently cleaned.

www.sandwich.org.uk July 2020 43

RE-OPENING • At close of the day thoroughly clean/sanitise all areas, paying particular attention to those areas that might be touched by staff or guests. Take care to include areas such as external doors/handles, condiments, card readers etc. as well as areas that might only occasionally be touched. • Consider making hand sanitiser available to guests, ideally using touchless dispensers. Kitchens • Risk assess and reorganise kitchen systems to maintain physical distancing between members of staff. • Where possible staff should work side by side or facing away from each other rather than face-to-face. • All those who handle food must wash their hands thoroughly and frequently using soap and water for at least 20 seconds. Similarly, those clearing tables and touching dirty plates, cutlery etc. must wash their hands immediately afterwards. • Consider all points of contact risk and introduce appropriate sanitising and cleaning to minimise the risks. • If plates, cups, cutlery etc. need to be washed use hot water (above 60°C) CAFÉS Once cafés are permitted to re-open with seating, physical separation is still likely to be necessary which, for most businesses, will involve having fewer tables with 2m wide spaces between them and walkways which allow customers to get to tables without putting others at risk. One approach which may help this, and which could be used to reduce the spacing between tables as well as help to reassure customers, would be to put glass/plexiglass panels between tables to create booths. The use of clear glass/plexiglass would help to maintain the atmosphere while addressing the physical separation.

44 July 2020 www.sandwich.org.uk

Cafés need to consider ways of minimising the contact between staff and customers by adapting systems around this objective – this could include putting menus on tables and providing each table with an ordering system, maybe a downloadable app with menu. Restricting menus to a limited choice will help create a more efficient service and limit the number of staff needed for food preparation. Consideration should also be given to reducing the contact points that can occur. Card only payments are preferable to cash. Additional attention needs to be given to cleaning guest areas between customers using a suitable sanitiser.

Recognising that many operators have adapted, or are adapting, to takeaway and/or delivery in recent times, the BSA’s delivery guidelines can also be found at https://www.sandwich.org. uk/index.php/members-hub/advice/ food-delivery.

COFFEE AND SANDWICH BARS Space availability will determine whether coffee and sandwich bars can feasibly provide an eat-in service with social distancing and it is likely that most will find it better to focus on providing a takeaway service but managing this to reduce queuing and maximise throughput. Systems that minimise the contact between staff and customers should be adopted. Pre-ordering systems – either by phone or online - can be an effective way of cutting queue times and speeding up throughput, which is likely to be a key factor in establishing an economically viable service. Speed of service is likely to be important in balancing the economics of such businesses, so consideration might be given to creating separate areas within the premises for grab-and-go and clickand-collect. Scan and contactless payment systems also help to eliminate the need for contact between staff and customers. With more and more customers now used to remote ordering as a result of being locked down, it is likely that more will start to use on-line ordering systems. This has the advantage that payments can be taken at the point of order with the food either handed over at the door in the case of delivery or collected by customers.

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Safe trip As operators switch on kit that has been dormant, the FEA has warned that RCDs (Residual Current Device) may cause nuisance tripping issues after prolonged inactivity. As of 1 March 2020, CESA became FEA (www.fea.org.uk), the Foodservice Equipment Association, and is regarded as an authoritative voice of the foodservice equipment industry, representing over 200 companies who supply, service and maintain all types of commercial catering equipment from utensils to full kitchen schemes. FEA reports that some of its members are reporting that as electrical appliances in commercial kitchens are being tested after mothballing, there are occasional nuisance tripping issues associated with equipment that is connected to an RCD. RCDs switch off the electric supply automatically if there is a fault, giving enhanced levels of safety compared to standard fuses and circuit breakers. It seems that the nuisance tripping may be caused by slight moisture build up during an extended period of inactivity, causing the RCD to activate. “This issue has been highlighted as operators start to try to re-open,” says Nick Oryino, FEA technical consultant. “Unfortunately, it’s not something that staff can easily deal with – if the tripping occurs, for safety’s sake, you really need to call an engineer in to investigate it before trying to use the appliance.”

46 July 2020 www.sandwich.org.uk

There is already some evidence from research that consumers are getting bored with the choice of cheese and ham sandwiches etc. they can make at home and, with the likelihood of more people working from home in the future, there is likely to be increasing scope for deliveries. A number of businesses are looking at this area as the future. Combined with pre-ordering and pre-payment, deliveries could be done swiftly and with minimum contact between staff and customers. There are also possibly opportunities for delivering wider ranges of products.

STAYING COMPLIANT In light of the new government guidelines to help workplaces, and not least food outlets offering takeaway and delivery, become ‘Covid-secure’, Bureau Veritas (www. bureauveritas.co.uk) is advising food businesses to review their health and safety measures in the workplace to ensure that they protect staff against the risk of coronavirus transmission. As already outlined, this government guidance focuses on measures such as increasing the frequency of handwashing and surface cleaning, complying with the 2m social distancing guidelines, and where this cannot be followed in full, considering whether that activity needs to continue for the business to operate, and if so, using personal protective equipment (PPE) as a secondary control. At the same time, the Health and Safety Executive (HSE) has also changed its requirements for RIDDOR reporting – the Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013 to include COVID-19, point out Bureau Veritas. This means it’s now a company’s responsibility to report whether an unintended incident at work or possible exposure to the virus, has led an employee to contract COVID-19.

With this in mind, Bureau Veritas says that it is urging the sector to carefully review, tighten and consistently monitor their processes for managing the risk of COVID-19 transmission – stating that failure to do so could risk a visit from the HSE (Health and Safety Executive). “While much of the food production sector will already have implemented varying degrees of COVID-19 control measures, now is the time to review these and ensure their robustness in meeting the new government guidelines. Meanwhile, for the hospitality sector, which has been in near shutdown since 23 March, re-opening in July presents a myriad of challenges when it comes to implementing safe practices such as social distancing, ” says Tracy Wain, food safety technical manager at Bureau Veritas. “Further to this, the recent HSE announcement that the regulator may be carrying out visits to businesses thought not to be adhering to the new coronavirus reporting process, makes the need for firms to review their safety strategy even more important.” Bureau Veritas - a testing, inspection and certification company with extensive experience in the food manufacturing sector believe that the key to tackling the coronavirus head on is having clear policies, systems and processes in place that are regularly monitored in line with the evolving situation. “First and foremost, it’s imperative for businesses to map out their social distancing. This may result in a change in shift patterns, with more shifts and less people operating in each rota and creating clear messages for employees and customers. It’s vital to note that PPE is not a safe and viable primary control within the workplace, and hygiene practices such as regular and effective handwashing and social distancing must always be adhered to where possible,” adds Tracy Wain.

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RE-OPENING

“With so much riding on safe work practices to reduce the risk of the country encountering a second wave of the virus, it is important that food businesses take heed of the continually-updating advice from the government and look at ways to protect the health of their employees. While the new guidelines may be difficult to decipher and putting them into practice could seem like a complex task, our experts at Bureau Veritas are on hand to help you understand your responsibilities and work with you to create a carefully considered strategy suitable for your business.” OPERATOR EXPERIENCES SO FAR At the start of June, Pret announced plans to re-open a further 200 of its UK shops for takeaway and delivery, bringing the total to over 300, and with more set to re-open as this month progresses (Liverpool, Exeter, Bournemouth, Bath and Newcastle have been among latest cities and towns to have re-opened shops). Pret has been offering a limited menu of some of its most popular sandwiches, salads, and baguettes, as well as hot and cold drinks, bakery items, fruit, and snacks, including their Classic Super Club sandwich, Posh Cheddar & Pickle baguette, Tuna Mayo & Cucumber baguette, and Chef’s Italian Chicken Salad.

48 July 2020 www.sandwich.org.uk

As the Pret business adapts to an environment where more people are working from home, June also saw the company launch its first retail coffee range, including three organic coffee products now on sale on Amazon UK and in Pret shops. Customers can also buy their new ‘Heat Me at Home’ Macaroni Cheese range and a selection of ‘Heat Me at Home’ soups, including Mushroom Risotto, Chicken & Butternut Risotto and Pea & Mint, so they can enjoy some well-loved Pret recipes at home. Pret has also expanded its delivery operation, with delivery available through Deliveroo, Just Eat and UberEats (dependent on the shop’s location). As part of the phased re-opening, the company has introduced several new safety measures to help keep customers and team members safe, in line with government guidance, including protective Perspex screens fitted to the till counter and restricted customer flow into shops, with the number of people allowed inside at any one time based on the square footage of the shop. There are social distancing restrictions in kitchens, which will allow only one person in certain areas of the kitchen at any one time – for example, fridges or staff rooms – and enhanced cleaning processes include 30-minute sanitising of all hand contact surfaces. Pano Christou, CEO of Pret commented: “One of the best things about Pret is the way our teams rise to new challenges and that’s exactly what we’ve seen over the past few weeks. We’re rapidly transforming our business in light of the pandemic and the dramatic drop in city centre footfall. The changes we’ve been making include new ways to serve customers and bring Pret’s products to our customers’ homes safely. It’s going to continue to be tough for Pret in the months ahead, and I’d like to thank our team members who are returning to work and making re-opening possible.”

RE-OPENING It was towards the end of April when Greggs announced a three-stage plan to re-open its stores, beginning with the re-opening of in the region of 20 stores in Newcastle. This initial, trial phase started at the beginning of May and saw the high street brand retail a reduced product range across shorter trading hours. Although there were some reports of concerns over crowd build up possibly delaying their plans, Greggs report that their re-openings are progressing well. “We have planned and delivered robust shop trials using our new operational safety measures and they have progressed well allowing us to now move to open an increased number of our shops from mid-June,” reported the company in a statement. After the trial, their ongoing plan was then to select a further 700 outlets to open, including some 150 franchise outlets. This stage started on 8 June, based to some extent on the assumption that schools would re-open from 1 June, which some did, and with Greggs hoping to achieve a full re-opening for this month. Upon starting to re-open some of its drive-thru stores, Starbucks’ customers found themselves in significant queues. During the closure, Starbucks reports that it has been testing and refining their new operational plans and upweighted safety procedures, drawing where they can on the successes their global teams have seen in China (90% of stores now open) and the US (85% of stores now open) localising as necessary in line with the latest guidance form national government and health authorities. With the easing of restrictions allowing more travel on roads, as of 14 May they began a phased re-opening of Starbucks Drive-Thru locations across the UK, as well as a handful of takeaway-only stores. Starbucks’ UK ‘To-Go’ model - offered via Drive-Thru, takeaway or delivery – minimises partner and customer touchpoints and all drinks are served in a to-go paper cup, although they continue to honour the personal cup discount. Social distancing is in place inside their stores along with extra cleaning protocols and precautions, including more frequent cleaning and sanitising of highcontact surface areas and increased handwashing by partners, they point out. To help businesses re-open, DWD Retail Display (www. dwdisplay.com) report that they are now manufacturing a range of products including hand sanitiser stations and queue barriers with 2m belts to help with social distancing.

They have been accepting contactless payments only either by card, phone, or the Starbucks Rewards app which also enables customers to order ahead. Plexiglass screens are also being put in place across all their stores, and as a small gesture of gratitude for everything NHS workers have and continue to do, they are offering a free tall beverage of their choice at our stores. All stores will be serving a near-complete beverage menu, they report, with everything from lattes to cappuccinos, iced coffees and teas to frappuccinos. Food will also be on offer but with a slightly more restricted menu, focused on their most popular items.

Keep your customers and staff safe To help businesses re-open, DWD are now manufacturing a range of products including hand sanitiser stations, queue barriers with 2m belts to help social distancing, Covid 19 signage packs and screens.

Tel: 0800 688 9085 Website: www.dwdisplay.co.uk / Email: info@dwdisplay.com

www.sandwich.org.uk July 2020 49

Delivery DELIVERY

solutions Under the government’s pandemic restrictions, restaurants and takeaways have been encouraged to stay open to offer food on a delivery or collection basis. Although this can present a challenge for some operators, software ordering systems can help manage the process, as can aggregators.

GUIDANCE The important factor is that those who decide to stay open need to do everything they can to safeguard their customers and staff, emphasise the British Sandwich & Food to Go Association, who offer delivery guidance to operators at www. sandwich.org.uk. In particular when it comes to delivery, operators need to pay attention to safe distances, delivery logistics, insurance and security, and while the government has said that it is committed to relaxing planning laws to allow restaurants to undertake deliveries, this does not currently include the delivery of alcohol (you will need to apply for a licence for this). 52 July 2020 www.sandwich.org.uk

ORDER TAKING Businesses new to delivery and on-line ordering will need to consider the logistics involved in taking orders – on-line facilities will be needed for taking orders and payments. Businesses relying on telephone ordering will need to consider the number of lines they need – a single line that is constantly engaged will deter customers. A mobile phone to take orders would be a costeffective way of doing this. Those taking telephone orders need to be accurate in the information they take over the telephone in terms of both delivery addresses and card payments.

DELIVERY LOGISTICS Businesses new to delivery should consider the equipment needed to make sure the delivered food is hot when it arrives at the customer. There are a variety of options from insulated pouches to hot boxes which are designed for this purpose (you can find suppliers of these at www.papa. org.uk). Delivery distances need to be considered in relation both to the economics of each delivery and the temperatures on arrival. Customers ordering online or by phone will want to know how long their food will take and will usually expect it within 30 minutes. Fulfilling this requires careful kitchen/order management.

DELIVERY Where it is practical, it will be more economic to combine deliveries but when doing this consider the extra time involved. Consider the safety of drivers making deliveries – there may be some areas where it is unsafe which you may want to exclude from deliveries. Consider whether to make a charge for delivery or not – you might consider free delivery over a certain order value. Consider who is going to do the deliveries – those new to this area are unlikely to have their own vehicles so it may be better to outsource this or recruit drivers with their own vehicles. With fewer people out and about, local taxi firms might be interested in working with you. Alternatively, you could pass delivery to one of the delivery specialists such as Deliveroo or Uber Eats. INSURANCE Standard business use insurance does not cover food delivery. It is very difficult for food businesses to get delivery insurance for their drivers and it may be necessary to get drivers to take out their own cover, which they can do just for the time they are working. Owner drivers may not be aware of this and you will need to make this clear to them. If your business does not normally do takeaways or deliveries, make sure that your business insurers are aware that you are now doing this. SECURITY There have been a number of cases where delivery drivers have been assaulted either for the cash they may carry or for the food they are delivering. Do not ask drivers to collect cash from customers (insist on prepayment) and discourage them from carrying much of their own cash. Encourage drivers to take security measures to avoid risks as much as possible – always lock vehicles when they leave them to make a delivery

– avoid darkened passageways etc. – and, if threatened, hand over the food rather than taking risks. If an incident happens, drivers should be encouraged to report it to the business and to the police. If a driver is assaulted or damage is done to a vehicle they will need a crime number for insurance purposes. MARKETING Restaurants setting up delivery/ takeaway operations will need to promote the fact to their customer base as, otherwise, they may assume they are closed. If the business has a customer database, it may be possible to inform all customers by email that the business is open for deliveries/ takeaways but customers should be asked if they want to opt out of future emails and given the facility to do so. If the business does not have a database it can use, it will need to consider alternative marketing tools such as leafleting to get the word out. Another option may be to sign up with one or more of the aggregators who provide marketing support and provide on-line ordering for many takeaways and delivery operators. Be aware that they take a percentage of each order but in return they give you access to substantial databases.

During the current pandemic crisis, some have been offering special free sign up deals and discounted charges (Just Eat, for example, announced a £10m support package which included waived sign-up fees and reduced commissions). SOFTWARE SOLUTIONS OrderPay, an ordering and payment app, has announced further partnerships with a clutch of highprofile restaurant companies and pub groups as large swathes of the out of home food and drink market build towards a safe re-opening in the coming weeks – and amid the challenges of social distancing. The mobile ordering and payment solution first piloted with Pret a Manger last year, and was established with founding members Five Guys, PizzaExpress, Stonegate and Cote. Now, more big-name brands have adopted the pioneering platform, with Wasabi, Tortilla, Drake & Morgan, Chopstix, K10, Dim T and Wildwood the latest operators to sign up – and several others close to being finalised, say OrderPay. The deals will enable over 6,000 venues to offer a string of mobile-first order-and-payment solutions, with a focus on customer convenience and speed of service which will help thousands of venues to re-open

www.sandwich.org.uk July 2020 53

DELIVERY

whilst observing social distancing protocols, they report. The app launched at the beginning of this month to coincide with operators being able to re-open. The OrderPay solution incorporates a number of innovative and pioneering features, including the leveraging of beacon technology (the app automatically identifies where customers are sat in a venue, facilitating easy ordering and table service, minimising personto-person contact), ‘Tap and Go’ functionality (which gives operators the ability to offer their customers a self-service solution through scanning and payment for a product off the shelf. With all operators looking for solutions which enable social distancing, this will reduce queueing and allow for greater customer throughput) and OrderPay ‘re-skins’ (which locks the app to a particular brand as a customer crosses the venue’s entrance, so only that brand’s menu is accessible when in venue, eliminating the need for consumers to download numerous apps). This app’s accelerated consumer debut has come in response to operator demand – due to the

54 July 2020 www.sandwich.org.uk

unprecedented market conditions. Co-founder René Batsford, a former McDonald’s Europe executive, said: “We’re so pleased to be partnering such an impressive and well-known group of operators and humbled to be playing such a central part in helping the sector restart and rebuild, and to be providing some of the answers to the immense challenges of safely and successfully operating amid the requirements of social distancing. “Regardless of the circumstances, we always felt that OrderPay would deliver a number of important and needed innovations to the market but the current challenges have only underlined how innovative technology can further support the sector. We look forward to doing our bit to help these brilliant brands and businesses navigate their way past lockdown, and to provide further solutions to aid the sector’s recovery and evolution.” Founded by ex-senior executives from McDonald’s, Accenture and Pret A Manger, OrderPay is backed by a council of founding operators, with more leading brands set to be confirmed over the coming weeks. Uniquely, OrderPay is run as

a cooperative coalition, which sees 30% of the profits of the organisation shared between its members. Technology firm, Graticule Personalisation, has launched a unique ordering platform to help restaurants and take-aways trade more safely and effectively in the wake of lockdown. Called Forage Lite (https:// foragelite.co.uk/), the software enables customers to order, pay for, and pick up orders without having to come into the outlet’s premises and so reduce the risk of spreading the infection, and hungry members of the public need nothing more than a smart phone to use the new zero-contact click-and-collect system, say the company. Graticule Personalisation is currently offering the service free of charge to all UK food outlets. Forage Lite works by allowing customers to order via text, Facebook Messenger or WhatsApp. Food outlets can change menus and post special deals. When the order is received and accepted, a link is sent to the customer and the shop owner is notified when the payment is processed and is given the registration plate of the shopper’s car. The buyer is alerted when the order is ready and can drive to the outlet and text they have arrived. The shopper’s identity is confirmed through the number plate and the goods brought out and placed in the boot without the customer having to leave the car. Customers who prefer to walk or cycle to an outlet can pick-up orders at a pre-designated point.

DELIVERY The online payments are secure and use Barclaycard or Stripe, a popular payments system used by thousands of small businesses. Forage Lite was fast tracked to meet the crisis and was developed in four weeks using technology from Graticule’s Forage service which is being launched later in the year for supermarkets, restaurant and retail chains. Graticule Personalisation is run by Rob Baker and Dave Hall who met when working on an inventory project for Starbucks, and the pair, who founded Graticule two years ago, have tech experience with brands such as Sainsbury’s, Morrisons and KFC. Graticule’s chief technology officer Dave Hall says: “There is no need to be a techie or have IT support to set-up Forage Lite. Restaurants and takeaways, and their customers, can start using it as soon as they sign-up.” Graticule’s CEO Rob Baker (pictured) adds: “Forage Lite will help restaurants and take-aways operate more effectively and safely through the pandemic by taking away physical interaction through handling money or goods, while giving customers a more convenient and faster way to collect their orders. “Many restaurants and take-aways have been hit hard by the Coronavirus. They are an essential part of local communities and the economy and we want to do our bit to help them come through this difficult period.”

PARTNERSHIP WITH PRET Just Eat operates a global hybrid marketplace for online food delivery. It acts as an aggregator by bringing together customers and operators, in the process providing customers with an easy, secure way to order and pay for their food and its delivery from their restaurant partners. Headquartered in London, Just Eat currently has over 12.7m customers and over 35,700 restaurant partners in the UK. Recently, it partnered with Pret A Manger, helping to make the chain’s freshly prepared food and organic coffees available for delivery exclusively via click and collect on Just Eat after Pret reopened 10 shops in London close to hospitals for takeaway and delivery only (primarily to give frontline healthcare workers better access to freshly prepared food). Delivery is now available through Just Eat so that more people can enjoy Pret’s food without leaving their home. The partnership initially launched in London and will continue to be rolled out to further sites across the country in the coming months. All shops are adhering to strict safety measures and deliveries will be contact-free as standard to keep customers, delivery drivers and employees safe, point out Just Eat. Dishes available for delivery include breakfast classics such as croissants and Honey Granola Pots. At lunchtime, options include top sellers such as the Posh Cheddar and Pickle Baguette, and Italian Chicken Salad. Those looking to

feed their lockdown companions can also order bundles for two, as well as coffees, cold drinks and sweet treats. The menu also includes a new Essentials range to help those unable to source fresh produce and store cupboard essentials during lockdown. Items in the Essentials range include salad, filtered coffee, fresh baguettes and a ‘Produce Box’ comprising fruit, vegetables and herbs. Andrew Kenny, Just Eat UK managing director commented: “We are delighted to be working with Pret to deliver their incredibly popular dishes. Pret is a workday staple and being able to enjoy your go-to lunch direct to your door is something many will be excited about, especially after working from home for the last few weeks. “Since lockdown began, our data has shown a shift in the nation’s eating habits. We’re eating earlier, with families coming together for lunch, and we’re craving items that are more difficult to get in supermarkets. “Through our partnership with Pret, and a wide range of other high street restaurants that are now available for delivery again on Just Eat, we hope to continue offering the widest choice of www.sandwich.org.uk July 2020 55

DELIVERY the food you love - be it for breakfast, lunch or dinner.” Pret customers can order from as early as 8am, with no minimum spend and a delivery fee of £3. The addition of Pret coincided with a number of other high street favourites re-opening their kitchens for delivery through the aggregator, with KFC, Burger King, and Krispy Kreme having all reinstated deliveries across the UK on the Just Eat app and joining the thousands of small independent restaurants that have been providing contact-free delivery to keep the nation fed. Just Eat has also recently announced a series of partnerships to offer free legal and food safety advice to all of its UK restaurant partners, as it expands its support during the coronavirus pandemic. SAFE TRANSIT When switching to providing a takeaway delivery service in order to keep their kitchen operational, staff employed and name out there in recent times, operators also need to ensure that their takeaway service doesn’t mean a loss of food quality, which is why delivery bags can help out in achieving restaurant-standard experiences to help retain customers for when restrictions ease, say delivery bag company, Vollrath. Vollrath’s new range of food transport and delivery bags - available from Foodservice Equipment Marketing (FEM, www.fem.co.uk) – have been designed to maintain temperature longer and preserve the integrity of the transported food. The range includes pizza bags, tower bags, catering bags and food delivery backpacks. All the bags have a moisture-resistant 8mm think foil liner and thick poly batting insulation on all sides, say FEM. Velcro closing flaps and zipped lids provide extra insulation, while heat pads and portable battery packs on some models add heat during transport and extend the

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delivery radius and timescale. Heavy-duty stitching and webbed handles provide a durable construction designed for longevity and to protect the contents of the bag. Sturdy bases ensure stability for easy loading and transportation. A clear plastic insert window offers opportunities for branding or product identification. The bags and inserts fold flat for easy storage and the vinyl liners are easy to wash and keep hygienically clean. There are three different levels of Vollrath bags available. The 3-Series offers the baseline; in these the hot food generates heat in the bag while the high-performance insulation helps retain the heat. The standard 5-Series features an integral heat pad that preheats the bag before use. Once at the required temperature, the heat pad can be unplugged for easy transportation or it can be connected via an optional 12V in-car power changer to continually heat the bag during transport. The top of the range 5-Series has a heat pack and a power pack for greater flexibility. With five heat settings, operators can pre-heat the bag, and continue to heat it during transport without using a charger. Depending on setting and bag size, power pack charge will last from three to four hours. Between deliveries the included 12V in-car charger can be used recharge the lithium-ion battery power pack (list prices for the delivery bags start at £105 for the VDBM300). “We have seen a huge upsurge in our Sweetheat pizza delivery bags over the last two months with many restaurants as well as takeaways starting home delivery,” reports Nazim Maniar, MD of Dewsbury-based and PAPA-award winning hot bag company, Sweetheat Technology Ltd (www. sweetheat.co.uk) Sweetheat heated delivery bags are easy to use, with no heating elements or wires, having been designed to hold food such as pizzas, curries, Piri Piri chicken and fish and chips at a constant 90°C during delivery service. The bags allow food to travel without sweating and condensation via unique, flexible

heating elements contained inside the bags. These bags, which are tough and washable, can be heated with powered transformers supplied with three connections or with a fully assembled four or five tier shelving units. As the heat is continuous, the food inside does not sweat, say Sweetheat. Instead, it stays at constant temperature, and is ready to serve to the customer as though it had just come out of the oven, claim the company. Their customers include restaurants, takeaways, pizzerias and meals on wheels services, including Center Parcs, Pepes Piri Piri, Tony Macaroni Italian Restaurants and Hertfordshire Independent Living. LUNCHTIME LULL Gareth Lawton of Sammies 2020 Gold Independent Retailer Award-winning Fresh The Baguette Bar in Cardiff has been shut since the 23 March, and even though some businesses are re-opening, has been adopting a ‘wait it out’ approach as the retail spaces and offices gradually come back to life. Even though he could have carried on trading through the pandemic given the business’s take-out format, Gareth Lawton decided not to, mainly because the footfall from shoppers and office workers has not been there to make the business sufficiently viable. Also, to help mitigate any potential risk of spreading the virus in those early days

DELIVERY - on a typical day at the popular lunch time food stop there can be anywhere between 200 and 300 in the queue taking up four hours to serve - they felt it appropriate to close. However, and even though the premises are small, the downside of this has been that there are still overheads to pay, not least the rent, with no deductions being offered and deferrals only putting off the cost to another day, feels Gareth Lawton. “The town centre has been a ghost town, the offices empty, and in the sandwich business you need volume to sell,” he says. “We can survive, there’s a government grant, and we’ve coped with a recession before, but this is different. “Our business has not been viable in recent times even though we’re takeaway. We’ve looked into delivery, but again the demand is not there right now to make it viable, and using someone like Deliveroo would mean a percentage to pay. “Someone I know opened their sandwich business up for a bit recently and said their business was down by 75%. We’re going to have to wait it out. When we do re-open, we might not do so as sandwich shop, but as a takeaway hot food meal concept instead. Our arcade location creates a one-way system, and it looks like we’re only going to have four or five people in the queue at a time.” In the intervening time, the business has been redecorating and re-inventing themselves a little by putting in a new floor and fridges, as well as reviewing their menu. On re-opening, they have plans to offer a smaller menu with a focus on popular specials in order to help minimise wastage and costs.

Pre-Covid, and the queue outside Fresh The Baguette Bar in Cardiﬀ was long.

Panini brand launches frozen home delivery service As more people turn to home delivery services to enjoy their favourite foods, Toastyfresh has teamed up with UK frozen bakery and beverage specialist, Delice de France, to launch a nationwide home delivery service offering boxes of 12 frozen gourmet paninis and boxes of French-style bakery products (https://www.toastyfresh. co.uk/toastyfresh-shop/ and http://delicedefrance.co.uk/shop). Having built a loyal base of commercial caterers over the years, Salisbury-based Toasty Products supplies its Toastyfresh range of innovative pre-filled food products and ready-made Paninis to outlets across the UK. With more UK domestic consumers now wanting their favourite foods delivered through robust, rapid and reliable home delivery services, Toastyfresh now offers a box selection of four panini fillings and boxes of complementary Delice de France sweet treat and premium bread products. All are hygienically boxed and packaged, and distributed through a nationwide fleet of freezer vans. The panini boxes comprise three ham and cheese paninis, three cheese and onion paninis, three mozzarella, basil and tomato paninis and three tuna, and peppers and onion paninis. Drawing on over 35-years of experience, the Toastyfresh Panini range is made using high quality ingredients that can be heat up easily by consumers themselves in the comfort and safety of their own home or workplace. “The quality and convenience of Toastyfresh products have helped drive strong demand from consumer markets across the country. As the current climate pushes more and more people to shop online, now is the time to provide a delicious range of Toastyfresh Paninis and Delice de France sweet treat and premium bread products through an extremely reliable frozen home delivery service,” says Toastyfresh sales director, Matt Holman. Toastyfresh Paninis not only boast tantalising, high-quality ingredients, but also provide an array of food-hygiene benefits as cross-contamination is minimised and cleaning is more efficient, thanks to the brand’s innovative ‘Grill in the Bag’ technology. “In light of today’s heightened demand for reliable home delivery services and continuing government restrictions keeping people at home, Toastyfresh is providing the high-quality Paninis you would normally be able to purchase from your local coffee shop. Those self-isolating deserve to have their favourite foods readily available. In addition, we’ve also liaised with numerous NHS workers who would relish, not only the great taste of Toastyfresh Paninis, but the convenience and hygiene benefits that they bring with them,” adds Matt Holman. To demonstrate its support for NHS workers, Toastyfresh has also pledged to donate 10% of its home delivery profits to NHS charities. “As most people strive to adapt to the current climate, like all people, here at Toastyfresh we’re extremely proud of the commitment demonstrated by all NHS workers. Through giving back to this great cause, we hope we can convey some of the gratitude felt throughout the UK,” added Matt Holman.

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ALLERGEN LABELLING

Allergen

AWARE ASSURED ADVICE FROM THE BSA A set of guidelines for labelling sandwiches and food to go products under the new Food Information regulations has been published by the British Sandwich & Food to Go Association (BSA, www.sandwich.org. uk - correct as of 13 May 2020). These guidelines, which have Assured Advice status, have been designed to help member businesses comply with the regulations which in turn help sandwich bars, cafés and catering operators to be able to provide more information to their consumers. Th British Sandwich & Food to Go Association (BSA) agreed to take on a Statutory Primary Authority Role to represent its members and encourage consistent standards across the industry by providing Assured Advice on environmental health and trading standards issues. Essentially, the Assured Advice Scheme means that issues directly affecting sandwich and food to 58 July 2020 www.sandwich.org.uk

Added a takeaway component to your food business in recent times? Then you need to be aware of the rules on the display of allergen information, and the good news is there are software and labelling systems out there to help do the work for you. go businesses can be dealt with consistently across the UK so that everyone is treated the same. By following the guidance the BSA produces under the scheme, all local enforcement oﬃcers (including environmental health and trading standards) must accept the procedures set out in that guidance. On issues that affect the sandwich and food to go industry as a whole, the Association will work with government agencies and its Primary Authority (Slough Borough Council) to produce and agree guidance for the industry which, once approved, becomes Assured Advice. Under the BSA Assured Advice scheme this guidance must be respected by enforcement oﬃcers across the country and all members

following that guidance are protected from being challenged on it. Furthermore, if members have any problems in relation to the advice, they can refer them to the Association who will take them up on their behalf. The Labelling Guidelines that have been drawn up by the Association set out how current food labelling legislation should be applied by UK sandwich and food to go businesses, and the scheme has the full backing of the Department of Business, Energy and Industrial Strategy (BEIS). This guidance applies to the Food Information (Amendment)(England) Regulations 2019, and these guidelines apply to England only at this time (it is expected that the legislation will be replicated for the devolved nations in due course).

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ALLERGEN LABELLING THE ALLERGENS After 1 October 2021, all pre-packaged foods sold in foodservice outlets (that packed the food) will be required by law to be labelled with the name of the product and an ingredients list, with any allergens highlighted. This new legislation brings the foodservice sector closer in line with the requirements for packaged foods sold through retail outlets. There are currently 14 allergens that are required by law to be listed, and these are ingredients which have been identified as causing illness, allergic reactions and in some cases severe illness and occasionally death. • celery • cereals containing gluten – including wheat, rye, barley and oats • crustaceans – such as prawns, crabs and lobsters • eggs • fish • lupin • milk • molluscs – such as mussels and oysters • mustard • tree nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts • peanuts • sesame seeds • soybeans • sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) THE REGULATIONS The new regulations amend the Food Information Regulations 2014 (FIR) which requires food businesses to adhere to Regulation (EU) No. 1169/2011 and ensure that all mandatory food allergen information is accurate, available and easily accessible to their customers. Currently, foodservice businesses are able to provide this information in a number of ways, including orally on request, but are not required to print it on labels. From 1 October 2021

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all foods that are pre-packed (except those that are loose and packed at the request of the customer) must be labelled with the name of the product and an ingredients list with any allergens highlighted clearly – emphasised, usually in bold lettering. WHAT DOES PREPACKED MEAN? Basically, prepacked means any item of food that is put into a pack before it is put on sale, whether it is self-selected by the customer or served across a counter. The only exceptions are products that are put into a bag or packaging after being chosen/bought by the customer. This brings within the scope of the legislation products such as preweight cheeses and meats sold in a delicatessen as well as products like fresh pizzas sold from a deli counter in a supermarket. LIABILITY Businesses convicted of failing to give allergen information under the new regulations, or providing false information, face the risk of unlimited fines by magistrates for providing unsafe food as well as potential damages if consumers suffer as a result. Local Authorities can also serve improvement notices for not listing ingredients correctly. DELIVERED FOOD The new rules do not alter the requirements for food that is sold remotely, such as via deliveries. In this case, if the order is placed remotely, such as via a website or telephone, the information about allergens must be provided at the point of purchase as well as being available at the moment of delivery. In the case of websites, customers should be provided with ingredients including allergen information at the point they make the decision and before payment is made. In this case the only information that needs to be provided is the list of allergens as there is no requirement for an ingredient list

for foods sold by distant selling. Where orders are placed over the telephone, those taking the orders should have information about allergens they can refer to and should ask every customer if they have any intolerances and inform them of any allergens that the products they are ordering may contain. In both the above cases, if there is any risk of cross contamination, this should also be made clear to customers. In addition, the regulations also require that information about ingredients and allergens must also be available at moment of delivery. This can be done by labelling the product, on a menu that is delivered with the product, verbally by those making the deliveries or by providing a telephone number on the packaging that customers can call for the information. In all the above cases, care must be taken to ensure that the information provided is accurate and the allergen information must be clearly linked to the individual product it relates to. The BSA’s full Assured Advice on Allergen Labelling (revised May 2020) can be found at https://www. sandwich.org.uk/index.php/membershub/advice/assured-advice/787assured-advice-on-allergen-labelling. NATASHA’S LAW “Natasha’s Law is the recent government legislation whereby all allergens on pre-packed food needs to highlighted in bold or capitals,” says Dominic Rafferty, sales manager at Positive ID Labelling Systems (www. pid-labelling.co.uk). “In July of 2016, Natasha EdnanLaperouse purchased a sandwich from Pret a Manger, and as the sandwich which was purchased did not include mention on the front of the packaging that sesame seeds had been baked into the bread, as a result Natasha tragically passed away due to an allergic reaction. “Quite rightly, the government has acted to prevent such a tragic loss of life from happening again, which why, at Positive ID, we have worked to put

To advertise please call Paul Steer on 01291 636342 July 2020 61

ALLERGEN LABELLING together a tailormade printer and software solution available to help food producers to become legally compliant with their packaging. “Our printer and software solution has been designed to give food manufacturers more range than ever so as to be able to include all essential, legal, requirements onto their labels, and all at the click of a button.”

to help conscientious caterers protect their customers who have food allergies and intolerances.” Allergen Checker is a subscription-based service, costing less than £1 per day for unlimited ingredients labelling. The company says that it is also donating £10 per subscription to the Natasha Allergy Research Foundation, which funds vital research into food allergies.

LABELLING SOLUTIONS Early June saw the launch of a new comprehensive food labelling system – Allergen Checker - to help catering and hospitality businesses protect their customers who have food allergies. Allergen Checker has been created by catering-industry experts based in York, and is an easy to use, online system which enables restaurants, cafés, pubs and other food outlets to easily identify and display all allergens and ingredients in their food products, say the company (www.allergenchecker. co.uk). The launch is particularly aimed at the UK’s burgeoning takeaway industry, which is experiencing huge growth in the current Covid-19 crisis, with many food outlets having been forced to close during the pandemic and find new ways of reaching their customers. Many thousands of takeaway food products are potentially being delivered to customers without full ingredient labels, potentially putting customers who suffer from food allergies at risk, claim Allergen Checker (in the UK, an estimated 2 million people are living with a diagnosed food allergy, and 600,000 with coeliac disease, they also point out). After signing up for the online tool, users can create their own virtual store cupboard, input ingredients, identify allergens and print customised full ingredient labels to attach to takeaway items, so customers know exactly what’s in the food they’ve ordered. “As businesses emerge from the current Covid-19 lockdown, hundreds of new takeaway services are starting up. However, many businesses simply don’t have a system in place to display full ingredients lists on their food products. It’s just not something they have necessarily needed to think about until now,” says founder of Allergen Checker, Mark Morgan-Huntley. “As someone who has worked in catering for many years, I wanted to find a solution to this challenge for businesses in the industry. We have specifically designed Allergen Checker

NEVER MORE IMPORTANT With changes in delivery and collection methods introduced as a result of Covid-19 and the increased requirement for a contact-free, socially distanced experience, the need for accurate allergen labelling has become even more important, stress labelling solution provider, Tri-Label. “Until now food-to-go retailers have been required to hold a list of allergens behind the point of sale, but the foods themselves have not been required to carry labels and information on allergens, as it is assumed that the customer can speak with the person who made or packed the product for this information,” explains Tri-Label’s Alan Bryson. “This led to people mistakenly thinking that the food does not contain any allergens. Face to face communication has no longer been an option as orders for home delivery or collection are being taken via websites or by phone. While there is plenty of advice out there for food businesses to ensure customers with allergies are identified, the failsafe remains accurate labelling.” The importance of accurate allergen labelling came into sharp focus with the death of Natasha Ednan-Laperouse, on a flight in July 2016, following an allergic reaction to a baguette purchased shortly before at Heathrow Airport, and it was that tragedy which led to the introduction of stricter labelling regulations for pre-packaged food, introduced in September 2019, and known as ‘Natasha’s Law’. The new legislation, which applies to England, Wales and Northern Ireland, mandates full ingredient and allergen labelling on foods which are pre-packed for direct sale and comes into effect from October 2021. Before the Coronavirus crisis developed, the Food Standards Agency (FSA) was developing a working interpretation of the types of food to which the legislation applies, giving food businesses 18 months to prepare for the new requirements. With the topic now reaching a larger audience through the national media, point out Tri-Label, and the recent anaphylactic shock storyline on popular soap opera Emmerdale which is watched by millions, the subject remains one of significant importance both to customers and the foodservice businesses and their employees. The Chartered Institute of Environmental Health (CIEH) advises that for website and phone ordering, businesses must clearly communicate with customers and highlight any allergies or intolerances. These should then be communicated to kitchen staff to ensure the specific allergenic ingredient is avoided as well as ensuring food is prepared safely by avoiding cross contact. Allergy sufferer’s meals require clear

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ALLERGEN LABELLING

labelling, identifying individual food items to avoid mistakes on delivery and unpacking by the customer. “Not only does this mean that business owners or managers and their staff need training to ensure they are familiar with the full list of 14 allergens, but also that any recipe or menu change must result in a labelling review,” adds Alan Bryson. “CIEH also advises that during delivery, food prepared for allergenic customers should be stored separately to avoid any cross contact, but only accurate labelling can provide a failsafe on delivery and truly give consumers confidence.” ACT NOW “When it was announced that Natasha’s Law would come into effect from October 2021, I asked ‘why wait?’,” says Alan Bryson. “While this is an important health issue, it is also one of corporate responsibility. 2021 is a long way off, so why leave risks in place when we, as an industry, could act right away? With the option for face to face confirmation on the presence of allergens currently for the most part unavailable, it is imperative that food delivered into allergen sufferer’s homes or collected from takeaways is clearly and accurately labelled. Lives are literally at stake, and we as an industry can improve our reputation immediately if we take action today rather than waiting until 2021.” Natasha Ednan-Laperouse’s parents, Tanya and Nadim, have established the Natasha Allergy Research Foundation (NARF), with a clear vision – to help and cure people with allergies. NARF will fund and support pioneering allergy research bringing the greatest scientific minds together, working for cures and better medicine. “I am proud to announce that Tri-Star Packaging is supporting the work of the NARF, which it has chosen as its ‘Charity of the Year’ for 2020,” says Alan Bryson.

Tri-Label Online manages all of an outlet’s labelling requirements from product descriptions, ingredients and bar codes to allergen and nutritional information, including the government’s front of pack traﬃc light system. Instantly updateable, it enables an outlet to amend labels and comply with changes in food labelling legislation with ease, say Tri-Label. Tri-Label Online is a flexible, secure, easy-to-use, lowcost cloud-based software package which is updated every time there is a change in legislation; it can be accessed through a PC or Mac, using any internet browser, has unlimited capacity, and automatically backsup data. The user is given unique login credentials to access their account, which can be linked to other users within the same organisation or setup in stand-alone mode. The user inputs their ingredient constituent parts and nutritional information (Bloomer Bread – Wheat, Salt, Yeast, Water etc; Calories 100, Carbs 130 etc.) based on a 100g measurement (this information is sourced from the ingredient supplier). The user then inputs their recipe for each product by weight (Bloomer Bread 180g, Cheese 60g, Butter 5g). Tri-Label Online then automatically generates the quantitative ingredient declaration (QUID) including allergens and nutritional information.

MAKING ACCURATE FOOD LABELLING SIMPLE Tri-Label from Tri-Star Packaging has been devised to make food labelling simple, and its expert team can draw on more than thirty years’ combined experience in the food labelling sector to help guide customers through current and future legislation changes. In 2014 Tri-Label Online won the top prize in the product/ equipment section at the British Sandwich Association awards with judges saying that the Tri-Label system was “an innovative and a flexible approach to providing labelling information.”

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ALLERGEN LABELLING The database of ingredients, nutritional, allergies and product information (and much more) can then be printed using a template layout to suit the label format and customer’s needs in terms of font, colour, size and position of text. A centralised system gives instant control over food labelling information for national organisations where continuity of recipes and branding is essential. “Tri-Label Online is designed to be affordable, easy to use and printable from any authorised location with a printer,” says Alan Bryson. “The database is stored online and can be accessed from any web connected device. Any A4 inkjet / laser or reel thermal printer can be used, provided is uses a standard print driver. This means A4 sheets of labels for small to medium producers and thermal reels for medium to large outlets or chains. “Tri-Label Online is available now and already services a huge volume of customers,” adds Alan Bryson. “We offer excellent support and training, and endeavour to stand out

ENHANCED PRINTING DTM Print, international OEM and solution provider for speciality printing systems, recently announced the EMEA sales start of the LX600e Color Label Printer, the newest product of US manufacturer, Primera Technology, Inc. LX600e is a compact and lightweight desktop colour label printer with a maximum print width of 127 mm (5’’) and a print speed of up to 114 mm (4.5’’) per second, which is the best-in-class throughput, report DTM Print. Compared to other similarly priced colour label printers, LX600e has many advantages, feel the company, including enhanced print quality. Horizontal banding is a common problem with many lower-cost desktop colour label printers, but not so with the LX600e, observe DTM Print, as banding is virtually eliminated – even on the fastest print speeds. In addition - via a simple swap-out of ink cartridges - the LX600e can print with dye-based ink for brilliant colour, or users can choose pigment ink for maximum durability against water and UV light, they suggest. Both types of ink work interchangeably on the same printer, and Primera’s pigment ink has one of the broadest colour gamuts available on any desktop colour label printer with an excellent light fastness. The LX600e utilises an ultra-high capacity single CMY ink tank, so users will only need to replace and keep onhand one ink tank instead of two or four, meaning that the inventory of ink is simplified and ink swaps are fast and easy. Process black is dark and crisp, and the process black uses no more ink than a separate black ink tank would for printing the same amount of text or graphics, say DTM Print.

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in a traditional market with innovative solutions and cuttingedge ideas. “Natasha’s Law creates a great opportunity for the foodservice sector to enhance its reputation by acting to provide consumers with essential allergen information – and should act now.”

Other features and benefits include low maintenance (users get a brand new print head each time they change the cartridge, simplifying maintenance and dramatically lowering on-going operating costs), a small footprint (dimensions of W345 mm x H242 mm x D432 mm (WxHxD), and ultra-low weight (5kg) and ultra-low energy consumption (with an active 30 Watts and 3 Watts standby it uses significantly less energy than its competitors, claim DTM Print). Typical applications include product labels for coffee, wine, water, bakery, confectionery, meat, cheese, and hundreds of other speciality and gourmet foods. The printer is also ideal for manufacturing, laboratory, security, government, retail, convention and meeting badges, and a wide variety of different markets, the company advise. DTM Print also provides its customers with a wide selection of DTM certified genuine label stock for inkjet printers, starting with matte and glossy papers extending to transparent, matte and glossy polyester films as well as specialities like metallic gold and silver or pre-coloured substrates. “We are delighted to introduce the LX600e to the EMEA market,” says Andreas Hoffmann, managing director of DTM Print. “It offers many useful features, including a wider print width, higher print quality and easier to manage consumables than other similarlypriced colour label printers. We believe that it will appeal to a wide range of companies and organisations that require the best-looking labels that they can produce on a desktop colour label printer.”

ADVICE

Grants, loans and other coronavirus support for business CORONAVIRUS JOB RETENTION SCHEME Under this scheme businesses can furlough staff and the government will pay a proportion of their salary. Currently, the proportion paid is up to 80% up to a maximum of £2500 per month, including employer’s National Insurance and pension contributions. The business can choose to top this up to 100% if it wishes. This scheme is, however, due to taper down. As of 1 July, employers have been able to bring furloughed workers back part time but will need to pay the proportion of the time they work. However, the government will continue to support up to 80% of furloughed workers salaries, including NI and pensions. This continues through this month, but from 1 August employers will have to start paying their furloughed workers NI and pension contributions. This changes again in September when the government contribution drops to 70% (up to a maximum £2190 per month), with employers required to top up at least 10% plus NI and pensions. Finally, in October the government contribution drops to 60% (up to a maximum £1,875 per month) with employers required to top up at least 20% plus NI and pensions. After October the scheme ceases. SICK PAY Employers are able to claim Statutory Sick Pay (SSP) if any employees show coronavirus symptoms or have to go into isolation or shield. The current SSP rate is £95.85 per week. You can only make one claim per employee and you cannot claim for more than two weeks.

VAT AND SELF-ASSESSMENT Businesses are able to defer their VAT payments to help cash flow without fines or interest being imposed. This applies to VAT payments due for the period from February to the end of June, when the scheme currently ceases. There is no need to notify HMRC to do this but bear in mind that any VAT due will need to be paid in the future when the scheme ends, although businesses may be able to negotiate a payment schedule to do this. Self-assessment tax bills can similarly be deferred until January 2021 without interest or penalties. Again, there is no need to tell HMRC you are doing this. SMALL BUSINESS GRANT FUND Those businesses receiving small business rates relief should automatically have received a rates holiday for the year to April 2021 and should have received a grant via their local council of £10,000. BUSINESS RATES RELIEF Sandwich bars, cafés and similar premises are entitled to a 12 month holiday from business rates under the Retail, Hospitality and Leisure Scheme if the rateable value of their premises was under £51,000 on 11 March 2020 and they did not qualify for the Small Business Grant Fund. Under this scheme, these businesses with a rateable value of up to £15000 in England and Northern Ireland (£12,000 in Wales, £18,000 in Scotland) should receive a grant of £10,000 and those between £10,000 and £51,000 a grant of £25,000. Businesses which do not directly pay council rates may need to apply to their local council for these grants. Some local authorities have also supported those suppling into these markets with these grants.

DISCRETIONARY GRANT FUND Businesses with under 50 staff with fixed property costs that are not eligible for either the Small Business Grant Fund or the Retail, Hospitality and Leisure Grant Fund can apply to their local authority for support under the Discretionary Grant Fund. Grants of £25,000 or up to £10,000 can be provided to businesses, including suppliers, with a rateable value of more than £51k. Businesses, including oﬃces, with more than one premise can get more than one grant. WELSH ECONOMIC RESILIENCE F Businesses who have not been eligible for other funding in Wales can apply for grants under the Welsh Economic Resilience Fund which offers grants from £10,000 to £100,000 depending on numbers employed. BOUNCE BACK LOAN If your small to medium-sized business (SME) is affected by coronavirus, you may be able to borrow between £2,000 and £50,000 through a Bounce Back Loan scheme via a bank. The amount you can borrow is limited to 25% of your annual turnover. The government will guarantee 100% of the loan and for the first 12 months you will not have to pay any fees or interest or make repayments. CORONAVIRUS BUSINESS INTERRUPTION SCHEME (CBILS) Businesses can also borrow larger sums under the Coronavirus Business Interruption Loan Scheme, with 80% of the loans underwritten by the government. Businesses can apply for this scheme through their bank.

FURTHER INFORMATION UK Government business support finder: https://www.gov.uk/business-coronavirus-support-finder Scottish Government support: https://findbusinesssupport.gov.scot/ Welsh Government funding checker: https://fundchecker.businesswales.gov.wales/ Northern Ireland funding support: https://www.nidirect.gov.uk/articles/coronavirus-covid-19-businesses-and-employers www.sandwich.org.uk July 2020

PPE AND HYGIENE

SAFE operation With the safety of both their staff and customers in mind, good hygiene practices and increased PPE (personal protection equipment) provision have become the main focus of food businesses as they re-open in the wake of the Covid-19 pandemic.

TOP PRIORITIES “Following the UK government’s lockdown, announced in March, many food businesses shut down entirely, while others found ways to continue with new delivery and takeaway models,” says Celebration Packaging’s managing director, Nick Burton. “For eat-in premises, the latest government announcement is that, subject to the continued satisfaction of medical advice, some restaurants will be able to re-open as of 4 July. “Social distancing will present a logistical challenge, limiting the number of diners at any one time, sitting at tables that are two metres apart, and likely paying only by contactless – but the top priority will be hygiene. “While operators begin to engage in re-opening - undertaking risk assessments for the health and safety of their staff - many will be wondering 66 July 2020 www.sandwich.org.uk

to what degree the general public will want to return to eat-in after a protracted period of home-delivery and takeaways, and ongoing concerns about a resurgence of the

virus, brought about by contact. “Operators and managers will therefore need to guarantee hygiene to operate safely and to entice customers back. Wiping down a

PPE AND HYGIENE

table with a cleaning cloth will not be enough to guarantee the table’s cleanliness, or to promote confidence.” In such circumstances, Celebration Packaging feel that there will be particular demand for disposable paper items (taking the company full circle to the start of its business in 1983 when their first products were personalised tissue coasters). Currently, the firm supplies many different types of hygienic single-use, paper table-top items such as place mats and tray liners (an alternative – or addition – to disposable table covers). Place mats, tray liners and other paper items can be supplied custom printed and can obviously include social distancing messages too, suggest the company. Celebration also report that single use tissue coasters are being considered as a replacement for the traditional drinks mats as reusable mats are now seen as a possible

means of spreading the virus. In addition, Celebration report a big increase in demand for their stock plain white card glass covers. In preparation for an easing of lockdown, these crisp white glass covers present an attractive, cost effective, and environmentally friendly way of ensuring empty unused glasses and pre-served drinks remain hygienic, as well as reducing the risk of spillage during transportation. “As outlets re-open, a move to using paper disposables to protect employees, customers and reputation will be key, and Celebration Packaging is here to help the UK’s eat-in sector bounce back by holding stock of hygiene-enhancing products,” adds Nick Burton. Taking it a stage further, note the company, single use cutlery sleeves are also proving very popular, as operators want their customers to know they are using clean,

uncontaminated cutlery, with some places actually resorting to using good quality disposable plastic cutlery to give their clients the most hygienic experience possible, they report. To help maintain good hygiene, Nelson recently announced the addition of a highly effective, alcohol free, hand and surface sanitiser – called Supernova - to its cleaning chemical portfolio. Supernova has now been proven effective against the new Covid-19 virus as well as many other previously recognised viruses, bacteria and fungi including Ebola, MRSA, Clostridium difficile, Swine Flu and Norovirus, report the company, and comes in hand wipes, hand sanitiser with dispenser, surface spray and sanitising solution formats. It has been tested to, and passed, 11 European standards of effectiveness against all pathogens and five specifically against viruses, including SARS-CoV-2 (Covid-19). The tests were conducted by a number of authorised independent laboratories to the recognised European standards. Supernova also has very long-lasting properties whether used as a hand sanitiser or surface sanitiser for hard surfaces, claim the company. On hands it stays active for up to two hours in dry conditions (ongoing contact with water will reduce this time unless appropriate gloves are worn) and as a surface sanitiser when wiped or sprayed on to surfaces, it can stay effective for up to two weeks by forming a continuously active, long-lasting coating with a thickness of one molecule, say Nelson. Supernova is available from Nelson’s new online shop.

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PPE AND HYGIENE PROTECTING STAFF AND CUSTOMERS Whilst the challenge of protecting staff and customers by ensuring their sites are Covid-secure may seem a daunting prospect for many, there are some simple procedures that can be quickly put in place to help comply with government guidance, especially around enhancing cleaning and hygiene procedures, feel sector supplier, Mechline (www. mechline.com). Although Coronavirus is a respiratory illness - mostly spread through virus-laden droplets, they point out - frequent and thorough handwashing for 20 seconds with soap and running water is still central to preventing and slowing the spread. As such, government advice to restaurants and foodservice operators is to build awareness of good handwashing technique and the need to increase handwashing frequency. Traditional manual taps require the user to touch the tap lever or handle with dirty hands. Once hands are washed, the same lever or handle has to be touched by the clean hands to turn the tap off resulting in possible re-contamination. One way to reduce this potential of cross contamination is by reducing the need to touch the taps altogether, they suggest. Mechline’s BaSix range of noncontact hand wash stations, for example, is helping foodservice operators across the UK to achieve optimal hand hygiene, whilst also reducing water consumption. Thought should also be given to

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the location of, and the number of washbasins that are required as this can help to further reduce the risk of social contact and shared touchpoints, the company feel. Models with a compact design are particularly recommended as they are quick and easy to install and are supplied with a mounting bracket and integral spirit level. Featuring leg activation, soft touch technology, these stylish, curved basins have no sharp corners, exposed bolts or protruding hazards for staff to bump into. To further reduce the risk of contact, operators can also opt for a complete solution, which incorporates a hands-free basin with integrated soap dispenser and a bin to dispose of hand towels such as the BaSix Hygiene Station, suggest Mechline. In addition to implementing enhanced hand washing procedures, businesses will also need to ensure that their cleaning routines are maximised to keep surfaces free from viruses and contaminants which could spread infection. The good news is that advanced technologies are now available to help which don’t cost the earth. For example, Mechline’s advanced and compact wall-mounted HyGenikx unit is a plug and play option that will quietly go about its business - keeping staff, customers, food and surfaces protected from viruses and bacteria, even in the hardest to reach areas. Whilst HyGenikx units have not been tested against the Coronavirus itself, they have been shown to kill a wide range of microbes that are more difficult to eradicate than the SARSCoV-2 virus, report the company.

HyGenikx utilises a combination of the most effective air and surface sterilisation technologies available to produce superoxide ions and plasma quattro, which are proven to target and kill biological hazards, including Salmonella, E.coli, Norovirus, and other primary sources of infections, report the company. The models require no costly installation as they simply plug in to a standard socket and consume very little energy, requiring only 9-13 Watts, and the integral lamp and battery in a HyGenikx unit will provide 12 months of trouble-free operation, claim Mechline. The HyGenikx range has also been proven to extend the shelf-life of stored perishable fresh food by an average of 58%, with some produce proving to last as much as 150% longer, observe Mechline (the life and quality of fruit and vegetables can be significantly extended – in turn significantly reducing food waste and cost). SAFETY SCREENS FEM (www.fem.co.uk) reports that they are now supplying a comprehensive range of safety screens from Follett, and which have been designed to reduce the chance of infection at checkouts and customer service and payment counters. Constructed from clear, hardwearing acrylic, these screens are a simple way to reduce exposure between customers and staff, say the company. Each features a cut-out hole to facilitate payment,

PPE AND HYGIENE with the range including a number of variations to account for most counter types. This includes free-standing self-supporting units, one unit with a sturdy stainless-steel base and suction cups, and one with a thumbscrew mounting under the counter, perfect for a desk or kiosk counter. No tools are required for installation allowing it to be deployed quickly with little or no disruption to service. Furthermore, FEM say that they supply a quick set mobile variant which can be moved around your business and placed where you need it, when you need it. There is also a ceiling-mounted unit which can be suspended from a ceiling grid by cables. The screen incorporates counter brackets to prevent the unit swinging, making it just as safe as the counter mounted units, claim the company. The 5mm acrylic sheet is sturdy and hardwearing, and simple to clean, and both the size and the location of the cut-out can be adjusted according to requirements. “FEM is committed to providing simple solutions to the problems of businesses looking to adapt to a post-lockdown world,” says Mark Hogan, commercial director of FEM. “This is a simple and low-hassle way for operators to improve the safety of both their employees and their customers.” FEM has announced that it is also now supplying the noncontact infrared forehead thermometer from San Jamar - an ideal solution for businesses and organisations looking for a simple, safe method of identifying at-risk members of staff, feel the company. The thermometer is a handheld unit that uses a highly accurate patented infrared sensor probe which measures heat radiation emitted by the forehead from

a 5-8cm range. Designed for ease of use, taking a reading is controlled via a single button. The result is displayed on a large, easy to read LCD screen along with either a green, yellow or red light corresponding to normal, elevated and high temperature. Furthermore, if the temperature measured is above a certain threshold an integrated alarm sounds. NEW LAUNCHES Eco To Go Food Packs (www. ecotogofoodpacks.co.uk), based in Leicester, reports that it has developed a disposable and recyclable cardboard face visor. Known as the Eco Staysafe Shield, it has been designed as a defensive aid in situations where increased protection or infection control measures are required, say the company. The face shield is based on existing designs, but overcomes the necessity of a sponge forehead spacer with a simple, yet effective cardboard interlocking strap, point out Eco To Go Food Packs. The company’s existing ‘window patching’ machines enable it to place an anti-mist thin plastic film to the die-cut cardboard frame of the shield (in the normal course of business, these ‘window patching’ machines have been used to place clear view windows into boxes predominantly for the food packaging and luxury goods sectors). “The Eco Staysafe Shield is a helpful solution to the current PPE shortages and doesn’t necessitate too much modification to our existing factory processes,” explains Chris Goodayle, the company’s director of operations. “We believe the shield is ideal for those working in catering and professions involving regular face-to-face customer contact.”

The new disposable face shield is adjustable to accommodate most head sizes. It also features a two-position forehead band to allow additional room for eyewear. The frame is made from solid biodegradable cardboard whilst the visor window is of an anti-mist treated recyclable polyester material. For environmentally friendly disposal, the film window needs to be removed from the cardboard frame and recycled separately. Whilst there is no guarantee that this face shield will stop the wearer from catching or spreading viruses, say Eco To Go Food Packs, when used in conjunction with social distancing practices it does provide a practical and economical additional layer of protection that may assist in infection prevention. The team at Eco To Go is hopeful that their eco-friendly product will enable food businesses to get back to work, and in an added effort to support frontline workers, says that it will be donating a percentage of profits from the sales of Eco Staysafe Shields to its local NHS charity. Smurfit Kappa, a market leader in European bag-in-box packaging, is well known for its flagship range of bag-in-box taps Vitop Original that are used in multiple markets including wine, juices, water and olive oil. Recently, it has unveiled a new Vitop® Blue tap that has been specially designed for cleaning products including detergents, soaps and sanitisers, say the company.

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PPE AND HYGIENE The new Vitop Blue tap got off to a flying start by first being used for bag-in-box hand sanitiser packaging (becoming one of the most soughtafter products during the Covid-19 pandemic, claim the company). Although more testing will be undertaken to ensure compatibility with a wide range of hand sanitisers and other cleaning products, say Smurfit Kappa, their bag-in-box packaging is a promising solution due to its variety of sizes and flexibility to be used either by the end-consumer or as a refill solution. “The development of this new tap, associated to a special high resistance gland, is a fantastic achievement as it not only responds to an immediate and urgent sanitary need, but is also a great product innovation,” said Didier Pontcharraud, CEO of Vitop. TEAM WORK Since launching their patented PRM (Pre-Rinse Machine) concept and Sorting Unit, Wexiödisk, has helped thousands of operators minimise their energy, water and

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labour spend, but fast forward to present-day, and the warewashing brand says that it has made it their mission to explain how these unique concepts can also help operators to abide to social distancing measures within commercial washup areas. “Social distancing will of course be a challenge in many UK kitchens, hence why it’s so important that operators use this time to look at how they can arrange their kitchens and understand which equipment allows for practical and safe social distancing measures to be followed,” says David Glover, UK & Ireland country manager for Wexiödisk. “One major part of a commercial kitchen is of course the wash-up area – an area that can actually be easily designed with social distancing in mind, through use of equipment such as Wexiödisk’s PRM and sorting unit. These two solutions eradicate the need for pre-rinsing/sorting by

hand, which in turn minimises the need for groups of staff to be in the warewashing area at one time. “For example, with the PRM, the dirty items are brought to the washup zone and placed directly into the wash rack. Once filled, these are pushed into the PRM which automatically takes care of a thorough pre-rinse process. On the clean side of the washing zone – which can be many metres apart from the dirty zone if an operator wishes – another member of staff can then take responsibility of the clean baskets of crockery/cutlery etc.” By assigning these warewashing tasks to two separate members of staff, operators will in turn be preventing the need for a single person to keep switching between the clean and dirty side of the washing area, thereby minimising the risk of cross contamination, feel Wexiödisk UK (https://wexiodisk. com/en).

ADVICE

Sandwich shops in a post-Covid world Jacqui McPeake considers how sandwich shops and food to go businesses will need to adapt to the post-Covid food retailing environment.

Jacqui McPeake has worked for over 35 years in the catering industry, with ten years as head of catering at Manchester Metropolitan University with a community of 36,000 students and 4,000 staff, and where she and the team had a responsibility to ensure that they could cater for a wide variety of diets on a daily basis. Changes implemented there ensured that allergen management became part of the team culture, winning them Catering Team of the Year 2017 specifically for the work they had undertaken on allergen management. Her company – JACS Ltd (https:// jacsallergenmanagement. com) – now provides interactive Allergen Awareness Workshops, HABC Allergen Training and presentations, as well as audits with a full report on findings and also audits as part of the National Allergen Accreditation Scheme.

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RISK ASSESSMENT We started this year with high hopes and expectations in January 2020, the start of a new decade. We were all optimistic and planning a successful year. Three months in, on March 23, and the country was in ‘lockdown’ with little warning. Shops, restaurants, pubs and all but essential businesses were ordered to close the doors until further notice. Take-aways and home delivery services were allowed to continue under strict conditions. Now, as sandwich shops and other food to go business take steps to reopen more fully, certain conditions need to be met and implemented to make sure that the premises are safe for staff and for customers. A critical review of the area both back of house and front of house will highlight all areas which need to be adapted to suit relevant criteria, and a risk assessment of your premises will highlight any areas of risk and a plan of action will ensure that you and your team are “covid-ready”. Good practice in this area will include measures such as organising your staff into work teams or units. Your workspace should allow staff to work back to back or side to side and avoid face to face working. Stagger work rotas to reduce the number of staff working at the same time and this will also allow staff to use public transport outside of the peak times. Also make sure that you have undertaken a full stock check. Make sure that the products for sale are still within the ‘use by’ date, and if you have

stock which is short dated this can be available as part of a multibuy offer or as a promotion. REASSURANCE It is so important to reassure the customer that steps have been taken to ensure their safety has been carefully considered. Communication and signage are key to making sure that customers know exactly where to queue inside your premises and also outside your shop. Directional signage using free-standing pull up banners and also floor graphics can direct customers in a particular

ADVICE

route. The signage can be designed to promote your brand, so take the time to think about the message you need to convey. Avoid handwritten signs on A4 paper which look unprofessional. Consider where your customers will queue outside your premises. Provide guidance, as customers will follow others, and you may find the queue will form blocking other shop entrances or queuing in an unsafe manner in relation to traffic. So manage the number of customers entering and leaving your premises, and appoint a key member of your team to oversee this situation.

Communicate with your customers. Tell them the steps you have taken: “All our staff have been fully briefed on their responsibilities in relation to Covid-19 and your health is of utmost importance.” Walk through your premises and consider the customer journey. The products should be displayed in a rational way to avoid customers moving up and down the area. ALLERGENS Provide clear ingredient information and make sure that that the allergen information is clearly visible. Do not forget your responsibilities in relation to allergens; you are still legally required to declare any allergens present in the food you offer. Encourage any customers with allergies to talk to you about their allergen so that you can advise them on the most suitable options for their diet. Remind your staff, too, of their responsibilities as you cannot afford any mistakes in this area. Check products for any ingredient changes. During the height of the crisis, some ingredients have become scarce and manufacturers may have changed the recipes in response to this situation, so always check the label.

HYGIENE Provide sanitiser for customers at the entrance to your premises. If your products are displayed on shelves ‘to go’, ensure that everything is fully labelled and provide information to help the customer and reduce the need to handle several products before purchase. If you previously made sandwiches to order, make up pre-made sandwiches in advance to reduce the need for customers queuing. Encourage customers to pre-order via telephone or using an app, and where possible allow customers to pay for their order in advance. This will make the process more streamlined and reduce the need to take payments at the till. Encourage contactless payments as far as possible. Use Perspex screens at payment points and at counters to protect staff and customers at any point where there is face to face communication. Use this opportunity to promote your brand and convey any key messages. These can be designed onto the screens. PROFITABILITY It is vital that we encourage our customers to return. We have all experienced a dramatic loss of income in our businesses, and we want to encourage customers to feel safe in our premises. Customer loyalty schemes will help, but be careful with special offers and promotions as lower footfalls will be challenging and promotions usually work because of high footfall. Budgets will have been adjusted and a new business plan to outline realistic expectations for the next few months should help manage expectations. It has certainly been a difficult year so far and due to the restrictions, we cannot expect a surge in income due to social distancing guidelines, but our customers are important and we want them to feel safe and comfortable. I think we all appreciate that we have to adapt and be thankful that we are seeing a cautious return to work in the new ‘post-Covid life’.

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NEWS

Packaged to

deliver

With food operators switching to delivery and takeaway in recent times, the need for the right packaging has taken on particular significance. DIVERSIFYING INTO DELIVERY Following the enforced closure of much of the hospitality industry, many operators have been turning to delivery services to maintain their business and offer the same high quality eating experience in people’s homes in their efforts to keep the nation, and its key workers, well fed. Investment within the delivered food market was already significant ahead of Covid-19, particularly as brands such as Just Eat, Uber and Deliveroo spawned multibrand ‘dark kitchens’, as restaurant brands in particular recognise the challenges in meeting the 74 July 2020 www.sandwich.org.uk

with Deliveroo, and there are many encouraging communities on hand too, to rally round their local eateries by ordering take-away food, add the company, whose packaging range includes a large stock holding of its paperboard delivered food packs, designed and made at its UK manufacturing site.

demand for app deliveries, observe packaging company, Colpac. In the midst of the crisis, almost 3,000 UK restaurants have newly registered

FIT FOR PURPOSE Based on its expertise learned from creating solutions for delivered food around the globe, Colpac, a UKbased supplier and manufacturer of food packaging, has put together some advice and top tips for those

PACKAGING operators who might well be branching into this market for the first time. 1. Focus on offering your signature and bestselling dishes and then select the right packaging to suit these. Now is not the time to reinvent the wheel and incorporate new dishes onto the menu. 2. Select packaging that reflects your food and brand. While not offering a full service, consumers will still expect the same standards from their favourite food outlets. For example, many chefs support local food provenance and sustainable foods such as MCS fish, and these need to be matched by packaging which is environmentally sustainable (such as the FSC accreditation). With communications focused online it is very likely consumers will share their take-away choices, so

choosing packs which look good and are appropriate is essential. 3. It is vital that your food reaches the consumer in the same condition as it left your premises, so consider what happens during the delivery process. From ensuring you have the space to keep the products at the right temperature, to maintaining hygiene standards at the point of collection and delivery. This all impacts the choice of packaging. Packs not only need to be leak and greaseproof with secure lids, but incorporate tamper proofing to reassure consumers that everything has arrived as it left the kitchen. It’s key to get insulation levels right so hot food stays hot and cold food stays cold. But you will be faced with tricky challenges: hot crispy items will ask you to balance ventilation and insulation, and ventilation means

items stay crispy, but it also means they cool down. 4. Think about how the product is likely to be used when it reaches your consumers. Are they likely to eat from it? Could they reheat your dish in its packaging in a microwave at home? This means using materials that are microwave safe. 5. Use packaging that can be flexible and hold different menu options. This reduces the stock of packaging as well the space taken up in storing these new items. It also makes it easier for busy kitchens to use the right pack for the right dish – it’s important to keep things simple. Consider nested lidded stackable packs (Colpac’s Stagione boxes, for instance, are microwaveable, use one lid across all sizes, and are ideal for deliveries, the company point out).

Take-home and delivery The take home and delivered food markets continue to rise. Pubs, bars and restaurants are looking to add this to their traditional in-house offer as the hospitality industry reopens. We manufacture here in the UK and as packaging experts we can provide advice on what may be required for your customers’ business. Some of the key things to consider: • Keep it simple - Pick a small number of lines that will suit all take home options • Security during transport/delivery • Heat retention during transport/delivery For more information please visit www.colpacpackaging. com/takehome or contact a member of our sales team on +44 (0) 1525 712 261

Tel: +44 (0) 1525 712 261 • enquiries@colpac.co.uk

www.colpacpackaging.com/takehome

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PACKAGING 6. With so much to consider, don’t neglect the support that your food packaging manufacturer can offer. Working with a UK manufacturer in particular not only means they will understand your market and dishes, but also gives you the security of knowing they adhere to the strict EU and UK hygiene standards for food packaging (especially if they manufacture to the internationally recognised BRCGS standard). “Now, more than ever, food packaging is set to play a vital role for consumers looking for hygienically and well-presented foods from shops and restaurants,” says Colpac’s managing director, Neil Goldman. “As a UK SME, we always support local businesses and, though the closures we have seen within the industry have presented great challenges, we have faith in the spirit and creativity of our nation to adapt to these and build a safe and successful future for our food industry. We are keen to support food operators so they can safely and successfully serve their customers.”

IN DEMAND Vegware – a global specialist in plant-based catering disposables and compostable foodservice – reports that it has been helping foodservice with their takeaway and delivery packaging, supporting catering outlets that have been helping to nourish local communities through their takeaways and deliveries. Many food businesses have been adapting to offer these new services, while schools and community organisations have become a much-needed place to provide takeaway meals to their communities, the company report. Caterers now planning the return to work post-lockdown face a new set of practical challenges, and Vegware has created a 24-page interactive guide to new packaging considerations to help foodservice plan for new socially-distanced service models. Disposables are in greater demand, they report, and sustainability is more important than ever. As well as practical advice on packaging formats to enable distanced service and successful

Part of Vegware’s plant-based packaging range.

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client communication, the brochure contains a visual ‘look book’ for operators who might be developing new menu offerings. Vegware’s entire range is made from plant-based materials using renewable, lower carbon, recycled or reclaimed materials, and is suitable for commercial composting where accepted, and their new guide shares some of company’s environmental advice from their experience helping clients access suitable composting collections. Some of the post lock-down service models and related packaging requirements caterers are considering include ‘al desko’ delivery (food brought to clients at their desks, pre-packaged and in a bag or carry pack), pop-up pods for grab & go (instead of one large restaurant, smaller pods cater for different areas of the site. Units may include hot drinks, snacks, and a small chiller and hot cabinet for grab & go) and takeaway (a highly practical solution for distancing, incorporating contactless collection, and where carriers and cutlery packs are a must, feel Vegware). In addition, many foodservice settings are finding packed lunches the simplest solution, they report and for sitting in applications, QSR and dine-in contract catering settings are seeking attractive disposable trays and plates as a good temporary solution, they add. Practical and attractive packaging is key to customer experience, including how the food looks after delivery. “We are here for our friends in foodservice, providing the packaging they need to get back to what caterers do best: creating new menus, serving delicious food, and feeding communities,” says sales director, Teresa Suter. The guide contains packaging and menu inspiration, new service models, marketing support and environmental advice, and is available on issuu.com/vegware

PACKAGING With nearly 15 years of experience working with restaurants and QSRs, contract caterers, education, hospitals and care homes, pharmacies and detention centres, the company feels that it is well placed to recommend suitable packaging products to enable customers to be able to switch to disposables for hygiene reasons, or if they are trying takeaway and delivery for the first time. Their product range features more than 350 products, including wrapped compostable cutlery kits, sustainably sourced Bon Appetit bowls, reclaimed bagasse boxes and clear plant-based deli containers for takeaway, as well as compostable carrier bags, recycled pizza box and plant-based food prep gloves for food prep and service. All are food-safe, they point out, and commercially compostable with food waste where accepted (their

award-winning environmental team work closely with the waste sector to provide secure and sanitary routes to compost for clients). Packaging company, Herald (www. heraldplastic.com), has also been receiving more enquiries, stepping up its supply of foil trays, lids and bagasse hot boxes and burger boxes in a bid to support cafés, restaurants and other food businesses who have been operating as hot food takeaways during the coronavirus outbreak. The quality disposables manufacturer and supplier has experienced a particular rise in demand of its paper, single and double wall, 8 oz, 12 oz and 16 oz hot paper cups and plastic cups as the UK public follows the government’s advice and generally avoids social settings, opting to enjoy drinks on the go rather than to sit in proximity to other customers. “Our disposable goods are in high demand at the moment and we are

working around the clock to ensure that we meet our customers’ needs and keep the supplies flowing,” says Herald’s MD, Yogesh Patel. “These have been uncertain times for everyone, and we need to keep the supply chain moving in order to best support the café, pub, bar and restaurant trade so that they can continue operating to protect their livelihoods. Our aim is to continue to have the widest selection of disposables available to this market, so that they can carry on trading, operating as takeaways, while ensuring the fastest possible delivery.”

The Zest™ Eco-Packaging range is the next generation of sustainable packaging for the retail and foodservice industries.

Zest™ Eco-Packaging • • • •

Sustainably sourced materials Recyclable and commercially compostable board Commercially and home compostable window Cellulose window provides superior clarity and additional UV protection • Aqueous water-based coating on the board, for superior grease and moisture resistance For more information please visit www.colpacpackaging.com/zest or contact a member of our sales team on +44 (0) 1525 712 261

Tel: +44 (0) 1525 712 261 • enquiries@colpac.co.uk

www.colpacpackaging.com/zest

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PACKAGING Part of Herald’s bagasse packaging range.

Herald is also supplying disposable cutlery and a full range of hygiene wear including gloves, aprons and hats. SPACE OPTIMISING With the development of their new RPC Mini Series, IFCO (www.ifco. com) reports that it is responding to changing customer needs that has seen more and more consumers buying healthy snacks prepared for immediate consumption (sandwiches, ready-to-eat salads, carrot sticks and apple slices, for example). IFCO is a global provider of reusable packaging solutions for fresh foods, serving customers in more than 50 countries. It operates a pool of over 314 million reusable plastic containers (RPCs) globally, which are used for over 1.7 billion shipments of fresh fruits and vegetables, meat, poultry, seafood, eggs, bread, and other items from suppliers to grocery retailers every year. IFCO RPCs help to ensure a better fresh food supply chain by protecting freshness and quality and lowering costs, food waste and environmental impact compared to single- use packaging. As retailers have adapted their product ranges to the increased demand for fresh items, the need for reusable packaging in which convenience food and fresh snacks prepared for immediate consumption

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can be transported efficiently, and in a space-saving manner, has been rising. However, due to the special shape of many of these products - triangular packaging for sandwiches, for instance - a lot of unused space remains during transport in conventional returnable packaging. Thus, the IFCO RPC Mini Series has been designed to save space when transporting pre-packed, ready-to-eat snacks and convenience food, and as a result, the transportation volume has increased by one third per pallet compared to the use of conventional reusable containers, report IFCO. Mini Series RPCs are also suitable for the optimal presentation of fresh food and snacks in retail outlets as the products can be placed so that the label with all important product information is very visible. “With our RPC Mini Series, we offer our customers future-oriented reusable packaging. The consumption of convenience food and healthy snacks prepared for immediate consumption will continue to increase in the coming

years. With our Mini Series RPC, which has been specially developed for the transport of these products, we enable our customers to make optimum use of the limited space available and deliver the goods fresh and cost-efficiently to their destination,” explains Wolfgang Orgeldinger, CEO at IFCO Systems. The RPC Mini Series offers the same quality as all other IFCO RPCs, say the company, with the stable and wellventilated reusable containers cooling the transported food optimally, and increasing the shelf life of the goods throughout. The Mini Series RPCs are the smallest reusable containers on the market specifically designed for the transportation of fresh food, claim IFCO, their size enabling retailers, growers and suppliers to efficiently use the available space when transporting convenience food and fresh, pre-packed food for immediate consumption, and also reducing product damage by up to 96% compared to disposable packaging, they point out. The RPCs can be cleaned and disinfected according to the proven IFCO SmartCycleTM before being put back into circulation. IFCO repairs any damaged RPCs, allowing them to be reused up to 100 times, and it only granulates the RPCs when they are irreparably damaged (in this case, IFCO uses the granulate to produce new reusable plastic containers). As the use of IFCO RPCs protects natural resources and leads to significant decreases in CO2 emissions and solid waste, retailers, growers and suppliers can dramatically reduce their ecological footprint too. The Mini Series RPCs are a quarter of the size of conventional RPCs, and compatible with IFCO Green Plus RPCs. The first of the new reusable containers were launched in the UK in February and in the few months since then, the pool of IFCO’s Mini Series RPCs has already grown to 250,000 units, report IFCO.

NEW PRODUCTS

Herald puts a ‘lid on it’ with latest CPLA offering Herald has added to the auxiliary items available in its paper cups ‘to go’ range with an eco sip lid made from CPLA, a renewable material created from plants. The lids complement the quality disposables manufacturer and supplier’s selection of biodegradable, paper, single and double wall, 8 oz, 12 oz and 16 oz hot paper cups, which have long been a market favourite based on quality and price. Herald has been building up its greener offering for some time. It recently expanded its range of bagasse items to include square, round and rectangle plates, in varying sizes, along with bowls and hot boxes, chip trays, burger boxes, noodle boxes and other lunch boxes – all of which are currently in demand as the food to go market steps up a gear. Besides the bagasse products, Herald also offers natural birchwood cutlery, stirrers and skewers and a complete cornstarch cutlery range – which looks and feels like plastic but is natural and completely biodegradable (call 0208 507 7900 or visit www.heraldplastic.com).

LX600e – the new 5’’ desktop inkjet label printer – is now available DTM Print, international OEM and solution provider for speciality printing systems, has announced the EMEA sales start of the LX600e Color Label Printer, the newest product of US manufacturer Primera Technology, Inc. LX600e is a compact and lightweight desktop colour label printer with a maximum print width of 127 mm (5’’) and a print speed of up to 114 mm (4.5’’) per second, which is the best-in-class throughput. Compared to other similarly priced colour label printers, LX600e has many advantages, including enhanced print quality, interchangeable dye or pigment Inks, single ink SKU, low maintenance, small footprint, ultra-low weight and ultralow energy consumption. Typical applications include product labels for coffee, wine, water, bakery, confectionery, meat, cheese, and hundreds of other specialty and gourmet foods. The printer is also ideal for manufacturing, laboratory, security, government, retail, convention and meeting badges, and a wide variety of different markets (call +49 (0) 611 92777-0, or visit www.dtm-print.eu).

Faerch are first to market with new 100% recycled yogurt pot range for Yeo Valley brand Faerch, in conjunction with Yeo Valley, a major UK dairy company, are delighted to be the first to bring to market a 100% recycled PET dairy sleeved pot range. As a valued partner, Yeo Valley will be the first UK dairy to offer a new sustainable product range. It is made from 100% recycled and recyclable PET material, offering the very best product for consumers and the environment. With the proposed taxation on plastics with less than 30% recycled content, the new packaging range will be exempt from the taxation, which is due to be implemented early 2022. The taxation will impact both rigid and flexible film suppliers. The new product range is available in three pot sizes and lid, together with a retail-ready packaging (RRP) tray, to offer a complete packaging solution. The rPET pot is 100% recycled and recyclable and comes enrobed in a 100% recyclable carton board sleeve, easily separated from the pot into its respective recycling streams. The carton board sleeve technology allows the sleeve to be printed on both sides, for improved branding opportunities (call 0208 254 2300, or visit www.faerch.com).

Clean hands system The Clean hands System is such a great idea! A simple idea helping operators to quickly, simply and hygienically slip on and off a hygiene glove to move between tasks. Handle food, serve the customer and take payment. Created in Italy for bakeries, cafés, ice cream shops and used extensively across Europe, it is now available in the UK exclusively from EasyGlove via www.easyglove.co.uk. The Clean Hands Large Base Kit attaches to a counter area giving quick and easy access to staff. A smaller Multi Use Kit can also be used on a counter or can be worn by staff members as a ‘personal’ glove system that goes with them to serve customers. Each Kit has a magnetic base and the Starter Kits are supplied with 100 gloves. Customers also love to see the operator use the system as it demonstrates, in a highly visual way, the steps that are being taken around hygiene (call 01908 217257 or email sales@easyglove.co.uk).

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ADVICE

Handling

redundancies Handling redundancies is usually an extremely daunting task for employers. However, sometimes, it is a necessary business decision. With employers now contemplating their post-COVID-19 future, redundancies are never far from the headlines. Redundancy is a particular complex area of employment law, and for employers who find themselves in this situation, process is everything, advise law firm Ellis Whittam (www.elliswhittam.com). FAIR PROCESS In a nutshell, the key ingredients to a fair redundancy process are as follows. • Warning employees of redundancies. • Creating and applying a fair, and non-discriminatory, scoring criteria. • Consulting with employees. • Thinking through suitable alternative employment options. STEP BY STEP Avoid mistakes by following our simple guide through the process you need to follow when carrying 80 July 2020 www.sandwich.org.uk

out small-scale redundancies (fewer than 20 redundancies in 90 days). IS THIS A REDUNDANCY SITUATION? Start by asking yourself the following questions: • Are you closing the business for which the employee was employed? • Are you closing the place of business where the employee was employed to work? • Is there a reduced requirement for employees to carry out work of a particular kind? If the answer to any of these

questions is yes, you are in a redundancy situation (but to be certain, we would advise contacting a legal advisor for employment law advice before proceeding to clarify whether your particular circumstance is in fact a redundancy situation). It is important to note that you must not use redundancy as an excuse to dismiss an employee who has bad performance or a poor attendance record or who has committed misconduct. These issues should be handled in accordance with the particular procedures outlined in your Employee Handbook.

ADVICE IS REDUNDANCY THE ONLY OPTION? Redundancy should always be the last resort. Before initiating redundancy measures, you should explore all other options, which may include restricting overtime, imposing a recruitment freeze or temporarily withdrawing noncontractual benefits as a means of keeping costs down. Similarly, you should also consider whether you can make people redundant while funding is available via the Job Retention Scheme (“furlough scheme”) as this was designed specifically to help employers avoid job losses. If it is a redundancy situation and it is the only option, follow this seven-step process: Step 1: Warn people of the potential of redundancy Step 2: Identify the redundancy pool Step 3: Decide on the selection criteria Step 4: Consult with employees as a group Step 5: Apply the selection criteria Step 6: Consult with employees individually Step 7: Dismiss the employee You must warn all your employees of a potential redundancy situation and that it may affect them. PAYING EMPLOYEES STATUTORY REDUNDANCY PAY An employee has the right to statutory redundancy pay if they have worked for you for two years or more. The amount they receive will depend on their age and their length of service, but at present, redundancy pay is capped at £538 per week for 20 years. This means that the

maximum statutory redundancy pay an employee can receive is £16,140. Some employers may provide their employees with a contractual right to enhanced redundancy payments – check your Contracts of Employment for any such provisions. THINGS TO REMEMBER WHEN IT COMES TO REDUNDANCY Different procedures apply for small-scale redundancies/making one employee redundant than in collective redundancies (20 redundancies in a 90-day period). In individual consultation cases, there is no time limit for how long the period of consultation should be. However, the redundancy consultation period for one employee should be long enough for meaningful consultation to take place. If between 20 and 99 employees are potentially affected, consultation must start at least 30 days prior to the first dismissal taking effect. If you are proposing to make 100 or more employees redundant, the minimum consultation period is 45 days. No dismissals can take effect before the end of those periods. An employee who will have two years’ service by the termination date and who is working their notice for redundancy is entitled to reasonable time off to look for another job. Redundancy can be a stressful time for all involved. It’s also a highly complex area of employment law, meaning the margin for error is high. Professional support from an employment law specialist can help you to approach the situation more confidently, achieve your objectives and reduce the risk of claims arising from mishandled procedures.

WHAT ARE THE RULES SURROUNDING MAKING ONE EMPLOYEE REDUNDANT? If the employee holds a unique role within the organisation, the redundancy procedure for one employee is more straightforward than making one or more people redundant from a group, or pool, of employees who share the same job role. However, there are still some rules to follow. In the first instance, even when making one employee redundant, you will still need to make sure that this is a genuine redundancy situation, i.e. a reduction in the requirement for employees to carry out this particular role. This is where a business case supporting the redundancy (and, for example, giving details of where the employee’s responsibilities will lie postdismissal) will help. You will also need to consider if the employee is truly unique or whether their role is interchangeable with another employee. If it is, you should consider pooling them together and devising selection criteria. In order to effect a fair redundancy dismissal, you will also need to consider whether there is any alternative employment within the organisation that should be offered to them. Finally, consultation underpins the entire process, and that will include discussing all of the above with employee in addition to ways to potentially avoid the redundancy altogether.

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Social distancing requirements and hygiene concerns are likely to affect operators and consumer behaviour for some time to come.

CONSUMER INSIGHT

CHANGING CONSUMER BEHAVIOUR The changing nature of consumer behaviour as a result of Covid-19 and the associated ‘lockdown’ is something that operators in the foodservice and retail food sectors can’t afford to ignore if they are to continue to be viable and relevant. ADJUSTED NORMALITY Referring to recent YouGov survey data in an article – Don’t count on customers returning once Covid-19 lockdown eases – for YouGov, political research manager, Chris Curtis, stated: “Generally speaking, the public are more concerned about visiting places where they would likely end up in closer contact with others. For example, just 32% said they would feel comfortable going back to pubs and bars, 32% for beauty and nail salons and 30% for gyms. In each case around twice as many said they would feel uncomfortable going back (63%, 60% and 62% retrospectively). 82 July 2020 www.sandwich.org.uk

“The number saying they would feel comfortable were a bit higher for coffee shops (36%) and restaurants (37%) although a majority in both cases say they would feel uncomfortable.” As the focus turns to the exit strategy from the coronavirus lockdown, hospitality businesses up and down the country have been busy planning their re-openings by ensuring that their premises are safe and that their marketing activity is ready. For the grocery industry, the easing of lockdown measures could see an increase in footfall and frequency but potentially a fall in basket size if shoppers venture

out a little more often. While postlockdown behaviour remains a relative unknown, there is likely to be strong agreement that it won’t be a sprint back to normality. So, what will this ‘adjusted normality’ look like? How will consumer and shopper behaviour differ post lockdown, through the inevitable recessionary impact and into market recovery? HIM (www.himshopper.com) – who specialise in market insight across the food and grocery sector – point to five stat’s from their UK Recovery Report 2020 to help provide a deeper understanding of what the UK food and drink industry should expect.

CONSUMER INSIGHT 1. The UK eating out market is set to decline 60-70% in the full year to December 2020 With most restaurants, bars and cafés having been shuttered, aside from those outlets able to offer takeaway or delivery, the hospitality industry has been hit hard. Demand for delivery has also not been as high as was initially expected due to consumers remaining cautious with their spending - 63% say they are actively trying to save money, HIM found in their survey. 2. 43% of consumers are looking to work from home more often The number of people working from home has increased from just 5% pre-lockdown to 60% during the quarantine. Much of the UK workforce has had to adapt quickly to working in a new environment and in some cases balance childcare into the mix too. However, as lockdown continues, are those working from home settling into a comfortable routine, or are they missing the interaction with their colleagues?

One-fifth definitely plan to work from home more often in the future; 22% say they might work from home more and 5% were already working from home, HIM found. This shift in favour of home working could have a significant impact on outlets in travel hubs which rely on commuters, but may benefit more local, residential stores that could see an increase in footfall at lunchtime, suggest HIM. 3. 64% of consumers are worried about visiting eating out venues Whereas grocery shopping is a necessity, eating and drinking out falls within discretionary spend that can easily be foregone. With consumer confidence at almost a record low and social distancing measures set to be in place for the foreseeable future, we can expect the return to eating out to be slow, feel HIM. The onus is on operators to reassure consumers that it is safe to visit restaurants, pubs and cafés in order to combat this ‘fear of going out’ (FOGO).

4. 45% of consumers feel confident about their financial position over the next six months With consumers looking to save and limit discretionary spend, there is a positive outlook for personal finances, report HIM. Nearly half (45%) of consumers are confident about their financial position over the next six months, compared with 21% who aren’t feeling confident, they found. The grocery retail and foodservice delivered sectors are in a good position to capitalise on this confidence, but those foodservice operators who react quickly could also get their fair share of the pot, they propose. 5. 29% are shopping online for food and drink more than they did before lockdown began Nearly a third of UK consumers are using online grocery services more now than they were before lockdown began. Retailers have had to adapt incredibly quickly to meet a surge in demand. However, this hard work will not go to waste once lockdown eases. One-fifth of consumers that have used online grocery more in lockdown plan to continue to do so once the restrictions ease. This rises to over one-third for 25-34-year olds, their research showed. CHANGING VALUES The executive summary of an indepth study conducted by Balance Festival in partnership with Allegra Strategies – UK Covid-19 Wellness Impact Report (based on 3,187 wellness-engaged consumer surveys and 427 industry interviews covering areas such general impact, food and beverage, hospitality, fitness, health and wellness, digital media, travel, events and festivals, fashion and beauty) – identified what it termed “the social paradox” as one of its key takeaways. Clearly, respondents from these sectors are very likely already predisposed to wellness, but given the fact that many food industry observers are now predicting greater

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CONSUMER INSIGHT

consumer interest in health and fitness, the report’s findings offers useful insight to the wider market. “One of the major obstacles for our industry is the social paradox. It’s positive to hear that the majority of our customers are very excited to go back to cafés, gyms, restaurants, events and book their next holidays. To be exact, 59% can’t wait to go back to eating out with friends, 57% will book a holiday as soon as they can, while 66% can’t wait to go back to events and festivals,” stated this report. “Although 93% miss social interactions with family and friends, those same customers have confessed that they will be cautious with crowded public spaces and care more than ever before about cleanliness. As we enter exceptional times, we require exceptional measures. Successful operators will be the ones delivering a unique customer experience that cannot be found elsewhere, whilst effectively implementing, monitoring, and communicating strong health and safety measures, tweaked and finetuned as we progress into different phases of the reshaped economy.” 84 July 2020 www.sandwich.org.uk

It also reported that: “On the hospitality side, 22% currently feel uncomfortable with the idea of sharing a public space like a restaurant with strangers.” There is now also a reshaped value system, report the researchers, people having had plenty of time to think about what really matters in their lives. Two thirds told them that a desire to reconnect with nature was the reason behind this, with 31% of those surveyed saying that they are now more eco-conscious when it comes to buying food. At the same time, consumers care more about local businesses, the research showed, with 55% of those surveyed buying locally, and 58% happy to pay more for brands using their business as a cause for good. In connection with food, beverage and hospitality, of those surveyed, 45% had decreased their overall food spend, 60% had increased their grocery shopping spend, 23% had increased their online grocery shopping spend, while 36% had decreased their use of food delivery services such as Deliveroo or UberEats and 22% had increased their ‘direct from the brand’ online food purchases.

In connection with eating habits, the researchers found that of those surveyed, 36% agree that being at home has enabled them to change their diet for the better, 58% cook more than they did pre-lockdown, 25% eat more healthily overall, 18% have decreased the amount of meat they eat and 17% have increased their plant-based food intake. ONLINE SURGE Research carried out by e-commerce agency, Melody (http://melody.agency), has revealed that a colossal 92% of UK adults have changed their shopping habits due to the Covid-19 pandemic, with e-commerce emerging as retail’s biggest lockdown driver, they report. We’re shopping more online during working hours than previously (13%), with a quarter of Brits (25%) across all age ranges understandably having been buying items online they’d previously bought on the high street, and Amazon being the online retailer of choice for around one in five of us (19%), rising to 27% of millennials aged 25-34, they found.

CONSUMER INSIGHT Their tracker study of more than 2,000 UK consumers further revealed that six out of 10 UK shoppers (60%) believe they’ll maintain these new shopping habits even when the pandemic and lockdown are over, with 12% saying they’ll continue to buy products online that previously they would have bought in stores/ on the high street, 12% also saying they will shop more on Amazon than before, and around one in seven (15%) believing they will do less shopping of any type. The research also highlighted that UK women are more likely than men to have changed their high street shopping habits because of the Covid-19 pandemic. While a third of all UK shoppers (33%) say they now do less shopping of any type, this rises to 40% of women, report Melody. Female shoppers are also now more likely to shop online instead of in stores – and much more likely than men (29% versus 18%) to no longer shop on high streets at all, they add. At the same time, men are more likely than women to visit e-commerce sites more often to browse because of the lockdown (13% of men, 8% of women). In addition, 17% of men say they now do more online shopping during working hours, compared to only 9% of women, they discovered. Mark Burgess, business director at Melody, said: “Clearly we’ve been living through unprecedented times, but the lockdown has significantly impacted the UK’s retail landscape and our shopping habits. “It’s hard to separate anticipated consumer intent from actual behaviour, but according to our research the shift to online retail looks here to stay. More people are trialling e-commerce in place of physical shopping – and many of them will enjoy the experience of shopping online and want to stick with it.

“It’s no surprise that companies that have never previously considered offering an e-commerce solution, or indeed needed to, are now trying to adapt their business models. For retailers as well as brand owners, it makes sense to accelerate their e-commerce strategies at speed and right now.”

ONLINE GROCERY BOOST The current boom in online food sales brought about by the coronavirus pandemic has provided a preview of the likely future for food retailing, agree food and drink IT specialist, CSB-System, who say that the growth offers a huge opportunity for manufacturing and trade companies, and that the current crisis has merely accelerated a trend that experts have long seen coming. “A recent study from GlobalData has forecast that the UK online food and grocery retail market will grow by 25.5% this year,” says Timo Schaffrath, the company’s marketing & PR manager. “Nevertheless, even before coronavirus, the figure for 2020 was still an impressive 8.5%. Such statistics back up a precrisis study from Oliver Wyman consultants, who forecast a five-fold increase in online grocery sales in Germany, for example.” CSB says that proper planning will be essential to maximise opportunities and that rather than trying to make short-terms gains, companies should take the longer view. “An online shop cannot, and need not, be built in a day,” points out Timo Schaffrath. “To be successful from the start, it is important to have the systems in place to ensure all relevant information is correctly

displayed and regularly updated, and that customers receive a fast response and prompt deliveries.” Key to this is an adequate ERP (enterprise resource planning) system to act as the technical basis for the digital shopping baskets. ERP is essential because it lays the foundation for easy implementation of automatic, up-to-date agreements on prices and discounts, and product specifications such as weight and use-by dates. It can also deliver vital traceability information once a product has been despatched. Alongside this, companies need to establish a coherent and easy to navigate representation of their existing product catalogue, suggest CSB. To achieve this effectively, the company recommends replacing a website’s home page with the online shop. A high quality display of products will be the most important consideration for customers, and making this the first page that they see reduces the number of clicks necessary to find what they are looking for, they claim. Another suggestion from CSB for the successful establishment of an online shop is for companies to start with their current customer base. “Online selling will firstly provide added value to existing customers and enable a business to establish itself in the market; this is preferable to trying to attract new customers from the start, which will inevitably require substantial investment,” adds Timo Schaffrath. “Similarly, it will be more economical in the short-term to stick to the local area rather than attempting to go nationwide or global from the outset. “Online shopping is fast becoming the new reality for the food sector. With the perfect integration of ERP and an online shop, companies will be off to a flying start in being able to make the best of this opportunity.”

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CONSUMER INSIGHT

Q&A with Simon Stenning (founder of www.futurefoodservice.com)

In the wake of the Covid-19 pandemic

Q A

What fundamental changes in consumer behaviour can we now expect to see, and why? There are new key consumer themes by which consumers, in general, are applying to the way they live their lives. Personal and mental wellbeing – recognising that this is the most important facet of life. Trust and safety – who do I trust? How can I protect my bubble? Where am I happy to spend my money? Work/life balance – something that has been increasing in importance is now exacerbated. Purpose and the environment – what can I do? How can I help? What changes can I make to make a difference?

What type of new, or altered, expectations might consumers now have of the products and service they receive? These changes are going through some evolving phases. Firstly, expectations and demands were all about Maslow’s basic needs, but these have been met swiftly. Then expectations change to those products and services which were ‘doing good’ and this is still going to be important going forward; there will be hero businesses that come out of this stronger because of how they took action to help the common cause. But economic reality is going to kick in, with unemployment set to increase, and a downturn to affect livelihoods, and this will mean that expectations are switched to delivering value, possibly even a return to price consciousness (checking carefully about every penny spent, as was seen during 2009).

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Will food to go outlets need to do more to draw back their old customers, as well as attract new ones, and if so, what? The critical first phase will be to get existing customers back into their old habits and frequencies. It is interesting to see Pret offering a £20 voucher for 20 coffees, which is a real indicator of how important brands see both cash-flow generation and getting customers to return to old habits. New customer attraction is going to be difficult for some time, so loyalty of existing customers is most important to focus on.

Which changes in consumer behaviour do you think will be short-lived, and which might be present for the longer term? The economic changes are hopefully going to be shortlived, as the government and Bank of England take measures to return the economy to a stable footing within 18 months, but there is a lag. A rise in unemployment of six percentage points to 10% might take three years to fall back down. Working from home is also something that will reduce in the longer term; the nature of working together from a productivity, creativity and social perspective, as well as the limitations of technology, will mean that people will want to spend more time back in workplaces – but this will be a slow return and working practices will have changed for good.

What do you think the biggest challenge will be for food to go operators when it comes to coping with changes in consumer behaviour? The reduction in footfall from the point above is going to be the most significant challenge for the sector, but with that comes a

chance to improve on service delivery, highlighting safety and hygiene. Value is going to have to be delivered, which is a challenge if costs increase, and it becomes hard to maintain margins/cost percentages when you lose economies of scale. However, if consumers are given a better quality experience with what they purchase, then higher selling prices may be achieved.

Can you share with us any ‘lessons learnt’ from operators who have reopened already and dealt with any initial problems? At this point everyone is still trying to learn about what works and what doesn’t, and are evolving how they are handling changes, so it is too early to say anything definitively works or not.

The immediate future, and what the landscape might look like

Q A

Which type of outlets do you feel are best placed to ride out this storm, and why? I am forecasting that the fast food sector will come out of this best, through their ability to use takeaway, delivery and drive-thru, as well as the intrinsic value and the improvements in quality that they have been working on for some time. Grocery food to go

CONSUMER INSIGHT will perform quite well despite the fall in footfall in city centres, given the value that their offer delivers. Convenience food to go may well perform well given the nature of local, neighbourhood stores, especially if more people stay and work closer to home.

Q A

Which type of outlets do you fear might fail and disappear? Regretfully, I am forecasting that the whole foodservice industry will lose a large number of sites, across all sectors, as businesses struggle to deal with changing behaviours, safe distancing and the economic downturn. We will likely lose some coffee shops, as spending is reined in, as with sandwich shops. Street food operators may struggle if they operated in busier places, although outdoor sites could survive.

Q A

Any opportunities, new products and demand to tap into? We will be losing international tourist visitors for some time. However, we will be seeing an increase in domestic tourism/staycations, so businesses that look to support people staying in guest houses, airbnb’s, caravans and holiday parks could do well.

One key development that was crying out for change, is the use of disposable cutlery in sandwich shops; I have long felt that dipping your hand into a pot of cutlery in Pret that everyone has also handled, needed changing, and so I can see no-touch dispensers, wrapped sets, or even reusable personal cutlery being used. I am also forecasting a paradigm shift for the whole industry, with introduction of technology being key. New apps, such as OrderPay.com which does what it says on the tin, will be a key feature for sandwich and coffee shops to maximise spend whilst minimising staff/customer manual contact.

so could be a key market. Younger consumers are less cautious but are more likely to suffer economically – and don’t forget that many live in multi-generational households so will still be acting cautiously.

Q A

What can operators do to help ensure they have a financially sustainable business for the future? I think that the switch to technology will help operators reduce labour costs, and can increase revenues, so this ought to be a key step. Property costs are a significant fixed cost that will need to change, and I believe more operators will be collaborating with landlords where possible to switch to turnover-based rents that provide for an upside for landlords if business increases, but reduces the fixed cost.

Q A Q

Threats to try and steer clear of? Can’t think of anything that I haven’t already mentioned!

Should operators be targeting new, or particular types/ demographics, of customer, and if so, why? It is widely mistaken that younger consumers will behave in one way and elderly consumers another, but it isn’t so easy as that. Whilst many older consumers will be more cautious, they are financially better off, and won’t be so affected by the economic downturn,

In light of the damaged economy, how long do you think it will be before operators’ business revenues are back to ‘previrus’ levels? I am forecasting a 10% drop (from 2019 levels) in 2021, which will pick back up through 2022, and 2023, before returning to pre-Covid levels by 2025 at the latest. My revised forecast for 2030 is that the total UK foodservice industry increases to £108bn.

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OPINION

Brave new

world? As our sector welcomes its liberation from lockdown, Adrian Kilby, creative director of the Formation Creative Consultants contemplates what the brands and their customers might expect... WELCOME BACK! At the time of writing I am eagerly anticipating the industry’s self-styled ‘Independence Day’. Another nation’s historic moment, hijacked by Team Boris, to herald the great re-opening of the British £20billion food to go floodgates. However, I fear it will be more of a steady trickle than the financial deluge we all innocently hope for. To date, in my opinion, with the exception of Rishi Sunak, the government’s handling of the pandemic has been woeful. The lack of track and trace and their vacillations have led to a nation divided: Those desperate for ‘normality’, socialising and any form of distraction and who now view the virus as an abstract annoyance, and those who are genuinely fearful, have little desire to risk their health at almost any cost and are very wary of a second wave. But make no mistake, this is going to hurt...a lot. The pandemic will act as a great leveller, with many businesses going to the wall.

88 July 2020 www.sandwich.org.uk

This, dare I say it, in some instances, is not a bad thing. Pre Covid-19, the sector was groaning. Businesses had become bloated and complacent. Every type of weird and wonderful street food/fusion dish/sandwich combo was being hawked around in the fast casual sector and many restaurateurs treated their customers appallingly – not allowing them to book, then chivvying them out of their seats, desperate to herd the next sitting in. RETAIN, REPLICATE OR REPLACE? The key issue is the customer experience. As with fashion retailing, what separates location-based food and drink retail from online ordering and delivery, is the immersive brand experience. Whereas online can only project in two dimensions basically words and pictures - the in-store experience allows human interaction and the stimulation of all the senses. This has historically been the ace up its sleeve – but Covid-19 is a game changer. Each brand needs to carefully examine its core values to understand what truly defines its customer experience, then rigorously explore how it can retain, replicate or replace that experience while working with social distancing.

MANAGING EXPECTATIONS Customers have a set of expectations that vary from brand to brand and offer to offer. However, as always, the golden rule still applies. Far better to under-promise and over-deliver than over-promise and underdeliver. Many brands having been doing sterling work during the lockdown to reassure their customers, and have explored many inventive ways of keeping them engaged. From the tangible experience via delivery, take-away and meal kits, to online ‘live’ events and interactive videos. But now, the time has come to throw open the doors and welcome those customers back. So, what can they realistically expect? BEHIND THE SCENES From the start of this pandemic, hygiene has headed up the agenda: PPE with lots and lots of handwashing. Brands that could adapt to delivery and pick up invested significant amounts of time and money into producing videos and digital campaigns that featured socially distanced kitchens, staff temperature checks and sanitisation protocols in a bid to reassure their customers.

OPINION We are already used to the ubiquitous clear acrylic screen. Once the depressing province of post oﬃces and 24-hour service stations, now a familiar barrier in our supermarkets and shops. Expect to see customised and decorated versions of these. Branded face coverings will undergo the same development as staff head coverings: Full-on Darth Vader’s through disposable face masks to reusable ‘cowboy’ scarfs. Graphic for fast casual hummus chain

This is set to continue. Along with informative graphics, we will see live feeds from kitchens and trackable food, enabling products to be traced back to the staff member who produced it. PATIENCE IS A VIRTUE Never has this adage be truer. Everything will now take longer. Spontaneity, or ‘just popping in’ will be a misty memory. Now, it will all start with queuing.

Social distancing graphics (the Netherlands).

As a nation we are known for our ability to queue, but this will now become a necessity, rather than a choice. Creative pavement and floor graphics can be explored. Queuing in the summer is annoying, yet bearable, but on a cold November afternoon? Look at branded sunshades and rain umbrellas, or portable mini gazebos to protect the waiting ‘throngs’.

Eating pods (Amsterdam).

OUTSIDE IN AND INSIDE OUT All businesses have seen their internal customer capacities significantly reduced. Where possible, you need to make the most of any outdoor areas. Simple solutions range from pavement tables, to revamped service bays. Consider converting your frontage to opening glazed panels. This improves airflow, gives a feeling of space and will allow maximising of seating. The government have endorsed the conversion of car parks and terraces into eating and drinking areas. Many key food retail hubs may become pedestrianised, which will allow large external terracing. Add heaters, lighting with tented canopies and trading can be extended well into the evenings. Again, time to get inventive in order to maximise on seasonal challenges. I’ve seen everything, from temporary greenhouses, to repurposed wedding marquees. PROTECT AND SURVIVE Once a 1970’s post-nuclear mantra, now a condition of Covid.

Decorative screens (the Netherlands).

We’ll see hygiene seals on doors and wraps on toilet seats. Statutory signage for handwashing etc can be given a touch of branded charm. Hand sanitiser sachets will sit on every table and music will be muted to discourage shouting. Menus will be digital, or recyclable single use. Cutlery and napkins will be disposable and prepacked. Responsible brands will offer environmentally friendly products, whereas others will simply add to the UK’s growing 160,000 tonne plastic mountain in Turkey. I am still struggling with how a viable restroom sanitisation protocol will work- but we shall see...

Signage for an artisan bakery

Along with click and collect, sandwich and coffee bars can theoretically operate with or without screens. Customers can select and pay in the ‘normal’ way, or via regularly sanitised touch screens - albeit with revised store and food display layouts to accommodate social distancing. It’s a different matter for the larger restaurants.

www.sandwich.org.uk July 2020 89

OPINION

SELF-SERVICE, OR SERVE YOURSELF Again, a number of options are being explored. Will I book my slot and even pre-order my meal online? Will I be shown to my seat and then be presented with a pair of sealed gloves and a trolley holding my order, which I then serve myself from. When finished, do I then clear it away onto the trolley, pay using the machine provided, sanitise my surroundings (for my own peace of mind), then leave? If so, this begs a number of questions. Firstly, am I prepared to do this? Secondly, are you going to charge me the same price (or more) as pre -Covid, and what incentive (other than philanthropy) do I have to leave a tip? Graphic for fast casual hummus chain.

KEEPING THEM INTERESTED After the initial surge of desperation, I expect customers to become more selective, but it will remain a logistical minefield. Many businesses may well have the volume of customers, and the desire to serve them, but they simply won’t have the organisational systems to maximise on that potential. After weeks of unlimited home cooking and alcohol consumption, customers may well have a revised sense of ‘value for money’. Pubs and bars are already worried that, after generous home ‘measures’, customers

90 July 2020 www.sandwich.org.uk

could feel underwhelmed by ‘legal’ servings, while they sip their meagre ration in the segregated pub garden or at the socially distanced bar. I may well be painting a somewhat bleak picture, but the point is, how to create a meaningful experience or sense of occasion? Initially, a sense of ‘we’re all in this together’ will prevail and fuelled with pre-job cut, furlough-swelled wallets, plus a genuine desire to see their favourite venue get back on its feet, customers will be as supportive and understanding as possible. However, they are also fickle, and as time goes on - if the experience simply isn’t worth the effort - then they will vote with their feet.

The future?

Apart from offering them the best physical experience possible in terms of welcome, service, food quality and environment, then any other incentives, such as vouchers, discounts, deals and truly meaningful loyalty schemes need to be ramped up and hit home hard. For those with wider ambitions, TV advertising rates are at their lowest for 40 years.

EVERY CLOUD... One guaranteed advantage of the lockdown on international travel will be the surge in staycations and holidaying in the UK. Our hospitality and food and drink industry as a whole should be able to take full advantage of a far more captive audience, as desperate holidaymakers choose home-grown destinations. Coupled with a renewed emphasis on ‘Buy British’, this can only bode well.

WHO DARES, WINS Like any crisis, this pandemic will bring out the best and worst in creative thinking. Brands could take advantage of reduced rents and unexpected vacancies in prime locations, with a further raft of properties likely to come onto the market, following the lifting of the eviction ban in September/ October. Retailers prepared to take risks or inspiration from associated businesses could see exceptional results, such as Siva Thievanayagan (who saw a 100% surge in sales following his expansion of his outlet into an adjoining empty unit he purchased last year). Or Paul Cheema, who converted the front of his food and drink store into a hugely profitable mini garden centre, after buying up his flower supplier’s entire stock, following their enforced closure due to lockdown. “Now, this is not the end. It is not even the beginning of the end. But it is, perhaps, the end of the beginning.” Winston Churchill Adrian Kilby is the founder and creative director of the Formation Creative Consultants (www.theformationcc.co.uk). A multi award-winning international brand creation agency founded in 1994, it has weathered many a storm.

NEW PRODUCTS Essentra launches ‘industry first’ recycled PET tear tape Essentra Tapes has launched the first tear tape for flexible packaging to combine the sustainability of recycled polyester (rPET) alongside the benefits of easy-opening and brand enhancement. Responding to both consumer demand for packaging sustainability and the latest legislative requirements for recycled content, the new SupaStrip® PCR is made from rPET and contains 70 percent post-consumer resin (PCR) in a single ply, 23 micron film. Using recycled content supports a circular system where plastic is kept in the economy and out of the natural environment and is in line with the latest roadmap outlined by The UK Plastics Pact. Like all Essentra tear tape solutions, SupaStrip PCR is easy to implement within flexible packaging lines and intuitive to use, providing fast, safe, and immediate access to the contents. In addition, the ability to print the tape allows a diverse range of brand messages and logos to be added for enhanced on-shelf impact and consumer interaction (call +44 (0)115 975-9000 or visit www.essentratapes.com).

Nelson expands Supernova range in time for hospitality re-opening Nelson has expanded its alcohol-free Supernova sanitiser range. Supernova is fully certified, having been independently tested at UK accredited laboratories to European Standards EN1276, EN13704, EN1650, EN14476, EN1500, EN13727, EN14561, EN13624 and PrEN16777 against 99.9% of the most common germs that cause illness. It has been proven to kill the SARSCoV-2 virus, responsible for Covid 19, within just 60 seconds and to remain effective for very long periods thereafter - up to two hours on hands and two weeks on surfaces (these times will, of course, diminish with handwashing and surface washing), and works by both physically and chemically damaging the bacterial cells rather than affecting their metabolism. Supernova products include hand sanitiser, hand sanitiser wipes, various hand sanitiser dispensers, surface sanitiser sprays and impregnated face masks that can be washed 30 times (call 0800 592 833, or visit www. nelsonwashonline.co.uk).

NEW MEMBER

Müller UK & Ireland Müller UK & Ireland is wholly owned by Unternehmensgruppe Theo Müller which employs 24,000 people throughout Europe. In the UK, Müller develops, manufactures and markets a wide range of branded and private label dairy products made with milk from 1,600 farmers in Britain. The Müller brand is ranked at No.12 in The Grocer’s Top 100 list of Britain’s Biggest Brands, and is also the eight most chosen brand in the UK, picked from shelves more than 217 million times each year. Müller UK & Ireland comprises three business units: Müller Milk & Ingredients is Britain’s largest producer of branded

and private label fresh milk, cream, butter and ingredients products, with a network of dairies and depots servicing customers throughout the country. Müller Yogurt & Desserts is the UK’s leading yogurt manufacturer responsible for major brands like Müllerlight, Müller Corner and Müller Rice. It produces chilled desserts under licence from Mondelez International and supplies the UK private label yogurt market from a dedicated, state of the art yogurt facility. Milk & More delivers daily essentials to more than 500,000 homes in England, via a network

of 53 local fulfilment centres. The milkman is arguably the original home delivery service and Milk & More is ensuring that this great British tradition continues to flourish. Contact: Cara Williams Tel: 07731 337824 Muller Milk and Ingredients Donnington Wood Business Park Granville Road Telford TF2 7GJ www.muller.co.uk www.sandwich.org.uk July 2020 91

NEWS

Coronavirus and the business interruption insurance debate Susan Hopcraft, a partner in the Dispute Resolution team at Warwickshire-based solicitors, Wright Hassall (www.wrighthassall.co.uk), looks at the implications of coronavirus in relation to the business interruption insurance debate. REFUSED CLAIMS Organisations of every size have borne the brunt of the government lockdown, imposed to reduce the risk of spreading coronavirus, with many losing their entire business revenue overnight. Planning for such eventualities included adding business interruption (BI) cover to already expensive business insurance, safe in the knowledge that when trade is disrupted through no fault of their own, the policy would pay out and cover the inevitable losses. 92 July 2020 www.sandwich.org.uk

However, the growing number of refused claims has led to calls for government intervention, as even those businesses that included cover for forced business closure have had claims dismissed out of hand. Acting together and starting class actions may be one answer, but businesses can do more to push their claims and the government’s financial regulator (the FCA) is now taking an active interest. Some policies have extensions that might apply to coronavirus losses, for

which additional premiums will have been paid. If the insurers have not worded these clauses to exclude pandemics, they are likely to find themselves liable to pay out. It’s a challenge that businesses could do without when the future for many is so uncertain. WHAT ARE BI POLICIES? Standard business interruption covers a business for loss of income during periods when they cannot carry out business as usual due to

ADVICE physical damage: typically damage to the premises caused by a storm, fire or flooding. The insurance might compensate the business for any increased running costs and/or shortfall in profits for a set period and financial limit. Some policies have extensions that might apply to coronavirus losses, for which additional premium will have been paid. There are two main likely clauses: Business Interruption (specific illnesses) Most extensions cover specific diseases, listed in the cover. These are diseases that are well known and understood. Covid-19 will not be named though, and this is likely to lead insurers to deny claims. Businesses will feel aggrieved by that when they bought cover for this type of circumstance. The argument will be that the clause was intended to cover disease closure and the clause could not have named a disease that did not exist. Some disease extensions are more general and do not specify certain diseases. In these cases, business interruption cover for Covid-19 is more likely to apply. Usually Covid-19 must have been present at the premises or within a short radius. This is because business interruption is supposed to cover the short period while premises are shut down for a deep clean. Insurers will not have been expecting to pay for a long term shut down due to a global pandemic, but each clause is different, and you should check your wording. Business Interruption (nondamage denial of access) Another relevant extension is cover for losses as a result of people not being able to access the premises due to specific circumstances such

as the police cordoning off an area due to an event such as terrorism, a fire, or the risk of a collapsing building. The clause might cover inability to trade due to a government restriction, which is what has happened now with schools, then bars/restaurants directed by the government to close prior to a full lockdown. These clauses might cover loss, again depending on the wording. Another issue arising out of businesses being temporarily closed is the need to let your insurer know if the insured premises are unoccupied. There may be a clause in your property insurance that requires the premises to be occupied. The Association of British Insurers (ABI) has suggested that insurers will be more flexible over the requirements around these types of clause under current circumstances, but you should consult your broker/insurer if you are in any doubt or it may lead to an insurance dispute. The premises will still need to be insured against risks such as fire and theft/vandalism and all sensible risk management precautions need to be taken and policy conditions complied with. THE CURRENT SITUATION For some businesses, the business interruption extension might be worded to enable recovery of losses due to coronavirus closure. For others, particularly where Covid-19 is not included in a specific list, cover may well be denied. Insurers will say they do not cover pandemics and do not charge premiums commensurate with that exposure. They might also say that it is for government to bail out businesses, for example, by the furlough scheme because this pandemic is so widespread and unexpected that it falls outside what private insurance ought, as a matter of policy, to cover.

Insureds will say that they were paying extra premium to extend cover to deal with precisely this sort of risk. Just because the disease was not known, that should not exclude them from cover. Equally the government may want to try and claw back some of the employee costs it is otherwise covering via the insurance industry. The government has asked the insurance industry certain questions. Mel Stride, the Chair of the Treasury Select Committee, wrote to the ABI (Association of British Insurers) on 25 March asking for data and information on the industry’s response to coronavirus. The ABI replied and, swiftly after that, the FCA announced that it intends to bring action against certain insurers for a decision on whether Covid-19 losses are covered. It is hoped that this will result in a binding decision on which all insureds under certain polices can rely, without each needing to bring a legal claim individually and pay the legal costs for that. This could be very beneficial for policyholders, with decisions possibly as early as Q3 2020. PROTECTING YOUR BUSINESS Understandably, a lot of businesses will feel cheated by the decision to deny pay-outs, especially as they feel they have taken steps to protect themselves from such a scenario. The future of many businesses currently hangs in the balance and receiving the money for a claim could be the only way of coming through this difficult period. Note: If your business closes or is otherwise disrupted by coronavirus, you might have business interruption insurance to make up the deficit. Your insurance broker can give you a preliminary view but, if you have tried that and the insurer has declined your claim, then contact a team of experienced lawyers for advice.

www.sandwich.org.uk July 2020 93

BSA Product Index ADVISORY & CONSULTANCY

Yoghurt

Sauces & Ketchups

Salmon

SERVICES

Freshfayre

Blenders

Caterers Choice

Freshfayre

Bespoke Software

Futura Foods UK Ltd.

Caterers Choice

Freshfayre

Leathams

Muller Milk & Ingredients

Freshfayre

Leathams

Duck

Ornua Ingredients Europe

Pauwels UK

Seafood/Shellfish Products

2 Sisters Food Group

Piquant

H Smith Food Group plc

Freshfayre

The Ingredients Factory

Royal Greenland Ltd.

Zafron Foods Ltd.

Tuna

Datatherapy Ltd. Business Systems Datatherapy Ltd. E Commerce Datatherapy Ltd. Factory Grote Company Food Attraction Ltd. FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Retail Food Attraction Ltd. FSC BAKERY PRODUCTS Doughnuts

Sour Cream Freshfayre CHUTNEYS & RELISHES Chutneys

DRINKS

Freshfayre

Juices

Leathams

Caterers Choice

Mizkan Euro Ltd.

Freshfayre

The Ingredients Factory

Leathams

Zafron Foods Ltd. Relishes Blenders Freshfayre Harvey & Brockless Leathams Mizkan Euro Ltd. The Ingredients Factory Zafron Foods Ltd.

Moy Park Ltd.

Pickles

Morning Goods

Freshfayre

New York Bakery

Leathams

Tortilla & Wraps

The Ingredients Factory

Food Attraction Ltd.

Salsa

Freshfayre

Blenders

Mission Foods

Freshfayre

BREAD & ROLLS Fresh

Zafron Foods Ltd. DRESSINGS, SAUCES AND

Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Zafron Foods Ltd. FOOD WHOLESALERS

EGGS & EGG PRODUCTS

Country Choice Foods

Eggs (hard boiled)

FRUIT

Freshfayre

Canned Fruit

Fresh-Pak Chilled Foods Fridays

Caterers Choice Ltd. General

Egg Products

The Ingredients Factory

Freshfayre

Guacamole

Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Leathams Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery Deighton Manufacturing

Leathams Pineapple Caterers Choice Freshcut Foods Ltd INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies

Continental

Galliance UK Ltd. H Smith Food Group plc Sam Browne Foods Ham Freshfayre Leathams Smithfield Foods Ltd. Lamb Freshfayre H Smith Food Group plc Sam Browne Foods Meatballs Snowbird foods Pork Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Sausages Freshfayre Leathams Moy Park Ltd. Snowbird foods

Grote Company

Planglow Ltd.

Millitec Food Systems Ltd.

Tri-Star Packaging Supplies Ltd.

Conveyors

MEAT PRODUCTS

Deighton Manufacturing

Turkey

Bacon

2 Sisters Food Group

Dawn Farms UK

Freshfayre

Smithfield Foods Ltd. Stephen’s Fresh Foods Ltd.

Jacksons Bakery

MAYONNAISE

Speciality

Dips

Grote Company

Blenders

Millitec Food Systems Ltd.

Dew Valley Foods

H Smith Food Group plc

Cutting & Slicing Equipment

Freshfayre

Leathams

Moy Park Ltd.

Sam Browne Foods

Smithfield Foods Ltd.

Food Attraction Ltd. New York Bakery Jacksons Bakery Mission Foods Bread Making Ingredients Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Spreads Freshfayre Harvey & Brockless Spreads (olive) Freshfayre Leathams

Freshfayre Fresh-Pak Chilled Foods Pauwels UK The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Pauwels UK Spreads Blenders Pauwels UK Mayonnaise Blenders Caterers Choice Freshfayre

Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd.

Beef Freshfayre H Smith Food Group plc

Labelling Systems & Barcoding

Leathams

Planglow Ltd.

Moy Park Ltd.

Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd.

MILK

Muller Milk & Ingredients OILS

Freshfayre

Sam Browne Foods Canned Meat Freshfayre Moy Park Ltd. Smithfield Foods Ltd. Chicken

ORGANIC PRODUCTS Fridays

Galliance UK Ltd. Leathams Pauwels UK

2 Sisters Food Group

PACKAGING

Fresh-Pak Chilled Foods

FISH PRODUCTS

Cargill Protein Europe

Cardboard

CHEESE & DAIRY PRODUCTS

Harvey & Brockless

Crayfish

Dawn Farms UK

Colpac Ltd.

Cheese

Pauwels UK

Freshfayre

Piquant

Royal Greenland Ltd.

Freshfayre

Coveris Flexibles (St Neots) UK Ltd.

Galliance UK Ltd.

RAP Ltd.

H Smith Food Group plc

Disposable

Leathams

Bunzl Catering Supplies

Moy Park Ltd.

Colpac Ltd.

Sam Browne Foods

Coveris Flexibles (St Neots) UK Ltd.

Futura Foods UK Ltd.

Zafron Foods Ltd.

Harvey & Brockless

Mustards

Freshfayre

Leathams

Blenders

H Smith Food Group plc

Norseland Ltd.

Pauwels UK

Royal Greenland Ltd.

Seara Meats BV

RAP Ltd.

Ornua Ingredients Europe

Zafron Foods Ltd.

Smithfield Foods Ltd.

Tri-Star Packaging Supplies Ltd.

94 July 2020 www.sandwich.org.uk

Prawns

BSA Manufacturers & Distributors Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd. PASTA

Caterers Choice Ltd. Freshfayre Leathams

AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Tel: 0283 0262333 info@aroundnoon.com www.aroundnoon.com

Pasta Foods SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group SOUPS

Freshfayre Leathams VEGETABLES & HERBS Canned Vegetables Caterers Choice Ltd. Freshfayre Chargrilled Vegetables Leathams Moy Park Ltd. Jalapenos Caterers Choice Ltd. Freshfayre

AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523 636 Fax: 01753 573 125 infoANL@aroundnoon.com www.aroundnoon.com BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Mark Harman Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

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

DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 ronan.gourley@delilites.com www.delilites.com

GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Sales Tel: 01909 512600 Fax: 01909 512708 www.greencore.com GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales sales@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Alex McLaren Ray-Odekeye Tel: 0208 629 8600 alex.mclaren@greencore.com www.greencore.com

IMPRESS SANDWICHES Units 6-7 Orbital Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com

www.impress-sandwiches.com MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Anthony Minto Tel: 01664 484400 Fax: 01664 484401

SAMWORTH BROTHERS MANTON WOOD Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Justyna Nowicka Tel: 01909 511800 Justyna,Nowicka@manton-wood.co.uk

www.samworthbrothers.co.uk STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk

anthony.minto@meltonfoods.co.uk

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

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

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

TIFFIN SANDWICHES Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Paul Thornton Tel: 01274 494939 paul.thornton@tiffinsandwiches.co.uk

www.tiffinsandwiches.co.uk

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

www.sandwich.org.uk July 2020 95

BSA Suppliers Index GROTE COMPANY

2 SISTERS FOOD GROUP B2B Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Sam Bennett Tel: 07873 301954

CATERERS CHOICE LTD Parkdale House,

1 Longbow Close, Pennine Business Park Bradley, Huddersfield

Sam.Bennett@2sfg.com

HD2 1GQ

www.2fsg.com

Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700

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

sarah@catererschoice.co.uk www.catererschoice.co.uk

DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road,

AGRIAL FRESH PRODUCE LTD.

Bradford, West Yorkshire

Unit 5 Walthew House Lane,

BD3 9TR

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

COLPAC LTD

Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW

Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk

FRIDAYS

Wrexham Technology Park,

Benenden Rd, Cranbrook,

Contact: Paul Jones

Chequer Tree Farm, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512

Wrexham LL13 7YP Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FOOD ATTRACTION LTD. Langham Court, 21

Langham Road, Leicester LE4 9WF

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027

Contact: Jake Karia

tina.alemao@

Tel: 0116 2744066

harveyandbrockless.co.uk

jake@foodattraction.com www.jakeandnayns.com

www.harveyandbrockless.co.uk Accreditation body: BSA

www.deightonmanufacturing.co.uk

Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

DEW VALLEY FOODS

FSC

Cheddar Business Park,

ALS FOOD &

Holycross Road, Thurles,

Wedmore Road, Cheddar,

PHARMACEUTICAL

County Tipperary, Ireland

Somerset BS27 3EB

Sands Mill,

Contact: Christina Murphy

Contact: James Simpson

Huddersfield Road

Tel: 00353 504 46110

Tel: 01934 745600

Fax: 00353 504 23405

Fax: 01934 745631

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

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

PANTONE NEUTRAL BLACK U

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

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

St Paul’s Cray, Orpington, Kent BR5 3QD

Phone: 00 353 14536960 /07741 639006 barnaby.barber@blenders.ie www.blenders.ie

neil.lindsell@brake.co.uk www.countrychoice.co.uk

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

Unit 10, Severn Way, Hunslet

Tel: 0113 277 3001

7 Howard Road, Eaton

sales@freshfayre.co.uk

Socon, St Neots,

www.freshfayre.co.uk

DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah

Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR

Tel: 0800 488 0013 FUTURA FOODS UK LTD. The Priory, Long Street,

Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522

Tel: 01226 344850

40 Derringham Street, Kingston upon Hull HU3 1EW Phone: 01482 301146

hello@jacksonsbread.co.uk

1 Waterside Park, Valley

Contact: Mike Roberts

JACKSONS BAKERY

Contact: Commercial Team

FOODS

S73 0BB

www.insuranceprotector.co.uk

GL11 4HR

FRESH-PAK CHILLED

Way, Wombwell, Barnsley

business@ipgdirect.co.uk

Dursley, Gloucestershire

www.futura-foods.com

Tel: 01480 476161

www.coveris.com

Contact: Chris Smith

Brierley Hill DY5 1XH

jo@futura-foods.com

Contact: Sales Department

stneots.sales@coveris.com

Essex RM13 9BP

Waterfront, Level Street, FRESHFAYRE

Contact: Caroline Bartrop

Cambridgeshire PE19 8ET

Ferry Lane South, Rainham,

B1 Custom House, The

Leeds LS10 1BY COVERIS FLEXIBLES UK LTD.

24 Easter Industrial Park,

GROUP

Industrial Estate, Hunslet,

Fax: 01480 471989 CARGILL PROTEIN

www.thefscgroup.com

Tel: 01689 301203

Whitestown Road, Tallaght, Contact: Barnaby Barber

www.dewvalley.com

james@thefscgroup.com

Contact: Neil Lindsell

BLENDERS Dublin 24 DV24 VY75, Ireland

cmurphy@dewvalley.com

H SMITH FOOD GROUP PLC

GALLIANCE UK LTD.

Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker

www.jacksonsbread.co.uk JIFFY TRUCKS LTD

26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000

Fax: 01226 344880

Tel: 01491 833010

Contact: John Briggs

yousafshah@datatherapy.com

mike.roberts@fresh-pak.co.uk

sales@galliance.co.uk

john@jiffytrucks.co.uk

www.datatherapy.com

www.fresh-pak.co.uk

www.terrena.fr/en/

www.jiffytrucks.co.uk

Tel: 0207 7000044

96 July 2020 www.sandwich.org.uk

BSA Suppliers Index LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400 sales@millitec.com www.millitec.com

NEW YORK BAKERY CO. 4 Heathrow Boulevard,

Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road,

Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801 cdeane@norseland.co.uk www.norseland.co.uk

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660 karina_sprigg@missionfoods.com www.missionfoodservice.co.uk

ORNUA INGREDIENTS EUROPE

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

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

SUPPLIERS

PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

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

PASTA FOODS

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

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252454 contact@smithfieldfoods.co.uk www.smithfieldfoods.co.uk SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@ snowbirdfoods.co.uk www.snowbirdfoods.co.uk THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate,160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

Forest Way,

Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com www.pastafoods.com

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

PAUWELS UK

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

SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Tel: 01377 241238 info@sambrownefoods.co.uk www.sambrownefoods.co.uk

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

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION MANAGEMENT COMMITTEE The following are elected members of the British Sandwich and Food to Go Association Management Committee CHAIRMAN Camilla Deane (Norseland) – Supplier THE COMMITTEE

Dan Silverston, Soho Sandwich Company (Producer) Samantha Brett, Waitrose (Retail) Georg Buhrkohl/ Mike Attwood, Subway (Sandwich bar chain) Robert Potts, Greencore (Producer) Simon Parton, Compass (Catering) Neil Wood, Woods (Independent Sandwich Bar) David Winter, Street Eats (Producer)

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

Anthony Minto, Ginsters (Van Sales)

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

Martin Beaver, RAP (Supplier)

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.

Peter Mayley, La Baguetterie (Independent Sandwich Bar) Frank Boltman, Trade (Independent) Ben Newby, Fresh Fayre (Supplier)

David Ross, Greggs (Baker) SECRETARIAT Jim Winship, Director Gavin Rothwell

Classifieds International Sandwich Manufacturers SIGMA BAKERIES PO Box 56567, 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com SUBWAY Chaston House, Mill Court,Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Georg Buhrkohl Tel: 01223 550820 www.subway.co.uk TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 fteichmann@tamarindfoods.be Contact: Frederic Teichmann

Product Listing

BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd FRANCHISING Subway ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES

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

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