Month: April 2021

first_imgJuggling actAt the moment, time is already at a premium. Although supported by three full-time staff and part-time help when required, the pair face a “real juggling act” between the demands of production and the need to go out into the field to represent the firm and source new customers. “Because our products are unique and we use techniques that bakers outside London would not use, that makes Craig and I the best people to discuss our products,” says Golob. “Give it a year or so and we hope to step away from production and do the representing work ourselves.”Ultimately that will mean recruiting new employees to carry on their high standards and they are looking to France, rather than London, as a potential source. “We have one or two contacts in France and hope to entice them over here,” says Golob. “There are some 35,000 bakeries in France. If we intend to employ skilled bakers to make specialised bread, then a British baker may not always be the right person for the job.”To ensure he stays close to market trends in France, Golob is planning to work back there for a couple of months. “There are a lot of techniques used there that aren’t employed here. Some bakeries in Paris don’t use any commercial yeast at all, which I find quite exciting. The techniques are slower, maturing the dough to get the best flavour, and some are still using wood-fired ovens.”While Golob says he and Barton have been somewhat surprised at the firm’s growth, he puts it down to their ambition and enjoyment of what they do. “We have a three- to five-year plan, during which we would like to develop two separate sides to the company, but retain the same Barton & White ethos. We still want to supply retailers such as delicatessens with our breads and handmade products but also go down the wholesale route. It’s quite hard to see which will be the way it develops. But we love what we do and feel we are on the verge of something big.” Over-worked, obsessed by details and prone to fits of temper, chefs have a fearsome reputation thanks to the on-screen antics of Gordon Ramsay. So you might think selling bread to top restaurants is a nerve-wracking affair for a baker. Turn up with something that doesn’t match the head chef’s lofty expectations and there’s a good chance you’ll be sent away with a flea in your ear or at least a stream of invective.Thankfully this is not something artisan bakers and patissiers Daniel Golob and Craig Barton have ever gone through. The owners of Barton & White bakery in north-west Leicestershire have actually found the hospitality trade so easy to sell to that it makes up around 25% of their business.”We’ve never had any problems selling our products. We’ve never done any marketing – it’s all been built up through word of mouth,” says Golob. “We turn up with some samples, explain how we make our products and the ingredients we use, and generally the chef says ’yes’.”One of the reasons they say ’yes’ so quickly is that there is a dearth of bakers with the required range and quality in the region, says Golob. “I don’t know of a single competitor to us in the area. It was something that came up during research before setting up the business; there was a real need for a good quality, artisan bakery in the Midlands. One of the biggest problems with the bread industry in this area is that it seems to be very much brown or white bread in numerous sizes, which seems to me like cheating the customer.” Continental flavour”We offer a range of products people can usually only buy abroad or at Continental markets. We have a base of 50 or 60 speciality and artisan bread products. While we do produce a brown and white tin loaf, these are the items we sell the least of.”The company first began in 2004 as a catering business, making pâté, terrines and speciality breads. Local restaurants and fine food retailers began placing regular orders and the business snowballed from there. The official launch date of Barton & White was September of that year and was helped by a start-up loan from the Thomas White Charity.Today, the company makes breads such as focaccia, ciabatta, sourdough, baguettes, pain de campagne and rye, which are all handmade using long fermentation times, natural leavens and absolutely no improvers or artificial additives. Patisserie and cakes, made by Craig, including chocolate eclairs, Irish coffee cream roulade, chocolate and Grand Marnier torte and a range of cheesecakes, are also an important part of the business, which is housed on the second floor of a new 4,000sq ft unit.center_img On-trade experienceBarton & White’s success is, in no small measure, due to the founders’ backgrounds. Both Barton and Golob have long experience working as chefs and patissiers in top hotels and restaurants here and in France, so they recognise exactly what chefs want from their suppliers.”If a client has a specific requirement or idea they can just pick up the phone and talk to us. We are more than happy to oblige and this is how we get a lot of our repeat business,” says Golob. “I know, from a chef’s point of view, that if you can have something made to your needs, it makes the job so much easier.”Trialling new products is only conducted on a limited basis to avoid unnecessary waste. Goods are produced to order, usually in quantities of up to a dozen, and sent to customers for feedback. “It is a balancing act for us, as our clients have to stick their neck out,” says Golob. “But we try to help them along the way as much as possible.”The pair are exploring various avenues to develop the business. While they already supply delicatessens and golf clubs, as well as restaurants and wholesalers, they are fighting shy of any full-blown launch into the retail sector as yet – either via their own outlets or via supply to major supermarkets. Instead, they have investigated the idea of mail order, as products such as sourdoughs, which have a longer shelf-life, could potentially be sold all over the world.”We’re also looking into corporate packaging, so that products can be sold directly to the retail market,” says Golob. “We’re open to a lot of ideas, but it has to make financial sense pretty quickly because, as a young company, it’s important we make money. We want to concentrate on what we are doing at the moment and grow the company from within,” he adds. “Then we can look at it again in a year from now and review the situation.”last_img read more

first_imghim! has just spoken to 1,400 custo-mers while they are buying food and drink items from outlets of Burger King, Pret A Manger, Greggs and Subway. Only 6% of customers are currently buying an item that they didn’t intend to buy on arrival.So what can actually you do to encourage customers to spend more in your outlets?They asked:What would appeal to customers if offered by the store?Information about calorie or fat content of food 32%Nutritional information about food 26%More seating 24%Wi-Fi/internet available 22%Television in-store 15%Meal deal 9%Which of the following would you consider buying if offered in this store?Smoothies 15%Newspapers 13%Chocolate bars 10%Cereal bars 6%Ready meal to heat up later 5%Kids sweets 3%Branded sandwiches (eg Ginsters) 2%Time to check out the competition?If you want to get more customers into your outlet, then you may want to check out the competition and understand why they have been so successful.When him! asked food-to-go customers where they received excellent customer service they said:Pret A Manger 21%Greggs 19%Subway 17%McDonald’s 9%My local independent sandwich shop/café/coffee shop 8%Would you and your staff benefit from a trip down to the local competition? Look at things through your customers’ eyes. Why are these retailers rated so highly by customers?Well a big factor is that these retailers are particularly good at being super-efficient and serving customers very quickly, while maintaining a friendly but professional manner towards them.For more information on him!’s Food-to-go tracking programme please contact [email protected] 07912 717 567 or visit www.him.uk.comlast_img read more

first_imgBakery products will play a leading role in Waitrose’s new Good to Go food range, developed to support its move into the convenience store market.Over 60 different sandwiches have been launched under the new brand, including gluten-free and reduced-calorie options, along with bread-free Romaine lettuce leaf ‘boats’, which contain fillings such as oriental prawns and noodles. An extensive range of sweet bakery goods, covering cookies, pastries, cupcakes, muffins and brownies, is also available.The retailer currently operates 17 convenience store formats in the UK and plans to open 300 by 2020. It has also developed outlets in Welcome Break motorway service stations and is trialling convenience products in Boots stores. The Good to Go range will be available across all stores, including supermarkets. “Good To Go gives us a fantastic opportunity to help our customers eat quality, innovative food on the move at a great price and strengthens our convenience business,” said MD Mark Price.>>Waitrose to ramp up convenience bakery offeringlast_img read more

first_imgGinsters’ recent TV advertising campaign for its savouries featured the ’Man Plea’ a man clutching a Ginsters’ pasty and begging his “sweetheart” to serve it for dinner. His argument was that the product is made with prime ingredients, including “vegetables”, and that he should no longer have to keep his out-of-home pasty habit a dirty little secret.The campaign might not win any prizes for services to feminism. But it does show that savouries suppliers are bidding to extend their market reach. So what are the challenges facing the sector, and, aside from grovelling, how do you conquer new markets?Data from market research companies suggest that pies and savoury sales are fairly sluggish. On the retail side, figures for Kantar Worldpanel show that the total market for pies and savouries is in marginal growth, up 1.1% to £774.7m in the year to 17 April. Growth in the sector is being driven by sausage rolls, up 3.9% to £139m in value. However, pasty sales are 3.9% down on value to £77.8m and 2.6% on volume.On the food-to-go side, market research company NPD Group has tracked out-of-home eating occasions in the year to March 2011, and found that the total meat or vegetable pies eaten out of home declined sharply. This is the second consecutive year of decline.Its report also finds that consumers of pies tend to be older; some 40% of all out-of-home pie sales source to consumers aged 50-plus, it says. Price points are key, as consumers tend to be price-conscious, it adds. And it concludes that there is an opportunity for products to be re-engineered and marketed to appeal to younger consumers, while maintaining their traditional appeal. Indeed, whether it is by introducing new products, new retail concepts or pressing new marketing messages on consumers, pie and savouries suppliers are following the routes it suggests.New ideasPukka Pies recently launched a range of microwaveable pies into the foodservice and wholesale markets. Unlike other Pukka Pies, which are made using puff pastry, these are made with a microwaveable shortcrust pastry, developed by Pukka Pies’ research team. MD Tim Storer says: “Creating a microwaveable pie such as this has been something of a holy grail for the industry. We are delighted with how they have been received in the market. Sometimes, preparing pies in a conventional oven is not an option.”Supplier Wrights recently introduced its own landmark piece of innovation, the Wrights Burger Bar. This is a puff pastry savoury slice comprising 95% lean beef pâté with a smoky cheese sauce and tomato relish topping. It was in development for two years, says MD Martin Watson. “We wanted to take our ’food to go’ offer to the next level by developing a three-layered savoury product, which had the familiar flavour of a burger,” he explains. Ensuring the consistency and integrity of the fillings meant designing and building a new depositor system. The product has since enjoyed huge success, he says. Even in an economic downturn, consumers demand quality, rather than choosing the cheapest option, adds Watson, who says: “We have seen a significant upturn in demand for our beef-based premium pies and savoury products across the frozen unbaked and baked categories.”A question of provenanceFor Nick Ringer, MD of foodservice and retail supplier Crantock Bakery, the key to the future is marketing products on the back of their provenance. He also argues that increasingly people are seeking better quality. Crantock has seen considerable success in the production of ’seasonal ranges’, appealing to what he calls the growing consumer desire to eat with the seasons. Crantock’s recent spring selection of pasties was received well, he says. The menu included Lamb & Rosemary, Chicken & Tarragon Pasty, and Rhubarb & Custard pasties. Ringer also suggests that the recent award of EU Protected Geographical Indication status to the Cornish Pasty, which means the product can only now be produced in Cornwall, has spurred consumer interest.Supplier Peter’s is also a believer in provenance. It is calling for the corned beef pasty to be recognised as the national dish of Wales. Marketing controller Clare Morgan says: “Making this product a national dish would benefit a huge number of local producers.” The company is to attempt to win political backing at the Welsh Assembly for its bid.However, Mark Muncey, marketing director of Proper Cornish and the newly appointed chairman of the Cornish Pasty Association, fears that margins remain under threat, even as retailers promote premium products. He explains: “The convenience-driven blurring of the line between foodservice and retail presents a great opportunity for our industry, but it comes at a price. Service stations and supermarkets alike are responding to consumer demand for premium-quality foods, but without a premium price tag.”Protecting marginsSupplier Country Choice, meanwhile, has found a way to address margin erosion. It has created an ’ambient’ savoury pastries category, which it says allows retailers to gain extra sales and protect margins without experiencing any steal from their hot products range. Regulations allow retailers to sell certain savoury pastries at room temperature, where the product is baked in the normal way and allowed to cool. These ambient savouries do not incur VAT, allowing improved margins.New product concepts from Country Choice to liven up the sector include a ’Potato Dog’ a frankfurter sausage wrapped in potato rosti which has become one of its top 10 sellers.Meanwhile, Ian Toal MD of Delice de France UK and Ireland is taking a softly softly approach. He says that while new product development is vital, appealing to traditional values also remains key. He says: “Demand for traditional English fare remains strong and, as a result, we have made a definite response to this trend with the launch of a broad selection of classic English hot pie and savoury products over the last year that offer great value for money.” New launches from Delice also include a Jumbo ’Demi’ Sausage, designed to increase morning sales and a limited-edition Pork and Chilli Roll.Andy Valentine, head of brand marketing at Ginsters, says new product development helps in keeping sales up and attracting new consumers. New products from Ginsters include the ’love child’ of the sandwich and the pasty the Cornish Bara, with fillings including Flame Grilled Chicken, Hog Roast and Spicy Meatball sealed inside a baked bread dough. The sealed bread dough cuts down on the mess, which is often a drawback of on-the-go snacking, Ginsters says.So the ’Man Plea’ approach to ’er indoors who does the cooking is not the only weapon in the Ginsters artillery.last_img read more

first_imgAssociated British Foods (ABF) said its Allied Bakeries business had traded well in its full year results to 17 September 2011.Its grocery division, which includes Allied, saw revenue up 7% to £3,638m from £3,406m. Adjusted operating profit increased 9% £249m to £229m.The firm said Kingsmill, part of Allied Bakeries, saw success with its bakery snacks and rolls, with strong growth coming from its 50/50 range, which was extended into sandwich alternatives including wraps and pitta pockets. Allied’s Burgen bread brand was expanded with a new product line, while increased in-store promotion helped to support the brand. ABF said Allinson, which relaunched in August, continued to lead the premium wholemeal sector.An extensive upgrade to the West Bromwich bakery was completed in the financial year, with a new bulk handling system, warehouse extension and improved site access. “Roll production was consolidated there when the new plant came on stream, as planned, in March. Installation of a new bread plant and bulk handling system in Glasgow was completed during the summer and production is building following successful commissioning,” said the firm.In its sugar division, AB Sugar delivered a record profit after world sugar prices hit 30-year highs during the year. In the UK, British Sugar’s profits reflected the impact of the crop shortfall resulting from the frost damage sustained during the severe weather last winter, said the firm. It added that the combination of an increase in production at British Sugar, a further improvement in its operations and higher sugar prices were expected to benefit the business.Within its ingredients division, which comprises yeast supplier AB Mauri and ABF Ingredients, operating profit fell 46% to £104m, despite an increase in revenue of 5% to £1,123m. This was “as a consequence of significant raw material cost increases, a highly competitive trading environment in many of our markets and substantial commissioning costs of the new yeast factory in China.”Group revenue was 9% to £11.1bn, with adjusted operating profit up 1% to £920m, and adjusted profit before tax up 1% to £835m.last_img read more

first_imgVia National Cupcake Week group on FacebookLucie Waller: Anyone else have an iPad? It keeps correcting words and buttercream in particular it changes to butt cream!! What are my customers going to think I put on their cakes?last_img

first_img Twitter Pinterest By Jon Zimney – April 25, 2020 0 240 Indiana lifting more virus limits on medical procedures WhatsApp WhatsApp Facebook Pinterest Google+ CoronavirusIndianaLocalNews (“HealthCare” by WashingtonStateHouse, creativecommons) INDIANAPOLIS (AP) — Indiana’s governor has signed an order largely lifting restrictions on elective medical procedures beginning next week.The restrictions were imposed to help preserve equipment and protective gear for hospitals treating coronavirus patients.The new medical procedure order issued Friday covers providers such as surgery centers and dental, dermatology and veterinary offices, allowing them to resume those procedures as long as they have sufficient protective equipment and procedures to avoid spreading COVID-19.Gov. Eric Holcomb has already removed such restrictions on hospitals. Google+ Twitter Facebook Previous articleCoronavirus testing expanded for the Amish in Elkhart CountyNext articleSouth Bend Police investigating fatal shooting Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney.last_img read more

first_img Previous articleIndiana Toll Road-School Food Relief Fund to help offset backpack food programsNext articleWork Zone Awareness Week ending but caution still needed in work zones Associated PressNews from the Associated Press and its network of reporters and publications. Pinterest IndianaNews WhatsApp Facebook Facebook Pinterest WhatsApp Twitter By Associated Press – April 26, 2020 0 355 Court declines to unseal video in shooting of Indiana judges Twitter Google+ (Photo supplied) INDIANAPOLIS (AP) — A man charged with shooting two judges during a fight outside an Indianapolis fast food restaurant has lost a bid to have restaurant surveillance video and other evidence unsealed.A Marion County judge on Wednesday denied Brandon Kaiser’s motion to dismiss a protective order that sealed testimony and evidence presented last year to a grand jury.Kaiser faces four felony counts of aggravated battery and other charges in the May 1, 2019, shooting of Clark County judges Andrew Adams and Brad Jacobs.His trial is scheduled for June 15. Kaiser’s attorneys have argued that he had acted in self-defense after the judges attacked him. Google+last_img read more

first_imgIndianaLocalNewsSports Facebook Pinterest Previous articleNotre Dame students raise funds for COVID-19 relief with t-shirt salesNext articleMichigan liquor companies commended for COVID-19 help Brooklyne Beatty By Brooklyne Beatty – April 30, 2020 0 536 Google+ Pinterest Twitter Twittercenter_img (Source: https://goo.gl/406cnr License: https://goo.gl/ZnH26s) Sunday, May 3 is the first of Indiana’s four Free Fishing Days.Free Fishing Days allow Indiana residents to fish the state’s public waters without a fishing license or trout/salmon stamp.For a list of public places to fish, visit the “Where to Fish” map at on.IN.gov/where2fish. You can also find nearby fishing sites with channel catfish or rainbow trout at wildlife.IN.gov/7508.htm.Remaining Free Fishing Days for 2020 are set for June 6 and 7, and September 26. To learn more, visit dnr.IN.gov/fishfree. Facebook TAGSfishingFree Fishing DayIndianaMay 3sunday First of Indiana’s Free Fishing Days this Sunday WhatsApp WhatsApp Google+last_img read more

first_imgIndianaLocalMichiganNewsWeather Google+ After the excitement of the snow and holidays, Saturday’s forecast is going to seem a little more quiet.No new snow is expected today.Temperatures will still be cool today, but won’t feel as miserable as the last few days. We’ll reach a high around 32 this afternoon. Skies are partly cloudy to mostly sunny.Overnight stays partly cloudy with a low in the low 20s.A lot of Sunday is dry and temperatures are nice for this time of year- a high tomorrow in the low 40s.Sunday evening there is a chance for a few rain showers. Sunday overnight rain will turn into light snow showers or flurries, with a possibility of a freezing drizzle.Roads could be slippery Monday morning, then it is quiet again Monday and Tuesday.The next system we are tracking is Wednesday which will bring rain and snow chances.Saturday: Partly cloudy. High 32.Saturday Night: Partly cloudy. Low 22.Sunday: Cloudy. Chance for rain showers by evening, then light snow overnight. High 42.Monday: A chance of flurries or snow showers in the morning, then cloudy. High 32. Previous articleHoosier state assessing housing needs in effort to attract, retain jobsNext articleMinority advocacy group trying to build trust about COVID-19 vaccine Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney. Facebook By Jon Zimney – December 26, 2020 0 330 Pinterest Warming up for the weekend weather Google+ WhatsApp Twitter WhatsApp Pinterest Twitter Facebooklast_img read more