Healthy margins from Rollover’s smoothie range

first_imgHot dog brand Rollover (Slough, Berkshire) is branching out into the drinks market with a new range of fruit smoothies.Its Pure Fruit collection features two flavours: pineapple and mango, and banana and raspberry. They are available in cases of 18 x 330ml bottles, or in catering packs comprising six 1-litre cartons.“Unlike many other products in this category, our Pure Fruit Smoothies are ambient with a long shelf-life of 12 months and will not take up valuable space in cold stores. Rollover smoothies do not contain added sugars or sweeteners, preservatives, additives, stabilisers, thickeners or dairy products,” says Rollover’s sales director Christopher Pratt.In 2004 the smoothie market was worth £70 million and market analyst Mintel estimates that it will double in size by 2008. Growing health concerns and government initiatives designed to encourage more positive attitudes to healthy eating will fuel the growth, says Rollover.Mr Pratt says: “The beauty of smoothies is they can be sold as liquid refreshment or a fruit portion that works well with the drive to encourage consumers to eat five portions of fruit and vegetables a day.”The wholesale price of Pure Fruit Smoothies is 84p per 330ml bottle and the recommended retail price is between £1.70 and £2.29. For the one-litre cartons, for catering and foodservice, the price will be £1.85 per litre, equating to a 75ml serving at only 14p.last_img read more

News review of 2006

first_imgJANUARYCalled in on 10 January, administrator BDO Stoy Hayward hoped to make a quick sale of independent bakery chain M Firkin. By April Firkin was rescued from administration by baker Ian Bolderston, in a deal supported by flour miller Heygates. Selling Firkin’s 54 shops secured over 300 jobs.FEBRUARYBread prices went up as much as 13%, due to energy prices. Just five months later spiralling wheat prices pushed up the price of flour due to record summer temperatures, low world wheat stocks, a reduced harvest in America and projected increased demand from bio-fuels.MARCHThe Competition Commission started a landmark review of the grocery market in response to the growing dominance of the “Big Four” superstores.Maple Leaf Bakery UK announced it was to offer a range of bake-off products and sliced bread in the UK, following its acquisition of the £20m turnover former Harvestime (2005) plant bakery in Walsall. It went on to acquire the French Croissant Company and Avance in November.APRILScottish bakery firm Aulds bounced back from a fire at its Inchinnan plant last year and it was highly praised by independent inspection body EFSIS, which awarded it an ’A-Rated’ accreditation certificate for its temporary facilities.Tesco announced that it would revamp its bakeries and introduce new ranges across the the UK.MAYBritish Bakeries celebrated its 120th birthday of the Hovis brand, marked by a relaunch of its wholemeal Hovis loaves and the revival of its boy with the bike advertisement.JUNENorthern Foods revealed its plans to divest many of its bakery businesses over the next 12 months, which accounted for 40% sales, including Park Cakes, Fletchers Bakery, its chilled pastry businesses and Smith Flour Mills. The bakery assets were sold to private equity firm Vision Capital in November.JULYA massive blaze ripped through Fletchers Bakeries, owned by Northern Food, 16 July, costing £5m in lost sales in the first half of its financial year.Warburtons achieved national distribution for the first time in its 130-year history, due to millions of pounds invested in the Enfield and Tuscany Park, Wakefield, bakeries.AUGUSTMajor miller Rank Hovis announced a flour price increase of £29 a tonne and ADM Milling £28.78 a tonne, due to rising costs, including energy.SEPTEMBER900 people attended British Baker’s 19th annual Baking Industry Awards at the Grosvenor House hotel on 18 September. Baker of the Year, sponsored by Vandemoortele, went to Trevor Mooney of Arthur Chatwin. The British Baker Special Award for Services to the Industry went to Jean Grieves.On 22 September, the new-look and new-size British Baker was launched, with Slattery’s Karen Bowden making her debut – and ours! She was awarded Celebration Cake Maker of the Year.OCTOBERFrom 3 to 9 October, exhibitors including GB Plange, Bakels, Unifine, Baker Perkins and Cereform flocked to Europe’s biggest bakery fair, IBA. A total of 23 bakery companies from the UK travelled to Germany for the show, joining the 965 exhibitors from around the world.Bakery giant Lyndale Foods started a review of its retail businesses following management changes. The company put its Peter Hunt’s division, which manufactures pastry products, up for sale.NOVEMBERThe price of flour was predicted to go up an additional £25 a tonne before Christmas, as millers prepared to announce a second round of price increases.British Baker announced the launch of the new bakeryinfo.co.uk website, with news, features and exclusives. It is dedicated to helping you improve your bakery business.DECEMBERInnovation and investment were promised by Premier Foods after it took over RHM, which comprises milling, bread and cake businesses, for £1.2bn.William Reed Exhibitions announced its launch of The Baking Industry Exhibition (BIE), at the NEC from 6-9 April 2008.last_img read more

Fine for ’light’ loaves

first_imgNorthern Irish bakery Irwin’s, has been fined £1,500 for selling underweight bread, after launching a 600g loaf ahead of next year’s EU directive that lifts historical UK bread weights.The underweight loaves were found during a routine weight check by a Trading Standards officer in a supermarket in April. Thirty-eight out of 51 loaves from two lines contained less than the 600g marked weight – in some cases the bread was more than 10% lighter than it should have been. A follow-up visit to the bakery revealed that no checks were in place to ensure the weight levels were correct.Irwin’s commercial controller Michael Murphy said: “We were in the early stages of producing limited runs of a new product, which contained grains and seeds. During the baking process, these ingredients unfor- tunately incurred more weight loss than was expected, causing the end product to be underweight. We have increased the weight of ingredients for the specific products.”last_img read more

CCE picks up Abbey Well

first_imgCoca-Cola Great Britain has added Abbey Well to its portfolio, with the acquisition of Waters & Robson Holdings.Abbey Well, sourced in Morpeth, Northumberland, will be bottled by Coca-Cola Enterprises (CCE). The Abbey Well site and its employees will be transferred to CCE on completion of the sale, according to a statement from the company.”We have been looking for the right bottled water opportunity to expand the range of drinks we offer consumers for some time. In Abbey Well we have acquired a natural, sustainable and high-quality British-sourced water,” explained Sanjay Guha, president of Coca-Cola Great Britain.”Our decision to purchase Abbey Well reflects both our ongoing commitment to providing consumers with a range of drinks and our confidence in the bottled water category.”Simon Baldry, CCE vice-president and general manager, said the company would be aiming to get Abbey Well on the shelves of more retail outlets.[http://www.cokecce.co.uk]last_img read more

Artisan bakers to show at Speciality & Fine Food Fair

first_imgThe forthcoming Speciality & Fine Food Fair 2009 (SFFF09), set to take place in early September, will see the bakery category winners of this year’s Great Taste Awards unveiled, as well as a number of exhibiting artisan bakers launching new products.Bakery companies exhibiting this year include: Peck & Strong, which will be showcasing a new Dark Chocolate Brownie with fresh raspberries; Country Fare, which will be showing off its recent re-branding as well as a range of new gluten-free products; and Artisan Biscuits will be displaying its new Elegant and English biscuit offering.SFFF09 is marketed as a sourcing event for fine food and drink buyers including owners of independent retailers and decision makers from leading bakers and bakery chains, food halls, independent retailers, delis and distributors.This year, visitors will have the opportunity to sample the wares of over 500 producers from around the UK and across Europe. Japan has also been added to the international programme for the first time.The show features the Speciality Chocolate Fair, which is one of its most popular attractions. There will also be a Fine Food Forum and a Small Business Forum. It will take place from 6-8 September at Olympia, London, and has a record number of new exhibitors for its 10-year anniversary. For more details visit www.specialityandfinefoodfairs.co.uk.last_img read more

Scottish bakery invests £500k in modern site

first_imgHighland-based Nevis Bakery has more than doubled capacity after investing £500,000 in a move to larger premises, enabling it to meet growing demand for its premium biscuits, shortbread and loaf cakes.The Fort William-based bakery has two shops and supplies wholesalers and small supermarket groups. It moved to a modern 11,400sq ft production facility last month on the same industrial site as its previous 5,000sq ft factory.Owners Archie and Hazel Paterson have invested around £280,000, including a £70,000 funding package from Highlands and Islands Enterprise, kitting out the site with new equipment including new pastry brakes and ovens. Around £500,000 has been invested altogether.The family-run business produces bread, biscuits, pastries and cakes, which are sold by delis, farm shops and independent retailers. Own-label products are also supplied to Co-op stores and “small upmarket supermarket chains”, said Archie Paterson”In the past two years we’ve seen a big increase in demand for our cakes and biscuits from national wholesalers,” he added. “We now have the space to develop new products, such as the Dundee cake we launched last month.”Nevis Bakery, first established in 1981, employs 30 people.last_img read more

Organic firms counter data showing falling sales

first_imgOrganic bakery producers have come forward with stories of sales growth in response to the Organic Market Report, which revealed that sales of organic bread and bakery items had plummeted during the recession.The report, published by the Soil Association, announced that sales in the category one of the hardest-hit were down 39.8% during 2009. Organic biscuit sales fell by 19%.However, Honeyrose Bakery, which supplies Sainsbury’s, Waitrose and Caffè Nero among others, said sales of its organic cakes saw a 78% increase during the first quarter of 2010 compared to 2009. Managing director and founder Lise Madsen said the firm had gained new business in the past six months, including new lines in Sainsbury’s. She said the firm believes that when consumers’ spending power returns, companies that have “stuck to quality over taking easy shortcuts” would be rewarded.Chantelle Ludski, founder and CEO of sandwich and snack supplier fresh!naturally organic, and member of the Organic Trade Board committee, said the firm’s pie and quiche sales had gone up over the period. “It’s all about the way the organic message is put across,” she said, referring to how the market can turn itself around. “You cannot just market a product purely on the fact it is organic. It needs to be a good product, and fairly priced.” She added that consumers need to be told why it’s good to buy organic, without being bombarded with too many different messages.Judges Bakery co-founder Jo Fairley said sales of organic bread at her Hastings bakery were also up “and growing”. Echoing Ludski’s commments, she said: “Organic products need to be as good as, or preferably better than, the non-organic version.”Michael Bell, MD, Bells of Lazonby added that there have been a lot of fairly ordinary organic products in the past, but he said organic customers don’t just want a product with organic ingredients it has to offer them something else as well.last_img read more

The leap into an Epos-itive world

first_imgIn the battle for customer loyalty on the high street the benefits of an Epos system are considerable: they’re customer-focused and allow marketing initiatives to be delivered through a choice of communications including till displays, receipts, loyalty schemes or even email and text to prompt extra purchases.Independent bakeries and cafés may have felt they were too small to have an Epos loyalty programme, instead opting for a paper-based transaction such as stamps on a card, or products free with purchase both of which are difficult to track and are easily open to abuse.”Linking a loyalty scheme to an Epos system means vouchers and discounts are given at point of sale only so they are always linked to financial transaction meaning customers cannot collect or redeem discounts unless they buy something from you,” says Jeff Dakin, director at Epos supplier Htec. The firm is implementing loyalty schemes that are measurable by linking them to their Epos systems with even the smallest retailer something only usually afforded by larger chains.Open to abuseMoreover, with paper loyalty cards, it is simple for the counter assistant or till operator to give extra stamps or more product than allocated to favoured customers. So while they seem like a no-brainer marketing device and are apparently inexpensive, these unsophisticated loyalty schemes can end up costing a small business rather than adding to the bottom line.”The issue here is security,” says Dakin. “There will be independent bakeries or cafés that operate their own informal loyalty schemes, often with some sort of stamp card system. However, this is open to abuse and cannot be measured against profitability. Our audit trail means that staff cannot abuse the scheme by giving away too much free product the transaction is always linked to a receipt.”Another area of focus is card payments. While over half of all retail transactions will be by debit/credit card within five years (Payments Council report, 14 April, 2010), most bakery shops still take cash only, due to the cost of processing low-value transactions. But without the facility to take payments via card from increasing numbers of habitually cashless customers, bakers lose out to their competitors.”It’s surprising how few bakery shops take card payments. Even chain franchises that apparently have the technology tend only to use it in a few outlets due to the costs charged by banks,” says Stephen Boyes of EPOS Group, which last month launched a new version of its Quantum till, specifically for bakery shops. The 1.1 version offers bakery retailers a quick, low-cost system to finally take chip-and-pin card payments; a “foolproof” method for managing in-store price promotions; and full integration with CyBake Touch software.”Traditionally, credit card machines were rented through bank merchant services divisions and connected via a telephone line for authorisation and end-of-day funds transfer,” he explains. “But now bakers can rent credit card machines via third-party suppliers that authorise and transfer the funds via a broadband internet connection much more cheaply, hopefully ushering them into a more cashless age.”Quantum includes chip-and-pin software for tills, with external pin pads for fast card payments via broadband internet connection, which is less expensive than bank merchant services. “From our experience, I am sure that taking credit and debit cards even for low average sales values will help increase sales and will prevent customers from choosing a supermarket rather than a quality baker due to convenience,” says Boyes. “The total cost of the card transactions can be managed to around the 2% mark, but taken over all sales, it is less than 1%.”Boyes cites a customer with 25 outlets, which had an average sales value of £4.75, and which, up until 18 months ago, took cash only. Now, 40% of the customer’s transactions are by card and the customer estimates that this has contributed to a 10% growth in sales. Furthermore, bakers can add a contactless reader to the pin pad to work with the new “wave-and-pay” credit and debit cards and the system has a new bakery promotions module that allows complex discounts involving combinations of products.While a must for bakers is a robust front-of-house system that produces good reports in the back-office, an important consideration is whether the touchscreen technology stands up to the floury bakers’ shop environment and importantly is easy for staff to handle.Fifty-shop Birds of Derby is currently rolling out an upgrade of its J2 Epos from J2 Retail Systems a specialist manufacturer of PC-based touchscreens, LCD touchscreen monitors and point-of-sale hardware for retail linked into software from Cratos Hospitality. Birds has a total of 115 J2 machines installed, distributed among its shops at the rate of one to three per shop.Staff have found the fanless machines quiet at point-of-sale and ideal for the bakery environment, with its flour dust-laden atmosphere and stringent hygiene requirements, says Birds’ marketing director Mike Holling. He recently opted to replace its Javelin Vipers with J2’s latest unit, the J2 615, as part of a full upgrade plan. This fanless machine claims to deliver virtually maintenance-free performance and can be counter- or pole-mounted.”Touchscreen technology works so well at point-of-sale,” says Holling. “Now it’s so affordable, I’m surprised other companies have not gone down this route.”We’ve found our investment has reduced our cost of ownership, both in purchase and maintenance terms. We have a three-year warranty, the units look good, and whilst they have a very small footprint, the bigger screen has made it quicker and user-friendlier for our staff to use. Flexible mounting and a 95-degree screen tilt have been useful too.” The key questions While loyalty schemes, card data and ease of use are becoming must-haves, don’t forget to ask your Epos system supplier:1. Is it integrated?Modern Epos allow different applications to run together on the same platform in a seamless way, if designed correctly. This translates to the till operator selling buns, who can press a button to place a replenishment order with the bakery, or to connect to a remote server for credit card payment.2. Can multiple sites speak together and to the bakery?Good Epos design allows the tills on a site to communicate seamlessly across broadband links to report sales, delivery, waste etc. Old technology that uses phone lines, for example, is increasingly a thing of the past.3. Does it allow flexible promotions? Few Epos systems can structure complex mix-and-match promotions, such as a pasty and a bun for a £1, combined with escalating promotions, such as one bun for 20p, three buns for 50p, eight buns £1, and maintain exact control of cash, discounts and unit sales. Also, bakers need to know line by line consumption to control waste.last_img read more

Craft opinion

first_imgAs Mary Portas tackles her government-commissioned review of the diversity of Britain’s high streets, David Jenkins, commercial director of 25-shop Jenkins Bakers, says the retail guru should visit Llanelli for a case study on how it all went wrongThe Prime Minister has gone on record as saying, “The high street should be at the very heart of every community, bringing people together, providing essential services and creating jobs and investment, so it is vital that we do all that we can to ensure they thrive.” Well, Mr Cameron, if you really mean what you say and firmly believe the high street is worth restoring, then your government must tackle the free parking that lures consumers away from the high street to out-of-town developments.About six years ago, an existing out-of-town development was significantly extended in Llanelli, where we are based so much so that we now have a two-tier town centre: the old shops that have remained in the town centre, which are struggling for business; and the bright new shiny buildings, which have sprung up about a mile-and-a-half away on an edge-of-town retail site. The latter are visited by thousands of car owners week-in, week-out, parking free of charge in the new development. Rather unusually, we have three shops in Llanelli town centre representing 16% of the company’s turnover.In January 2008, the town centre and all those businesses trying to survive the harsh economic recession, suffered a very bitter blow. Marks & Spencer, which had been trading right in the heart of the town centre since 1938, decided to close that store, having opened a brand new outlet in the new development in December 2007. The consequence of its decision was that other retailers followed suit a bit like the herd mentality.Although a number of shops in the town centre have had their rates and rent reduced by up to 25%, this just softened the blow. The real, long-term damage had already been done, and trade in the town centre will never get back to the level it was a few years ago.How on earth can a business in a town centre compete with those out-of-town retailers when the cost of parking is very often prohibitive especially where many roads in town centres often lead you out of the town and straight on to the new developments?I remain convinced that if parking charges were implemented, it would make the out-of-town developments far less popular and might help to breathe some life into the high streets.Other incentives to make the high street more attractive would be to have realistic rents charged by landlords to minimise the number of empty shops. Business rates should be reduced to stimulate independent retailers to open in the high street and trade there successfully. For far too long in this country, successive governments have allowed the supermarkets to become too big and powerful especially Tesco, which currently has a market capitalisation of £32bn, roughly four times the amount of Sainsbury’s and Morrisons.The time has come for the government to flex its muscles and tighten up on planning applications not relax them so that those specialist retailers that remain in the high street have a chance to survive initially and then trade successfully.What we have experienced in Llanelli over the past few years has probably happened up and down the country. I would be delighted to show Ms Portas around our town, so that she can see at first-hand the damage caused to the high street by these soul-less out-of-town developments.The future of the high street looks very bleak unless the government is prepared to take some radical action and tackle the parking issues in out-of-town developments. It must offer incentives for businesses to open and flourish in the high street. If nothing is done, this country will be a lot poorer for choice. Not all roads should ’lead to Tesco’!l If you have comments or opinions on this article or the decline or development of the high street, please do not hesitate to send them to British Baker on [email protected]last_img read more

Nestlé UK finds new HQ for 2012

first_imgNestlé UK has announced it will be moving its headquarters from Croydon to Gatwick by the end of 2012.The global confectionery manufacturer, well-known for its production of Kit Kat chocolate finger biscuits, will be relocating 840 office-based staff to 1 City Place, Gatwick, as part of a multi-million-pound UK investment programme in establishing world-class facilities.Paul Grimwood, Nestlé UK & Ireland chairman and CEO, said: “This move represents an exciting new chapter for Nestlé. We are investing across the UK to establish our next generation of world-class facilities. Our new head office will provide a modern, efficient and attractive workplace for our people, in an ideal location.”Nestlé UK announced two years ago that it was looking to find new facilities for its UK headquarters, due to difficulty in redeveloping its current Surrey-based offices, locally known as Nestlé Tower. The company will start to move later this year and complete its relocation by the end of 2012.Nestlé UK is known for producing popular confectionery and coffee brands such as Nescafé, Smarties and Yorkie. Last April, it broadened its biscuit offering by launching an Aero biscuit into the market.last_img read more