If I had to sum up Justin King’s main attribute it would be ’enthusiasm’. I much enjoyed interviewing him for this week’s feature, and of course he has many other talents, but enthusiasm is a very infectious quality. And if you all share a leader’s vision you pick up on it and absolutely everything gains momentum. Yes, your vision has to be based on achievable goals, but Justin King’s vision to ’Make Sainsbury’s Great Again’ is going great guns and bakery has played a major part.The effects of the overall vision have been seen in the surge of profits and the share price. But it is also evident when you talk to the staff. Those of you who attended our Baking Industry Summit last year and heard King speak about his family and their bakery background will know what I mean about his enthusiasm. In this week’s issue he also makes some sharp observations. One of them is on bakery training and the lack of trainees coming forward. Bakery may be a time-honoured profession, it may have grown to be the biggest single sector of the food industry in terms of daily production and distribution, but it has been almost completely ignored by government.Justin King’s response to that dilemma: “It’s an industry responsibility first and foremost. I don’t hold truck with people bleating about it, saying something must be done and the government must do it. If we as industry wish to bake bread for our customers, because that is what they want, we have a responsibility to do our bit!”Well, there you have it. Sainsbury’s started its own bakery training apprenticeship scheme and it is doing really well. The company advertised a launch evening where students came along with mums and dads; the directors were there and bakers explaining what a great career bakery is.It’s a great idea and something that Cooplands of Scarborough does. Have you tried it?Elsewhere this week Northern Foods’ sale of its bakery businesses has gone through as predicted. It will be a tense time for the employees but new owners, investment company, Vision, may like to bear in mind Justin King’s own ’vision’ of clarity, price and availability. It’s very competitive out there; we wish them well.
IAWS has launched the Cuisine to Go brand, which includes hot food lines and modular display equipment, as it targets the ’food-to-go’ market.The new range is aimed at convenience retailers and also bakers who wish to incorporate a wider range, marketing director David Girdler told British Baker.Launched at last week’s Convenience Retailing Show, the Cuisine to Go range includes hand-crimped pastries, long-fermented Italian breads, French quiche, French bread pizza, regional speciality savouries, pre-filled sandwiches, soups and frozen sandwich fillings that use 25% less oil than mayonnaise.Girdler said Cuisine to Go black and stainless steel display stands includes hot, ambient and chilled modules, which can be used as stand-alone units or in groups. Pre-programmed ovens are also available and the equipment is easy to clean, he added.
Midlands bakery firm Firkins has adopted youth homelessness charity St Basils as a focus for 2008. St Basils has 23 residential projects in the Birmingham area for 16- to 25-year-olds.St Basils’ fundraising officer Georgia Blackwood said that collection boxes have gone into all of Firkins’ 56 shops, with the aim of raising at least £3,000.St Basils is also working with Firkins on ’St Basils buns’, a new line – probably a cupcake – to be baked by Firkins and sold in their shops as a fundraiser.
== Corn Exchange event ==The London Corn Exchange Golfing Society’s centenary meeting will be held at the Trevose Golf and Country Club, Cornwall on 12 and 13 May, with a black-tie centenary dinner held on 12 May at the golf club. All bakers and allied trades are eligible for membership. For details, contact Paul Matthews on 01993 830342 or Carl Maunsell on 02380 767228 or email [email protected]== Macphie’s top grade ==Food ingredients manufacturer Macphie of Glenbervie has retained its British Retail Consortium (BRC) Global Standard for Food Safety. It held onto its A-grade at its two manufacturing sites in Glenbervie and Tannochside, near Glasgow.== Fosters adopts robot ==Yorkshire-based Fosters Bakery has improved productivity after investing £1.5m in automation and robotics systems at its new Barnsley plant. The fully bespoke baking robot loads and unloads a real oven. Fosters worked with CenFRA, the centre for food robotics and automation, to work out a project plan to get the robot up and running.== Greggs acts on waste ==Greggs has been working with waste management and recycling firm Biffa to reduce the amount of waste going to landfill. The two will now be trialling new recycling schemes involving the creation of energy from waste, composting and aerobic digestion. See full story on bakeryinfo.co.uk.== Food textures on web ==Food Technology Corporation has launched a new website – www.foodtechcorp.com – dedicated to food texture measurement, including bakery. It features information on types of test, case studies and sector-specific brochures.
Cornish craft bakery chain Rowe’s has announced it is set to open a further two concessions in Asda stores in the south west.“On the back of the success of our Rowe’s branded concession within Asda, St Austell, we are set to open two new concessions at the Asda stores in Plymouth and Falmouth,” confirmed Paul Pearce, director of marketing.Rowe’s first concession opened in July this year, and was Asda’s first in-store savoury bakery concession. “We will be recruiting approximately 20 new staff members in total and we anticipate opening in the Plymouth and Falmouth Asda stores in the early part of 2010,” added Pearce. “Rowe’s is delighted to be continuing to expand our partnership with Asda and we’re looking forward to working together at both new locations.”Rowe’s has supplied breads, cakes and pastries to Asda in the West Country for the past 15 years. It also supplies frozen unbaked savouries nationally for the retailer’s in-store bakeries and cafés.
Cupcake producer Mama Doreen’s has won a listing in Asda following a tie-up with deliciouslyorkshire.The Harrogate-based business, which uses local ingredients from Yorkshire, will initially supply five ranges to the supermarket chain’s Pudsey branch: Sticky Toffee, Vanilla, Lemon, Chocolate and a seasonal range.Mama Doreen’s was initially introduced to the Asda buyer at the Great Yorkshire Show, where the business was exhibiting under the deliciouslyorkshire banner. At the regional food group’s awards in November 2010, Asda local sourcing manager Alison Hamlett was also given the opportunity to taste Mama Doreen’s cupcakes as part of Asda’s sponsorship of the bakery award.Director of Mama Doreen’s Jessica Bradley said: “As a small local business we would have really struggled to grab the attention of a brand such as Asda if it wasn’t for the support provided by deliciouslyorkshire.”Becky Boyes, trade development specialist at deliciouslyorkshire, added: “The deliciouslyorkshire awards have become widely recognised as a prestigious accolade in the region’s food industry and, for producers like Mama Doreen’s, it gives them the platform to meet and impress major retailers – such as Asda – which they would not usually be able to do.”
Following hot on the heels of the opening of a new style in-store bakery concept, Marks & Spencer (M&S) has opened its first standalone ‘Food on the Move’ outlet in London today.Currently only a one store trial, the outlet, located by London’s Baker Street underground station, will monitor customers’ responses to M&S selling hot and cold food on the move in a standalone location, said the firm. M&S already has 57 Food on the Move counters in its existing stores.The new concept follows the launch of Sainsbury’s standalone takeaway food shop Fresh Kitchen in January this year. Waitrose has also voiced its intentions to increase the roll-out of its convenience store formats, which sell hot and cold takeaway food. The new Food on the Move site, operated by franchise partner SSP, was previously a Whistlestop shop, and has heavy commuter traffic passing its doors from the tube station throughout the day.Two hundred and fifty food lines will be available in the shop, with the majority coming from its existing Food on the Move offer, with the addition of a number of hot food products. Its breakfast selection includes freshly made bacon rolls, an egg and bacon muffin and porridge. Steak ciabattas, chicken fajita wraps and vine ripened tomato and basil soup will be available for lunch. It will also serve a range of coffee and other hot drinks.A special Christmas menu will also feature on opening, which includes: Christmas soup; turkey, brie and bacon toasted club and all-butter pastry mince pies.>>M&S records increase in food sales>>M&S tries out new ISB format
Thrill-seeking Greggs staff, young and old, have raised thousands of pounds for this year’s BBC Children in Need.A total of 65 people, including Marion Bellingham who dressed as Pudsey Bear, are expecting to raise £6,614 from a fundraising abseil they completed down the business’ Enfield bakery site. Included in the activity was the oldest abseiler, aged 73, and the youngest who was nine years old.Bellingham said: “It was an absolutely fantastic day and we’re really proud of everyone who took part and helped us raised an outstanding amount of money.”Other activities, such as a bouncy castle, gladiator inflatable and face-painting, have helped to raise an additional £890.53.
Facebook Previous articleElkhart County buildings to open next weekNext articleJeremiah Ware sentenced to 30 years in shooting Tommie Lee WhatsApp By Tommie Lee – May 13, 2020 5 561 (Tom Franklin/95.3 MNC) Police in Mishawaka are looking for a man suspected of assaulting a 7-11 clerk who told him he needed to wear a mask in the store. It happened at the North Main Street location Wednesday morning around 9 a.m.The police say the man came in to buy a cup of coffee and was told he couldn’t be served because he wasn’t wearing a mask. The man threw the coffee at the woman behind the counter, and punched and kicked her when he was asked to leave.The suspect is described as a light skinned black male in his early 20s with small dreadlocks, around 5’9″ and weighing 150 pounds. He was wearing jeans with holes in them and a dark gray coat with a hood with bright blue tennis shoes. Google+ Pinterest WhatsApp Mishawaka Police looking for suspect in attack on 7-11 clerk Pinterest Google+ Facebook Twitter IndianaLocalNewsSouth Bend Market Twitter
Google+ No extra pay for Elkhart County Emergency Management workers Facebook Pinterest Facebook By Carl Stutsman – July 14, 2020 0 300 Google+ Twitter IndianaLocalNews WhatsApp Twitter Pinterest (“The Fall of Madoff” by frankieleon, CC BY 2.0) The Elkhart County Council has voted against giving extra pay to several county workers for the additional hours they’ve put in during the COVID-19 pandemic.Emergency Management Director Jennifer Tobey proposed the additional pay to commissioners, noting that as a department head neither she nor many of her colleagues could ever have imagined the amount of work they’ve put in. Tobey said that she has regularly worked 16-18 hour days since mid march.The requested money would have come out of CARES act money given to the county from the federal government. Speaking against the additional pay, The Elkhart Truth reports Councilman Tom Stump suggested that the extra work is part of their job as they were hired to handle emergencies.The proposal fell with a 5-2 vote. WhatsApp Previous articleFour Winds New Buffalo opens its sports bookNext articleMan arrested for using stolen ID to take money from bank Carl Stutsman