Month: April 2021

Cuisine de France in brand push

first_imgBake-off supplier Cuisine de France is to air a new regional TV commercial to raise awareness of its in-store bakery offer.The campaign will run in Scotland and the south-west from mid-February to mid-March. It uses a 30-second advertisement and a 10-second advertisement, where a girl is pictured going into a store and enjoying the smell and taste of Cuisine de France products.Marketing director David Girdler said the new advertising initiative is designed to increase brand awareness and drive consumers in-store. “It is a very exciting time for us as a business,” he commented. “We are investing heavily in the Cuisine de France brand in 2006; our aim is to achieve significant growth while maintaining a great relationship with our customers.”Marketing support will also include point-of-sale material as well as swing signs and posters.last_img read more

Failure not an option

first_imgFor a company that supplies some of the leading bread brands in the UK and sends products to bakeries around the country on a daily basis, having a fail-safe order processing system is a must.Allied Bakeries claims approximately a one-third share of the UK’s bread market. It makes Kingsmill, Allinson, Sunblest and Burgen, as well as a range of morning goods, rolls and part-baked breads to retailers, at its 13 bakeries situated around the country. All orders are handled and dispatched daily through an electronic processing system, which must remain up and running 24 hours a day.Loss of tradeDave Rowland, head of infrastructure at Allied Bakeries, says: “If the order processing procedure were to fail, it would result in immediate loss of trade and reputation, not only for the group and individual bakeries, but also for the hundreds of retail outlets that we supply. This, coupled with the short life-cycle of our products, means that any downtime in the system – notably server failure and the ensuing loss of data – is simply not a viable option.”In the case of Allied Bakeries, its IT Shared Services Centre and each bakery within the company has a number of servers and back-up servers. These are installed for order process control and other day-to-day, critical applications. This means that Allied Bakeries has a network of around 200 servers, which all need to be running almost continuously, all of the time. Allied Bakeries felt that it lacked a coherent IT strategy for cases when servers failed and so proceeded to look for a remedy. It required a technical solution that would enable it to develop a bespoke server and data back-up system, covering all 13 bakeries and its IT Shared Services Centre based in Liverpool.To mitigate the risk of a breakdown in the order processing system, Allied Bakeries decided to seek a back-up data replication process. This ensures that a contingency plan can spring into effect in the event of a system failure, without the loss of any vital information. It also enables the company to resume normal operations within minutes of a break down, without any risk to its performance and reputation.Software solutionAfter looking at a number of options, Mr Rowland chose NSI Software’s Double-Take – a data replication product that is supplied exclusively to the European market by Worcester-based Sunbelt Software. Double-Take provides continuous real-time data replication and server failover, which means if one server fails, data can be switched over to another. The product is one of Microsoft’s preferred data replication engines, due to its ability to replicate vital data in real-time to a back-up or failover server located anywhere in the world, says SunbeltAccording to Mr Rowland: “After evaluating a number of data replication products, we found Double-Take to be easy to manage and applicable to all our Windows platforms. It just seemed to work out-of-the-box – it did what it said it would do.” Benefits of the Double-Take system, according to Sunbelt:- Reliable, real-time replication- No file pre-scan required to identify changed files (after initial mirror)- Preservation of file level security – Open file handling- Effective replication between systems linked by low band-width connections- The ability to replicate between non-identical hardware and different operating systems- One-to-one, one-to-many and many-to-one replication capability- Minimal impact on performance of source and target systems- Cost effectivenessSunbelt also provides specialist knowledge and support for Double-Take, and, in the case of Allied Bakeries, was able to adapt this to deliver the right solution for the baking firm. Sunbelt’s UK sales director Ian Masters says: “It was clear from the outset that Allied Bakeries required a bespoke solution, so we spent time training the relevant staff on the technology behind these systems (SQL and Biztalk) and gave them the knowledge needed to design their own solution around Double-Take.”Allied Bakeries’ Mr Rowland adds: “Sunbelt provided excellent evaluation, testing and deployment of Double-Take, as well as being very supportive throughout product training. The way we are using the system at the moment is that each secondary server monitors its primary server and, if it sees a problem, it will raise the alarm with the network centre. The operator will then decide whether the primary server is going to fix itself and make a decision to failover or not. This helps the overall management of all servers and acts as an insurance policy.”last_img read more

Vandemoortele expands with French takeover

first_imgBelgian firm Vandemoortele Food Group is poised to take over Panavi, France’s leading manufacturer of frozen bakery products, for an undisclosed sum.The deal, endorsed by the Panavi group’s shareholders and subject to approval by the French regulatory authorities, will mean a substantial expansion of Vandemoortele’s frozen bakery products operations, which produced turnover of £230 million in 2007. With 11 production units across Europe, including four in France and one in the UK, it produces and distributes a wide range of breakfast pastry, pastry and bread as well as American products, including donuts, muffins, cookies and brownies.Jean Vandemoortele, president of the executive committee of the group, said: “The European market for frozen bakery products sees growth of 5-10% each year. Within Europe, France is the largest market for frozen bread, breakfast pastry and pastry. After the take-over of Panavi, Vandemoortele, with its extensive and unique product range, 34 factories and 3,800 employees, will rank itself among the key players in Europe.”Panavi’s product range consists mainly of bread and breakfast pastry and the company supplies all the large chains of shops and wholesalers in France. It employs 2,000 staff, has 22 factories and 17 distribution centres, and turned over £245m in 2007.Vandemoortele recorded turnover of £692m last year.last_img read more

Police investigate, after De Gustibus bakery is destroyed by blaze

first_imgDe Gustibus’ Oxfordshire bakery has been destroyed in a fire.The blaze ripped through the artisan baker’s Abingdon plant on the night of 10 September, damaging most of the building before firefighters arrived. Owner Dan Schickentanz said: “Only the walls are left standing – the place is completely gutted.”Schickentanz said he was mystified as to what could have caused the blaze. Police are checking CCTV footage and are keeping an open mind.While the damage is assessed, De Gustibus has moved its operation into a smaller unit in London, and is currently able to meet about 80% of its supply commitments. Schickentanz said his staff had been hugely supportive, working tirelessly to get the second factory up and running. Suppliers have also lent their support. Schickentanz said he hoped part of the Abingdon factory may be saved.De Gustibus is widely-regarded as one of the best craft bakeries in the UK, with customers, including Fortum & Mason and the Hilton and Cadogan hotel groups.last_img read more

Reporting in Sandwich sales up, but challenges remain

first_imgDespite all the gloom of the recession, evidence suggests that sandwich sales are doing well, with sales up by some 3% in volume year-on-year.Given the considerable drop in sandwich sales when the recession first bit in autumn 2008, such growth is remarkable, as it shows the industry has regained most of the ground it lost in those early months. Research also shows that the average price of a sandwich has risen and is now just over £2, and that perceived value for money remains important.One of the biggest potential problems facing the industry is limited product innovation, partly due to increasing pressures for reformulations to meet government health targets. The big question is how far one can go in reducing salt and fat levels in foods before consumers start to reject them.Another issue facing the retail sector is trialling calorie information on display in foodservice and retail outlets where sandwiches are made on-site. To date, these establishments have escaped much of the labelling requirements, but the Food Standards Agency (FSA) is pressing for outlets to display more information at point of choice.While the FSA says this will remain voluntary, it is hoping peer pressure will force outlets to start providing this information. But there are still some big questions to be answered not least how businesses can accurately calculate the values without falling foul of Trading Standards legislation.A consultation is now under way on the results of these trials which can be found at http://tinyurl.com/ycrvx56.last_img read more

Lantmännen Unibake to open UK production site

first_imgLantmännen Unibake UK aims to make a bigger impact in the sweet pastries sector by opening a factory in Bedford.Its new 8,000sq m unit will employ more than 200 people and is close to the firm’s existing site in Milton Keynes. The first phase of investment is scheduled to start operation in May 2011.The cold bakery will comprise two separate lines for manufacturing pre-proven dough as ready-to-bake Danish pastries, for in-store bakeries and caterers. All production will be distributed through sister company Bakehouse, which currently takes its products from a Unibake factory in Denmark.Martin Jones, sales and marketing director, said: “Once the new factory has opened, all of the company’s Danish pastry requirements will be produced locally in the UK. In the medium-term we will still be importing some Viennoiserie.”He added that the factory had been designed to meet all current and future demand: “Lantmännen already has a large customer base for these products in the UK but is always receptive to new business opportunities.”Lantmännen Unibake UK supplies frozen breads to the UK foodservice sector and completed the takeover of Bakehouse in July. UK CEO Søren Landtved, said: “The UK is Lantmännen Unibake’s single biggest market. Moving our production base from Denmark to a local UK site will greatly benefit our overall growth opportunities here.”last_img read more

Richard Stevenson answers your questions

first_imgQWhat is the legal temperature for frozen food?AActually, there isn’t one. Many years ago there was a temperature control regulation that set a minimum limit of -12C for all frozen foods for all food business operators. But this was removed when it became more established that frozen temperatures and shelf-life were more of a quality than a hygiene issue.However, ’quick-frozen’ foods, that are particularly labelled as such, have a specified minimum temperature of -18C and are governed by their own specific regulations. ’Quick-frozen’ foods must be pre-packed in the same facility where the freezing takes place. The labelling must include a best-before date and batch number. Quick-frozen foods are generally mass-market items, because of the processes that take place typically close to the original primary point of production. Good examples would be vegetables and fish, as well as ready-meals.For other food business operators that freeze food in the course of their everyday business, most best-practice guides suggest a temperature of -18C and I would agree with this.For retail packs of frozen food sold to the customer frozen, I would recommend a best-before date. It is also good practice to set your own internal time limits for anything you bulk-freeze. These days I would recommend an absolute maximum period of 12 months. I would reduce this period for poultry and poultry products.last_img read more

Sainsbury’s to “Brand match” rivals

first_imgSainsbury’s has pledged to match thousands of prices at rivals Tesco and Asda – as the price war between the UK’s leading supermarkets increases.The “Brand Match” promotion starts on Wednesday and comes two weeks after Tesco launched a £500m “Big Price Drop” that cut the prices on 3,000 lines including milk, bread, fruit and vegetables.Sainsbury’s has installed a price comparison system at tills across its branches that will instantly calculate the price of branded goods in a customer’s shopping basket against the same brands at Asda and Tesco.If the basket is cheaper at its rivals, Sainsbury’s customers will get a coupon for the difference that is valid for two weeks. The minimum spend is £20 and the promotion will not apply to online shopping.The Brand Match promotion, which compares the prices of 13,000 branded goods, has already been trialled in Northern Ireland, where it was “overwhelmingly well-received”, Sainsbury’s said.Tesco responded in Northern Ireland by accepting the Sainsbury’s coupons in its own stores. It is not known if it will do the same following the full UK roll-out by its rival.Last week, Tesco posted its worst quarterly sales performance for two decades and described the conditions as the toughest for a generation. Its sales fell by 0.9% in the three months to August 27 excluding VAT, petrol and new stores.Sainsbury’s did better as same-store sales including VAT increased by 1.9% in the 16 weeks to October 1, but chief executive Justin King also described conditions as “tough”.last_img read more

Father, son killed in crash in Michigan City

first_img Twitter (Photo supplied/Michigan City Police/ABC 57) A father and his son were killed in a crash in Michigan City.It happened around 11 a.m. on Sunday, May 10, in the 5800 block of Franklin Street when a Honda Civic drifted left of center and collided head-on with a Dodge Ram.A passenger in the Honda, 22-year-old Brandon Sparks, was pronounced dead at the scene. The driver, 47-year-old Douglas Sparks, died at the hospital, according to 95.3 MNC’s reporting partners at ABC 57.The driver of the pick-up truck was not injured. By 95.3 MNC – May 11, 2020 0 439 IndianaLocalNews Pinterest Facebook Twitter Facebook WhatsApp WhatsApp Google+ Google+ Father, son killed in crash in Michigan City Pinterest Previous articleEmporium Restaurant closed for “forseeable future”Next articleMany Hoosier businesses reopening with uncertainty 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan.last_img read more

Indiana announces better access to funds, grants for small businesses

first_img Twitter Indiana announces better access to funds, grants for small businesses WhatsApp Facebook WhatsApp By Tommie Lee – June 17, 2020 0 351 Google+ Pinterest (Photo supplied/State Of Indiana) Indiana Works is expanding access to resources small businesses will need for a smooth recovery from the coronavirus.On Wednesday, Governor Holcomb announced a new partnership with Indiana Black Expo that seeks to provide direct outreach, support to minority employers, and grants and loans designed to aid the recovery of small businesses in The Hoosier State.Indiana Works will expand access to economic and workforce recovery programs for minority employers, and encourage small business owners to apply for funding available through state and federal programs.Eligible small businesses can seek reimbursement for up to 80 percent of qualified expenses. The details can be found at the state’s Back On Track website. CoronavirusIndianaLocalNewsSouth Bend Market Previous articleSen. Braun: Police reform should have already happenedNext articleF.O.P. Survey: 80% SBPD officers have considered leaving the department Tommie Lee Google+ Pinterest Facebook Twitterlast_img read more