Solihull’s Cooks the Bakery has completed the acquisition of 120 leasehold stores from the administrators of Three Cooks.The leasehold agreements mark the final stage in the transfer of the Three Cooks business to Cooks the Bakery, after it bought the business and trade of the firm from administra- tor Tenon Recovery in Novem- ber 2006.Property consultant Colliers CRE has led leasehold negotiations with the landlords of the 120 shops on behalf of Cooks. Colliers consultant Andrew Tunney told British Baker that, in many cases, improved leasehold terms have been agreed. “For example, if there were two years left on a lease, we said to the landlords, ’Why not do a new, 10-year lease?’”—-=== Cooks the Bakery timeline ===November 2006: Three Cooks, which has 158 shops, goes into administration. A team of former managers, including chairman Geoff Peppiatt, buy the business and trade of 121 shops from administrators Tenon Recovery, renaming the business Cooks the Bakery.Leasehold negotiations begin with landlords. New-look Cooks fascia rolled out to shopsAugust 2007: Peppiatt tells British Baker the roll-out of the Cooks fascia has been put on holdMay 2008: Purchase of 120 leases complete
Continental bakery and patisserie Jungs is to open a glass-walled craft bakery, allowing high-street shoppers to watch the bakers at work almost 24 hours a day.The extension to the shop and café in Beaconsfield is due to open after Easter, at a cost of around £400,000. It will showcase the work of 12 bakers and patissiers, including the newly appointed Simon Jenkins – Gordon Ramsay’s former executive pastry chef – who will make gateaux, chocolate work and sugar sculptures to order.Owner Richard Mathea said the business needed more space, so they had decided to expand into the next-door restaurant and put everything on show. “The demonstration kitchen will be behind a glass wall, behind the retail shop, where people will be able to watch our staff, and there will be another glass wall where they can see the bakery.”Customers will also be able to take lessons in the demonstration kitchen.
www.brake.co.uk Foodservice supplier Brakes has expanded its portfolio of mini savoury buffet items, with seven new canapés, developed as a twist on traditional British recipes. Varieties include Brakes Mini Cottage Pie, a shortcrust pastry case filled with minced beef and onion gravy, topped with a rosette of Cheddar and chive mash.Also available are Mini Steak, Stilton & Whisky Rostis and Mini Smoked Salmon Bagels, as well as Mini Cobblers – light and savoury scones, filled with cheese plus smoked bacon and egg or devilled smoked salmon in a creamy sauce with a pinch of cayenne sauce.They are ready to bake from frozen in 12 minutes and are available in packs of 48.
Gelders Bakery has just signed a deal with Tesco to sell its pies and sausage rolls in at least 20 shops.The family-run firm, which is already in 24 Asda stores, will supply single sausage rolls, as well as single packs and three-packs of savoury mince pies to north-east stores.Tesco will take between 3,500 and 4,000 products a week, which will be worth about £300,000 a year to the Sunderland-based bakery.Partner Hilary Monk said its persistence with Tesco had paid off. “Local people know us well, but when you’re a small company, it can be more difficult if a big chain hasn’t heard of you,” she said. “We kept calling, emailing and sending samples and of course, our sales increasing in Asda also gave us leverage.”She added: “We hope to gain contracts with other supermarket chains in the future.”Gelders also hopes the new contract will mean its 42-strong workforce can be expanded.Sam Nundy, Tesco regional buying manager north east, said: “We’re very pleased to be able to offer Gelders Bakery products to our customers. This will be a fantastic addition to our growing offer of local products across our stores in the north-east.”
The Food Standards Agency (FSA) has unveiled the first raft of its recommendations for reducing saturated fat and added sugar in bakery products, following its consultation last summer.It is encouraging the food industry to reduce saturated fat in biscuits, cakes and buns, as well as increase the availability of smaller portion sizes. The FSA has announced a specific target to reduce the saturated fat content in plain sweet and savoury biscuits, and plain cakes by at least 10%; and 5% in non-plain biscuits and cakes, compared to the level of saturated fat in those products during 2008.Further recommendations on pastry, savoury snacks, meat products and dairy will follow early in the summer.The recommendations are focused on those products that the FSA has identified as contributing the most to saturated fat and calories in the diet. However, it said it recognised the progress already made by some businesses on reducing saturated fat and added sugar, and also that “there are a number of traditional/niche/seasonal products for which recipes and means of production may limit the scope for reformulation”.To view the recommendations in more detail click here.
By Max Jenvey of Oxxygen Marketing Partnership, a strategic business accelerator specialising in the bakery, foodservice and convenience retailIn the last issue (10 September 2010) we looked at some of the challenges of setting up a bakery. In this issue we consider the importance of seasonality, promotions, customer service & training.Oxxygen’s research partner, him!, told us 49% of staff it surveyed said they wanted more training to grow sales and improved product knowledge and information (CTP Insights 2009). A staggering 30% of customers were unaware of bakery meal deals after visiting a store, which suggests a huge opportunity regarding customer communications and staff training (Coffee Shop Report 2009).We should address these issues in two ways. First, we should develop an annual promotional plan taking into account seasonality. Break down your year by season and by product category and align your new product development accordingly. For example, with autumn just around the corner we must turn our attention to more warming products that customers can grab and go.In addition consider your drinks range think tea and coffee combo deals. The other day I saw a warm breakfast smoothie.So how do you make the most of your seasonal menu and promotions? Simple get your team on board. Hold a staff meeting and talk to everyone about value-added extras, special offers and money-saving pastry and drinks deals. Ask for their input into how to make the most of new offers. Support them over the first few days by spending time on the front counter take the lead and show them how easy it is to engage the customers.Once you’ve established your promotional campaign consider staff competitions to spice up the sales targets. Your customers will notice the change in staff morale and benefit as a direct result.l See the next issue for a closer look at promotions and how they affect customers’ decision-making processes
Bakers who raised money for CLIC Sargent to help children with cancer during National Cupcake Week are being urged to get in touch with the charity.For the first time ever, the event teamed up with a charity in a bid to do some good work and raise money for ill children – while having fun and promoting cupcakes and independent bakeries to the consumer.If you have raised money for the charity, but have not informed it of your plans beforehand, then you are being asked to call Cerys Glen at CLIC Sargent on 0208 752 2881 to receive a paying-in form.Every day 10 families are told their child has cancer. As the UK’s leading children’s cancer charity, CLIC Sargent is the only organisation to offer them all-round care and support. For more information about CLIC Sargent’s work visit www.clicsargent.org.uk or call 0300 330 0803.And, for further details on the success of National Cupcake Week see this week’s magazine or visit www.nationalcupcakeweek.co.uk.
CoronavirusIndianaLocalNews Google+ Do NOT go “Cruising McKinley” this weekend Previous articleMarion County extends stay-at-home order until May 15Next articleTuesday’s election in Michigan will have some differences Carl Stutsman Facebook Twitter Facebook WhatsApp Twitter Pinterest By Carl Stutsman – April 30, 2020 4 598 Pinterest Google+ Last Friday the influx of several hundred participants caused a major headache for police. It took them half an hour to move motorists out of the area and shut down the parking lots on Mckinley between Grape and Hickory.Amy Nickerson who organized the “Cruising McKinley” event last week has taken to social media to urge people NOT to do it again this week. Nickerson said she has been in contact with Mishawaka Police and discussions have been productive.Excited by the sheer number of people that came out she did say that events will happen again in the future when stay-at-home orders are lifted and they can better plan for the large crowds. WhatsApp
Twitter WhatsApp Facebook By Tommie Lee – July 24, 2020 1 475 Twitter IndianaLocalNewsSouth Bend Market Pinterest WhatsApp The Elkhart Education Foundation is seeking donations to help teachers Pinterest Facebook Google+ Google+ (File Photo/Federated Media) Teachers face challenges every year getting things ready for the classroom, and this year they need help more than ever.The Elkhart Education Foundation says you can donate supplies to the Elkhart School Supply Store, which provides those items to teachers at no cost.They’re asking businesses and churches to put school bus collection boxes in their buildings through the end of August, where items will be collected and donated to classrooms in need.You can learn more at the Elkhart Education Foundation website. Previous articleHolcomb signs the face mask order for Indiana; does not include criminal penaltiesNext articleElkhart man dies after leaving the road and crashing into a tree Tommie Lee
Although accreditation is voluntary, I feel that it is important to demonstrate a transparent and compliant approach to the use of CCTV. We are leading from the front as the first security company to achieve this accolade and I hope that others will follow. Achieving this accreditation outlines that even small to medium businesses can put privacy, compliance and transparency at the top of the agenda. Security firm Eboracum was established in 2011 and now provides a range of services in York. These include security guarding, facilities management and community projects. The company also provide a street ranger service to the York business improvement district.Body-worn cameras have become important items of equipment and are now deployed with operatives across the company. Supported by local police and the city council enforcement officers, body-worn cameras have enabled the provision of evidence leading to successful prosecutions. Aside from prosecutions, body-worn cameras have also been used to deter assaults on staff and prevent crime. They also inhibit aggressive behaviour.Recognising the importance of maintaining public trust and confidence when conducting surveillance activity, Eboracum were committed to being transparent in demonstrating high standards and ethical use of their body-worn cameras and therefore decided to undertake voluntary certification assessment against the surveillance camera code of practice, which is regulated by the Surveillance Camera Commissioner, Tony Porter.The code of practice is intended to ensure that individuals and wider communities have confidence that public body surveillance cameras are deployed to protect and support them, rather than spy on them. The government is keen to encourage organisations to voluntarily adopt the code, which is a mandatory requirement for police forces in England and Wales.Eboracum’s procedures, privacy impact assessment and processes were audited by the Security Systems and Alarms Inspection board (SSAIB).Eboracum UK has taken steps to ensure that their body-worn CCTV systems operate within a legal framework and meet the standards of the Surveillance Camera Commissioner’s code of practice. This includes data security, appropriate usage, control of records and promoting a culture of honesty.Carl Nickson, Director of Eboracum UK said: A key component of my national surveillance camera strategy is to encourage organisations that are not bound by statute to comply with the Secretary of State’s code of practice, to voluntarily adopt its provisions. In doing so, Eboracum have demonstrated a real commitment to ensure that the public can have confidence in their use of body-worn surveillance cameras. I congratulate them on their achievement and encourage other organisations to follow their example. Tony Porter, Surveillance Camera Commissioner, added: