In a classic moment in satirical cartoon The Simpsons some years ago, Bart walks into a typical shopping mall, walking past a couple of Starbucks coffee houses and into a shop:Sales clerk: “Can I help you?” Bart: “I’d like to get my ears pierced.”Sales clerk: “Better make it quick, kiddo, in five minutes this place is becoming a Starbucks!”As he walks out, the store front has changed to Starbucks, along with every other unit in the mall.Starbucks set the standard for rapacious growth among the coffee shop chains. But with the branded retailers reaching saturation, food is now seen as key to their expansion plans, with bakery and related products making up the bulk of the edible offering. Of the big three, UK-born Caffé Nero has taken the initiative and was rated number one in a consumer food quality survey last year (followed by Starbucks and Costa Coffee respectively). “A real passion for baking has helped drive quality right through our entire food range and our customers recognise that,” comments Caffé Nero commercial director Paul Ettinger. “We’re a very important outlet for baked goods. Judging by the number of phone calls I take every week, we’re now being taken seriously.”In the UK alone the branded retail coffee sector is estimated to grow from £630m in 2004 to over £1bn in 2007, with the multiples taking market share from the independents. The total coffee bar sector is now a £2.2bn business, growing by between 10-15% a year. Somewhere between a third and a quarter of that is food sales – and that’s a lot of muffins.Caffé Nero’s own market share is being clawed in at some 1% a year, but in a very competitive environment that growth “hasn’t been easy”, says Ettinger. But an emphasis on its bakery offering has paid off. “Although coffee is a priority for our brand, we’ve always believed that food is important,” he states. “The Caffé Nero model has worked throughout the UK. Baked products are absolutely critical to our success.”The chain makes more from its food sales than some of its rivals, at about 33% of turnover compared with the average coffee bar at some 25%. Its bakery sales are sizeable, with around 120,000 muffins and pastries sold each week across its 265 stores, 44% of which are muffins.Starting out with five coffee bars in London in 1997, it now pulls in 600,000 customers a week, with a weekly turnover above £2m. Early on it decided simply to sell grilled paninis, but the range soon expanded. “We swore we would never sell wedge sandwiches. We now sell quite a lot of them! Times change.” In fact, the sandwich range, is the backbone of the food offering, making up 44% of total food sales, and paninis represent over two-thirds of that.Outside of London, products are baked off in-store – something Ettinger believes is crucial to harnessing the breakfast trade. “Absolutely fresh product baked off an hour before will be a new experience to many people and will be well appreciated.” Supplying the London outlets has proved more tricky, with the cost of retail space proving prohibitive for bake-off set-ups. It took seven years to develop an effective distribution system, from a central bakery in south west London. “In London we’ve had massive headaches trying to get fresh Viennoiserie into all of the shops. But now I think we have a product which is recognised as being better than our competitors.”French importsHaving formerly been supplied by Delice de France, it now imports pastries frozen from France. “Bread and baking is a subject very close to my heart,” says Ettinger. “We have gone through a number of supplier changes over time but we have always bought French Viennoiserie. Ultimately the real quality products come from France, we‘ve found, but I think that‘s changing. The supplier base is improving all the time. We’re seeing lots more interesting suppliers coming to us with interesting ideas, whereas seven years ago it was very hard to find top quality bread.”And there north-south regional divide is no longer, with nearly all baked products launched throughout the country; the British market is becoming more sophisticated and homogenous, he comments. “People’s tastes are developing remarkably quickly. We sell a fairly standard range of Viennoiserie in terms of croissants, pains aux chocolats and pains aux raisins. But we’ve found that, whereas five, six, seven years ago it was very difficult to sell quality croissant outside of London, our Viennoiserie are now appreciated throughout the country.”One aim has been to “move people up the value added chain” over the past seven years, and Ettinger says Caffé Nero has never sold ‘cheap’ sandwiches. “We have fabulous focaccia baked by an Italian baker with the best flour, extra virgin olive oil and fresh rosemary – it’s an absolutely wonderful product, which we sell for £3.95. All of my colleagues said I was absolutely mad when we were developing it. It now accounts for about 10% of our sandwich sales,” he explains.Brand buildingAlthough not one of the big sellers, the value of the brand is set by this type of product. “Our customers might walk into a Caffé Nero and see this fabulous focaccia, then they’ll probably pick a chicken sandwich, But they’ll recognise that we’ve done something different, and maybe a week later they’ll come back and treat themselves.” And consistency is also critical for brand building; a blueberry muffin must be the same in Heathrow Terminal Two as it is in Perth.Organic ingredients are used for some products “because of taste, not because of demand for organic”, while the chain is not overburdened with products pandering to fad diets, preferring instead to focus on taste. When it comes to developing products, interesting flavours are proving popular due to “imported tastes”; more and more people are asking for onion bread and black olive bread – but the point still exists where consumers will go to, and not beyond, he believes. Changing the name of a product can mean the difference between success and failure.“We have found that the English market is very conservative in terms of what people are prepared to buy. If you go too far towards the unusual then you won’t succeed. “We’ve developed a melted Gorgonzola panini – a wonderful product to eat; but if we call it ‘Gorgonzola and whatever’, we can’t sell it. As soon as we changed the name to ‘blue cheese’ we suddenly started selling very large volumes.”And it is the volume of products passing through Caffé Nero which will no doubt turn a few suppliers’ heads. Its rapid growth means it can open one new store every seven to 10 days, sales grew from £50m in 2004 to £70m in 2005 and the number of outlets is predicted to hit between 500-600 over the next five years. “A lot of people see us as the new McDonalds,” says Ettinger. “They’re coming to us instead of them – and long may that continue.” CAFE NERO AT A GLANCEStores: 265Food sales % of turnover: 33%Bakery sales: 120,000 muffins and pastries per weekNumber of customers: 600,000 per weekTurnover in 2005: £70mWeekly turnover: Over £2mProducts include: Croissants, pains aux raisins, pains aux chocolats, focaccia with extra virgin olive oil and rosemary, melted Gorgonzola paniniGrowth plans: To open one store every seven to 10 days, reaching 500-600 within five yearsA BOOMING SANDWICH TRADE IN COFFEE SHOPSSales of sandwiches through foodservice outlets are showing unprecedented growth in the UK – a key reason being the rise in the number of cafés and coffee shops, a report says.In 2005, sales of sandwiches through impulse channels, including foodservice outlets, rose by 13.7% to make up 26% of all sandwich sales in the UK. Foodservice was both the largest and the fastest growing impulse channel for sandwich sales, with a 71% share of the market and 14% value growth in 2005 (Euromonitor, May 2006).UK workers have got out of the habit of making their own sandwiches because of the widespread availability of high-quality sandwiches with improved quality of breads and fillings, says the report, and are now more demanding over taste and quality.A wide range of breads, such as granary, ciabatta, panini and tortilla wraps has joined the plain white bread sandwich, and luxury fillings have become the norm. Meanwhile, low-calorie sandwiches represent more than 10% of all sandwiches consumed in impulse channels in 2005.The report said a key driver of growth will be premium and healthy sandwiches, but impulse sandwich growth will decelerate steadily over the next five years, as the market reaches saturation.
Month: April 2021
Tryton Foods, best-known for Aunt Bessie’s Yorkshire puddings, is cutting 30 jobs in Hull.The jobs will go as production of some goods is transferred from a subsidiary unit to the main Tryton plant in the city.A spokesman commented that the company was continuing to grow, but needed to make efficiency savings to ensure future success.In an official statement, Tryton said: “These changes will take place by this summer and while it is anticipated that the vast majority of the workforce will move to the new locations, sadly there will be a number of redundancies.”It continued: “These are not expected to exceed 30 roles and the company is confident that the majority of these will be through voluntary means. Where possible, redeployment will be offered.”The company employs approximately 500 people in Hull and also makes frozen pies and desserts.
The Real Bread Campaign is planning to distribute stickers to consumers for placing on packs of plant bread, warning them against unlabelled processing aids used to make loaves. The labels will first be distributed at the Real Food Festival, at London’s Earl’s Court from 8-10 May, and will then be available to download.The label reads: “Warning! This ’bread’ may be made using the following: amylase, hemicellulase, phospholipase, peptidase, xylanase, protease, oxidase and other enzymes, some of animal or GM origin. The law says bakers don’t need to declare them.”Organiser Chris Young of food pressure group Sustain said the campaign was calling for labelling of processing aids to be included on packaged breads. Currently processing aids are only required to be listed on labels for ingredients supplied into bakeries, following new EU legislation, effective from January 2010.Young added: “Given the possibility of legal action being taken against anyone caught affixing them to anything they don’t own, we advise people not to stick them anywhere other than on wrappers of bread they have bought.”Federation of Bakers director Gordon Polson said: “Enzymes have recently been looked at very closely in Europe and it was found that they are destroyed in the baking process and are not active in the final product, so do not need to be labelled. The consumer gets much more labelling on packaged than on unpackaged bread.”
Celebrity chef Raymond Blanc has returned after a long absence to spearhead a major relaunch of the Maison Blanc patisserie chain. Blanc started the company in 1981 and now aims to take it back to basics as a consultant chef, offering quality French bread and patisserie. Each store will offer breakfast, light lunches and afternoon tea.Maison Blanc promises to offer 15 varieties of French bread, including the iconic baguette ‘tradition’. It sells speciality breads, Viennoiserie, savouries and patisserie, as well as special occasion cakes. The patisserie is made in the Maison Blanc kitchens in London and delivered daily to the stores, while the croissants and pastries are proofed and baked-off in-store.Said a spokesperson: “Raymond is redeveloping the range, removing some products and adding new ones. They will be iconic French products.”In addition to store developments, Blanc and his team have recently produced a new range of cakes and patisserie for Waitrose, which are stocked in selected stores and updated seasonally. They include Macaroons and Apple & Blackberry Crumble Cake.Raymond Blanc said: “We all have a lot to do in 2009 to get the business to where it has the potential to be. We are determined to be the leader in this market and have lots of exciting plans ahead.”Maison Blanc has been acquiring new sites to grow the brand and recent openings include Hampstead in North London, Burford in the Cotswolds and Winchester, while a new store in Henley is due to open in June. It also plans to refurbish all of its 14 shops in London and the South East.Maison Blanc was previously owned by bakery group Lyndale, which went into administration in 2008, and was bought prior to this in 2007 by Kuwait-based Kout Food Group Company, which decided to return to the original concept and values created by Blanc.
Forecourt-based café Wild Bean is introducing a Black Forest Muffin to its offering this month. It has been developed exclusively for the café and will only be available for two months in BP Connect petrol stations. The chocolate muffin is flecked with black cherry pieces and milk and dark chocolate chunks. There is also a cherry filling in the centre of the muffin, which is dusted with icing sugar.It is being marketed as a seasonal product for autumn. “It will only be on the shelves for a short time, as we like to change our muffins with the seasons and keep our range fresh for our customers,” commented BP spokesman Mark Salt.Price: £1.39www.wildbeancafe.com
Almonds: The huge surge of demand from predominantly China, has redefined the global almond demand and this, reflected by massive increases in the monthly shipments from California, has pushed prices approximately 65% higher than they were at the start of October 2009.Walnuts: The problems resulting from China producing a short crop and turning net importer, have resonated across all origins and pushed “light amber” prices up by 15% across January. These increases on the “light grades” have been even worse, with Californian and Indian prices higher by more than 30% over the same period.Cashews: Cashews are starting to look increasingly good value, set against the prices trading on almonds, pecans and pistachios. So some increase in cashew nut demand is expected, but hopefully offset by adequate supply from the forthcoming Indian and Vietnamese new crops.Pecans: The main issue has been the impact of an unexpectedly reduced US crop, set against huge increases in demand from China for both kernels and in-shell pecans.Pistachios: Supply of pistachios from both key origins in US and Iran, are well down and, set against strong demand, prices seem set to climb. Current prices on kernels and in-shell are both trading at levels over 30% higher than the previous “norm”.l Based on information provided by ingredients supplier RM Curtis
Facebook (Photo supplied/ABC 57) Officials are searching Bass Lake for a swimmer who went missing Tuesday afternoon in Starke County.Indiana DNR officials say Anthony Cohn, 37, was standing on a sandbar near a boat when the wind pulled it away. When he swam after it into deeper water he went under and did not resurface.Conservation officers and local first responders began searching at 2:45 p.m. Tuesday and were still searching as of Wednesday morning.They’re asking the public to avoid the area while they look for the missing swimmer. By Tommie Lee – June 3, 2020 0 362 Facebook Google+ Twitter WhatsApp IndianaLocalNewsSouth Bend Market Search continues for missing swimmer in Starke County Pinterest Pinterest WhatsApp Previous articleIndiana’s 22nd Safe Haven Baby Box installed in PortageNext articleRemains of body found in river sent for DNA testing Tommie Lee Twitter Google+
Facebook By Tommie Lee – June 3, 2020 0 345 Google+ Photographer: https://goo.gl/o3Qz4D (Jorge Gonzalez) License: https://goo.gl/cOVloC A popular local restaurant says they will have to shut down temporarily due to their struggles during the pandemic.Corby’s Irish Pub in downtown South Bend told WSBT that the closure will happen immediately because they are unable to provide the same quality experience their guests are accustomed to.They hope to reopen their doors in July. Twitter Google+ Pinterest WhatsApp Twitter Corby’s Irish Pub closes until at least July Facebook Previous articleWrong way driver arrested after crash on I-94 in LaPorte CountyNext articleElkhart County passes St. Joseph County in COVID cases Tommie Lee Pinterest CoronavirusIndianaLocalNewsSouth Bend Market WhatsApp
CoronavirusIndianaLocalNews Previous articleSeveral Indiana sports venue to serve as voting centers on Election DayNext articleTeenage girl pulled from Lake Michigan at Weko Beach has died Network Indiana Pinterest WhatsApp Google+ Twitter By Network Indiana – September 16, 2020 0 284 Notre Dame begins testing football players daily for coronavirus (Spencer Marsh/95.3 MNC) Notre Dame has begun testing football players daily for coronavirus. Head Coach Brian Kelly said the team and the school both want to be vigilant. Two players tested positive and two more are being quarantined because of contact tracing.Neither of those players played in Saturday’s season opener.“It’s ongoing. We’re making tweaks everyday,” said head coach Brian Kelly, at Monday’s news conference. “We’ve started additional testing daily for practice.”Kelly said they want to make sure that they don’t have a team that is infected in a “practice situation”.“It’s constantly staying on guard. You can never let your guard down.” Facebook Twitter Google+ WhatsApp Facebook Pinterest
Twitter (Jon Zimney/95.3 MNC) The South Bend Cubs are hosting a VIP Football Watch Party on Saturday, October 10 on the United Federal Credit Union Rooftop. Seating is limited. Doors open at 6:30 p.m. and kickoff of the University of Notre Dame vs. Florida State game is scheduled for 7:42 p.m. ET. The game will be shown on the video board at Four Winds Field.The private rooftop event includes an all-you-can-eat Southern Style BBQ Buffet that features smoked beef brisket, pulled pork, mac and cheese, Bush’s baked beans, northern style cornbread, coleslaw, and chocolate chip cookies. Each person will also receive two drink tickets good for soda or beer (for those 21 and older). Additional beer, wine, and cocktails will be available for purchase. Food will be served from 6:30 p.m. to 8:30 p.m.Tickets are only $25 for this rooftop watch party. Only 100 tickets will be available and can be purchased at SouthBendCubs.com.This event will follow the State of Indiana’s Phase 5 guidelines policies set by the CDC. Fans will be asked to keep at least six feet away from guests they do not know. Hand sanitizers will also be placed throughout the concourse.As part of Governor Holcomb’s executive order, fans are required to wear a face mask in public spaces (indoor and outdoor) when 6 feet of physical distance cannot be maintained. When individuals are standing in line for concessions, drinks, bathrooms, or where people will need to congregate, a mask must be worn. Exceptions to this rule are those with a medical condition that prevents them from safely wearing a mask and any child 2 and younger. Once individuals are back within their families or in their seats, they can remove the mask. Google+ Facebook WhatsApp Pinterest Facebook IndianaLocalNewsSports South Bend Cubs to host Notre Dame vs Florida State watch party By 95.3 MNC – October 2, 2020 1 358 Previous articleMichigan City man sentenced for murdering grandmotherNext articleHospitalizations due to COVID-19 trending up in St. Joseph County 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan. Google+ WhatsApp Twitter Pinterest