RHM Bread Bakeries has bought Harvestime (2005)’s main Leicester bakery and plans to start production “as soon as possible”.The site, which has bread and morning goods facilities will be RHM’s 18th bakery. It will provide additional capacity to meet current demand and anticipated future growth, RHM said. As it had been inactive for almost three months, various checks will be needed before start-up, a spokesman said. “We will be looking to commence production on a phased basis as soon as possible,” he added.RHM bought plant and equipment from Harvestime’s administrators Begbies Traynor on February 3, and negotiated the transfer of the lease for the site directly with its landlord Westmoreland Investments. Administrators had ended the lease at the landlord’s request. Administrators are also working on a deal to save Harvestime’s Walsall bakery. An offer from a food industry buyer was being completed as British Baker went to press. The deal is understood to involve Harvestime commercial manager Brian Clarke, but not Australian investor Ian Allen. Bidder Country Style Foods dropped out of negotiations last month, due to problems with the lease. The 320 staff at the Walsall site are reported to have been “extremely supportive” during the whole process.The story so farMay 12 Harvestime (2005) is formed through management buyout from administration of former New Rathbones sites in Walsall, Leicester (two sites) and Peterborough.November 7 Australian investor Ian Allen buys Harvestime (2005). November 18 Ian Allen calls in administrators. The Leicester and Peterborough sites are closed, with 450 job losses, and 20 redundancies are made at Walsall. November 30 Administrators make 17 further redundancies in Walsall.December 24 Allied Bakeries buys equipment at the Leicester Simplex site.January 20 A further 70 to 80 staff are made redundant at Walsall.February 3 Bread plant and equipment from the remaining Leicester bakery is sold to RHM. RHM takes over the lease.
Running through the annual general meeting of the 76th students’ conference was the theme of change. The National Federation of Bakery Students Society’s and Institute of British Bakers (NFBSS/IBB) Alliance said that change was vital to meet the needs of today’s trainee bakers. Competition secretary Jane Hatton of Brooklands College spoke passionately at the event, which was held at the Prince of Wales Hotel, Southport, at the end of April, about involving all bakery students in the various learning schemes. Incoming president Paul Morrow proposed an amended constitution for the Alliance, explaining it could act as a bridge between the baking industry and baking education. To fulfil this role successfully, the Alliance needs to change its management structure, he said, and to undertake a strategic review of how to effectively achieve the objectives of the Alliance. The most important of these objectives was “to actively support individuals undertaking bakery education or training and to co-operate with other organisations engaged in bakery education and training”, said Mr Morrow.The revised constitution was adopted unanimously and the executive committee, led by Mr Morrow, who was sworn in as president at the AGM, will now develop a strategy of closer involvement with all students, employers and training providers. In this context, he reported that his first role as president would be to represent the Alliance at the official launch of the recently announced Sainsbury’s Bakery Apprenticeship Scheme.Simon Solway, sales and marketing director of Unifine Food & Bake Ingredients, was voted president elect and he, together with outgoing president David Tomlinson, general secretary Matthew May, treasurer Laurie Finch and conference chairman William O’Brien, will comprise the executive committee of the Alliance.David Tomlinson, in his retirement speech as president, re-emphasised the need to broaden the Alliance’s activities and in particular to forge links with training providers, such as the Learning Skills Councils, the National Association of Master Bakers and the food sector skills council Improve. A central part of the Alliance’s activities will remain the annual competition and conference, which offers students the chance to hone their skills through competition and to build a network of industry contacts.The three-day event attracted over 130 students and dignitaries. It included an AGM, banquets, seminars, charity fund raising and competitions. This year it was agreed to separate the categories into Bakery and Confectionery, which offered students more opportunities to enter. The 23 competitions were well supported by 430 entrants.Jane Hatton, who managed all the competitions, commented: “The entries were outstanding this year and judging was hard. The two products that won in each category were full of flavour and were products that could be put into commercial production.” Colleges such as Blackpool, Brooklands and Sussex all had success in the competitions.The three-day conference started with the Friday night welcome disco, followed by an early start with the judges meeting to be briefed for the long day ahead. The RHM Hovis breads competition required 250 entrants to be judged, while the California Raisins Innovation Competition fielded 60 entrants. In addition, there were confectionery categories such as the Slattery Trophy, the British Bakels Cup, Renshaw’s Decorative Class and the Founders Cup.The banquet evening started with the top table being ‘piped in’ by Scottish pipers. Following speeches, the evening ended with dancing. The final day finished with a fancy dress evening with a musical theme.The 2007 conference will take place in Blackpool on May 4-7. Support for the students is warmly welcomed by the Alliance. Student Merit AwardSponsor California Raisins awarded the first Student Merit Award at the Alliance conference. The new award was set up to reward individuals who have had an outstanding involvement in the baking industry. They need to show enthusiasm, endeavour, tenacity, originality and, above all, commitment. California Raisins asked Anthony Greenwood (who will become Master of the Worshipful Company of Bakers in September) to nominate a candidate.Winner Tara Gearing will now join a study tour that California Raisins is organising for later this year, where she will visit a major California Raisins plant to see how raisins are processed. She will also have the opportunity to visit a US bakery college.During her five years in the baking industry Tara has already achieved several accolades, including Best Baker/Confectioner Award of the Year for Northampton College in 2004 and first place in the Innovation Trophy Category for the NFBSS/IBB Alliance 75th Annual Bakery Competition in 2005.Tara plays a vital role in her college, where she is the student representative for the NVQ Level bakery class and also the student ambassador for the whole college. She aims one day to set up her own business
New research from Mintel suggests there is growing demand for local, home-grown food, as consumers bid to cut down on food miles and carbon dioxide emissions.Ethical and Green Retailing: June 2007, released last week, found that 54% of Britons feel there is not enough locally produced food available and that 41% of consu-mers believe bakers, food produ-cers and retailers should provide more details about food miles on the products they sell.M&S is increasingly adding such a label to its food products, inclu-ding bakery. The label features an aeroplane symbol and the words ’air freighted’. Guy Farrant, director of food at M&S said: “Our customers want to know more about how food is transported into the UK.”Bakery producers, including Duchy Originals, are looking into adopting the initiative. Duchy Originals CEO Belinda Gooding, said: “A single transparent methodology, which is easily understood by the consumer, is essential to reducing carbon emissions and achieving our environmental goals.”
Northern Foods’ bakery division has seen solid seasonal demand over Christmas, according to its interim statement for the 13 weeks ended 27 December 2008. Underlying revenue was up 1.9%, with average prices increasing by 2%.Its Fox’s brand is still benefiting from the ‘Vinnie’ advertising campaign and the firm also noted a good performance for its own-label and Matthew Walker puddings. The third quarter also saw the launch of the firm’s branded ‘Scrummie’ range of puddings. In bakery, year to date underlying revenue grew by 4.6%. Within its chilled division, Northern Foods has responded to the current financial climate with new value ranges, including chilled pizza, value sandwiches and salads launched during the third quarter. Underlying revenue rose 5.3%.Stefan Barden, Chief Executive of Northern Foods, said: “Our key Christmas trading period has been delivered effectively and we continue to respond to the recessionary environment with new value ranges alongside our traditional premium products.”Group underlying sales for the third quarter rose 3%.
Glasgow-based sandwich chain Henry Healy’s five former shops are now up for sale after the business went into liquidationin October.The chain, which has been trading since 1913, had suffered in the face of competition from national chains, coupled with the impact of the recession, said Scott McGregor, joint liquidator at business rescue and restructuring specialist Begbies Traynor. Its 27 staff were all made redundant.Henry Healy’s former shops are located on Hope Street, Queen Street, Mitchell Street, Howard Street and Stockwell Street and are still fully fitted with a good selection of catering equipment. Acting on behalf of the liquidators, business agent Christie & Co is inviting offers for the leasehold of the shops by 12pm on Friday 27 November.
Home-based cake decoration business Cake Toppers Ireland has announced plans to expand internationally.Jill FitzGerald, who runs the business from a studio beside her home in Co Kerry, south-west Ireland, said she plans to expand with the production of christening and birthday toppers this year. She also hopes to start supplying the UK and US markets.The cake-topping figures are made from non-toxic polymer clay and are currently ordered by customers for use on wedding and celebration cakes. The clay figures, for example a bride and groom, are personalised for each customer.FitzGerald, who has a background in food and catering, started Cake Toppers in 2008. She previously ran a part-time business producing wedding cakes.Her business was boosted following an appearance on TV last autumn, and FitzGerald said her only problem has been keeping up with orders. “I need to employ someone soon, to help meet demand,” she added.
If you’re not a coffee shop food eater, then you could be one of only 4% of the UK population who never buy food in coffee shops (source: Allegra Strategies). Coffee shops are big business, with a UK market value of £5bn so you should be pretty keen to get in on the action. But this market is dominated by big players, with branded chains growing by 12.9% in 2010. This poses a problem for the independent coffee/sandwich shop, as the big boys are pretty professional.If you want success, you need to be able to compete on quality as well as price. If you’ve been to a coffee shop recently, you’ll know that they are not that cheap, but if you want to command top prices, then you need to merchandise and this seems to be where most smaller businesses fall down.I’ve eaten some great food in some lovely little coffee shops, but the displays often leave a lot to be desired. If your display looks like a school summer fête, then expect to only be able to charge fête prices!Our recently launched pre-packed thaw-and-serve cookies, slices and muffins have been developed specifically to help customers achieve a great visual appearance and have the quality to back it up. We often use picnic hampers as a great way of displaying the products to give a premium feel, while retaining a bit of quirkiness.If you’re using traybakes or baking from scratch, glass cloches or clear kilner jars will help to create an upmarket feel, so you can command higher prices and healthier margins.Remember that there are two markets you need to hit in coffee shops: the eat-in trade and the take-out trade. Make sure you either offer the same product for both markets and provide take-away bags or have a freshly baked offer for eat-in and a fully baked pre-packed offer for take-out.Coffee shops remain a growing market, so know your market, pick your products carefully and present them in the best possible light.
A West Midlands-based high street bakery chain has gone into administration, with eight outlets closed and 42 jobs made redundant.Cooks the Bakery, which sells freshly made sandwiches, baguettes and rolls across the Midlands and south of England, has shut down bakeries in Birmingham, Worcester and Coventry. It has kept a further eight stores open until the business can find a suitable buyer, with the assistance of administrators from ReSolve Partners.Simon Harris, one of ReSolve’s partners, said: “It’s too early to say at the moment as to who has been interested in the potential buyout of the business. But as soon as we were appointed on 16 November, we decided to close the business’ loss-making stores and maximise those making a profit.”Despite the company taking over more than 120 leasehold stores around five years ago after negotiating a deal with rival firm Three Cooks, the business has failed to keep many of these outlets open as the number fell to 80 in 2008. Employee figures in 2006 were around 900, in comparison to a mere 62 now hired by the company.The bakery chain made a loss of nearly £594,000 in the year to 27 March 2010, after a small profit in 2009, according to the latest accounts filed at Companies House.Revenue from outlets in Northfield, West Heath, Bromsgrove, Dudley, Halesowen, Kidderminster and Redditch, fell from £13.7m to £10.7m across the period.
Twitter WhatsApp Google+ IndianaLocalMichiganNewsWeather Facebook Wind gusts topping 50 mph to hit on Monday in Michiana Pinterest WhatsApp Facebook Twitter Previous articleMichigan reports dip in virus cases but might be fewer testsNext articleTelemedicine surges as doctors close offices 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan. Google+ Pinterest By 95.3 MNC – April 12, 2020 0 332 (Photo supplied/ABC 57) (David Caulfield/ABC 57 Meteorologist) While showers are possible on Monday morning, April 13, strong winds are the main headline grabber. Wind gusts of 45-55 mph are possible across Michiana on Monday, so be sure outside objects are secure or brought inside. The wind and weather pattern, in general, will be calmer on Tuesday, but temperatures will retreat back into the lower 40s again. Highs will stay in the 40s on Wednesday, Thursday, and Friday as well. Showers look likely on Friday before milder air returns for the weekend….WIND ADVISORY REMAINS IN EFFECT FROM 5 AM EDT /4 AM CDT/ TO8 PM EDT /7 PM CDT/ MONDAY…* WHAT…West winds 25 to 35 mph with gusts up to 50 mph expected. A brief period of gusts 50 to 55 mph is possible Monday morning.* WHERE…Portions of northern Indiana, southwest Michigan and northwest Ohio.* WHEN…From 5 AM EDT to 8 PM EDT Monday.* IMPACTS…Gusty winds could blow around unsecured objects. Tree limbs could be blown down and a few power outages may result.PRECAUTIONARY/PREPAREDNESS ACTIONS…Use extra caution when driving, especially if operating a highprofile vehicle. Secure outdoor objects.Your ABC 57 First Warning Neighborhood Weather Center Forecast:Monday: Showers early. Windy and mostly cloudy. High 42.Tuesday: Partly sunny. High 42.Wednesday: Partly sunny and cool. High 41.
WhatsApp By Tommie Lee – June 3, 2020 1 572 Twitter IndianaLocalNewsSouth Bend Market Previous articleRemains of body found in river sent for DNA testingNext articlePolice investigating car vs. motorcycle crash in St. Joseph County Tommie Lee Twitter Driver killed in fiery early morning crash in Osceola Google+ (Jon Zimney/95.3 MNC) One person was killed after their car crashed into a building and caught fire early Wednesday morning in Osceola.Police say it happened around 2:15 a.m. north of Osceola Dragway near Ash and Vistula.The car crashed into Midway Marina and the driver was trapped inside. First responders were unable to free the driver from the burning vehicle and a police officer was injured in the attempt.A witness told police the vehicle was speeding before the crash. The identity of the driver has not been released but the car was registered in South Bend. Facebook Pinterest Pinterest WhatsApp Google+ Facebook