NA MEMBERS passed a resolution to explore co-opting an under-35-year-old director on to its board at its annual conference last weekend. The motion, to recruit an extra director, aged under 35, was brought by London-based craft baker Christopher Freeman, who said he wanted to send a message to young members that they were the lifeblood of the NA.He said: “We are a small organisation and we need to look to the future very hard.”In the course of the debate, Tony Cavan suggested all directors’ stints on the board should be limited to three years, to create a market for the positions. And Henry Jefferies commented that if it is possible to get a man on the moon, then the NA should be able to get a younger director. It was also suggested by members including Carol Gatto-Hall that younger members must be made more involved in the NA. Currently, they may be intimidated by their parents’ presence at NA meetings and might not feel comfortable next to established figures on the board, delegates suggested. The motion was carried, and the Board will discuss the practicalities of implementing it – such as length of service and how to recruit – at its next meeting in July.However, age discrimination in employment legislation, which comes into effect in October, may complicate the NA’s quest for a young director. The new regulations make it illegal to set age criteria in recruitment, promotion and training, unless it is a “proportionate means of achieving a legitimate aim”.
, the UK’s largest independent flour miller, is offering a price promotion on three of its Bakers Mixes range of premixes and concentrates.Classic American Style Yeasted Doughnut in Mix and Concentrate form, plus Chocolate Fudge Cake Mix will be promoted with a price reduction of £1 per bag.The offer is available from 31 March until the end of June 2007.
Bakery chain Greggs this week reported a 5.6% increase in its like-for-like sales over the Christmas period, the four weeks to 5 January.In a trading update it also revealed that like-for-like sales increased 5.8% in the 28 weeks to 29 December, giving overall growth in like-for-like sales for the year of 5.3%.Group managing director Sir Michael Darrington commented: “Despite the continuation of cost pressures on a number of our key ingredients, we look forward to reporting on a year of satisfactory progress when we make the preliminary announcement of our 2007 results.”Greggs, Britain’s biggest bakery retailer with 1,368 outlets, is due to report its 2007 results on 11 March.
Welcome to the new-look British Baker, incorporating Bake & Take magazine! We are bigger, brighter and there are other major developments too.We have more pages, so there will be more to read in each issue. And, just as the baking industry has seen a lot of consolidation and change in recent years, British Baker has followed suit, so from now on, we will publish fortnightly.However, those of you who like to keep up-to-date with our unrivalled news coverage will be able to find it every day on our new-look website – [http://www.bakeryinfo.co.uk]. In addition, our new website has links to other events, such as the Baking Industry Awards, where you will be able to download entry forms to fill in and send off. Please hurry, as there is just over a month to go until the deadline and there’s a category for everyone!We cannot bring you all the elements of our new look in a single issue but, over the following fortnights, we shall look at businesses small and large, from traditional craft bakers and café owners to supermarket bakers and buyers and from bakery food manufacturers to plant bakers, plus, of course, ingredients and machinery, both essential to the bakery sector. We also have imaginative recipes lined up, from sandwich fillings to chocolate logs for all seasons!And, of course, we will include the very element that gives this industry its heart and its passion – the people – whether it is Jonathan Warburton putting his signature to every family loaf, a craft baker baking the freshest bread possible, or sandwich and café owners vying for the best ambience and best offering of baked goods.Our regular columnists will keep us on our toes and we will discuss all manner of issues affecting the baking industry. But one person we would really like to hear from is YOU. Please tell us what you think of our new look and contents. Email our friendly senior secretary Liz Ellis at: [email protected] and she will collate all your comments.I will be at Baking Industry Exhibition from Sunday 6 to Wednesday 9 April, so I hope to see you there!
The Handmade Cake Company, officially opened its new factory in Gardner Road, Maidenhead, in a double celebration to mark its 25th Birthday. The new premises which is only a mile and a quarter down the road from its old one, now gives the company the extra space they need and is nearly two thirds bigger than the old site, going from 12,000 square ft to 32,000. Handmade, which produce over 4,000 cakes a day, signed the lease for the new premises on the last day of August 2007 and had 8 months to gut the existing building, formerly a printworks, before renovating it into a bakery. “We just kept the outer shell of the building, everything else is new,” explained Michael Wheeler, bakery director and one of the three partners of the business. It was officially opened by Anne and Andrew Perry, who opened the original bakery 25 years ago, with the words: “God bless her and all who work in her”. The Handmade Cake Company currently employ 110 staff and produce whole cakes and traybakes which it sells to the foodservice industry.
Greggs is shrugging off the effects of the credit crunch with a total sales increase of 6.7% in the 16 weeks to 4 October. The bakery retailer said sales growth slowed over weeks seven to 13, but have picked up again more recently. Poor weather, and more favourable 2007 conditions, were blamed for the slower growth. In a interim management statement, the company said: “In spite of the increasing pressure on household budgets we have seen only modest erosion of customer numbers and transaction values.”Greggs is reducing its operation profit prediction for the financial year by £3 million, due to the slower sales growth and temporary margin impact from higher costs. Prices of many major ingredients including vegetable oils and vehicle fuel are beginning to stablise, so operating margins should improve in the final 12 weeks of the year, it said.Greggs has 1,399 shops, and has opened 53 new shops and closed 22 this year.
Bakery and sandwiches are among the top three performing categories for Northern Foods, which announced group like-for-like sales were up 1% on last year.In its interim statement for the 14 weeks to 3 April 2010, the firm said trading was strong within its Chilled division, with new sandwich business secured with Costa Coffee, due to commence during the second quarter of the new financial year. However, underlying revenue for the fourth quarter stood at 2.1% growth compared to 6.3% for the full year. The firm announced that Bakery had “continued to see strong trading”, with underlying revenue for the full year up 3%, and for the fourth quarter up 4.1%.“Our Fox’s Biscuits brand increased its market position following the Christmas trading period and moved up to number two in the UK, with a brand share of 10.7% (AC Nielsen Scantrack 52 w/e 20.02.10),” commented the firm.Within its Frozen division, underlying revenue fell by 9.3% for the year, due to the exit from “low-margin business”. The firm recently announced a major investment in its new Goodfella’s pizza range, with a brand re-launch, including new packaging and an extensive TV campaign, set to commence this month.
Bakestone has launched a new improved recipe ’Long Loaf’, which will be available through distributor Coultons Bread.The loaf has approximately 20% more slices than any other premium brand in the marketplace, claims the firm. The Long Loaf comes in eight varieties: white thick, 20 slices (not including crust); white medium, 24 slices; extra thick white, 17 slices; mega thick white, 14 slices; brown thick, 20 slices; brown medium, 24 slices; wholemeal thick, 20 slices; and wholemeal medium, 24 slices. The loaves are made with Canadian flour and can be delivered throughout the north of England. They have a recommended retail price of £1.25.
GM Freeze has launched a new campaign – ‘GM Wheat? No Thanks!’, in protest at the government’s approval of an open-air field trial of GM wheat by Rothamsted Research.It calls on individuals, farmers and food businesses to pledge not to use or buy GM wheat, and demands that research money be directed to more sustainable food production methods.The trials at Rothamsted, announced in September, are to begin this year, after Defra granted it permission to release wheat lines genetically modified for resistance to aphids.However GM Freeze said the encouraging natural aphid parasites and predators, such as ladybirds, already works, without the risks of GM to the UK’s farming, food chains and exportsThe GM Freeze campaign is supported by an alliance of organisations, including the Real Bread Campaign, sharing the public’s deep concern about the speed at which genetic engineering is being introduced into food and farming.Chris Young, from the Real Bread Campaign, said: “The Real Bread Campaign works to find ways to make the whole chain, from seed to sandwich, better for us, better for our communities and better for the planet. Has GM technology ever done anything that supports any of these aims? If it has, could the same or better results have been achieved by non-GM means? We need to be working with nature, not against it.”Pete Riley, campaign director at GM Freeze, said: “Defra approved this GM trial against public and scientific objections. It is risky, unnecessary and unwanted.“The UK has successfully avoided the serious agronomic problems caused by GM in other parts of the world, such as the rampant spread of super weeds in the US. We should be learning from that experience and protecting our food and farming, not chasing GM pipe dreams.“One of the biggest mysteries of this GM wheat is who is expected to buy it? There is no market anywhere in the world for GM wheat, so why are we putting our countryside at risk?”
CoronavirusIndianaLocalNews Economic effects of COVID-19 affecting more hotel business in Michiana WhatsApp Twitter Pinterest Google+ Twitter WhatsApp Facebook Pinterest By Jon Zimney – March 30, 2020 0 219 “3D Employment Graph” by Chris Potter, CC BY-SA 2.0 The Hilton Garden Inn has temporarily laid off nearly 90 workers due to the sudden halt in travel.The South Bend Tribune reports many hotels in the area are doing the same until travel is back to normal.The DoubleTree in downtown South Bend is closed, temporarily, until June.The executive director of Visit South Bend tells the South Bend Tribune more hotels could follow suit.Read more in the original story published in The South Bend Tribune. Google+ Facebook Previous articleNISCO in Bremen joins the fight against COVID-19Next articleSome non-violent offenders being released from the St. Joseph County Jail Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney.