Administrators take the reins at Tindale & Stanton

first_imgThe future of County Durham bakers Tindale & Stanton (T&S) hangs in the balance, as admini-strator PricewaterhouseCoopers (PWC) seeks a buyer for the business.T&S has continued to run as normal since it was taken into administration last week. It supplies savoury products to the supermarkets plus savouries, breads and confectionery to smaller operators.PWC hopes to sell the business as a going concern. A PWC spokeswoman told British Baker: “We have had some interest in the business, but at this stage it’s still early days.”We are talking to prospective buyers and may be able to make an announcement early next week depending on how those talks go.”Almost 300 workers are employed within Tindale & Stanton’s various sites. It has a savoury manufacturing plant at Burnopfield, a breadmaking factory at Gateshead and two van distribution sites, which deliver to north-east England, Cumbria and Yorkshire. It also exports to Spain, Ibiza and Tenerife.In 2005, the company’s bakery was destroyed in a fire, causing it to lose 25% of its business overnight. But by 2007, the company had built a new bakery in Gateshead and claimed that it was back up to full strength.Industry commentators say the current economic climate and price of ingredients are likely to cause more companies to suffer this year.One commentator told British Baker: “There has clearly been an increase in the num- ber of companies going into administration.”last_img read more

Walkers takes Baked line to larger format

first_imgCrisps and snacks manufacturer Walkers is launching its Baked range in a larger pack, aimed at impulse channels.Walkers Baked has proved popular with the public, with sales of over £3million in the last three years, and Walkers now hope to grow the brand further.The new larger 37.5g bags are available in Ready Salted, Cheese & Onion and Salt & Vinegar flavours.”Now is the perfect time for retailers to stock larger pack sizes, such as the new Walkers Baked 37.5g and the popular Walkers Big Eat range. Retailers who stock and provide space for the best sellers can expect to drive incremental sales,” said David Biggs, Walkers’ impulse director.RSP: 48p[http://www.walkers-crisps.co.uk]last_img

In Short

first_img== Online trade show ==The US baking industry’s first online trade show, eBakery-Show International 2009, will run from 16 September to 14 November 2009. The free show will serve as a launchpad for new products and ideas. On its opening day, six web seminars will be available on its website, covering topics such as future trends, marketing ideas and cake decorating tips. Details at: www.ebakeryshowinfo.com.== Tracing the Venns ==Do you remember Alexander Venn, a master baker who lived and worked in Combe Martin, North Devon, from the 1920s onwards or his two sons, Francis Gerald Venn and Charles Alexander Gordon Venn, also master bakers? If so, Alexander’s grandson Barry Venn, who is tracing his family tree, would like to hear from you. Email [email protected] or call 01342 311 794.== Crantock’s bonanza ==Crantock Bakery has announced it has been doing a roaring trade on Cornish pasties during the recession, with sales up 30% on last year. With turnover currently at £15m, chairman and managing director Nick Ringer said the company has had its best year.== Square Pie architect ==Cada Design worked as the architect on Square Pie’s new store in Spitalfields, not as a shopfitter, as incorrectly described in our article A Bridge Too Far, published on 3 July.== Cost reduction guide ==MCP Consulting and Training, currently maintenance and engineering sector champion for the National Skills Academy for Food and Drink Manufacturing, has launched a new guide to reducing operational costs. For details contact Sarah James on 0121 506 9034 or email [email protected]last_img read more

Turning a corner

first_imgImagine the scene: a model with mid-length hair appears on TV before Christmas. With a swish of her hair, she announces that she has discovered the latest appliance that will “Curl & More”.The catch is: it’s not available at Boots or any other leading high street chemist for that matter because Curl & More is aimed at bakers, specifically those who want to curl pastries and bread doughs. And our fantasy model might like to know that all those not-so-filled croissants she had for breakfast can now contain more jam or cheese than ever before, as the new Curl & More allows a ratio of filling right up to 1:1.Manufacturer Rondo’s general manager Richard Tearle is delighted at its success: “We sold a machine on the stand on the first day,” he tells British Baker at Iba. “We also won two new equipment innovation awards at the show.” (See British Baker, October 23.) And we have patented the design, which actually allows more filling than dough if required.He explains that Curl & More closes the gap between the familiar artisanal Croissomats and the powerful Tornado and Spira industrial croissant machines. It means Rondo now meets requirements for operations of all sizes, from very small through to industrial firms.The machine is flexible and can be used for automatic production of curled pastries, ranging from croissants to pretzels. And, depending on the pastry size, it produces filled or unfilled curled pastries in two to six rows, achieving a capacity of 4,000 to 12,000 units per hour.Centrepiece of the innovation is the curling process, which involves low curling speed and clearly separated process steps. These, says Tearle, “result in a consistently high-quality production process”. He adds: “The design enables the application of large filling quantities. Until now, the industry believed a ratio of dough to filling of this magnitude could not be achieved, but Rondo has achieved it.”The company also unveiled a new industrial pastry line in washed-down design. ’Wash-down’ is a method of cleaning and disinfecting lines that is increasingly becoming a requirement. On the wash-down design, the line is hosed down with a hot jet of water and then disinfected with cleaning foam. It is particularly important for products filled with meat or similar and is increasingly used for sweet pastry.Rondo’s wash-down line is made of stainless steel and features solutions designed to simplify the cleaning process, according to Tearle. For example, the line has smooth and slanted surfaces that enable water to run off easily. They also prevent water or particles from collecting in corners and tight sections. The belts have sealed edges and can be released quickly and easily to allow access for cleaning the underside and the table-top.New accessories from the firm, also on display, included a fat pump and updated automation and enhancement of its various bread and pastry dough processing lines.Rondo recently rebranded its image, merging the names Rondo and Doge, so what has the effect been? Tearle says: “The new branding has brought the whole company together with a focused approach.” Not so far from Rondo’s European headquarters lies Venice, which also relinquished its Doge, but held on to its famous designs and traditions while modernising its trade, transport, and machinery. There’s a parallel in there somewhere.last_img read more

Custom-made craft

first_imgJoe Hall is acutely aware that times are tough for bakery retail outlets, and he knows his business has to change with the times, or pay the price. It’s not about pride, but survival. As managing director of Halls Food Group it is his job to make sure the business adapts and the successes keep coming, such as its win at the Baking Industry Awards 2010, when the firm took home The Customer Focus Award, sponsored by CSM (United Kingdom).The business was established by Hall’s grandfather in 1933, but four years ago, it went into liquidation. “I bought it back and took it forward from there,” explains Hall. “We have worked extremely hard over the past four years to drive the business forward and have more than doubled our turnover. By the end of next year, if not this, we hope to have tripled it, from £400,000-£450,000 to around £1.2m.”Keeping customers satisfiedHall says this growth has been achieved by genuinely focusing on what its customers want. “I think a lot of people say that and mean it, but I’m not sure they all put it into practice,” he says. Rather than making a product and trying to sell it to people, Hall strives to give customers the products they want, at a time and place that is convenient for them. “We have three static bakery retail units, all of which face a lot of the same problems that other bakery retailers face,” he says. “Our traditional trade of selling freshly baked bread as part of a daily grocery shop has diminished almost to the point of not being there, so we focused on being food-to-go bakery retailers. I’m not saying that every baker is in that boat, but there’s a lot that are.”Hall’s customer service mantra features goals such as: “make sure the customer feels valued”, and “build up a rapport and understanding of the customers’ needs”. “The world has changed and people don’t buy in the same way they used to. I think the single most important thing you can do for a customer is to get speed of throughput and if up-selling creates too much of a disadvantage in terms of time, then we shouldn’t do it. There is a balance you have to strike.”Lunchtime dominatesHall says 70% of its trade is at lunchtime, with the remaining 30% spread across the breakfast market and the catering side of the business. “At these times of the day, issues include limited parking and the number of staff available to serve a customer. Also when my grandfather first opened the bakery there were eight textile mills in the surrounding area a ready market for lunch but today there are none. Where have those people gone? What do they want? And how can we serve them? These are issues we look to address.”Bearing in mind it is a small company with limited resources, Hall says it needs to ensure it is more flexible than larger competitors, and make the most of selling points that they can’t. It is working with a Lancashire TV channel on a short video, which will be shown on Sky. “We will feature in it, as will our butcher and the farm he buys 80% of his meat from. Big businesses can’t show where all their ingredients come from but we can,” says Hall. “It helps build trust, which is hugely important in food purchasing.” The collaboration came about by chance, or rather Hall’s three mornings a week spent networking, largely through social networking sites like Twitter.”We’re local; our food doesn’t travel very far; we can show you where it comes from; you can trust us; we’ve been around for a long time these are the messages bakers need to be getting across,” he stresses. So how does Halls get its message out there? “Through Twitter, word of mouth, local PR, local advertising, Facebook, our website and blog, and also through entering awards,” says Hall. He has been using social networking as a business tool for a year and says it’s a great way of picking up business.”A big driver of our growth has been Jiffy catering trucks,” says Hall the business has gone from none to four in 18 months. “We’ve also got a fifth truck coming on-stream, as we’ve signed a licence agreement with Northern Rail to park outside busy train stations in the morning, where they can’t provide food. We also plan to launch other initiatives going forward, including an online ordering system and an app, e-canteen.”It aims to provide a virtual food outlet, for use at workplaces from July. “Issues such as low average spends and disparate orders from departments and floors, and the collection of payment, have been addressed to provide a solution that will be convenient, easy-to-use, controllable and we believe profitable.”Hall also says he sees geographical growth opportunities, as well as further expansion into the hospitality sector. “We are looking at moving into a neighbouring geographical area, and replicating what we do in Chorley.”last_img read more

Pollard takes on Cereform and Mauri Products role

first_imgBakery ingredients company Cereform and yeast supplier Mauri Products are to be ‘amalgamated’ after parent company AB Mauri appointed Andrew Pollard as MD for both businesses in the UK.Pollard, who was previously sales and marketing director at Cereform, replaces outgoing MD Mark Turner and will head up both Northampton-based Cereform and Hull-based Mauri Products, which between them have four factories in the UK.He said: “I am delighted to have the opportunity to lead this amalgamation of the two great AB Mauri businesses based in the UK. We have a substantial investment plan in place to improve our customer offering and I believe that we will offer even greater technical benefits by combining the expertise from both disciplines.“I am very excited at the prospect of continuing the work already started to establish AB Mauri as the global leader in developing and growing the baking business.”last_img read more

Member of Penn High School community has COVID-19

first_img Member of Penn High School community has COVID-19 Previous articleNew chief appointed to lead South Bend Fire DepartmentNext articleNew campaign #INthistogether encourages social distancing 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. CoronavirusIndianaLocalNews Facebook WhatsApp By Jon Zimney – April 2, 2020 0 218 Twitter Google+ Pinterest Twitter Facebook (Photo supplied/ABC 57) A member of the Penn High School community has tested positive for coronavirus. The person was present at Penn through March 12th. However, the St. Joseph County Health Department says the person was not symptomatic, nor had contact in a time frame that posed any risk to the general school community.Below is a letter issued by PHM Schools Superintendant Dr. Jerry Thacker:Dear P-H-M Families and Staff,Today (Wednesday, April 1) we received confirmation from the Saint Joseph County Department of Health that a member of the Penn High School community tested positive for the COVID-19 virus. The person was present at Penn through March 12th. The county health department shared that the person was not symptomatic nor had school contact in a time frame that posed any risk to the school community. For privacy reasons, we cannot disclose the identity of the person.  The County Health Department continues to encourage individuals who believe they may have been exposed to the virus to self-isolate. Please click here for CDC recommendations and guidelines on self-isolation. While in self-isolation, people should look for the following symptoms: shortness of breath, cough, and fever. If you experience any of these symptoms, please contact your medical provider for evaluation and further guidance.Governor Holcomb’s Shelter in Place Executive Order is through Tuesday, April 7th. Everyone in Indiana is being asked to stay at home unless it is absolutely necessary and to self-isolate and limit exposure risks through non-essential contact. Anyone showing any symptoms of COVID-19 should contact their healthcare provider. We all should be doing our part to slow the progression of this disease. Hopefully, with all of us sheltering in place at home, the curve will be flattened sooner rather than later. The goal is to lessen the impact on the healthcare system so that the most sick can receive appropriate care. Let’s all do our part now for the greater good.Stay home, healthy, and well,Dr. Jerry ThackerSuperintendent of Schools Pinterest WhatsApp Google+last_img read more

73 million Americans want more pandemic-proof job, according to study

first_imgA large number of Americans want to find more stable jobs.73.5 million Americans plan on looking for a more pandemic-proof job. By Brooklyne Beatty – June 5, 2020 0 351 Facebook Coronavirus and the Future of the Economy: 73.5 Million Americans Plan to Look for More Pandemic-Proof Job Twitter Pinterest Pinterest WhatsApp Facebook IndianaLocalNews WhatsApp Google+ TAGSAmericanscoronavirusCOVID-19pandemicstudysurveyWallethub 73 million Americans want more pandemic-proof job, according to study Twitter (“The grindstone” by Kathryn Decker, CC BY 2.0) More than 73 million Americans plan to look for a job that is more “pandemic-proof.”That, according to a recent survey by WalletHub that looks at the impact coronavirus has had on the future of the economy.The survey examined how Americans feel about people traveling and shopping in person, and asked how soon they think the U.S. will recover financially.Some of the highlights include:Until there’s a vaccine for coronavirus…40% of Americans won’t feel comfortable getting on an airplane until there’s a vaccine;27% won’t feel comfortable staying in a hotel;21% won’t feel comfortable dining out. Google+ Most Americans think a full recovery in employment is still far off…80% of those surveyed don’t think the unemployment rate will drop to pre-COVID-19 levels until at least the end of 2021, if at all. Previous articleIvy Tech, IU South Bend partner in Guaranteed Admission AgreementNext articleJC Penney closing two stores in Michiana Brooklyne Beattylast_img read more

Man, 18, found dead from apparent shooting in South Bend

first_img An 18-year-old man was killed in an apparent shooting in South Bend.Police were called Around 2 a.m. on Saturday, Aug. 15, to the 1700 block of Woodmont Drive in South Bend after a caller reported seeing a body in the ground.The victim, Jason Lottie, was already dead when investigators arrived.The St. Joseph County Metro Homicide Unit has taken over the case.As of 9 a.m. on Saturday, there was no word of any suspects or arrests.(Photo supplied/ABC 57)The St. Joseph County Prosecutor’s Officers regraded the following information:This morning shortly before 2:00 a.m., officers were called to the 1700 block of Woodmont Drive, South Bend. A passerby had called indicating that there was a male lying in the street. Upon arrival, police found the victim deceased, and it appeared that he had suffered at least one gunshot wound.The victim has since been identified as Jason K. Lottie, M/B, 18 years old, and his family has been notified. An autopsy has been scheduled for Monday, August 17th at 10:00 a.m. in Fort Wayne, IN.The St. Joseph County Metro Homicide Unit (CMHU) was activated, per protocol, to handle the investigation. This remains an active and ongoing investigation. At this time, no arrests have been made nor charges filed. If anyone has information regarding this investigation they are asked to call CMHU at 574-235-5009 or Crime Stoppers at 574-288- STOP. Twitter WhatsApp Previous articleMan, 61, arrested on meth-related charges in Cass CountyNext articleBenton Harbor man, 40, hospitalized after pursuit, crash 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. IndianaLocalNews Google+ Facebook Facebook Twitter Google+ WhatsApp Man, 18, found dead from apparent shooting in South Bend Pinterest Pinterest By Jon Zimney – August 15, 2020 3 858 last_img read more