The Real Good Food Group said it hopes for “a bit of stability” in 2006, after a busy 2005.Chief executive John Gibson told British Baker the company had set itself stretching targets for 2005 in its Bakeries division (Hayden’s Bakeries and Seriously Scrumptious Cakes). It was also challenged by integrating acquisitions Napier Brown Foods and its Renshaw business.Hayden’s Bakeries’ volumes were 50% up on 2004, when the business was acquired. However, it “didn’t quite meet” stretching targets. The process of getting products to market took longer than expected, he said. “Perhaps there was a bit of over optimism on our side”, Mr Gibson added. The Napier Brown dry ingredients division performed well against a background of a very competitive sugar market, with strong volume sales. But Renshaw “didn’t quite hit targets”, due to restructuring of manufacturing operations. “In the midst of change perhaps our eye was taken off our objectives a little. In a calm market things might have been handled differently”, Mr Gibson said. Two new senior managerial appointments have now been made at Renshaw.For RGFG 2006 will be “very much about sticking to our knitting”, he said. However the company will make more acquisitions in the food sector over the next five years as it grows.The £300m turnover RGFG said it expects to report a profit before exceptional items of £7m for 2005 in a trading update for the year to December 31 2005 this week. This is below its target of £7.7m. Interim results will be announced in March.
“As from 29 January 2007, a dormant provision in the Health and Social Care (Community Health and Standards) Act 2003 has been activated, allowing the NHS in England and Wales to recover the costs of treating persons who have incurred any sort of injury and who have successfully sued a negligent party for compensation. Equivalent steps are being taken in Scotland.If, for example, an employee incurs an injury in the workplace that can be attributed to some form of negligence on the part of the employer, and the employee successfully sues his employer for compensation, any resulting NHS treatment costs can be claimed back by the NHS from the employer. Similarly, if a client, customer or member of the public suffers an injury in or around the employer’s premises, which is held subsequently to be the responsibility of the employer, again the NHS will be entitled to recover the treatment costs.In both cases, the costs will be met by the employer’s insurance policies. The one caveat to this is where the employer’s policy has an upper limit on the amount of cover provided in a personal injury case, the insured party – the employer – will be liable for the remainder.The NHS’ claim will be capped at £37,100. So the most serious cases, such as long-term treatment for fractures or stress-related conditions, will not lead to an indeterminate liability. Also, any contributory negligence on the part of the injured employee or customer will be taken into account in attributing liability to the employer.”- John Davies, head of business law, Association of Chartered Certified Accountants
Bakers are being urged to back a proposed Centre of Bakery Excellence in the UK, to tackle the skills crisis facing the industry. Details of the Centre will be thrashed out over the next five months, culminating in a summit meeting of industry stakeholders at the Baking Industry Exhibition on April 6 to 9 2008, at the Birmingham NEC.The event, proposed by the Alliance for Bakery Students and Trainees (ABST), follows the cancellation of sector skills council Improve’s bakery training conference, due to take place this week. Paula Widdowson of Improve said it had been unable to secure a full cross-section of the baking industry to attend the conference.ABST general secretary Matthew May said the new centre should act as a “lightning rod” for resolving skills training problems: “As an industry, we don’t speak as one voice. Different parts of the industry understand what they want and need, and this needs to be joined up.”Trade associations, colleges, bakery businesses and supermarkets will all be invited to give their views on the Centre. Further details will be announced over the coming weeks in British Baker.
Dear EditorI would like to alert you to a matter that should be of concern to the many bakers that use a small transit van to deliver their goods.The operation of large goods vehicles is covered by EU rules, which incorporate drivers’ hours, tachographs, rest periods and other exacting operating requirements.Vehicles 3.5 tonnes and below (transit type van and smaller) are exempt from the EU rules, but must be operated within ’domestic rules’, which are far less stringent and offer much more flexibility and simplicity than for large goods vehicles. These domestic rules have not altered fundamentally since the 1960s, but the Department of Transport (DOT) is now reviewing them. As it is a consultation, the rules may be: scrapped altogether; left as they are; or made more complex and stringent.I am part of the consultation process already, as I am a qualified transport manager and an operator of both large and small goods vehicles. We are well-known to the DOT and are members of the Freight Transport Association. But many bakers will be unaware of this review and the possible implications, restrictive and costly, that may arise from it.Some questions that may concern bakers if rules become more stringent include:Question 4: Should break requirements be introduced for drivers of goods vehicles in GB? In large goods vehicles the break requirements are 45 minutes after 4.5 hours’ driving, which must be taken as one 45-minute break or a 15-minute and a 30-minute break. When delivering with smaller vans to canteens and food shops in multi-drop operations, we find that our drivers take several smaller regular breaks – usually with their friendly customers at convenient times. It is rare that one of our van drivers would have 4.5 hours’ total driving time in a day anyway, because most of the work is spent loading and unloading. But how would the driver prove that they had not broken the rules?Question 9: Should weekly/fortnightly rest requirements be considered for drivers of goods vehicles? Large vehicle drivers must take a full day off every week and a full weekend’s (two continuous days’) rest every fortnight. If this is extended to small vans, the one-man baker may not be able to drive his van every second Saturday. Some bakers I know work every day (seven days) albeit only an hour or two on Sunday. If a baker has a buffet to nip down to the local village hall on the Saturday evening, he couldn’t drive the van himself if he also drives in the week.Question 13: Should the use of tachographs become mandatory for vehicles operating in scope of the domestic rules?New vehicles must have digital tachographs. To drive the van, the baker must have a personal digital tachograph smart card (individual for each and every driver) and a reading machine (computer) to analyse the cards, and keep records and maintenance. This effectively means that, in the event of staff shortages, it would not be possible to use a casual driver or for one of the bakery staff (without the tachograph card) to stand in.To respond to the consultation document visit: http://tinyurl.com/lc9o8r.John Foster, Fosters Bakery
Craft bakery chain Ainsleys has been broken up and sold off to various buyers, with Country Style Foods acquiring the company’s central bakery and trading name, and Cooplands (Doncaster) and Coopland & Son (Scarborough) sharing most of the retail outlets.The majority of the 285 jobs at the Leeds-based company, which went into administration in November, have been saved in the package of deals that also saw administrator Grant Thornton sell Ainsleys’ sandwich van business to AW Food Services.Leeds-based in-store bakery and bake-off specialist Country Style Foods said it planned to develop Ainsleys’ 45,000sq ft bakery in Sheepscar and expand sales of Ainsleys-branded baked goods with specialist retailers and supermarkets. James Ainsley, general manager of Ainsleys, has joined Country Style, bringing experience of dealing with the multiple retailers from working at Waitrose and Marks & Spencer.”Ainsleys is very close to us [in Leeds] and we are overflowing in our bakery. We want to use the company’s skilled workforce to develop the Ainsleys brand to a wider field and take it more mainstream,” Country Style chairman Tony Wood told British Baker.Country Style already operates five production sites in Leeds, Stockton, Grimsby, Peterlee and Flint producing speciality breads, pastries, desserts and confectionery.As reported exclusively in British Baker last month, the majority of Ainsleys’ shops have been bought by Cooplands (Doncaster) and Coopland & Son (Scarborough). Each company has bought 10 stores and will rebrand them this month. Ainsleys’ remaining nine stores are expected to be sold off to various local buyers soon.The deal takes Coopland of Scarborough’s retail estate to 93 stores. The stores bought by Cooplands (Doncaster), in and around Leeds city centre, have a turnover of over £2.6m and take the firm’s estate to 86 shops.
One baker’s pepper pasties have become an internet hit, after pasty lovers set up an online fan club on Facebook.The Jolly Baker appreciation group now has 682 members on the social networking site where fans have posted pictures of themselves enjoying the pasties, below the description: “You cannot beat the pepperiness of this pasty or thin pastry of this delicious pasty!”Local Sue George set up the fan page and said: “I know local businesses who regularly get their Pepper Pasties there – they are a local treasure really. I know it may sound obsessive – but we all love them locally.”Baker Alan Lamb has been making the pies to a 60-year-old recipe for the last 23 years in his Welsh shop, the Jolly Baker in Barry, and was surprised to discover they had an online fan base: “I’m amazed that so many people have taken the trouble to sign up. I don’t think it’s done us any harm though, as we had our best week last week for sales.” He added: I think we’re getting back a few people who haven’t been here for a while, as well as some new customers.”Alan makes more than 200 pasties – consisting of meat, onion and potato – every day, which sell for 80p and is his most popular product.
Cake of the week goes to Gardners Bakery in Kingsthorpe, who baked this cheeky number for ITV’s Loose Women in celebration of National Craft Bakers’ Week. And no, the miserable sods didn’t mention it on air. Gardners had more success with BBC Radio Northampton’s Bernie Keith, who raved about his specially made cake within five minutes of receiving it. We’re presuming it didn’t depict the radio presenter exposing himself too.
The 10th annual Wales the True Taste Food and Drink Awards will be held in North Wales for the first time, with the categories now open to enter.Taking place on Thursday 9 October at Venue Cymru in Llandudno, the awards feature a Baked & Confectionery product category, as well as more general classes including: Speciality Foods, Food for Health, Organic, Wales the True Taste Product of the Year and Retailer of the Year.The accolades aim to honour excellence and innovation in the Welsh food and drink and hospitality sectors. Past winners include Gower Cottage Brownies, Wigmore Bakery, and Bacheldre Watermill. Companies can be awarded a gold, silver or bronze True Taste badge of honour.To enter visit www.truetaste.tv. The closing date for entries is 15 April 2011.
Northern Ireland artisan bakery Ditty’s has secured its first export deal in the Middle East, as global interest in the business continues to grow.The Castledawson bakery, run by last year’s Baking Industry Awards’ Baker of the Year Robert Ditty, was initially asked to develop a new line of alcohol-free mince pies to Dubai’s Pan Euro Foods MENA.Instead, the food distributor, whose headquarters are located in Dublin, selected Ditty’s home-baked shortbread in time for Christmas to its substantial UK and Irish ex-patisserie community in the United Arab Emirates.A company spokesman said that the new mince pie products were not ready in time for this year, but would be looking to ensure they are available for 2012.The bakery has also been approached by a Hong Kong airline, which wants to offer Ditty’s shortbread to its business and first-class travellers, as well as a number of food businesses in mainland China who have shown interest in the bakery firm’s shortbread and oatcakes.Michael Palframan, marketing manager for Ditty’s, said: “Pan Euro Foods MENA is now well-established, as importers and distributors of the finest Irish and European foodstuffs into the Middle East and North Africa region and has the network of contacts to drive sales of our products there.“We are excited about the business and look forward to working closely with the company to help increase sales of our award-winning shortbread and to adding further products to the distributor’s portfolio in due course.”
Twitter Twitter By 95.3 MNC – April 27, 2020 0 249 Google+ WhatsApp Ivy Tech helping GM fill 1,000 ventilator manufacturing jobs Pinterest Pinterest Facebook WhatsApp Google+ Facebook CoronavirusIndianaLocalNews Previous articleWhitmer: Construction may be next Michigan sector to restartNext articleMartin’s Super Markets offering free, same-day prescription delivery 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan. (“Empty General Motors App Icon Container” by C_osset, Public Domain) Ivy Tech Community College is assisting General Motors in its efforts to quickly fill more than 1,000 full- and part-time temporary jobs at its Kokomo plant to help current employees produce 30,000 ventilators by the end of August.Full- and part-time temporary manufacturing team member positions offer a starting wage of $16.67, and holiday pay and health care options are available after 90 days. A virtual job fair will be held at 11 a.m. May 6 to help applicants learn more about the opportunities. To register, visit: https://on.in.gov/vjfr4Employees must be able to perform repetitive sitting and standing precision assembly and test work for a minimum of eight to 10 hours per day. Saturday and Sunday work may be required.Part-timers on average work between 16 and 32 hours per week. For more information or to apply, visit https://applytogm.com.