All British Baker articles in March 2008 – Page 5
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The Quality Product Award
T his award is open to any supplier or retailer, large or small, whether you make or sell a 49p croissant or a £29 cake. If you are proud of the quality of your product, please enter. This award isn’t just about products like Tesco Finest; it is also about ...
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The Customer Focus Award
T he Customer Focus Award seeks out the most customer-orientated bakery businesses. It was created in recognition of the craft, industrial and in-store bakery sectors’ constant determination to find new ways to improve levels of customer service."As a company that strives to provide its customers with the best service possible, ...
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What winning the award meant to their business
"Year 2007 and the start of 2008 have been incredibly difficult. Our performance has been more affected by price rises and the ability to pass them on than ever before. Without the award, it may have been more difficult."
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Last year’s winner: chris spoors, former ISB manager, Asda Boldon Colliery
"It was a real honour for me and Ed Turnbull (co-manager) to win the award last year. I recently took on a new role in Asda as fresh food team leader at the Benton store, but I know Ed and the team are still riding the wave of winning last ...
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Radio appeal boosts bakery
A family-run bakery in Gloucestershire has enjoyed a resurgence of customer support following a radio appeal by its owner for people in Cirencester to show loyalty to local businesses.Jennifer Whiddett, who runs two shops and a bakery with her husband, Robert, appeared on a local radio station to talk about ...
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All Bells and whistles
Visiting Bells of Lazonby, near the heart of the Lake District, can be a confusing experience. On the one hand, you have miles and miles of quintessential country lanes, punctuated by centuries-old hedgerows and traditional stone cottages. On the other, lying in a lane just off the village high street, ...
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The Achievement in Bakery Training Award
T his year, Rich Products will be sponsoring the Achievement in Bakery Training Award, which aims to highlight best practice in training and encourage the industry to invest more in its staff.However, George Thomopoulos, MD of Rich Products, says the award is not just about rewarding training. "It’s ...
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Last year’s winner: Sharon Carney, national accounts manager, Cuisine de France
"Cuisine de France was extremely proud to have won the Customer Focus Award. Being customer-focused is key to our business and it’s great to be able to share our partnership approach with the industry through the Baking Industry Awards. We would recommend everyone in the industry to enter the ...
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Bakery academy
Does the baking industry need its own National Skills Academy for the bakery sector? Anyone who feels bakery needs a higher profile when it comes to training and attracting new blood is urgently asked to attend a drinks reception on Tuesday April 8 at the Gallery Seminar Suite, NEC Birmingham, ...
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IAWS’ earnings up 30% as it eyes long-term takeovers
Irish bread and pastries company IAWS Group has revealed a 30% rise in half-year earnings and said it expected continued growth due to strong demand.The owner of brands including Cuisine de France and La Brea in the US has fully consolidated the results of US specialty baked goods firm Otis ...
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Welcome to the 2008 Baking Industry Awards
The search is on once more to find the baking industry’s high fliers and success stories, with the official launch of the Baking Industry Awards 2008. The awards, now in their 21st year, recognise the hard work and passion of the people and companies that make the British baking industry ...
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Last Year’s WINNER: Baker of the Year 2007
"We were very pleased to be named Baker of the Year last year. It was great to communicate the win to our customers - we published a leaflet highlighting our success, which we handed to the public. Also, when we refurbished our shops, we put ’Baker of the Year’ ...
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Paul Barker, owner of Cinnamon Square, who won The Skills Achievement Award 2007, sponsored by Rich’s
"It was good to get recognition for the hard work I’ve put in to improving my skills over the years and passing those on to others. We run bakery classes for every-one from five-year-old school children through to adult courses in breadmaking, patisserie and Italian baking. We sent out a ...
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March 14
"The meat and potato ones are really good" - Simon Davey, manager of Barnsley FC, on the pie delights that awaited Chelsea FC owner Roman Abramovich before last weekend’s crunch FA Cup tie between the two clubs, having promised the Russian oil billionaire a free pie if he turned up ...
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A total of 12 young bakers
have recently graduated from a three-month foundation course in the skills of baking that is open to 14 to 16-year-olds. They attended Warburtons Bakers Academy at Birmingham College of Food and Tourism.College bakery tutor Ross Jones said: "It is a wonderful opportunity for young people to gain some real practical ...
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Greggs reveals record profits
Greggs unveiled full-year pre-tax profits last week of £49m – up 12% on 2006. This is despite substantial rises in the cost of energy and key ingredients including flour and vegetable oils, which pushed up selling prices by 5% over the year. See 14 March British Baker
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Warburtons plans to open Yorkshire depot
Warburtons plans to build a distribution site at Howden in east Yorkshire because it has outgrown its existing depot in the region at Gilberdyke. See 21 March British Baker
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Cost cuts stimulate Grainfarmers’ profits
Grainfarmers Group, which recently struck a deal with Sainsbury’s to supply its in-store bakeries with fully traceable milling wheat, has reached profitability after paring down staff and transport costs. See 21 March British Baker