Laceby, Grimsby, Lincs
"A credit to the baking industry," was how the judges described this ISB’s bakery manager Steven Mumby. They were particularly impressed with his on-shelf presentation and cited his excellent team as one of the reasons for his success.
A baker for 25 years, Steven has been running his 13-strong department (which includes four qualified and one trainee baker) for five of those. Some 80% of products are made from scratch bread, buns and doughnuts with others, including croissants and Danish, baked off from frozen.
The monthly-changing Baker’s Table showcases handmoulded breads, including the department’s single biggest-seller, Spelt & Rye. Baking throughout the day, the department turns over £13,000 a week, and Mumby credits his "supportive and quality" team for increasing sales and improving customer service. "Staff are doing internet research so they can tell customers about the products," he says.
Gambrel Road, Northampton
Bakery manager Robert Pither did his bakery apprenticeship with Sainsbury’s and was an ISB manager with them for 10 years before going to work for a bakery specialist. He arrived in his present department at Christmas last year. "First, I addressed quality issues, then availability and poorly performing areas," he says. One such area was confectionery, where Robert’s ability to challenge the 23 staff and empower them to run their own department has resulted in rapid growth.
Availability in the bakery has risen from 86.5% this time last year, to 95.2% today.
Wolstanton Retail Park, Newcastle under Lyme
When bakery manager Claire Chadwick joined the Wolstanton store last year, she felt morale was low. "Some of our staff were stuck in a rut," she says. "I asked them which areas they would like some training in and we took it from there."
Now, her 22-strong team, including five fully-trained bakers, pull together. Product knowledge and customer service are improved and weekly turnover has risen to £22,000.
Up to 70% of products are scratch-made, including the white, brown and Granary loaves.
Crieff Road, Perth, Perthshire
Stella White, bakery manager, took over her department just a year ago, after the 11-strong team had been without a manager for nearly five months. "The staff were very focused on the products," she explains. "I needed to raise morale and get them looking after the customers."
Now, she says, her team, with five qualified bakers ensures good availability and customer service. The department turns over up to £15,000 a week. Loaves, including speciality breads, are made from scratch, while patisserie is supplied frozen and baked-off.