Monday, 8 August 2011
Good things take a little skill
At Wrapid we take the time and care and use great skill to make our Wrapid Wraps and Burriito's taste great.
Maybe we will hire this guy
Tuesday, 29 March 2011
Re Cycle in 2011
In the line at the store, the cashier told the older woman that plastic bags weren’t good for the environment. The woman apologized to her and explained, “We didn’t have the green thing back in my day.”
That’s right, they didn’t have the green thing in her day.Back then,they returned their milk bottles, Coke bottles and beer bottles to the store.The store sent them back to the plant to be washed and sterilized and refilled, using the same bottles over and over.So they really were recycled.
But they didn’t have the green thing back her day.
In her day, they walked up stairs, because they didn’t have an escalator in every store and office building. They walked to the grocery store and didn’t climb into a 300-horsepower machine every time they had to go two blocks.
But she’s right.They didn’t have the green thing in her day.
Back then, they washed the baby’s diapers because they didn’t have the throw-away kind. They dried clothes on a line, not in an energy gobbling machine burning up 220 volts – wind and solar power really did dry the clothes.Kids got hand-me-down clothes from their brothers or sisters, not always brand-new clothing.
But that old lady is right,they didn’t have the green thing back in her day.
Back then, they had one TV, or radio, in the house – not a TV in every room. And the TV had a small screen the size of a pizza dish, not a screen the size of the state of Montana. In the kitchen, they blended and stirred by hand because they didn’t have electric machines to do everything for you. When they packaged a fragile item to send in the post, they used wadded up newspaper to cushion it, not styrofoam or plastic bubble wrap.
Back then, they didn’t fire up an engine and burn petrol just to cut the lawn. They used a push mower that ran on human power. They exercised by working so they didn’t need to go to a health club to run on treadmills that operate on electricity.
But she’s right,they didn’t have the green thing back then.
They drank from a fountain when they were thirsty, instead of using a cup or a plastic bottle every time they had a drink of water.They refilled pens with ink, instead of buying a new pen, and they replaced the razor blades in a razor instead of throwing away the whole razor just because the blade got dull.
But they didn’t have the green thing back then.
Back then, people took the bus or tram and kids rode their bikes to school or rode the school bus, instead of turning their mums into a 24-hour taxi service. They had one electrical outlet in a room, not an entire bank of sockets to power a dozen appliances. And they didn’t need a computerized gadget to receive a signal beamed from satellites 2,000 miles out in space in order to find the nearest pizza joint.
People sat down and wrote letters and cards, the personal touch too, not printed off Xmas form letters and posted out by the hundreds!
It’s a crying shame that we didn’t have “the green thing” back then!
That’s right, they didn’t have the green thing in her day.Back then,they returned their milk bottles, Coke bottles and beer bottles to the store.The store sent them back to the plant to be washed and sterilized and refilled, using the same bottles over and over.So they really were recycled.
But they didn’t have the green thing back her day.
In her day, they walked up stairs, because they didn’t have an escalator in every store and office building. They walked to the grocery store and didn’t climb into a 300-horsepower machine every time they had to go two blocks.
But she’s right.They didn’t have the green thing in her day.
Back then, they washed the baby’s diapers because they didn’t have the throw-away kind. They dried clothes on a line, not in an energy gobbling machine burning up 220 volts – wind and solar power really did dry the clothes.Kids got hand-me-down clothes from their brothers or sisters, not always brand-new clothing.
But that old lady is right,they didn’t have the green thing back in her day.
Back then, they had one TV, or radio, in the house – not a TV in every room. And the TV had a small screen the size of a pizza dish, not a screen the size of the state of Montana. In the kitchen, they blended and stirred by hand because they didn’t have electric machines to do everything for you. When they packaged a fragile item to send in the post, they used wadded up newspaper to cushion it, not styrofoam or plastic bubble wrap.
Back then, they didn’t fire up an engine and burn petrol just to cut the lawn. They used a push mower that ran on human power. They exercised by working so they didn’t need to go to a health club to run on treadmills that operate on electricity.
But she’s right,they didn’t have the green thing back then.
They drank from a fountain when they were thirsty, instead of using a cup or a plastic bottle every time they had a drink of water.They refilled pens with ink, instead of buying a new pen, and they replaced the razor blades in a razor instead of throwing away the whole razor just because the blade got dull.
But they didn’t have the green thing back then.
Back then, people took the bus or tram and kids rode their bikes to school or rode the school bus, instead of turning their mums into a 24-hour taxi service. They had one electrical outlet in a room, not an entire bank of sockets to power a dozen appliances. And they didn’t need a computerized gadget to receive a signal beamed from satellites 2,000 miles out in space in order to find the nearest pizza joint.
People sat down and wrote letters and cards, the personal touch too, not printed off Xmas form letters and posted out by the hundreds!
It’s a crying shame that we didn’t have “the green thing” back then!
Thursday, 3 March 2011
Sandwich Market. Yoiur update not mine
Sandwiches provide bread and butter revenue to many caterers – but how has this British classic adapted to an age of consumer thrift? UB talks to some of Britain’s most significant brands, and discovers how customer focus has helped them win a bigger slice of the student market.
Sliced bread is one of modernity’s most lauded achievements. So much so that it has penetrated our speech – becoming the figurative yardstick against which all other triumphs are considered the best thing since. Despite this consensus, asking what particular filling should be wedged in-between it proves extraordinarily divisive. Ask your customers ‘sandwhich?” and you’ll receive a smorgasbord in response.
This eclecticism begins to make sense when you analyse the gob-smacking size of the industry. Over 11.5 billion butties were eaten by us in 2009, according to the British Sandwich Association (BSA). Despite recession fears, the BSA measured a 4% increase in pre-packaged sales that year, indicating a negligible impact “Indications are that sandwich purchasing was initially affected at the start of the recession, but quickly bounced back as consumers became bored with their own made-at-home sandwiches”, confirms Simon Ambrose, Editor of International Sandwich & Snack News. “While retailers have had to adapt their offers to meet the demands of the recession with budget offers” he continues, “there is also increasing demand for more expensive, indulgent or gourmet sandwiches at the other end of the spectrum.”
2009’s sandwich revenues totalled £6 billion, offering a scrumptious proposition for franchises such as Subway, who dominate the UK market. The country’s 2.3m students comprise a significant portion of it, with food their second highest expense after accommodation. Vying for their custom are two main types of outlet: fresh deli bars offering bespoke and gourmet options, alongside retailers vending pre-packaged types. Students are presented with a clear choice at point of sale: freshness or convenience?
Catering to the latter desire is fundamental to Ginsters, a brand which has become a virtual synonym for the packaged savoury. It’s a significant presence at universities, having sold 3m sandwiches and wraps on campus in 2010. Off-the-shelf sandwiches offer benefits which are clearly relevant to students, argues John Want, Brand Manager at the firm. “The grab & go nature of lunch and 'between lectures' occasions mean a well stock range of chilled FTG [Food to Go] is essential to drive loyalty and footfall” he asserts.
Offering nearly 30 sandwiches - from entry-level £1.79 items to £3.49 big eat XLs, Ginsters has experimented with fresh options, but concentrates its business around the convenience model. Fresh delis take “a very specialist retailer to make them work, such are the requirements for food safety, training, stock & waste management, in-store facilities”, Want comments. Absence of these resources may preclude the deli option for some units. “They work in a number of locations very well, but are not the best route for the majority of traditional 'shops'”, Want concludes. For those seeking to offer a deli-style food fix within existing premises, Ginsters Panini range – which can be heated in a microwave – offers a pragmatic compromise.
Value is an important trend Want identifies, though this doesn’t imply qualitative compromise. “Value … doesn't necessarily mean just low price, but being seen to give bang for your buck” he elaborates. This has been a more discernible than buyers opting for cheaper items. Want continues: “Consumers don't seem to be willing to scrimp on the quality they get … and so actively look for deals, offers and discounts”. Evolving to accommodate the prudent student, Ginsters offers a ‘Meal Deal’ within NUS outlets.
Buyers also expect increased choice, and Ginsters has diversified to entice with explorative palates. John Want perceives that “There is an increasing need for a variety of world flavours, both due to the diverse nationalities on campus but also due to the growth in travelling and the demand for spicier flavours.” In response, Ginsters has begun to market ‘special edition’ sandwiches, its recent offerings including New York deli style beef and cheddar & chilli jam. “Consumers still like their core favourites” says Want, “but want increased choice if they fancy something different.”
Mr Want’s conclusion is validated by a BSA survey of UK sandwich preferences. Favourites are fashion-led, but the top 3 entries – chicken salad, prawn mayonnaise and egg & cress – are all stalwarts, betraying no hint of faddism.
Wrapid is another campus retailer which has also successfully plied students with exotic flavours. Embracing ethnic cuisine, Wrapid’s top selling wraps are chicken fajita, pepperoni pizza and red Thai chicken. The product’s simple construction makes for timeless takeaway. “A wrap is a perfect portable product”, eulogises Stephen Minall, director of the firm.
Wrapid franchises have a presence at 9 HE establishments in the UK, consolidated by 24 ’whistle stop’ sites at railway stations and in convenience stores. Vendors set tariff for Wrapid’s products, with its core range of hot wraps typically selling between £3.00 and £3.75. These can also be offered direct from fridges, offering a 6 day shelf life - a longevity which may offer distinct advantages to HE vendors.
Convenience is key to the brand’s success, Minall vouches. “The volume remains in “express” product choice”, allowing for impulse buys. Furthermore, “Made to order is fine, but does not manage queues well or allow for volume.” Creating, and delivering their products entirely ‘on demand’ helps to reduce wastage at Wrapid, making their refrigerated portfolio a budget-conscious option.
Carefully balancing product selection is perhaps the most important activity caterers can undertake to increase sales, he suggests. “70% of consumers know which sandwich they are looking for prior to approaching the fixture. If they can’t find that product then potentially the sale is lost.” For example, the UK’s multicultural composition means that certain flavours will be unpalatable to some groups of students. “Where there is a high Muslim mix, tuna based products tend to increase in sales mix as these are a safe purchase, whereas Chicken based products are not trusted as to their Halal source”.
Understanding – and managing the dynamics – of meal deals and margins is a consideration he considers equally paramount. Rather than “single item GP needs”, Minall urges them to develop in such areas as “group values in meal deals, capturing loyalty and offering loss leaders to increase traffic flows”.
Feel-good, healthy eating options are also in demand, although, he counters, “when price is brought into the equation, price invariably wins”. Moving Food - a business linked to Wrapid – has recently launched a £1 RSP sandwich in convenience stores, but Minall insists displays should offer diverse selections. “Every fixture should have a balance of “extreme value products”, together with indulgent products to appeal to all tastes and spending occasions” he relates. “The same person can want to indulge one day and penny pinch the next.”
It’s perhaps worth remembering that, originally, the sandwich was designed to cater for the demandingly esoteric tastes of an Earl.
A recent arrival on the student scene is Urban Eat, a brand created by Food Partners Group. Available through TUCO and NUS outlets, Urban Eat’s diverse range offers upper crust ‘gourmet’ varieties (fillings include crayfish and rocket with lemon mayo) alongside cheaper wraps and ‘basic’ and ‘everyday’ varieties. Explaining this broad strategy, Ben Smeal, Marketing Manager for the label, cites a study of student lunching spends. It revealed that 40% spent less than £2 a day, with the same proportion outlaying between £2 and £3.49. Only 20% of students paid more than £3.50 – indicating deli options may well be off-budget for all but the elite. Accordingly, their portfolio caters for both polarities of the budget spectrum.
Urban Eat’s product is designed to seamlessly integrate with different retail environments. “Customers can really tailor the range” Smeal details. “For example, the Gourmet range, combined with hot eats can really boost the offer of a coffee shop or coffee based environment.”
Smeal concurs that speed, convenience and value are all current motivating factors for consumers, but also perceives expanding vegetarian demand and a tangible drop in demand for meat fillings. To accommodate this, Food Partners supplies universities with a range of ‘Cranks’ sandwiches and salads, marketed under the strap line “Real feel-good recipes”.
Another company value that may accord with student sentiments is a ‘green’ approach to packaging – which comes at no additional cost to the consumer. “Environmentally friendly packaging is part of the brands core values ... this approach has clearly proved popular with our student consumers” Smeal attests.
Whilst pre-packaged suppliers clearly cater for a vast swathe of the market, there’s another demographic which is prepared to wait – and pay a premium – for a sandwich made their way. And – worryingly for some – it’s a sector being eyed by one of the UK’s commercial heavyweights.
Opening early in 2011, Sainsbury’s quietly opened a “Fresh Kitchen” store on London’s Fleet Street, serving a variety of hot and cold food made on premises. Though defined by the grocer as a ‘concept store’, market expectation is that the pilot will eventually unroll nationwide, competing with established players such as Greggs and Pret-A-Manger. There’s no indication of a move into the HE sector – yet – but the low-cost deli model may well appeal to thrifty students formerly deterred by typically higher prices.
A spokesperson from Sainsbury’s commented that “The UK lunchtime market is worth over £13 billion, and as Sainsbury’s already has a fantastic reputation for fresh food combined with great value, this trial store represents an obvious opportunity for us. We are sure that Sainsbury’s famous quality and the fact that the food is prepared on site at fair prices will ensure that The Fresh Kitchen is a real hit with customers”.
Fresh Kitchen’s sandwich pricing starts at £1.29, rising to £4.50 for a freshly made baguette. The outlet offers a variety of daily specials, and its product values incorporate nutrition, value and all-important convenience. “We’re targeting customers that are looking for a quick and healthy meal on the go”, the spokesperson clarifies.
When queried about Sainsbury’s plans, Wrapid’s Director sounds a cautionary note, recalling that other retailers have mooted similarly expansive plans in the past. “Marks and Spencer launched their Food to go offer some time ago” he remembers, “which was met with much noise in the press after they stated they would be doing hundreds of the outlets and creating many jobs. This never happened - as their concept was over complex”.
Whatever forms it assumes, the humble sandwich – going strong since the 1700’s – will no doubt continue to evolve. As flavours proliferate, and growth appears at opposite ends of the market, its success remains intimately linked to the practical benefits which it embodies. Simple, available and affordable – values of yesteryear which continue to define student lunching needs today.
Sliced bread is one of modernity’s most lauded achievements. So much so that it has penetrated our speech – becoming the figurative yardstick against which all other triumphs are considered the best thing since. Despite this consensus, asking what particular filling should be wedged in-between it proves extraordinarily divisive. Ask your customers ‘sandwhich?” and you’ll receive a smorgasbord in response.
This eclecticism begins to make sense when you analyse the gob-smacking size of the industry. Over 11.5 billion butties were eaten by us in 2009, according to the British Sandwich Association (BSA). Despite recession fears, the BSA measured a 4% increase in pre-packaged sales that year, indicating a negligible impact “Indications are that sandwich purchasing was initially affected at the start of the recession, but quickly bounced back as consumers became bored with their own made-at-home sandwiches”, confirms Simon Ambrose, Editor of International Sandwich & Snack News. “While retailers have had to adapt their offers to meet the demands of the recession with budget offers” he continues, “there is also increasing demand for more expensive, indulgent or gourmet sandwiches at the other end of the spectrum.”
2009’s sandwich revenues totalled £6 billion, offering a scrumptious proposition for franchises such as Subway, who dominate the UK market. The country’s 2.3m students comprise a significant portion of it, with food their second highest expense after accommodation. Vying for their custom are two main types of outlet: fresh deli bars offering bespoke and gourmet options, alongside retailers vending pre-packaged types. Students are presented with a clear choice at point of sale: freshness or convenience?
Catering to the latter desire is fundamental to Ginsters, a brand which has become a virtual synonym for the packaged savoury. It’s a significant presence at universities, having sold 3m sandwiches and wraps on campus in 2010. Off-the-shelf sandwiches offer benefits which are clearly relevant to students, argues John Want, Brand Manager at the firm. “The grab & go nature of lunch and 'between lectures' occasions mean a well stock range of chilled FTG [Food to Go] is essential to drive loyalty and footfall” he asserts.
Offering nearly 30 sandwiches - from entry-level £1.79 items to £3.49 big eat XLs, Ginsters has experimented with fresh options, but concentrates its business around the convenience model. Fresh delis take “a very specialist retailer to make them work, such are the requirements for food safety, training, stock & waste management, in-store facilities”, Want comments. Absence of these resources may preclude the deli option for some units. “They work in a number of locations very well, but are not the best route for the majority of traditional 'shops'”, Want concludes. For those seeking to offer a deli-style food fix within existing premises, Ginsters Panini range – which can be heated in a microwave – offers a pragmatic compromise.
Value is an important trend Want identifies, though this doesn’t imply qualitative compromise. “Value … doesn't necessarily mean just low price, but being seen to give bang for your buck” he elaborates. This has been a more discernible than buyers opting for cheaper items. Want continues: “Consumers don't seem to be willing to scrimp on the quality they get … and so actively look for deals, offers and discounts”. Evolving to accommodate the prudent student, Ginsters offers a ‘Meal Deal’ within NUS outlets.
Buyers also expect increased choice, and Ginsters has diversified to entice with explorative palates. John Want perceives that “There is an increasing need for a variety of world flavours, both due to the diverse nationalities on campus but also due to the growth in travelling and the demand for spicier flavours.” In response, Ginsters has begun to market ‘special edition’ sandwiches, its recent offerings including New York deli style beef and cheddar & chilli jam. “Consumers still like their core favourites” says Want, “but want increased choice if they fancy something different.”
Mr Want’s conclusion is validated by a BSA survey of UK sandwich preferences. Favourites are fashion-led, but the top 3 entries – chicken salad, prawn mayonnaise and egg & cress – are all stalwarts, betraying no hint of faddism.
Wrapid is another campus retailer which has also successfully plied students with exotic flavours. Embracing ethnic cuisine, Wrapid’s top selling wraps are chicken fajita, pepperoni pizza and red Thai chicken. The product’s simple construction makes for timeless takeaway. “A wrap is a perfect portable product”, eulogises Stephen Minall, director of the firm.
Wrapid franchises have a presence at 9 HE establishments in the UK, consolidated by 24 ’whistle stop’ sites at railway stations and in convenience stores. Vendors set tariff for Wrapid’s products, with its core range of hot wraps typically selling between £3.00 and £3.75. These can also be offered direct from fridges, offering a 6 day shelf life - a longevity which may offer distinct advantages to HE vendors.
Convenience is key to the brand’s success, Minall vouches. “The volume remains in “express” product choice”, allowing for impulse buys. Furthermore, “Made to order is fine, but does not manage queues well or allow for volume.” Creating, and delivering their products entirely ‘on demand’ helps to reduce wastage at Wrapid, making their refrigerated portfolio a budget-conscious option.
Carefully balancing product selection is perhaps the most important activity caterers can undertake to increase sales, he suggests. “70% of consumers know which sandwich they are looking for prior to approaching the fixture. If they can’t find that product then potentially the sale is lost.” For example, the UK’s multicultural composition means that certain flavours will be unpalatable to some groups of students. “Where there is a high Muslim mix, tuna based products tend to increase in sales mix as these are a safe purchase, whereas Chicken based products are not trusted as to their Halal source”.
Understanding – and managing the dynamics – of meal deals and margins is a consideration he considers equally paramount. Rather than “single item GP needs”, Minall urges them to develop in such areas as “group values in meal deals, capturing loyalty and offering loss leaders to increase traffic flows”.
Feel-good, healthy eating options are also in demand, although, he counters, “when price is brought into the equation, price invariably wins”. Moving Food - a business linked to Wrapid – has recently launched a £1 RSP sandwich in convenience stores, but Minall insists displays should offer diverse selections. “Every fixture should have a balance of “extreme value products”, together with indulgent products to appeal to all tastes and spending occasions” he relates. “The same person can want to indulge one day and penny pinch the next.”
It’s perhaps worth remembering that, originally, the sandwich was designed to cater for the demandingly esoteric tastes of an Earl.
A recent arrival on the student scene is Urban Eat, a brand created by Food Partners Group. Available through TUCO and NUS outlets, Urban Eat’s diverse range offers upper crust ‘gourmet’ varieties (fillings include crayfish and rocket with lemon mayo) alongside cheaper wraps and ‘basic’ and ‘everyday’ varieties. Explaining this broad strategy, Ben Smeal, Marketing Manager for the label, cites a study of student lunching spends. It revealed that 40% spent less than £2 a day, with the same proportion outlaying between £2 and £3.49. Only 20% of students paid more than £3.50 – indicating deli options may well be off-budget for all but the elite. Accordingly, their portfolio caters for both polarities of the budget spectrum.
Urban Eat’s product is designed to seamlessly integrate with different retail environments. “Customers can really tailor the range” Smeal details. “For example, the Gourmet range, combined with hot eats can really boost the offer of a coffee shop or coffee based environment.”
Smeal concurs that speed, convenience and value are all current motivating factors for consumers, but also perceives expanding vegetarian demand and a tangible drop in demand for meat fillings. To accommodate this, Food Partners supplies universities with a range of ‘Cranks’ sandwiches and salads, marketed under the strap line “Real feel-good recipes”.
Another company value that may accord with student sentiments is a ‘green’ approach to packaging – which comes at no additional cost to the consumer. “Environmentally friendly packaging is part of the brands core values ... this approach has clearly proved popular with our student consumers” Smeal attests.
Whilst pre-packaged suppliers clearly cater for a vast swathe of the market, there’s another demographic which is prepared to wait – and pay a premium – for a sandwich made their way. And – worryingly for some – it’s a sector being eyed by one of the UK’s commercial heavyweights.
Opening early in 2011, Sainsbury’s quietly opened a “Fresh Kitchen” store on London’s Fleet Street, serving a variety of hot and cold food made on premises. Though defined by the grocer as a ‘concept store’, market expectation is that the pilot will eventually unroll nationwide, competing with established players such as Greggs and Pret-A-Manger. There’s no indication of a move into the HE sector – yet – but the low-cost deli model may well appeal to thrifty students formerly deterred by typically higher prices.
A spokesperson from Sainsbury’s commented that “The UK lunchtime market is worth over £13 billion, and as Sainsbury’s already has a fantastic reputation for fresh food combined with great value, this trial store represents an obvious opportunity for us. We are sure that Sainsbury’s famous quality and the fact that the food is prepared on site at fair prices will ensure that The Fresh Kitchen is a real hit with customers”.
Fresh Kitchen’s sandwich pricing starts at £1.29, rising to £4.50 for a freshly made baguette. The outlet offers a variety of daily specials, and its product values incorporate nutrition, value and all-important convenience. “We’re targeting customers that are looking for a quick and healthy meal on the go”, the spokesperson clarifies.
When queried about Sainsbury’s plans, Wrapid’s Director sounds a cautionary note, recalling that other retailers have mooted similarly expansive plans in the past. “Marks and Spencer launched their Food to go offer some time ago” he remembers, “which was met with much noise in the press after they stated they would be doing hundreds of the outlets and creating many jobs. This never happened - as their concept was over complex”.
Whatever forms it assumes, the humble sandwich – going strong since the 1700’s – will no doubt continue to evolve. As flavours proliferate, and growth appears at opposite ends of the market, its success remains intimately linked to the practical benefits which it embodies. Simple, available and affordable – values of yesteryear which continue to define student lunching needs today.
Sunday, 7 November 2010
Mood Food
What we consume influences our stomachs and our minds. Just look at the Romans, who claimed that oysters stimulated their amorous side, or how in modern times we use coffee as a mental wake-up, or red wine to relax with.
While still a small market, projections of growth for “mood foods” or health beneficial ingredients are predicted to be a key strategic move for our industry in the next decade. Arriving in early 2011 are “mood” ingredients that university chefs can add to their own recipes to enhance their students’ wellbeing. As overfishing renders Omega’s 3 and 6 a rarity, turning to flax and rapeseed oils to get this valuable brain and heart improvement substance makes sense.
Mood foods are becoming a trend, and food manufacturers have cottoned on, adding these ingredients – found in and often outside of nature – to basic daily items like confectionary, ready meals, sauces and even desserts to improve our overall wellbeing. From aiding our emotional status, encouraging agility, even to improving our sex life, herbs, vegetables and natural enzymes as additives are a real growth industry.
Although of course stimulant drinks have had a firm hold on the market for several years now, ranges of drinks to relax you are growing in popularity; drinks like Malava Relax and chocolate drinks with added sleep benefits. Burgeoning trends include chocolate with lime blossoms to relax you, herbal teas that wake you, tire you and make you happier.
So eat at Wrapid® and our Omega 3 enriched flatbreads will change your day. With Christmas upon us, come on you catering departments: cook that turkey in rapeseed oils to have a truly “happy” Christmas.
While still a small market, projections of growth for “mood foods” or health beneficial ingredients are predicted to be a key strategic move for our industry in the next decade. Arriving in early 2011 are “mood” ingredients that university chefs can add to their own recipes to enhance their students’ wellbeing. As overfishing renders Omega’s 3 and 6 a rarity, turning to flax and rapeseed oils to get this valuable brain and heart improvement substance makes sense.
Mood foods are becoming a trend, and food manufacturers have cottoned on, adding these ingredients – found in and often outside of nature – to basic daily items like confectionary, ready meals, sauces and even desserts to improve our overall wellbeing. From aiding our emotional status, encouraging agility, even to improving our sex life, herbs, vegetables and natural enzymes as additives are a real growth industry.
Although of course stimulant drinks have had a firm hold on the market for several years now, ranges of drinks to relax you are growing in popularity; drinks like Malava Relax and chocolate drinks with added sleep benefits. Burgeoning trends include chocolate with lime blossoms to relax you, herbal teas that wake you, tire you and make you happier.
So eat at Wrapid® and our Omega 3 enriched flatbreads will change your day. With Christmas upon us, come on you catering departments: cook that turkey in rapeseed oils to have a truly “happy” Christmas.
Sunday, 22 August 2010
Management Made Easy
We have a simple approach to our way of managing in Wrapid, "just do it and ask for forgiveness later" when it comes to pleasing customers thats our approach..we also feel everything about dealing with people is learned very young, but some how never applied in basic managing training schools or any restautant training manuals I have read..try this on for size and pass it on...
Most of what I really need to know about how to live, and what to do, and how to be, I learned in pre school or kindergarten (as we call it today) Wisdom was not at the top of seminars, management books or taught in any business school I attended. It was not found in the memoirs of great politicians actually. If only our politicians could apply these basic principles, surely they were taught in similar primary or pre schools as me?
These are the things I learned:
Share everything
Play fair
Don’t hit people
Put things back where they belong
Clean up your mess
Don’t take things that aren’t yours
Say you’re sorry when you hurt someone
Wash your hands before you eat
Flush
Biscuits and milk can be good for you
Live a balanced life
"Learn" and "Think" some everyday
Draw and Paint and Sing and Dance and Play and Joke and Work some every day.
Also taking naps every afternoon seemed a good idea (it is in Spain and Saudi Arabia) When you go outside watch for traffic, hold hands, stick together.
Be aware of wonder, remember the little seed in the plastic cup, the roots go up the roots down, no one really knows why, but we are all like that…as we grow up remember how important your roots are.
Goldfish or hamsters or white mice like the seeds in the cup die, we all do…
Then remember the book about Dick and Jane, the first words we learned were 'Look' (See)
Everything was there really, Golden Rules, Love, Basic Sanitation, Ecology and Politics and sane living….
Think how wonderful the Cabinet or the Peace Processes would be if we all had milk and biscuits at 3pm and then lay down together for a nap or in our nations to put things back where we found them or cleaned up our own messes first. Imagine if our forced training seminars or training sessions were run the same way.
It is still true today when you go out into the world holding hands and sticking together it definately makes it safer..a happier place to work or live..
Most of what I really need to know about how to live, and what to do, and how to be, I learned in pre school or kindergarten (as we call it today) Wisdom was not at the top of seminars, management books or taught in any business school I attended. It was not found in the memoirs of great politicians actually. If only our politicians could apply these basic principles, surely they were taught in similar primary or pre schools as me?
These are the things I learned:
Share everything
Play fair
Don’t hit people
Put things back where they belong
Clean up your mess
Don’t take things that aren’t yours
Say you’re sorry when you hurt someone
Wash your hands before you eat
Flush
Biscuits and milk can be good for you
Live a balanced life
"Learn" and "Think" some everyday
Draw and Paint and Sing and Dance and Play and Joke and Work some every day.
Also taking naps every afternoon seemed a good idea (it is in Spain and Saudi Arabia) When you go outside watch for traffic, hold hands, stick together.
Be aware of wonder, remember the little seed in the plastic cup, the roots go up the roots down, no one really knows why, but we are all like that…as we grow up remember how important your roots are.
Goldfish or hamsters or white mice like the seeds in the cup die, we all do…
Then remember the book about Dick and Jane, the first words we learned were 'Look' (See)
Everything was there really, Golden Rules, Love, Basic Sanitation, Ecology and Politics and sane living….
Think how wonderful the Cabinet or the Peace Processes would be if we all had milk and biscuits at 3pm and then lay down together for a nap or in our nations to put things back where we found them or cleaned up our own messes first. Imagine if our forced training seminars or training sessions were run the same way.
It is still true today when you go out into the world holding hands and sticking together it definately makes it safer..a happier place to work or live..
Thursday, 20 May 2010
mood foods
The Romans claimed the oysters stimulated our amporous side, many wake to coffee to kick them into touch, at the end of the day the heart benefits of red wine are widely used as an excuse to relax..what we consume influences our stomachs and our minds.
Even the couch potato's are getting mood foods without even knowing it!
These mood foods are becoming a trend and many food manufacturers are adding ingredients to basic daily items like ready meals, sauces and even desserts , ingredients found in nature to improve our over all well being.
From aiding our emotional staus to aiding in agility and flexiability to improving our sex life, herbs, vegetables, natural enzymes are a growth industry.
The Big Brands are at it too with enhanced Waters or Vitimin induced juices or smoothies. In The USA even the beers have been subject to Vitamin D being addded to ginseng to stimulate that inner being.
UK Manufactures like RDA Organics are proving not to be one hit wonders, the words Waken Up, Shape Up, "Get a Life" are the key words when promoting "enhanced foods"
Even a range of drinks to relax you , rather than energise you are growing in popularity (no not red wine) but drinks like Malava Relax.
Chocolate with lime blossoms to relax you, herbal teas that wake you, tire you, make you sleepy..or growing in popularity.
While still a small market projections of growth for adding ingredients for physical or mental health are predicted to be a key growth industry in the next decade.
These mood foods or functional food ingredients have been added to bread, yoghurts and beverages for years, but are now coming into their own and appearing in breakfast cereals, sandwiches and even good old water.
Over 33% of those interviewed in UK say they have tried functional foods in some format in past 12 months.
As Omega 3 and 6 become scarce from our oceans protein sourses (seafood) turning to flax and rapeseed oils to get this valuable brain and heart improvement package makes perfect sense. Cheaply added to cakes, biscuits, ready meals and breads, even milk can be bought with Rapeseed oil in it,this is already advertised as a healthy option or neatly hidden in those ingredient lists on our staple foods.
So it's here to stay, will be growing as a market segment and watch this space...."Can I get a rapeseed latte please with a dusting of happy mood powder please"
So eat at Wrapid® and our ingredients with their great enhancers will change your day..we have snuck a few mood foods into our ethnic ingredients....
Even the couch potato's are getting mood foods without even knowing it!
These mood foods are becoming a trend and many food manufacturers are adding ingredients to basic daily items like ready meals, sauces and even desserts , ingredients found in nature to improve our over all well being.
From aiding our emotional staus to aiding in agility and flexiability to improving our sex life, herbs, vegetables, natural enzymes are a growth industry.
The Big Brands are at it too with enhanced Waters or Vitimin induced juices or smoothies. In The USA even the beers have been subject to Vitamin D being addded to ginseng to stimulate that inner being.
UK Manufactures like RDA Organics are proving not to be one hit wonders, the words Waken Up, Shape Up, "Get a Life" are the key words when promoting "enhanced foods"
Even a range of drinks to relax you , rather than energise you are growing in popularity (no not red wine) but drinks like Malava Relax.
Chocolate with lime blossoms to relax you, herbal teas that wake you, tire you, make you sleepy..or growing in popularity.
While still a small market projections of growth for adding ingredients for physical or mental health are predicted to be a key growth industry in the next decade.
These mood foods or functional food ingredients have been added to bread, yoghurts and beverages for years, but are now coming into their own and appearing in breakfast cereals, sandwiches and even good old water.
Over 33% of those interviewed in UK say they have tried functional foods in some format in past 12 months.
As Omega 3 and 6 become scarce from our oceans protein sourses (seafood) turning to flax and rapeseed oils to get this valuable brain and heart improvement package makes perfect sense. Cheaply added to cakes, biscuits, ready meals and breads, even milk can be bought with Rapeseed oil in it,this is already advertised as a healthy option or neatly hidden in those ingredient lists on our staple foods.
So it's here to stay, will be growing as a market segment and watch this space...."Can I get a rapeseed latte please with a dusting of happy mood powder please"
So eat at Wrapid® and our ingredients with their great enhancers will change your day..we have snuck a few mood foods into our ethnic ingredients....
Friday, 25 September 2009
New Business- Local Marketing Made Easy?
If you are starting like us a new business, try launching thru Social networking.
Local Store Marketing-made easy
Local Store Marketing re Social Networks
Small to medium businesses need to get onto the power and economic efficiency of Social Networking and the power and ease of using the internet for ‘viral’ marketing campaigns.
Collating e-mail addresses between using professional bloggers (type Professional Bloggers into Google see what you get) to hiring of students, teenagers or your unit managers the process is simple and effective and of course legal.
LSM (Local Store Marketing) through the web approach is very powerful and is a better / wiser spend than printing of flyers, vouchers, ads in local papers or the church magazine…certainly more effective than waiting for the New Beer launch with the same old Point of Sale if you’re a pub or adding yet another A Frame to a cluttered high street or road side campaign…
If £100 could get me 20 hours of Local Store Marketing per week, could I really not afford to do it?…
Finding blog sites is easy, some will work, getting recognised or mentioned here, encourages the hits on your web site (you need to have one!) Subtle mention is better than down right corporate spill, which will be spotted, so example “ whilst sitting enjoying a pint in the Dog N Duck at Evesham, I was thinking about my tired feet so was wondering what advice as a reflxologist you can give me”…
Some blogs have thousands of readers, a keen community and see the author as an expert. Getting your company on these blogs will result in a lot of traffic to your website.
Search for your subject in Google and add the word 'blog' to the request. Try searching with and without quotes to see the difference in the results. You can also try different variations on your search such as,
a. Reflexology blog
b. Foot massage blog
c. Foot rub blog
Be creative and you should end up with a good list of potential blogs. What you are looking for is bloggers who have been writing content for over a year posting articles at a steady rate such as once a week. Good blog should have a healthy list of comments from the readers and good debates going on about the posts. If you find a good blog go into the ‘about’ section of the blogs and look for the author’s contact details.
Blogsearch.google.com
Another good tool to find blogs about your topic is to use Google’s blog search tool.
You can sort the results by relevance or date. Above the blog search results it will give you a list of blogs it thinks are most relevant. If Google thinks that the blog is relevant then it usually is popular and will have a good amount of readers.
Technorati (www.technorati.com) is a good resource for finding high traffic blogs related to your topic. Technorati visits millions of blogs each day and checks for updates to add to its index.
E-Mail Database
Now the simplest and cheapest route is via e-mail addresses, these you can harvest by the thousand via the internet, here are the easy steps for FREE, other than your time…or hire a student or young Mum and they can do it in their own time, this is a 24/7 activity to suit any ones time table, work from home Mum’s are a great idea, late night students love to earn money or free food or drink this way!
At a mere £5.00 an hour, in that time a good person with average IT skills can harvest 100 to 150 e-mail addresses from local sources…
If you have a University or College near you, go to their web site, hunt around for faculty or staff details and up will pop personal e-mail addresses for each of the faculty, maybe specific departments , in Leeds University that would be over 3000 e-mail addresses alone! They will in the Education sector all look like this : John.smooth@leeds.ac.uk
Drop them a simple e-mail, keep it very simple, the “Subject” section embedded in the e-mail should not be complicated as it could get blocked or filtered if attachments are added, simply say Hello or Drop by…add in the content of the e-mail the offer, often attachments are never opened in fear of viruses or again blocked centrally (you will find this to in a great many company and local business e-mail addresses) SPAM is what they are attempting to stop remember..
So say:
“Glass of wine on us this Thursday when you buy our Hot Pot for a fiver…circulate this offer to friends and family just like confetti if you like, after all they have networks too, as do your employees and local suppliers, change the colour of the words and add Thanks from Frank or Sue or Ta from the Dog n Duck at Evesham…remember busy people have 3- 6 seconds to scan this offer.
Be aware that redemption is not necessary a pre requisite to printing off your e-mail offer, you could request this, but traffic flow will be reduced by up-to 70+%, as many University or Companies ban the copy or printing off of ‘junk’ mail…so offer the freebie with proof of Company Idea or a simple code word...mention the word Dog and get the free wine with meal ordered.
Using the internet can reap thousand of local addresses, go to YELL.COM, type in Solicitors in your area, many will have a web address or enquires@, info@, sales@ simply invite them in with a unique offer. You can harvest the actual address and send them a flyer or use an e-mail address for later offers or sales campaigns.
In a Search engine of your choice, type in Associations, Clubs, Sporting Clubs, Airplane Enthusiasts in your town or area, up will come loads and loads of different organisations, with that to quite often the entire committee members e-mail addresses will pop up too!
Try Churches, Industry, Manufacturers, Consultants, Advisors, Personal Trainers, Media, Printers, Cross Dressers, the list is endless. Astro- physicists to Zoologists!
Moral Issues- If the e-mailed recipient asks to be removed from your database, you must oblige then simply reply saying, “ will do immediate, please drop by for a Free glass of wine on me for the inconvenience caused, simply print off this e-mail and bring it by” (never miss a chance to gain a customer, disgruntled or otherwise) Besides they may circulate it to a few hundred friends to P you off, they think, but to your advantage surely, gets you those customers…
Disciplines
To be effective understand these rules:
1. Redemption levels on any e-mail or voucher campaign are always less than 1% (1 in every 100) just ask McDonalds. A Good e-mail campaign can get you above 4%, in the brand WRAPID, a small Fast Food operation with limited budgets, see www.wrapid.com, they get 6% with their viral marketing, but they have been at it a while.
2. Learn what works or does not…trial and error here.
3. Cleansing e-mail returns are very necessary
4. Discipline yourselves to get 40-50 e-mails out daily
5. Only hit the database once a month, maximum 15 offers per year
6. Business card collection at site is paramount, these contain mailing addresses and of course new e-mail addresses.
7. Retain a day time e-mailer and a night timer, they will find different sources of information.
8. If you are e-mailing Hikers or 60+ year old associations like Bowls Club, match the offer, i.e. Lunch/Weekend for Bowlers and Hikers, but Rugby Clubs or Car Enthusiasts could be early evening…experiment its almost free!
9. Suggest you collect Birthday info too if you can, day and month only please, create your own Birthday Club capture, simply add info re e-mail address and birth-date onto a calendar and mail offers off 2 weeks prior to the persons birthday, great way to build local customers…
10. Monitor what works, not always via redemptions, but if business slowly improves….worth the effort.
Simple Web site rules
o Your site maybe only one page, pictures are better than words.
o Make sure the pictures of your pub or restaurant, café, bakery are with customers in them, people like to associate with ‘their tribe’- my kinda of place…
o When do the hits on your web site come? - after 9pm, this may show you who is interested, after 10pm normally indicates an under 30 year old clientele.
o 55+ age profile highest users of broadband and social comment sites.
o Get your self, your site onto YOUTUBE, MYSPACE and social chat lines, check out www.guttereats.co.uk as an example…
o 1 in 5 e-mails need not always be an offer, share a local antidote, offer the ‘meeting space’ for Free (to associations)share a recipe...
IDEAS:
o Perhaps cross promote with another business, “ if Shopping in Classic Shoes, bring your receipt in and get a £1.00 off your sandwich?
o Attack the big boys too- Bring in your Subway receipts and we will give you X, or bring in any fast food coupon/voucher and we will give you Y
o Show us your company or association access or membership card and we will give you X..…log how many you get, this will help to show what works….
o A Frames a problem re planning permission?- well if you are on the high street, simply get a good artist or good employee with hand writing skills ,go chalk in different colour on the pavement your daily offer (dry days only or water resistant chalk) Big chalk offer on the pavement pointing to your pub…gets attention and does not break planning rules!
Go for it, if you want to discuss or offer views contact
Local Store Marketing-made easy
Local Store Marketing re Social Networks
Small to medium businesses need to get onto the power and economic efficiency of Social Networking and the power and ease of using the internet for ‘viral’ marketing campaigns.
Collating e-mail addresses between using professional bloggers (type Professional Bloggers into Google see what you get) to hiring of students, teenagers or your unit managers the process is simple and effective and of course legal.
LSM (Local Store Marketing) through the web approach is very powerful and is a better / wiser spend than printing of flyers, vouchers, ads in local papers or the church magazine…certainly more effective than waiting for the New Beer launch with the same old Point of Sale if you’re a pub or adding yet another A Frame to a cluttered high street or road side campaign…
If £100 could get me 20 hours of Local Store Marketing per week, could I really not afford to do it?…
Finding blog sites is easy, some will work, getting recognised or mentioned here, encourages the hits on your web site (you need to have one!) Subtle mention is better than down right corporate spill, which will be spotted, so example “ whilst sitting enjoying a pint in the Dog N Duck at Evesham, I was thinking about my tired feet so was wondering what advice as a reflxologist you can give me”…
Some blogs have thousands of readers, a keen community and see the author as an expert. Getting your company on these blogs will result in a lot of traffic to your website.
Search for your subject in Google and add the word 'blog' to the request. Try searching with and without quotes to see the difference in the results. You can also try different variations on your search such as,
a. Reflexology blog
b. Foot massage blog
c. Foot rub blog
Be creative and you should end up with a good list of potential blogs. What you are looking for is bloggers who have been writing content for over a year posting articles at a steady rate such as once a week. Good blog should have a healthy list of comments from the readers and good debates going on about the posts. If you find a good blog go into the ‘about’ section of the blogs and look for the author’s contact details.
Blogsearch.google.com
Another good tool to find blogs about your topic is to use Google’s blog search tool.
You can sort the results by relevance or date. Above the blog search results it will give you a list of blogs it thinks are most relevant. If Google thinks that the blog is relevant then it usually is popular and will have a good amount of readers.
Technorati (www.technorati.com) is a good resource for finding high traffic blogs related to your topic. Technorati visits millions of blogs each day and checks for updates to add to its index.
E-Mail Database
Now the simplest and cheapest route is via e-mail addresses, these you can harvest by the thousand via the internet, here are the easy steps for FREE, other than your time…or hire a student or young Mum and they can do it in their own time, this is a 24/7 activity to suit any ones time table, work from home Mum’s are a great idea, late night students love to earn money or free food or drink this way!
At a mere £5.00 an hour, in that time a good person with average IT skills can harvest 100 to 150 e-mail addresses from local sources…
If you have a University or College near you, go to their web site, hunt around for faculty or staff details and up will pop personal e-mail addresses for each of the faculty, maybe specific departments , in Leeds University that would be over 3000 e-mail addresses alone! They will in the Education sector all look like this : John.smooth@leeds.ac.uk
Drop them a simple e-mail, keep it very simple, the “Subject” section embedded in the e-mail should not be complicated as it could get blocked or filtered if attachments are added, simply say Hello or Drop by…add in the content of the e-mail the offer, often attachments are never opened in fear of viruses or again blocked centrally (you will find this to in a great many company and local business e-mail addresses) SPAM is what they are attempting to stop remember..
So say:
“Glass of wine on us this Thursday when you buy our Hot Pot for a fiver…circulate this offer to friends and family just like confetti if you like, after all they have networks too, as do your employees and local suppliers, change the colour of the words and add Thanks from Frank or Sue or Ta from the Dog n Duck at Evesham…remember busy people have 3- 6 seconds to scan this offer.
Be aware that redemption is not necessary a pre requisite to printing off your e-mail offer, you could request this, but traffic flow will be reduced by up-to 70+%, as many University or Companies ban the copy or printing off of ‘junk’ mail…so offer the freebie with proof of Company Idea or a simple code word...mention the word Dog and get the free wine with meal ordered.
Using the internet can reap thousand of local addresses, go to YELL.COM, type in Solicitors in your area, many will have a web address or enquires@, info@, sales@ simply invite them in with a unique offer. You can harvest the actual address and send them a flyer or use an e-mail address for later offers or sales campaigns.
In a Search engine of your choice, type in Associations, Clubs, Sporting Clubs, Airplane Enthusiasts in your town or area, up will come loads and loads of different organisations, with that to quite often the entire committee members e-mail addresses will pop up too!
Try Churches, Industry, Manufacturers, Consultants, Advisors, Personal Trainers, Media, Printers, Cross Dressers, the list is endless. Astro- physicists to Zoologists!
Moral Issues- If the e-mailed recipient asks to be removed from your database, you must oblige then simply reply saying, “ will do immediate, please drop by for a Free glass of wine on me for the inconvenience caused, simply print off this e-mail and bring it by” (never miss a chance to gain a customer, disgruntled or otherwise) Besides they may circulate it to a few hundred friends to P you off, they think, but to your advantage surely, gets you those customers…
Disciplines
To be effective understand these rules:
1. Redemption levels on any e-mail or voucher campaign are always less than 1% (1 in every 100) just ask McDonalds. A Good e-mail campaign can get you above 4%, in the brand WRAPID, a small Fast Food operation with limited budgets, see www.wrapid.com, they get 6% with their viral marketing, but they have been at it a while.
2. Learn what works or does not…trial and error here.
3. Cleansing e-mail returns are very necessary
4. Discipline yourselves to get 40-50 e-mails out daily
5. Only hit the database once a month, maximum 15 offers per year
6. Business card collection at site is paramount, these contain mailing addresses and of course new e-mail addresses.
7. Retain a day time e-mailer and a night timer, they will find different sources of information.
8. If you are e-mailing Hikers or 60+ year old associations like Bowls Club, match the offer, i.e. Lunch/Weekend for Bowlers and Hikers, but Rugby Clubs or Car Enthusiasts could be early evening…experiment its almost free!
9. Suggest you collect Birthday info too if you can, day and month only please, create your own Birthday Club capture, simply add info re e-mail address and birth-date onto a calendar and mail offers off 2 weeks prior to the persons birthday, great way to build local customers…
10. Monitor what works, not always via redemptions, but if business slowly improves….worth the effort.
Simple Web site rules
o Your site maybe only one page, pictures are better than words.
o Make sure the pictures of your pub or restaurant, café, bakery are with customers in them, people like to associate with ‘their tribe’- my kinda of place…
o When do the hits on your web site come? - after 9pm, this may show you who is interested, after 10pm normally indicates an under 30 year old clientele.
o 55+ age profile highest users of broadband and social comment sites.
o Get your self, your site onto YOUTUBE, MYSPACE and social chat lines, check out www.guttereats.co.uk as an example…
o 1 in 5 e-mails need not always be an offer, share a local antidote, offer the ‘meeting space’ for Free (to associations)share a recipe...
IDEAS:
o Perhaps cross promote with another business, “ if Shopping in Classic Shoes, bring your receipt in and get a £1.00 off your sandwich?
o Attack the big boys too- Bring in your Subway receipts and we will give you X, or bring in any fast food coupon/voucher and we will give you Y
o Show us your company or association access or membership card and we will give you X..…log how many you get, this will help to show what works….
o A Frames a problem re planning permission?- well if you are on the high street, simply get a good artist or good employee with hand writing skills ,go chalk in different colour on the pavement your daily offer (dry days only or water resistant chalk) Big chalk offer on the pavement pointing to your pub…gets attention and does not break planning rules!
Go for it, if you want to discuss or offer views contact
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