Irish bread prices likely to climb

first_imgThe price of bread is expected to rise by 6c in Ireland, following a rise in flour prices.The country’s top miller, the Odlum Group, has increased flour prices by ?35 per tonne.”We have to pass on the substantial increases we are being faced with to maintain a viable business,” said Jim Henry, Odlum chief executive. As the cost of wheat has not yet stabilised, he did not rule out further price increases but, with stock in hand, not before January 2007.This is the first flour price increase in Ireland in over two years. The heatwave in Europe and Russia have resulted in a 25 year low in grain stocks and price increases of 25-30% on last year.last_img

Struggling Inter Link hopes to ’wrap up a sale soon’

first_imgTroubled cake company Inter Link Foods is showing potential buyers around its premises, including Irish food company McCambridge, “at least one other trade buyer” and financial buyers, chairman Jeremy Hamer said this week.McCambridge, which already owns Queen of Hearts, Hussey’s Bakery and West of England Bakeries, was furthest advanced in a due diligence process, Hamer said, after it put in a revised bid for the company. “We don’t have any control over its decision-making; there remains uncertainty. But on the face of it, it is the best offer,” he explained.Inter Link, which owns bakeries around the UK and brands including Soreen, hopes to get a sale “wrapped up as soon as possible to stabilise the situation”.Meanwhile, Inter Link’s banks were offering “total support”, with suppliers also supportive and supermarkets “in the short term”. Trading was “OK”, Hamer added. “We beat our own budget in May, but it was a sensible budget; trade is not buoyant,” he said.”We continue the turnaround process; we are seeing operating efficiencies in the factories since [CEO] Ian Croxford’s arrival.”Shares were suspended at 106p earlier this month and were likely to stay suspended until a sale goes through, Hamer said, which means that the company is not bound to make stock market ­announcements.last_img read more

Next issue 22 August

first_imgl Hot beveragesWe take a special look at hot drinks for cafés and bakery retailers, with some exclusive market research, expert tips on retailing and machinery optionsl ChristmasIt’s time to plan for the biggest sales season on the bakers’ calendar, with insights from supermarket buyers and ingredients suppliersl Interiors: serve-overs/shelvingHow to get the most from your shop fittings and refit on a budget in tight timeslast_img

Tax payment delay scheme embraced by firms

first_imgHM Revenue and Customs’ (HMRC) recently launched Business Payment Support Service (BPSS) has already enabled 25,000 businesses to delay paying more than £429m worth of tax, according to the government. The service, launched in November 2008, gives businesses the opportunity to pay all their HMRC taxes, including PAYE, National Insurance Contributions and VAT, through timetables they can afford. It was set up to help those in business or who are self-employed, and who are experiencing temporary financial problems.Financial Secretary to the Treasury Stephen Timms MP has urged businesses facing financial difficulty to speak to an HMRC adviser. “A short phone call could save hard working businesses time and money,” he said.A total of 44,500 phone calls have been received since the service’s launch, from businesses wanting advice, or requesting a ‘time to pay’ arrangement. The BPSS can be contacted on 0845 302 1435 from 8am to 8pm Monday to Friday and from 8am to 4pm at weekends, or for more information visit www.hmrc.gov.uk/pbr2008/business-payment.htm.last_img read more

Greggs’ sales are up following successful Easter trading

first_imgGreggs has continued to defy the downturn after its latest figures showed total group sales were up 5.2% for the 19 weeks to 9 May.The bakery retailer also saw like-for-like sales grow 2% in the same period. It “enjoyed a successful Easter”, having sold over 2.3 million hot cross buns so far this year – a 10% increase on 2008.Chairman Derek Netherton said there had been encouraging signs of greater stability in customer numbers over recent weeks, and performance remained in line with expectations.“Margins are as we budgeted, with ingredient costs continuing to increase overall, but offset by some improvement in energy costs, which we expect to continue during the second half,” continued Netherton.The chain launched the latest phase of its television advertising campaign last month, featuring comedian Paddy McGuinness, and is currently emphasising the promotion of its improved three-cheese recipe cheese and onion pasties and new Belgian chocolate muffins.It is continuing to create a single Greggs brand and has now converted 35 of its 160 Bakers Oven shops.A proposed 10-for-one share split, subject to approval at Greggs’ Annual General Meeting today (13 May), will take affect on Monday, 28 May. “We believe that this will make the company’s shares more accessible, particularly to small shareholders and our own employees,” said Netherton.last_img read more

Smaller loaf size boosts Irwin’s Bakery

first_imgNorthern Irish bakery Irwin’s has added £1m to its turnover in the past year, after launching smaller loaf sizes of its key brands.The company launched 400g and 600g versions of its Nutty Krust brand for the first time last year, followed by 400g Sandwich and Hi-Fibre loaves in April – a move that has led to the production of 1.5 million more loaves and £1m of new revenue on the company’s balance sheet in the past 12 months. Previously, the bakery’s bread was only available in 800g loaves. Irwin’s said that the introduction of the 400g Sandwich and Hi-Fibre loaves, along with soft pan Irwin’s Softee, had also boosted overall pan sales by 26% in the past six months.“More choice, shrinking household sizes, greater concern about food wastage and the recession itself are changing how we eat,” said Michael Murphy, Irwin’s commercial controller.“Our half-sized everyday loaves provide householders with more choice and control over how they purchase and use breads. It’s also a product innovation that is bringing smaller households back to bread and providing an effective ‘trial size’ for completely new customers locally and in our target GB and ROI export markets.”last_img read more

Retail boost for craft sector at BIE 2010

first_imgNext year’s Baking Industry Exhibition, taking place at the NEC in Birmingham from March 21-24, will host a new area the ’Craft Baker’s Shop’.The Shop is designed to give exhibitors the chance to demonstrate innovative and exciting new products, which will help independent bakers improve their retail offering. After its success in 2008, Bakery Live is also back, with a fully functioning bakery producing products on the day.California Raisins will also be hosting its Future Baker of the Year competition, a live event which will take place on each of the four days of the show. It is open to teams of three people working from colleges or companies that are working towards a recognised national bakery qualification.Exhibitors include: Benier UK; DCL Yeast; Double D Engineering; Kern; PFM; Raque Food Systems; Reiser; Rondo Doge; Britvic; Reynards; Pentagram; and Tom Chandley.last_img read more

2010 NAMB conference report

first_imgThe feedback from this year’s NAMB conference at Heron’s Reach in Blackpool was great. Tired but happy – that’s how I felt at the end of the event.While the golfers were out enjoying the sun in the Neil Houliston Cup, NAMB office manager Karen Dear and I met with the Trustees of the NAMB Benevolent Fund, discussing how we can help our beneficiaries stay in their own homes a while longer. This can be in the form of grants or help with a motorised wheelchair or modifications to their homes.This was followed by a meeting for National Craft Bakers’ Week (NCBW). The NAMB is very excited that well-known English rugby player Phil Vickery is to be the ‘Face of Craft Bakers’ Week’, supporting our members – and for free. He only wanted a donation to his charity, the Pied Piper Appeal.I really do hope more members put some effort into NCBW this year. Last year, so many of you saw both valuable publicity and an increase in takings at the till. Suppliers are offering special discounts, merchandise and point-of-sale material, so take advantage of this free help and maximise your profits – not just for NCBW but for all the weeks beyond.Returning to the conference… the banquet was a very special occasion, with Keith Houliston not only winning the golf cup but also being presented with a very well-deserved Honorary Life membership medal from the NAMB for his help and support to the association over many years. Winners of the Lesaffre competition were presented with plaques by Nick Harris from BFP.Our chairman, Mike Holling, ensured that Sunday’s business meeting went well. A very smooth AGM was followed by two excellent speakers: Alan Stuart, Scottish Bakers’ president-elect, stood in at very short notice and even brought his excellent pies for us to sample; and the very humorous David Smart from Greenhalgh’s took us through his business’ humble beginnings to his fantastic company as it exists today.The installation of Ian Storey as the new NAMB president took place in the afternoon, with both a moving and witty address from outgoing president Neil MacSymons, as well as the incoming president.Fun night? Well, that was another story – 65-year-old pregnant schoolgirls, headmasters who looked very relaxed with their canes, and schoolboys – I’m sure some of those legs should have come with a health warning! Then there was Steve Phillips, who came as a school nurse, complete with wig – he seemed to me just a bit too relaxed in his dress.All in all, it was a fabulous weekend and I must thank all of our sponsors who helped to make it so. But special thanks must go to Karen, for the vast amount of work she put in months before the event, and to Pete Wilbourn for his help.I look forward to more photos and reports in future issues.last_img read more

Notre Dame and St. Mary’s release their latest COVID numbers

first_img Pinterest Facebook Google+ (Photo supplied/Centers For Disease Control and Prevention) New numbers from Notre Dame and St. Mary’s saw additional positive cases on both campuses.St. Mary’s College reported three new cases on Tuesday, for a new total of 21.he University of Notre Dame added another 30 positive test results, with a daily positivity rate of 4 point 4 percent. The school has had 471 confirmed cases since August 3. Notre Dame and St. Mary’s release their latest COVID numbers WhatsApp By Tommie Lee – August 25, 2020 1 570 CoronavirusIndianaLocalNewsSouth Bend Market Google+ Previous articleWhitmer says she won’t rush into reopening Michigan businessesNext articleSouth Bend man accused of killing puppy scheduled for court Tommie Lee WhatsApp Twitter Pinterest Twitter Facebooklast_img read more

Horse killed in LaGrange County police chase

first_img Horse killed in LaGrange County police chase Facebook Google+ Twitter Pinterest Twitter Facebook WhatsApp Google+ WhatsApp IndianaLocalNews (“OSP in the lights” by Oregon Department of Transportation, CC BY 2.0) Representatives from several department were investigating a series of auto thefts in Lagrange County when they encountered a suspect Wednesday. That suspect fled from police, hitting a pair of patrol vehicles in the process.The suspect car eventually went off the road around CR. 450 N and Cr. 1000 W, hitting two horses and a fence; one of those horses died. The chase continued down CR 450 N and made it all the way to CR. 100 west before being pitted by police; and as they tried to run again officers fired shots into the suspect car.The suspects have since been identified as Josh Webb of Constantine, Kyle Mill of White Pigeon, and Katie Shepherd of Three Rivers. All three are facing attempted murder charges because of the chase.You can read more here with ABC 57 Previous articleSouth Bend’s First Fridays event celebrates Dog Days of SummerNext articleMichigan reminding residents of EEE threat Carl Stutsman Pinterest By Carl Stutsman – September 3, 2020 0 473 last_img read more