Month: April 2021
Sir Digby Jones, former director-general of the Confederation of British Industry, has given his support to Northern Foods’ £450,000 initiative to sponsor undergraduates on food science courses.In a visit organised by Improve, the food and drink sector skills council, Sir Digby met food technologists at Fox’s Biscuits in Batley, which is part of Northern Foods.He said: “This is an exemplary initiative, but we still need more employers to take responsibility for improving the skills of their own workforce.”The Northern Foods foundation will offer a grant of £1,000 a year, for at least five years, to 30 food science undergraduates at Leeds, Nottingham and Reading University.
Employers who count the eight public and bank holidays as part of their workers’ holiday entitlement will have to give them extra time off from 1 October, law firm DWF has warned.According to the new Working Time (Amendment) Regulations, statutory holidays will increase to a minimum of 5.6 weeks, including the eight bank and public holidays, equivalent to 28 days a year for full-time workers.Currently, workers are entitled to a minimum of 20 days, but this can include bank holidays.DWF said that the biggest problem in holiday entitlement amendments may be clauses stating that employees are entitled to “statutory and bank or public holidays”, as this may lead to workers claiming they are entitled to 36 days. Companies in this position should consult an employment lawyer, it said.The increase will take effect in two stages: four days a year for full-timers once the regulations come into force next month and four more days from 1 April 2009.”With the extra costs bakers are facing these days, including the rising price of flour, butter, energy, and so on, this extra entitlement will hit many employers hard in the industry,” said Gill Brooks-Lonican, chief executive of the National Association of Master Bakers (NAMB). “Bakers are already having to contend with the effects of the minimum wage increase that comes into force on 1 October.”The wage for workers aged 22 and over will go up to £5.52 an hour, a rise of 17p. For workers aged 18 to 21, it goes up to £4.60 an hour, a rise of 15p, and for 16 and 17-year-olds, it will go up to £3.40 an hour, a rise of 10p.
A total of 450 jobs have been axed after the Lyndale Group was put into administration, which led to the closure of the Sayers bakery in Norris Green, Liverpool as well as 41 stores across the north west and the Sayers headquarters in the city. The job losses were implemented after a management buy-out by ex-Sayers chairman Sandy Birnie and chief executive Michael Quinlan, who have formed a new company, Sayers the Bakers. They bought back 158 Hampsons and Sayers stores, as well as Hampsons’ bakery in Bolton. Dermot Power and Toby Underwood, the joint administrators from BDO Stoy Hayward, are currently looking to sell Lyndale’s Peter Hunt business, which manufactures meat pies and pasties, as “a going concern”. Power said Sayers the Bakers would be sourcing “most but not all its products from external suppliers”.Birnie blamed the company’s problems on “escalating costs of raw materials, as well as soaring energy and fuel costs”. He added: “Unfortunately, we have had to take some extremely difficult decisions in recent weeks, but the situation was simply unsustainable and we have had to act now in order to protect the long-term futures and job security for the remaining 1,500 employees around the north west.” However, the management’s actions were condemned by the Baker’s Food and Allied Workers’ Union (BFAWU) which was staging its annual conference in Bridlington, North Yorkshire, as the buy-out deal was announced. BFAWU organising district secretary for the north west, John Higgins, told British Baker that while the union knew the Norris Green plant was set to shut, the closure of what the company termed its “poor performing” stores had come as “a complete shock”.
Umer Ashraf is owner of Glasgow-based iCafé. He has three shops and plans to expandIn August, I wrote about the effects of the rising costs of raw materials, goods and overheads on small businesses. Today, I am going to talk about the challenges we face in these tough times and some ways of reducing our total bill, without cutting corners.Many business owners I have spoken to in recent weeks are most definitely feeling the pinch. They have seen their sales dropping by as much as 50%, yet their purchase costs rising as high as 40%. Never before have we experienced such challenging times, but things can get a little better with some good house practices and procedures.Managers at each of my cafés are given a spreadsheet every week, highlighting any change in price, quantity, size or even supplier. We constantly review our purchase prices and work very closely with our suppliers to get the best product and price on offer.We find that some suppliers may be cheaper on one particular range, but more expensive on another, but by shopping around, we have managed to save over £150 a week per store without having to bring in any new suppliers. This was all managed by simply moving the same product from one supplier to another within our panel of suppliers.Also, buying as a chain means that we can benefit from economies of scale and make further savings, but a sole proprietor can also do deals such as these with their suppliers if they monitor their purchases very closely. Always remember, suppliers face the same challenges as we do, so it is in their best interests to keep us happy.Our customers will only pay so much for a cup of coffee or a sandwich, so increasing our prices is not an option. Instead, what we should be looking at is reducing our overheads. Here at iCafé, I cancelled the separate fax line, and the back-up broadband connection. Also, the window cleaner now comes only once a week instead of twice a week. The cleaners’ schedule has been re-arranged so it’s more efficient and economical. I am a great believer in ’every little helps’; it is a few pounds here and a few pounds there that will have a big impact on our bottom line. We just have to think out of the box and ask ourselves whether something is a necessity or convenience, whether something is adding value or is it there because it always has been.The VAT on all sales and purchases dropped to 15% on 1 December, 2008. What effect this will have on businesses will depend on many factors but, more importantly, will give consumers that little bit of confidence to spend a little more.Will we get the feel-good factor back in our life? As Albert Einstein said: “Learn from yesterday, live for today and hope for tomorrow.”
A fire stopped production at Warburtons’ Hereford Street bakery, in Bolton, as 60 firefighters fought to put out the blaze, which is thought to have started in an industrial oven.Ten fire engines, from stations across Manchester, were called to the bakery at 2.50pm yesterday (Thursday), to deal with the blaze in a production area within the building. One hundred staff were evacuated from the site and there were no reports of any injuries.A spokesperson for Warburtons told British Baker that the fire was contained to its ChippidyDooDaa snack plant, which suffered damage to around 15-20% of the site. The plant came on line earlier this year, marking Warburtons first entry into the bagged snacks market.Due to the planned £25m redevelopment of the Hereford Street bakery site, a lot of equipment had already been removed from the bakery. However, one small bread plant was affected to a minimal degree. The spokeperson confirmed that production had stopped while a clean-up operation was carried out, and that it was unclear when production would start again.She explained that bread deliveries were not affected at all, and that distribution at its Bolton bakery was fully operational with all deliveries sent out this morning. She added that Warburtons wanted to thank both the fireservice and also its own employees, from its sites across the country, who did “a sterling job” to ensure there was no impact on orders today.Fire investigation officers are currently working with Warburtons to determine exactly how the fire started, but it is thought to have been accidental. Firefighters have been working to make the building safe to allow production to recommence as soon as possible.As of 7.45am this morning (Friday), two fire crews were still in attendance, damping down at the site.This is the first time Warburtons has suffered a major fire since January 2004, when a blaze destroyed much of its Wednesbury, West Midlands, bakery, after empty baskets at the back of the building caught fire.>>Warburtons intent on minimising redundancies
Denbighshire bakery bar manufacturer Wholebake Ltd plans to invest in the contract manufacturing side of its business following a management buy-out of the firm earlier this summer.Steve Jones, founder of the Corwen-based bakery, was bought out by two existing employees, thanks to a £750,000 investment package from Finance Wales. Managing director Mark Gould and operations director Richard Shaw used the debt and equity investment to acquire Jones’ majority shareholding, after he decided to retire, following 25 years with the business.The move will enable the firm to expand into new markets. It makes and distributes an extensive line of flapjacks alongside its key line, the 9Bar – a gluten- and dairy-free baked mixed seed bar – which it supplies to all the major multiples. Gould said the firm was seeking to expand contract manufacturing. “We already make several products for some brands in the UK, and we plan to invest in capacity on that side of the business,” he told British Baker, saying that Wholebake aimed to have at least one new range of products in the market by March next year. He added that the firm had also been approached to do some product development in a couple of specialist sectors in the baked bars market.
The world’s largest sticky toffee pudding has been made by Farmouse Fare, and raised £10,000 in the process.Allison Metcalf, site operations manager at the Lancashire-based pudding firm, told British Baker that the record was made official on Friday (23 March). “We wanted to do something exciting for charity (Macmillan Cancer Support),” said Metcalf. “The most difficult part was the baking of it.” An adapted oven, supplied by Unox, had to be turned on its side and converted from gas to electric in order to bake the giant pud.It weighed 334kg and took 10.5 hours to bake. Metcalf said the firm trialled the baking of the pudding beforehand, originally baking it at a lower temperature for longer, but this didn’t work. To aid the baking of the middle of the pudding, hollow aluminium tubes were placed through the cake to help the heat disperse more effectively.The record attempt was supported by supermarket chain Booths, which served up slices of the pudding – which was mixed by hand – in two of its Lancashire stores on 24 and 25 March. Consumers were asked to make a small donation for a piece of cake to the Macmillan Cancer Support charity.The previous World Record was for a 200kg pudding.
IndianaLocalNews Facebook Google+ Facebook Twitter By Jon Zimney – March 5, 2020 0 272 (Photo supplied/ABC 57) The Special Prosecutor will release results of the investigation into the police-shooting death of car break-in suspect Eric Logan on Friday, March 6.It was back in June 2019 when Logan was shot and killed by a South Bend police officer after he allegedly lunged at the officer while armed with a knife.The shooting happened in the area of Colfax and Williams in South Bend.South Bend Mayor James Mueller will host a community conversation forum, at 3 p.m., in the 4th Floor Council Chambers in the County-City Building to discuss the findings.A second Community Conversation forum will be held next Thursday evening, March 12. The exact time and location for that meeting are to be determined.Black Lives Matter — South Bend will hold a vigil for Eric Logan tomorrow at 6 pm outside of Central High Apartments, located at 330 W Colfax Avenue.The vigil will be held at his memorial site. Eric Logan’s daughter, Danielle, will speak about her father. WhatsApp Pinterest Special Prosecutor to release findings in SBPD officer shooting death of Eric Logan Google+ Previous articleBenton Harbor man charged with open murder in woman’s shooting deathNext articleFailed gun store robbery getting social media attention Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney. Pinterest Twitter WhatsApp
IndianaLocalNewsSouth Bend Market Google+ Facebook Google+ Twitter Pinterest Pinterest Semi tips over at the bypass and US 31 WhatsApp Facebook WhatsApp By Tommie Lee – April 5, 2021 0 212 Twitter Previous articleCrews battle fire at a South Bend bake shopNext articleMan facing charges in the shooting death of Lateisha Burnett Tommie Lee (Photo/Kim Closson) A semi tipped over on the bypass at the US 31 interchange Friday afternoon.Police say no one was injured and no other vehicles were involved in the crash.Traffic was blocked or reduced to one lane in the area of the eastbound bypass lanes and southbound lanes of 31 for part of the afternoon while crews cleaned up the scene.
The news comes just weeks after the facility’s sleek, angular lines impressed judges in the annual Architects’ Journal awards, collecting two of the top trophies: Editor’s Choice and Public Building of the Year. Edinburgh-based Reiach and Hall Architects feature the stunning design on the home page of their website.Nucleus, located next to Wick airport in Caithness, Scotland, opened its doors for business early in 2017 and a programme is currently under way to transfer records from all the NDA’s sites across UK, estimated to take four years. This painstaking ‘sift and lift’ process requires millions of documents to be examined before being either destroyed or carefully indexed and packaged for the move north.Eventually, decades-worth of NDA records, both digital and hard copy, will be housed at Nucleus where they will be available for ongoing research. Importantly, Nucleus is also the central repository for the vital waste records associated with delivering a geological disposal facility and deferred decommissioning.Dounreay’s photographic collection was the set of first nuclear records transferred to Nucleus, followed by the industry-wide epidemiological records.Martin added: Our specialist contractor, Restore Ltd, has worked incredibly hard to secure Place of Deposit status and we’re extremely proud of their achievement. With PoD status now secured, we can really begin the full-scale transfer of records. The collection from Harwell is next in line, followed closely by Dounreay records and then the stored material from Hinton House and other stores in Warrington. Each collection of records requires a full programme of careful examination, destruction where appropriate – duplicates for example – and then indexing, packaging, transfer, preservation if required and cataloguing at Nucleus. ‘Place of Deposit’ (PoD) status was granted by The National Archives at Kew (TNA) and National Records of Scotland in December 2017, on schedule, after a comprehensive assessment of all operational aspects at the £20 million facility near Wick. It is one of the largest repositories outside London to be accredited by the TNA.This means Nucleus (The Nuclear and Caithness Archives) has met all the UK’s stringent criteria for the safeguarding, preserving and cataloguing of important public information on behalf of the government.Martin Robb, Programme Manager for the Nuclear Decommissioning Authority’s (NDA) Information Governance Programme, which is responsible for records management, said: Sellafield alone has more than 130,000 boxes of archived records in off-site storage, plus material on site and in various offices. Magnox Ltd, with 12 sites, has a similar-sized collection in storage – estimated as stretching, if laid out, to more than 120km worth of paperwork. The number of electronic records held across the estate, meanwhile, is believed to number hundreds of millions.NDA archive: Nucleus (the Nuclear and Caithness Archives)