THE COUNTRY RANGE BRAND. Breadth of range Quality and Consistency All Country Range brand producers are BRC accredited Each product has a defined specification.

Slides:



Advertisements
Similar presentations
Compliance, Capability and Competence half-the-battle won.
Advertisements

Meat and the consumer meatandeducation.com 2011.
Standardised Recipes and Diet Specific Menu Cards
Strategy: Now Next Later Specialising in Nutritional Recipe & Menu Management, Healthier Food & Specialist Diet and New Product Development.
© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
WJEC GCSE CATERING specification.
Playing a vital and integral role in improving the overall quality of care and daily nutritional health of participants. August 2013 Kentucky’s Child and.
How Can Food Distributors Support Schools with Salad Bars?
A Retailers Perspective on Auditing Phil Shaw Head of Technical Food ASDA.
Catering (NVQL2 Professional Cookery) Identify correct colour chopping boards for different foods Intro to Food Safety Prepared by Gill Hulme.
It All Starts with the Menu
1 A nonprofit service and advocacy organization © 2014 National Council on Aging Next Steps to Better Nutrition Part 3: Adapting Comfort Foods for Health.
OH 3-1 Agenda Chapter Two- Key terms review Chapter Three – The Purchasing Function Chapter Three – Key terms review Chapter Four – The Procurement Process.
Stages of Product Development
© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 6 take out? cook in!
Celebrity Chef Project Year 9 This is the front cover. This PowerPoint template gives you the headers for Level 5 working. Do not cut and paste information.
Back to the Kitchen. First Stop – Local Foods What healthy foods are locally produced in your community? Purchase local foods seasonally and plan your.
Information based on our externally accredited sustainability report 2010/11 Our sustainability activities.
"Rezekne meat factory" Ltd.. Company: "Rezekne meat factory" Ltd. VAT number: Legal address: 22 Rigas Str., Rezekne, LV-4601, Latvia Year.
Delivering added value. Introduction Adding Value Products Operations Fair Trade Sustainability Summary & Questions Agenda.
Pending Labelling Legislation KEY CHANGES Ingredient Declaration Nutritional declaration Print Size.
Introducing… A “Developing a Passion for Party Plan” Training Programme THE AREA 17 TRIAL…
Different diets. Q. In order to be successful a restaurant will need to offer a range of interesting vegetarian dishes. How can this be achieved? (you.
© Food – a fact of life 2009 Factors affecting food choice Foundation.
FUN WITH FOOD LABELS.
BY:.  HISTORY  CONCEPT  PRODUCT DESCRPTION  BRANDING  INTERIOR.
Value Proposition BRANDON FREY. Food Fast At Food Fast we sell and deliver the highest quality cooked and uncooked food products to Jonesboro homes and.
© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Budgeting Module Number: 14.
By: Kelsey Kessinger
What Would Make a Good Food Agreement? …Each of our awarded suppliers have ISO accreditations, and long experience of providing quality of service to.
Family and Consumer Sciences Unit 6: Foods and Nutrition.
Part 3: Adapting Comfort Foods for Health. 2 Improving the lives of 10 million older adults by 2020 © 2015 National Council on Aging Making small substitutions.
© Food – a fact of life 2012 Fantastic fish cakes.
Introducing Lee Kum Kee’s Hot Wok Kitchen The hottest Street Food concept in UK Foodservice!
Meal Planning. A meal pattern outlines the basic foods served at a meal. A USDA Food Guide meal pattern includes: Grains group: 2-3 servings Grains group:
Chicken Standard 0601 Chicken whole breats with ribs and tenderloin
Nutrition Class 7: Meal Planning.  Reduces Stress  Saves Money  Reduces trips to grocery store  Reduces Impulse spending  Reduces food waste  Saves.
The Casserole Competition This will be your opportunity to compete against other kitchen groups!
BRC Packaging ISSUE 5 Global Standard for Packaging and Packaging Materials.
MENU DESIGN CREATING THE RIGHT APPEAL & ASSORTMENT OBJECTIVE: TO LIST VARIABLES AND CONCERNS IN MENU CREATION. DEFINE SPEED SCRATCH AND STANDARDIZED RECIPES.
Teaching Veterans Basic Culinary and Nutrition Knowledge By: Jessica Brunner, Elizabeth Fischer and Logan McWherter Simply Cooking :
Creatig by. the early days George was launched in 1990 when George Davies spotted a niche opportunity that no one else could see; for quality, value clothing.
Homemade Dog Food Recipes. If you have a dog as a pet, then you might already know that there are many brands you can find when it comes to dog food.
Purdue University Cooperative Extension Service is an equal access/equal opportunity institution. INDIANA 4-H MISSION AND VISION Mission: Provide real-life.
Child Nutrition “Mixing Nutritious with Delicious…and Fun” Alhambra Elementary School District No. 68.
Food and Beverage Operational Controls
Debon is the leading trader and vendor of fresh meat, juicy fruits, imported cheese, healthy and 100% natural vegetables, yummy cakes, delicious ice cream,
COOKING By: Chenoa S. Cowboy.
New Breaded Meats From AdvancePierre.
Using Recipes 15. Using Recipes 15 Objective Apply common units of measure for weight and volume.
Training Objective The Noncommercial segment of the Foodservice industry is defined as Beyond Restaurants (BR): foodservice in businesses and establishments.
An Introduction to BFFF John Hyman, Chief Executive 2nd February 2017
School Nutrition Recipe contest
Presenter: Darren Menefee
Nutrition Class 7: Meal Planning.
Standardized Recipes and Cost Control
Alliance Winter Conference January 27, 2016 Presented by
Food Safety in the Kitchen
BRC Packaging ISSUE 5 Global Standard for Packaging and Packaging Materials.
Tuesday 17th December Mr Nicholls
What’s Missing? The first plate shows what a healthy plate looks like
EDUQAS Level 1/2 Hospitality and Catering
EDUQAS Level 1/2 Hospitality and Catering
A lot of a few.
Universal Corporate Events
Communication and Language Visit from the Tiger Who Came to Tea
Universal Corporate Events
The British Retail Consortium (BRC)
Manchester Fayre School Meals
Presentation transcript:

THE COUNTRY RANGE BRAND

Breadth of range

Quality and Consistency All Country Range brand producers are BRC accredited Each product has a defined specification to ensure consistency Monthly quality benchmarking programme Fully resourced by Micron2, specialist food technology consultants Rigorous complaints procedure Delivering consistent high quality to caterers for over 20 years

Customer support ON LINE Recipes Product Specifications Full nutritional data Allergen listings COSHH Safety Data Sheets

Customer support IN PRINT Full product listing with allergen data Recipe books Product fact sheets

GROCERIES

We continually benchmark products against the original specification so that caterers can rely on Country Range to deliver consistent results time after time We were the first foodservice brand to offer 100% Certified Rainforest Alliance tea. Point of Sale material is available for caterers to promote their ethical offering.

PORTION CONTROL

FROZEN

Our frozen range delivers the fantastic product quality caterers expect from the Country Range brand From tasty fish ideas…. … accompanied by great veg, whatever the season … signed off by handmade desserts

New range of Chicken products 100% Breast Meat Chopped & Shaped Whole Muscle Cooked Chicken Wings

NON FOOD

Housekeeping Washroom Laundry Floorcare Kitchen Paperware Film & foil