Tags: NCAA Tournament/Texas Tech Red Raiders/Utah State Aggies Basketball FacebookTwitterLinkedInEmailBLOOMINGTON, Ind. (AP) — Mac McClung scored 16 points in his first career NCAA Tournament game and Kyler Edwards added 12 to help sixth-seeded Texas Tech pull away from 11th-seeded Utah State 65-53.The Red Raiders can reach their third straight Sweet 16 with a win over third-seeded Arkansas on Sunday.Neemias Queta had 11 points and tied the school’s single-game record with seven blocks to lead Utah State.The Red Raiders trailed most of the first half but took control with a 13-0 run early in the second half and never trailed again. Written by Associated Press March 19, 2021 /Sports News – Local Texas Tech uses 2nd-half surge to get past Utah State 65-53
Two months ago we reported on the ascendancy of the sliced-bread brands that were stealing market share left, right and centre from retailer own-label bread manufacturers (December 1, 2006, pg 26).David Howlett, sales director of Fine Lady Bakeries, says that in just 10 years, a national split of 70/30 own-label/branded, in favour of own-label, has been turned on its head. In central England – where Fine Lady Bakeries distributes within a 150-mile radius of its Banbury, Oxfordshire, base – own-label manufacturers and other bakeries, outside of big brands such as Warburtons, Hovis and Kingsmill, lost nearly 3% market share between July 2005 and July 2006 (Warburtons Bakery Review 2006).But Fine Lady is flying the flag for own-label. It has supplied retailers’ brands for over 40 years and has successfully divided its business into retail and sandwich breads, building up one of the biggest bakeries in Europe and an impressive list of major customers in the process.Fine Lady supplies Tesco’s Finest breads and Howlett says: “Our lifeblood is own-label and we see ourselves, and the customers we work with, as the custodians of own-label.” Retailer own-label has gone from strength to strength, he adds, because it offers excellent value compared to branded bread.Development of super-premium breads for Tesco and Waitrose is driving the category. “The likes of Tesco and Waitrose are showing some of the best performances on own-label. We like to think it’s partly to do with our involvement with them, as well as the types of businesses that they are.”While the company does have a brand, Good Fresh Bread, which covers a limited number of key products such as white, brown, wholemeal and malted, and goes into wholesalers, schools, colleges and small shops, but the main focus is on supplying retailers and sandwich manufacturers. “If the brands had their way it would be a completely branded market,” says Howlett. “But I believe if you have a marketplace full of brands, what’s the difference – from the retailer’s perspective?”Away from retail, Fine Lady is the biggest supplier of sandwich bread to the industry. It supplies the UK’s largest sandwich manufacturer, Greencore Sandwiches, while Marks & Spencer was recently added to its list of big hitters. “M&S is seen as a forerunner in the sandwich market so it’s extremely pleasing. It says a lot about the quality and service of our business,” says Howlett.Sandwich bread volume is higher at the start of the week whereas bread destined for retail is higher at the back end and this allows Fine Lady to balance its business. Sandwich and retail bread are two very different markets, says Howlett.On one hand, NPD is focused on achieving the softest possible loaf for retail and, on the other, bread with enough resilience for sandwich manufacturing. So batch loaves for retail will be made with a single dough piece, baked open-topped for an open structure, while sandwich bread will be mainly four-pieced and lidded.Bread is increasingly regarded as more than just a carrier. The emerging trend in sandwich making is for freshness and many think Pret A Manger has set the benchmark, making sandwiches on-site daily in ambient conditions. But sandwich bread doesn’t fare so well in a chilled chain – chilling quickens the staling process and the filling doesn’t help. So how does the plant baker adapt his loaf to meet this consumer shift?”Anything is achievable,” says Howlett. “We’re challenging areas other bakers probably don’t even look at because we’re working with a different supply chain. Our aim is to put the best possible bread into the market.”DEMANDING MARKETAlthough standard bread types dominate the market, Fine Lady has developed premium lines, such as white bread with onion and a Christmas loaf with cranberries.Significant cost increases will present further challenges this year. Rising energy costs, which have slowed recently, have merely sharpened the focus on adding value. “The baking industry is a very demanding market – it’s all about balancing volume with a commercially viable proposition and driving value into the market, which has helped us over the last two years,” says Howlett. “The challenge this year will be making a sufficient return to keep investing in the business in tough commercial conditions.”Key to controlling costs is to constantly reassess equipment and processes, while retaining quality. This includes fully automating the new Omega industry tray, which Howlett believes will become standard throughout systems, alongside the existing basket.A significant capital spend has been made on installing a high-tech ice machine on the sandwich bread line to control dough temperatures, after last year’s hot summer. The firm has also introduced a longer tin that extends the loaf by two or three slices, specifically for the sandwich market, reducing the waste on end crusts. “With the volume that goes through the bakery. you need to be efficient,” he says. “There’s additional capital cost but it’s essential for the long-term.”Fine Lady Bakeries, established in 1962, is part of the independently owned Heygate Group, which helps it to invest in equipment, he says. The group also owns six mills on three sites. For bakery, flexibility, speed to market, consistency, quality of product and service, he believes, benefit from single-site production.”We are limited in our geographical area, but we make up for that by being quicker to react and having everything under one roof. Not being a public company, we can look at things in the mid- to long-term. We are autonomous, swift on our feet and able to make decisions quickly. That gives us an advantage over some our larger competitors.”So how does Fine Lady go about developing ranges with its customers? “We tailor-make specific solutions,” says Howlett. “We constantly monitor the product’s appeal, whether it is still hitting the key messages behind its launch, and any responses to trends.” The firm’s dedicated NPD team usually takes products to shelf within three to six months, working with the customer.Breads, rolls and fruited products are a mainstay of the baker’s repertoire but morning goods remains relatively underdeveloped, he believes. “There has been a lot of focus in the industry on premium breads, but the roll side has been a poor relation. That’s certainly an area of our business that we’re looking to expand.”Close relationships are forged in developing the retailer’s unique briefs – whether that’s inventing a new roll or reducing salt levels in existing products, he says. Own-label manufacturers are ahead of the brands on the healthy-eating agenda, he believes, and hydrogenated vegetable oils have been removed in most Fine Lady products. “Sodium levels on own-label are generally lower than the brands, and we’ve worked extremely hard on our sandwich bread to bring them down.”All ingredients will henceforth be questioned, he believes. “We must ask: ’How can we get the cleanest label possible?’”Bread is such a staple part of the diet, we have to ask how can we help with the health debate. Anything on the label needs to be challenged to justify why it is there.” n—-=== Fine Lady at a glance ===Established: 1962Ownership: Part of family-owned Heygate GroupLocation: Single bakery in Banbury, OxfordshireAnnual turnover: £50 million-plusProduct turnover: Two million loaves per week and in excess of a million units of morning goodsEmployees: 400-plusSpecialism: Supplying retailer own-label breads and sandwich manufacturersKey customers: Tesco, Waitrose, Greencore Sandwiches, Samworth BrothersProducts: Premium and standard breads, batch breads, organic breads, sandwich loaves, sub rolls, torpedo rolls, oval rolls, round rolls, cobs and burger buns, fruited teacakes and bunsDistribution: Via own dedicated fleet and some third-party distributionBrand label: Good Fresh Bread
Passions are clearly running high over the future of training in the baking industry, as bakery tutor Chris North so eloquently discourses in this week’s Friday Essay (pg 13).The relationship between the sector skills council Improve, employers and colleges has not been one without tensions over how to take the issue forward, while the path ahead has so far been beset by good intentions, but little action.An October conference on bakery training is being lined up by the Student Alliance (formerly the NFBSS/IBA Alliance) to address this, with the aim of getting the key industry decision-makers – from employers to student bodies – in one room to hammer out the future of bakery training. With plans still at an early stage, we will report details as and when they become available.In the meantime, big changes are afoot, with NVQ and SVQ qualifications set for an overhaul. Improve will unveil a series of new qualifications “designed by employers to deliver to employers’ needs, and to provide a pathway to enable individuals to get the skills they require”, says Paula Widdowson, communications director for Improve.common modulesFor the first time there will be specific pathways for learning for every type of baker at NVQ Level 2, with common modules applicable to all pathways. “At the moment, there are four or five qualifications in bakery,” she says. “Some might cover process, some might cover craft. Now, for the first time ever, there will be, for instance, a qualification specifically for a craft baker, an in-store baker or a highly automated plant baker. There will be common areas covered, such as cleaning, security, storage, distribution and retail.”A further five pathways will be available at Level 3, along functional lines such as management, improvement, technical skills and supply chain management.Qualifications will be obtainable either through on-the-job training, through colleges or through private training provision. “Because there are so many modules involved, they can be done in a variety of ways – some can be done online or through distance learning,” says Widdowson.”This hasn’t been done by Improve, sat on its own in an ivory tower. This has all been done with the help of hundreds of employers, responding to our consultation platforms and one-to-one meetings,” she says. So what have employers requested? “They’ve been asking to make the qualifications more relevant to their needs, to beef up the management side, to make the underpinning knowledge about how dough works at a relevant depth for the particular role, rather than blanket-cover everybody to the same level of knowledge. Employers want to pick and choose the relevant knowledge that is required.”Seven types of qualification will come into effect in September. Improve will be giving full details of them at an event on 6 July in Leeds, aimed at employers and employees, where there will also be an opportunity to sign up to modular courses.Meanwhile, the National Bakery School at London South Bank University has sought to improve the level of bakery training available by introducing a two-year Foundation Degree in Baking Technology Management. Upon completion, students can top up their qualification with either a BSc (Hons) Food Design and Technology or a BA (Hons) in Business Management. Head of the school Dr John Marchant says the course updates and replaces existing qualifications, which were either too theoretical in nature or too basic in content.This foundation degree will cater particularly for the needs of young people entering the industry and also for those already working in the baking industry, who may benefit from further professional development. Although there has been no formal publicity, the course has already received 10 applications.practical course”Improve suggested we set up a foundation degree and we began this process in consultation with industry. It has taken us two years to achieve this goal but we can now recruit for a September 2007 start,” says Marchant. “It gives students both a management and science outlook, but overall, it’s a very practical course.”He urged other colleges to follow suit: “We’re very lucky that we’re part of London South Bank University, which made it much easier to set up, but I would suggest that other colleges could affiliate with universities and do the same. All students would then have access to a foundation degree across the country, which would provide the baking industry with a firm footing for the future and bring us into line with other industries.” nl The Improve event, Pick Your Mix, will be held at the Royal Armouries Museum in Leeds on 6 July. For more information, email: [email protected]—-=== Future employment trends ===l skills required in the sector are increasing as time progressesl management positions will increase greatlyl the number of elementary jobs will continue to falll food scientists, NPD, traceability and legislation demands are critical areas for the industryl flexibility has to be increased to attract more females, ethnic minorities and older workersIndustry needsWhat food and drink sector skills council, Improve says the industry wants:l relevant and accessible productivity trainingl improved in-house and on-the-job trainingl improved clarity of communication on training and funding across the UKl regional group training for small to medium enterprisesl a conversion programme for food scientists—-=== New training course ===Starting in September, the Foundation Degree at the National Bakery School hopes to give:l A grounding in business knowledge to support the start-up and operation of a small business or the enterprise initiative to work with an international food companyl A practical and conceptual awareness of the wider environmental constraints acting on the baking industryl A range of practical strategies for creating, developing and sustaining the baking business or enterprise initiativesl A vocationally-based capability to enhance and/or develop novel ideas into a successful baking business or bakery-related enterpriseAny bakers who are willing to offer work placements are asked to contact Dr John Marchant at [email protected] Placements will start in June 2008 and run for 15 weeks
Allied in careers driveAllied Bakeries is holding a recruitment roadshow to find new manufacturing staff for its Newcastle-under-Lyme site. Applicants for the event on 8 June at the Borough Arms Hotel must register in advance at careersatallied.co.uk.Mince pies take prizeVery Lovely Mulled Wine Mince Pies from Taste of the Moorlands won the bakery category in the annual Heart of England Fine Foods Diamond Awards. More than 230 products were entered into the fourth annual awards.Taste tester soughtPeople living in London have the most discerning taste buds in Britain, followed by Birmingham and Newcastle, according to new research from the New York Bakery Co. In response to the regional findings, the company has launched a UK-wide search for the ultimate taste tester, and the Brit with the best taste buds will become Head of Taste for the bagel brand.Healthy competitionA competition for school catering staff in North Ayrshire to develop a healthier option sweet treat or pudding recipe produced winning entries from primary and secondary school kitchens, including a Tropical Sunshine Cake and Black Forest Cupcakes. Organised by CSM, the contest attracted entries from more than 20 school cooks.
On December 8th, New York City will be treated to a fantastic pair of funky performances, as fan-favorite five-piece The Main Squeeze make their way to The Bowery Ballroom along with rising LA trio Organ Freeman. The double-bill will undoubtedly make for a good time, bringing together the funk and soul from all different directions.Since forming at Indiana University in 2010, The Main Squeeze has captivated audiences, playing to sold out clubs around the country. They have become regulars on the festival circuit, playing at events like Catskill Chill, High Sierra, Summer Camp, and more. Check out The Main Squeeze performing “In A Funk” live at Audiotree:Los Angeles natives Organ Freeman are poised to blow up. With tight musicianship, onstage charisma, and an undoubtedly badass band name, these three talented artists demand your attention–and it’s only a matter of time until everyone you know will be talking about them. Get to know Organ Freeman with this studio performance of “We’re On Our Way”:You can get tickets for the performance here.
Joe Russo’s Almost Dead has announced their first tour dates of 2019, on the heels of a fiery hot run over the weekend, with bassist Oteil Burbridge subbing in for Dave Dreiwitz. Joe Russo’s Almost Dead will return to Port Chester, NY’s Capitol Theatre, Friday, Saturday, and Sunday, January 18th, 19th, and 20th, 2019. JRAD has a longstanding history at the Cap, as the band performed their second show ever there in December of 2013, and has gone on to play explosive runs at the cherished Westchester theater.Tickets For Joe Russo’s Almost Dead’s upcoming Capitol Theatre run go on sale this Friday, October 26th at 12 p.m. (EST) here.Next, the core members of Joe Russo’s Almost Dead will regroup to perform two sets at the Suwannee Hulaween pre-party on October 25th. Then, a few weeks later, Joe Russo, Marco Benevento, Tom Hamilton, Dave Dreiwitz, and Scott Metzger will swing through California for two nights at The Wiltern in Los Angeles on November 8th and 9th and two nights at the Fox Theatre in Oakland on November 10th and 11th.For more information and tickets to Joe Russo’s Almost Dead’s fall tour dates, head to the band’s website.
Welcome to the CUInsight Minute, sixty seconds from our Publisher & CEO Lauren Culp with the top three of our favorite things from the week.Mentioned this week:*Consider mindfulness & meditation to manage stress and anxiety during challenging times. Here are 7 apps that can help. Are You Leading Through the Crisis … or Managing the Response?by ERIC J. MCNULTY and LEONARD MARCUS, HBRThe coronavirus crisis, like every crisis, is unfolding over an arc of time with a beginning, middle, and end. It is useful to think what distinguishes what was, is, and will be. (read more)Leading in crisis – lessons learned in the aftermath of the 1995 OKC bombingby AMY DOWNS, Allegiance Credit UnionIn a single moment everything changed at my credit union. At 9:01 a.m. on April 19, 1995 we existed to serve the federal employees in the Alfred P. Murrah building. At 9:03 a.m. the building was gone and 18 of our 33 employees had been killed with 5 others seriously injured. We learned firsthand about crisis management. (read more)Kanban for Kids (or “How I used agile to become a homeschool parent in 24 hours”)by MEGHAN MCINERNYMy kids’ schools are closed until at least April 6th, and likely longer. By 5pm on Monday, March 16 — the first day of homeschooling in our house — my kids and I were already snapping at each other. I looked at them and said, “If this is how we feel after one day, we’re in real trouble.” (read more) ShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr,Lauren Culp Lauren Culp is the Publisher & CEO at CUInsight.com.She leads the growing team at CUInsight, works with organizations serving credit unions to maximize their brand and exposure, connects … Web: https://www.cuinsight.com Details
continue reading » Paper, ink, and postage have a cost. But let’s face it, sending out paper statements isn’t just costly, it’s outdated. It takes time. Stapling, folding sheets, stuffing envelopes and posting? There are way more important things to be doing with employee time.People are more environmentally conscious. They don’t like paper clutter. COVID-19 has made it even harder to get stuff done. Your time and resources are better spent elsewhere right now. And people don’t want mail germs, so they’re going online more than ever.For these reasons and more, a lot of credit union members have already opted to accept paperless, a.k.a. e-statements.eStatement conversions save a chunk of change and shrink your environmental footprint. But how do you convince the rest of your customers to make the switch? ShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr
The Croatian National Tourist Board, in cooperation with the Croatian Chamber of Trades and Crafts, organized “Croatian 365 Gourmet” workshops in Osijek and Zagreb.Thus, the workshop in Osijek was held on Thursday at the Museum of Taste, while the workshop in Zagreb took place yesterday at the Westin Hotel. The speakers at the workshops are top chefs Michelin Lionel Levy and Filippo Saporito, and the workshops themselves provide top educational content and information on world trends in the gastronomy and oenology segment, including marketing.”It is an exceptional honor for the Museum of Taste, as the best restaurant in Slavonia and the Danube region, to have hosted such an event, which was held in Slavonia for the first time. It’s a great feeling to cook together with top world names in the kitchen of the Museum of Taste “, pointed out Mirta Glavašić, marketing manager of the Museum of Taste.At the workshops, participants had the opportunity to listen to lectures on world culinary trends, local cuisine, modern confectionery, pairing food and wine, and restaurant management. Chef Lionel Levy from Marseille, talked about the preservation and identity of traditional cuisine and how to refresh the menu with modern techniques. His message was “Defend the recipes of your ancestors!”A strong message from chef Lionel Lavy that can certainly be interpreted as the philosophy of the whole tourism because that is exactly the very meaning of tourism. People travel to get to know new ways and culture of living, and authenticity is the very essence of tourism. “You must never forget who you are, what you are and where you come from and your skills with local products. I would not want Croatian chefs to make the same mistake as Italian or Spanish, who try to satisfy tourists and forget the tradition. It is important to protect and defend the recipes of your ancestors, otherwise they will get lost. I understand that you want to survive as a tourist, but you have to speak realistically to tourists”Said Lionel Levy, adding that French cuisine, although it has a huge tradition, was once strongly influenced by foreign cuisines, especially Spanish, but they managed to break away from those influences and return to their roots. Interestingly, the night before, Lionel Levy, was at a dinner where he tasted fish perkelt. This prompted him to modify this traditional Pannonian specialty a bit, and he mixed the pasta with fried bacon together with the cream in a blender, thus giving the fish perkel a new dimension.Chef Lionel Levy / Photo: Museum of TasteChef Filipo Saporito, whose last name is “delicious” in Italian. It comes from the gastronomic region of Tuscany and has Sicilian roots. It is crowned with one Michelin star. He stressed that we need to be open-minded and we need to look for inspiration in local foods and show our character through food. He emphasized that Tuscany as a tourist region has both culture and history, but that good food is still the main motive for tourist arrivals.Chef confectioner Yoan Dessarzin is an advocate of patience and passion for work. He believes that it takes time to gather knowledge and experience for a quality continuation of work and the creation of new desserts. Gabriel Vasquez, a gastro-marketing consultant, also joined us, emphasizing that we need to convey the real moment of our everyday life in the restaurant. He pointed to the marketing power of social media and how we can portray emotion through a story that portrays our vision and the values represented.The sommelier Mira Šemić and Sandi Paris, a four-time winner of the national championships of the best sommelier, who represented Croatia at numerous European and world sommelier competitions, also participated in the workshop program. By the way, the Croatian National Tourist Board organized the same workshops in Split and Opatija in June, and now it has completed a whole cycle of excellent workshops in Osijek and Zagreb.Authors: Mario Jukić / HrTurizam.hr
/ / / Lošinj Tourist Board made an “Insurance Policy” for guests in the case Thus, the Mali Lošinj Tourist Board received recognition for the protocol that it devised in cooperation with the City of Mali Lošinj, the Epidemiological Service and other stakeholders in the destination in case of suspicion of COVID-19 infection. / / / DALIBOR CVITKOVIĆ, TZ MALI LOŠINJ: WE ARE MUCH SMARTER AND READY FOR THE CHALLENGES OF TOURISM IN THE TIME OF CORONAVIRUS As we have written, the plan envisages a kind of “Insurance policy”, That is, monetary compensation for the damage to the tenants of private accommodation and the costs of self-isolation of the guest, quick coordination of the authorities in case of suspicion of infection, as well as safe return to the home country.” Photo: Lošinj Tourist Board And how they are preparing for next year on Mali Lošinj, find out in a recent interview with Dalibor Cvitković, below in the attachment. In addition to the above, the award was given for the unique FERRY FREE action in which everyone participated – from large tourist organizations to small renters. All guests who stayed on the island of Lošinj for more than 7 nights in commercial accommodation in September received a reduction in the final accommodation bill in the value of the return ferry ticket. / / / Mali Lošinj Tourist Board co-finances return tickets for the ferry – FERRY FREE “The Tourist Board of the City of Mali Lošinj is recognized as a driver of change that leads to making tourism more sustainable by taking responsibility for reducing the negative and increasing the positive effects of tourism”Concludes Cvitković. This year, due to the pandemic caused by the coronavirus, the award ceremony was held online and the fair itself took place from 9 to 11.11 November. maintained virtually, for the first time in 40 years. Encouraged by the situation, the judges decided to commend the companies and destinations taking responsibility and address the global COVID-19 challenge and highlight the companies and destinations that have taken responsibility and addressed the many challenges of this pandemic. “Responsible tourism is what we do together in a destination to achieve a goal. The term “sustainable” is too often used only in an abstract sense. Sustainability is ambition, and responsibility requires us to show what we do to make tourism better and to be more transparent in what we achieve, together”Dalibor Cvitković, director of the Tourist Board of the City of Mali Lošinj, pointed out The Responsible Tourism Partnership has been awarding the WTM Responsible Tourism Awards for years as part of the World Tourism Fair in London. Among the prominent ones this year was the Tourist Board of the City of Mali Lošinj for responding to the challenges caused by the COVID-19 virus. Cover photo author: Sandro Puncet