Blog & Current news


Trenchers catering Blog, with information for all your catering needs from Trenchers, including information on sustainability, allergens, portions, hygiene inspections.

The planned congestion charge and how it will effect Trenchers catering.

What effect will the congestion charge have on Trenchers Catering?

In 2020 Birmingham will need to have changed their pollution levels in the city to acceptable levels or face a hefty fine of up to £60 Million pounds, now we all know that Birmingham city council have struggled to manage the ongoing needs of the Birmingham population on a normal government budget, however, with this fine looming, the congestion charge will be implemented swiftly, and will cause a lot of bother to a small business’s that needs to go in and out of the city on a daily basis.

Trenchers are a small business and we already have to pay quite a lot in parking and fuel costs, so with the proposed cost of between £8 and £10 per day per van to get into the city, we will need to find a minimum of £3650 per year per van. This is a significant amount of money and will mean either not going in to the city for business (which would be almost company suicide) or passing on the extra cost to the customers, which we all know is a really difficult proposition, with money for catering being very tight as it is.

Looking at the issue of pollution in general around the city centre, I would love to know what the pollution levels are like when not at peak times, as what I find is the roads around the city are almost empty from between 10am and 3pm, and in this respect we are not like the centre of London where you would find constant heavy traffic all across the day.

I selfishly believe that the city would benefit from a peak time congestion charge, which would be more of an encouragement for the average worker to use public transport instead of their cars, but then also not push already hard up businesses who need to come in and out of the city numerous times a day to have to pick between work and extra business costs.

I’m not an expert, and I also know we are all in this together, so will abide by whatever congestion charge is put in place, and hope that this will indeed help the environment and not just be another way for the government and council to extort more money from us all.

Read More

How Trenchers Caters for so many companies at once.

How do we cater for multiple companies?

At Trenchers we work really hard to plan and deliver wonderful, fresh locally sourced catering to a great number of corporate clients in and around Birmingham.

The first thing we need is an order, at this moment in time the most popular form or ordering is via email,  and the information we take from each order is as follows…..

Company name, address, telephone number, email address, what the company would like to order and a delivery time, if this is a new customer, these details will be inputted to our accounts software(we use Kashflow, however there are many others to choice from like SAGE, or QuickBooks).

How we go about this, takes quite a lot of explaining….

At any one time, we can caterer for up to 50 companies in a single day, to accomplish this we have to break down every order in to as small a number as possible and re configure it all into a grid planning system,

This system will consist of multiple rows and column, with each column, being a company and each row will have the items to be made and platted up.

                               Company a   company b company c

Meat sandwich

Veg sandwich

Meat savory

Veg savory

Cake

Fruit

Crisps

Drinks

Special requirements

Using the above system we can not only break down an order, but also split the order for each caterer to have their own section and can easily work along the line and do multiple orders at once, platting and labelling each order as they are made and placed in the respective fridges.

From this planner sheet, we also take the total number of meat and veg sandwiches and the total number of meat and veg savories, and these get made separately and placed in the fridge, and get platted up when they have cooled down to below 5c in the case of the savories or in the case of the sandwiches, when all the baguettes, wraps and special requirements have been made and then we can start plating the sandwiches up to the customers specification.

The production side of things can mean a very early start for everyone at Trenchers, so once all the orders are made and in their specific fridges, we will take a break, so we can work out all the delivery runs and who will be doing what and where.

After a break we spend some time putting all the mixed up buffets in to the individual customers order boxes, and checked via the planner, and then a secondary check via the printed of email, that the company had originally sent over to us. This process takes 4 people almost 30 minutes and has to be done correctly, as this is where mistakes are made and rectified.

Once we are all happy with the lunches, they get loaded up, into our refrigerated vans with temperatures below 5c.

We generally like our delivery drivers to leave at 10am, as most customers like their lunches delivered between 11am and 12pm. We cover the whole of Birmingham, so the earlier we leave the better we deliver on time, I do love the saying “if you are early you are on time, if you are on time you are late and to be late is unacceptable.”

At the point of delivery the delivery, the driver will take the van temperature and note the time of delivery, and the customer will sign the delivery form acknowledging the delivery time and van temperature.

Read More

Trenchers Takes GDPR seriously, and as such have now published our Data Protection Policy, on the following blog. We only store basic customer details used only for invoices and confirmations, all customer data can be deleted at a push of a button upon request.

Data Protection Policy 

Policy statement

Trenchers Catering is committed to a policy of protecting the rights and privacy of individuals, voluntary and community group members, volunteers staff and others in accordance with The Data Protection Act 1998. The policy applies to all voluntary and community group members and staff at the community Centre. Any breach of The Data Protection Act 1998 or The Community Centre Data Protection Policy is considered to be an offence and in that event, disciplinary procedures apply.

As a matter of good practice, other organisations and individuals working with the Centre, and who have access to personal information, will be expected to have read and comply with this policy. It is expected that any staff who deal with external organisations will take responsibility for ensuring that such organisations sign a contract agreeing to abide by this policy.

 

Legal Requirements

Data are protected by the Data Protection Act 1998, which came into effect on 1 March 2000. Its purpose is to protect the rights and privacy of individuals and to ensure that personal data are not processed without their knowledge, and, wherever possible, is processed without their consent.

The Act requires us to register the fact that we hold personal data and to acknowledge the right of ‘subject access’ – voluntary and community group members and staff must have the right to copies of their own data.

 

Managing Data Protection

We  will ensure that our details are registered with the Information Commissioner.

 

Purpose of data held by the Community Association

Data may be held by us for the following purposes:

1.   Staff Administration

2.   Fundraising

3.   Realising the Objectives of a Charitable Organisation or Voluntary Body

4.   Accounts & Records

5.   Advertising, Marketing & Public Relations

6.   Information and Databank Administration

7.   Journalism and Media

8.   Processing For Not For Profit Organisations

9.   Research

10. Volunteers

 

Data Protection Principles

In terms of the Data Protection Act 1998, we are the ‘data controller’, and as such determine the purpose for which, and the manner in which, any personal data are, or are to be, processed. We must ensure that we have:

Fairly and lawfully processed personal data

 will always put our logo on all paperwork, stating their intentions on processing the data and state if, and to whom, we intend to give the personal data. Also provide an indication of the duration the data will be kept.

 

Processed for limited purpose

We will not use data for a purpose other than those agreed by data subjects (voluntary and community group members, staff and others). If the data held by us are requested by external organisations for any reason, this will only be passed if data subjects (voluntary and community group members, staff and others) agree. Also external organisations must state the purpose of processing, agree not to copy the data for further use and sign a contract agreeing to abide by The Data Protection Act 1998 and (your name here) Data Protection Policy.

Adequate, relevant and not excessive

The Association  will monitor the data held for our purposes, ensuring we hold neither too much nor too little data in respect of the individuals about whom the data are held. If data given or obtained are excessive for such purpose, they will be immediately deleted or destroyed.

Accurate and up-to-date

We will provide our members (voluntary and community group members, staff and others) with a copy of their data once a year for information and updating where relevant. All amendments will be made immediately and data no longer required will be deleted or destroyed. It is the responsibility of individuals and organisations to ensure the data held by us are accurate and up-to-date. Completion of an appropriate form( provided by us) will be taken as an indication that the data contained are accurate. Individuals should notify us of any changes, to enable personnel records to be updated accordingly. It is the responsibility of the Association to act upon notification of changes to data, amending them where relevant.

Not kept longer than necessary

We discourage the retention of data for longer than it is required. All personal data will be deleted or destroyed by us after one year of non membership has elapsed.

Processed in accordance with the individual’s rights         

All individuals that the Association hold data on have the right to:

Be informed upon the request of all the information held about them within 40 days.

Prevent the processing of their data for the purpose of direct marketing.

Compensation if they can show that they have been caused damage by any contravention of the Act.

The removal and correction of any inaccurate data about them.

Secure
Appropriate technical and organisational measures shall be taken against unauthorised or unlawful processing of personal data and against accidental loss or destruction of data.


All Association computers have a log in system and our Contact Database is password protected, which allow only authorised staff to access personal data. Passwords on all computers are changed frequently. All personal and financial data is kept in a locked filing cabinet and can only be accessed by the Executive officers. When  staff members are using the laptop computers out of the office care should always be taken to ensure that personal data on screen is not visible to strangers.

Not transferred to countries outside the European Economic Area, unless the country has adequate protection for the individual.

Data must not be transferred to countries outside the European Economic Area without the explicit consent of the individual.  The Association takes particular care to be aware of this when publishing information on the Internet, which can be accessed from anywhere in the globe. This is because transfer includes placing data on a web site that can be accessed from outside the European Economic Area.

Read More

Trenchers uses alot of bread, and here is our guild to what we use and also a look at the salt in our bread.

The importance of bread to Trenchers Catering, and what makes bread great.

At trenchers we make an awful lot of sandwiches, its part and parcel of being a catering company that specialises in office catering.

Most office catering events and training sessions require a variety of tasty sandwiches, made with a mixture of different breads.

The most common bread we use at Trenchers is just tasty light white bread, in the US they refer to this bread as sandwich bread or a sandwich loaf, making it the most popular bread on the planet.

The number two most used bread at Trenchers Catering is Granary, every other sandwich we produce will be granary were possible.

Granary bread is very distinctive, with a light brown colouring, a nutty taste and texture made with malted wheat flakes that are toasted to perfection. Granary bread is a great source of fibre and is rich in vitamin B1.

The Number three most used bread at Trenchers Catering is The sandwich baguette, this is small than the traditional French Baguettes which can be up to 2 feet long, our baguettes come in just under 10 inches. We use this option on our lunches as a heartier option as this is a more substantial bread. Not much is known about the history of the baguette, however, the baguette was given its name in 1920, so is very much a 20th century creation.

We use a light and tasty white tortilla wrapas our fourth most used bread, tortilla wraps are one of the healthiest breads available, and is great with our tuna mayo salads.

Tortilla in Spanish means small tora, and in Mexico it is called a burrito. A wrap, is a flat bread that completely surrounds the filling and is the rolled, forming the wrap.

We use a lot of ciabatta at Trenchers, and these are again a substantial bread. In Italian ciabatta means ‘Slipper’. The Ciabatta was created to take on the French Baguette, and has become almost as popular in the 21st Century. Ciabatta is an elongated, broad, and flat bread and is baked in many variations, using many different options available including olives and sundried tomatoes, which is my personal favourite.

We normally wrap our ciabattas, and display them slightly differently to our other bread and lunches, as this makes a better specialty option on our menus.

Adding salt to breads is an age old way to add extra flavour to the breads we buy and love, it adds flavour and helps as a natural preservative.  Wiki has a great article on salt, and there is a great article on Himalayan salt taken from Jess Millers website and talks about the amazing mount of health benefits surrounding Himalayan Salts, and some tasty recipes which uses the product.


Read More

Terms and Conditions

Terms and Conditions - updated 03/05/2018

Orders must be placed by 4pm the day before delivery. Cancellations can only be accepted if made by 5pm the day before delivery Deliveries will be made between 10:00am and 12:30pm unless previously agreed Occasionally due to seasonal variation or availability we may have to substitute certain items with items of a similar or higher value Payment terms are strictly 14 days Late payments will be subject to collection fees and interest as prescribed by the Late Payment of Commercial Debts Act 2002


In these Terms and Conditions “Trenchers Catering” means Kincaid 1875 Limited t/a Trenchers and “the Client” means the person or company booking the event.

Quotations

Written quotations are valid for 3 months from the date of quotation and may be subject to change following a site visit or further information gathering. All prices are subject to VAT at the prevailing rate. All quotations contain fixed costs which will not be reduced if the final number of guests is less than originally quoted for.

Confirmation

email confirmation of any event will be taken as acceptance of  Terms and Conditions.

Menu Prices and Numbers

Menu prices quoted by Trenchers are prepared on the basis of specific numbers of guests; and are subject to a minimum of 5 guests. All prices are based on costs prevailing at the time of the quotation and are conditional upon market availability. Prices are subject to variation in the event of changes to numbers of guests.

Confirmation of final numbers must be given not later than 3pm on the  working day prior to the event, after which time any decrease in numbers cannot be accepted and the full charge will be made. Trenchers will notify the Client promptly of any price changes or variations to the quotation.

Final Numbers

Invoices are based on the final numbers confirmed not later than 3pm on the working day before the function, or on the numbers actually catered for, should this be higher. Should the numbers decrease after 3pm the previous day, original figure will be charged for. Should the numbers rise during this time, we reserve the right to charge a re- booking charge.

Deposit

No Deposite is needed on booking as all bookings are on an invoice basis, with our standard 14 day terms.

Cancellation

If booking is cancelled before 3pm the day before, no charge will be made, however, if the lunch is cancelled on the day of the booking, full invoice amount will be charged.

 

Final Invoice

The final invoice will be sent the morning of the catering, and is payable within 14 days of the date of issue. Payment may be made by sterling ,cheque or direct bank account transfer, or the worldpay link which can be found on the pdf invoice, Kincaid 1875 Limited reserves the right to charge interest at 8% above base rate per annum or the monthly equivalent on all outstanding balances.

Cheques to be made out to Kincaid 1875 Limited t/a Trenchers or Trenchers.

Loss or Damage

Except in the case of the negligent or wilful conduct of Kincaid 1875 Limited, its employees or agents, Kincaid 1875 Limited accepts no liability for any loss caused by Kincaid 1875 failure to perform its obligations. The Client is responsible for any loss or damage to hired equipment, from the time of delivery until collection by Kincaid 1875 Limited, or its sub contractor, or returned by the Client. Any losses or breakages will be charged to the Client at full replacement cost. The Client should, in his own interest, ensure that all such equipment is insured.

Complaints

Any complaint shall be made promptly and in any event must be received at ncaid 1875 Limited Catering’s address in writing not more than 7 days from the date of the event concerned.

Delivery

Any time or date stated by the Company for the delivery or removal of goods required in the provision of services is an estimate only and shall not be an essential term of the contract. Delivery and collection will be attempted to all reasonable areas at the venue or facility. However should the access be restricted or additional time, personnel or facilities required, any additional costs will b passed on to the client.

Read More

The Importance Of Corporate Catering To Your Event - why choose a catering company like Trenchers.

The Importance Of Corporate Catering To Your Event
One of the most important factors that add color to your event is food. This is a natural phenomenon, everybody likes food. The quality, Choice, preparation and presentation of the food you serve in your event can make the event more colorful and memorable. This is why a large part of the planning stage for your event must be dedicated to planning the food you want to serve your guests. Planning, preparing and serving the food for your events can be quite a difficult task and it is best to employ the services of a corporate cateringgroup to help you out with this task.
Some Importance Of Corporate Catering
Professionalism: One of the benefits or importance of corporate catering is that these people are professionals and are experienced in the job. The corporate caterers know how to plan prepare and present the food to suit your event.
Reduces Workload: Planning an event can be very burdensome and would require your attention for many different tasks at a single time. So it is best to delegate some tasks to professionals to help you out. This will reduce the workload and also maximize th effectiveness in handling other tasks.
Better Presentation: one of the benefits of hiring the services of corporate caterers for your event is that they know how best to package and present your food to reflect the goal of your event. The Professional caterers have already been trained in the art of food presentation. So, choosing the best way to present your food to mirror your event is no big deal.
Conclusion
Apart from being trained in the art, preparation, presentation and service of food to suit your event is important and this is what the team at Trenchers Catering Birmingham are known for. So always put you best foot forward when you a going for a corporate catering because they can make or mar your event

Read More

Wedding cakes by Hand made bake!




Did you know that Trenchers has a cake baker that is now taking orders for Wedding cakes? If you are a regular customer of Trenchers, then you will know Piotr, who has been a big part of our business for nearly 10 year.

Piotr is soon to be opening a cake shop in Dudley and will be delivering amazing cakes all over the midlands, including some quite special wedding cakes.

So if you are on  the look out for a cake for that special birthday, or something more elaborate for a wedding cake, then please click on this link to hand-made-bake.

Prince Harry and Meghan Markle have decided on a buttercream and elderflower creation made by an East London baker for their wedding in May, what would you like in your wedding cake?


Cakes are priced from just £35, with a three teir weeding cake going from £220.





Read More

Web address's of associated company's

Trenchers Birmingham  - Home of this website, and catering in Birmingham

Hand Made Bake - Dudley - Great Cake Company founded by Trenchers team member Piotr Witkowski.

Kincaid window cleaning service - Lowestoft - cleaning services in east anglia. 

Trenchers home for outside of Birmingham - Order catering for outside of Birmingham Here.


Read More

food in the news this week, featuring plastic waste and bird flu.

The following has been taken from the British sandwich associations news letter.......



Bird Flu: Bird flu detected in the UK for first time this winter

  • Bird Flu was detected amongst 17 birds in Dorset, southwest England, for the first time this winter on 12 January, according to the UK Department for Environment, Food and Rural Affairs.
  • A “prevention zone” will be set up in the affected area which requires captive bird keepers to take measures to restrict mingling with wild birds.
  • Impact and recommendations: While the government made clear the risk to public health is very low, wide media coverage could still create concerns among consumers.

Plastics: European Commission to tackle plastic waste 

  • The European Commission published on 16 January a European strategy on plastics as part of the transition towards a more circular economy.
  • The strategy is an attempt to get companies and consumers to drop their addiction to plastic, with the goal of ensuring all plastic packaging is reusable or recyclable by 2030.
  • The document includes new requirements to design products that are recyclable, and EU-wide quality standards for plastic waste, which can then be more easily plugged back into the production chain. It also encourages producers to use as much recycled material as possible.
  • The Commission also said it will “explore the feasibility of introducing measures of a fiscal nature at the EU level”, such as a plastic tax.
  • Finally, the Commission plans to crack down on single-use plastics like straws, food and drink containers, cutlery and drink bottles.
  • The strategy is open for public consultation until 12 February 2018.
  • Impact and recommendations: The strategy is the first step in a long process before legislative or industry change can be made. The Commission plans to announce a legislative initiative in May targeting single-use plastics, with the goal of having a new law in place by next year.

Sugar & salt: EFSA to look into safe consumption levels for sugar and salt

  • The European Food Safety Authority (EFSA) has published the draft protocol it will use to investigate on whether it is possible to set a safe consumption level for free sugars. The document is open for public consultation until 4 March.
  • This follows a request from five national food agencies (Denmark, Finland, Iceland, Norway and Sweden) to set a maximum daily intake level for added sugar. The draft protocol establishes the types of studies which will be considered in such a process.
  • The EFSA will hold a public meeting in Brussels on 13 February to gather stakeholder views on the document.
  • The Authority has also published the final protocol it will use to determine the relationship between sodium and some harmful health effects.
  • The EFSA’s assessment will focus on the impact on blood pressure, cardiovascular-related endpoints and bone health. The relationship between sodium and health effects including blood lipid profile, glucose tolerance and type-2 diabetes, overweight and obesity, effects on kidneys and gastric cancer will however be excluded because of lack of evidence.
  • The overarching objective of the Authority is to issue dietary reference values for salt for the different segments of the population.

Impact and recommendations: Maximum daily intakes for added sugar and salt could lead to new reformulation requirements.

Nutritional quality: Commission calls for tenders for large-scale nutritional study

  • The European Commission has launched the tender for what will be the first major survey of the nutritional quality of food on sale in EU supermarkets. The aim is to collect nutritional information on processed food products and to look at the feasibility of a proper monitoring system to record levels of salt, sugars and fat.
  • The €1.4 million pilot project will test the monitoring system in place and examine the usefulness, cost and feasibility of further harmonising and standardising of data collection to allow direct comparisons.
  • It will also include targeted workshops on the reformulation of food for public authorities and/or twinning initiatives to publicise best practices.
  • Information collected will cover the mandatory nutrition declaration, voluntary declarations on polyols and fibre, as well as information on nutrition and health claims, and the list of ingredients.

Impact and recommendations: For information only at this stage as it is so far unclear how the results of such a study will be used.



Read More

Trenchers has compiled our favourite sandwiches just for Christmas.

1. Roast pork and applesauce sandwich

Team up mild butter lettuce leaves with slices of leftover roast pork, a couple of pieces of tomato and a drizzle of applesauce.

2. Cuban turkey and ham sandwich

Drizzle a mix of red wine vinegar, olive oil and crushed garlic over a slice of bread. Top with slices of ham, roast turkey, Jarlsberg cheese, pickles and tomato. Toast the sandwiches or serve as is.

3. Roast chicken, avocado and mozzarella toasty

Top slices of crusty bread with a smear of pesto and slices of roast chicken, avocado and slices of mozzarella. Place under a hot grill and toast until the cheese is bubbly and golden.

4. Roast beef, mustard and rocket sandwich

Whisk together a tablespoon of seeded mustard with a little sour cream and spread on a piece of bread. Top with rocket, roast beef slices and a dribble more of sauce. Choose to toast it or eat as is.

5. Smoked salmon, avocado and mayonnaise sandwich

Spread good quality store-bought mayonnaise over slices of bread, top with smoked salmon, capers and slices of avocado.

6. Roasted pumpkin, hummus and spinach sandwich

Spread hummus on slices of thick bread. Top with pieces of roasted pumpkin, a drizzle of olive oil and a few baby spinach leaves. Sprinkle over a few sunflower seeds for added crunch.

7. Roast chicken club sandwiches

Cook up slices of bacon, then add to a sandwich together with roast chicken, avocado, lettuce, tomato and mayonnaise.

8. Roast lamb, tomato chutney and herb sandwich

Spread bread with tomato chutney and top with slices of lamb. Sprinkle over a little mint and parley, and add a couple of butter lettuce leaves.

9. Marinated vegetables and mozzarella toasty

Spread thick cut crusty bread with a little pesto, then top with marinated artichokes, capsicum, eggplant, sliced olives or any other deli favourites you have on hand. Top with slices of mozzarella and toast under the grill until the cheese is bubbling and golden.

10. Christmas roast turkey and stuffing sandwich

Spread bread with cranberry sauce and top with slices of turkey, stuffing, a few rocket leaves and caramelised onions.

Read More

Trenchers take a look at the sandwich market in the UK.

At Trenchers catering we are proud to be a member of the British Sandwich Association (BSA), and this week they have sent me some really interesting information regarding the way the sandwich market in the UK has grown, and how it employ's a great number of people across the country, and so i though i would help spread the word.



Did you know the sandwich industry employs 325k people in this country alone, and this number rises all the time with more and more people selling more and more sandwiches.


Last year Trenchers catering found our most popular sandwich filling was cheddar cheese, however cheese only comes in at number 3 on the list of most popular, being beaten to the top spot nationally by Bacon, and with chicken coming in at a very close 2nd place.


Bacon

chicken

Cheese

ham

pork

beef

egg

tuna

prawn

All day breakfast.


Whats your number 1?


The average price for a sandwich in the UK is now £2.27, i think this is good value, and shows that you can still have a good lunch for under £2.50.


The sandwich sector in the UK is now worth £8bn to the UK economy.


3.5bn sandwiches are consumed each year.


The sandwich market is made up of 40% sandwich bars and bakeries, 15% supermarkets, 9% coffee shops, 11% workplace and education and 16% other.


The sandwich sector as a whole is up year on year by 3%.


I hope this is as informative to the reader as it is for me.

thank you for reading.



Read More

Government delays T-Level Qualification in Hospitality and Catering

Staffing Crisis as Government delay Technical qualification.

The Govenments commitment to encourage British people to consider the hospitality sector as a career, has been questioned today by the British Hospitallity Association, after plans for a new qualification has been delayed.

The Government has put back the introduction of the proposed catering and hospitality T-Level qualification to September 2022, a year after the end of freedom of movement, propting questions to be asked of the education Miister Ann Milton.

At Trenchers Catering we rely on well trained catering staff and would love to see this qualification in place sooner, so we can have a bigger pool of better trained candidates to fill our requirements as a business.

In a letter sent to Immigration minister Brandon Lewis by Ufi Ibrahim she wrote: ”We are not in a position to fill these vacancies without hiring non-UK workers. This is due to the fact that the UK is currently at near full employment and because the educational system does not encourage young people to consider a career in hospitality.

 

She added that if migratory flows for workers from the EU and beyond were severely curtailed, the hospitality industry would likely contract, costing jobs and growth. According to a KPMG report commissioned by the BHA, the industry needs an additional 60,000 workers a year to power growth in addition to the 200,000 workers needed to replace churn. It said that a key part of its 10-year-strategy for job creation was to attract people direct from education.

We need the education minister and the immigration minister to talk to each other to resolve the delay, and help the catering and Hospitality Industry thrive in the coming years with better trained British staff filling the many hospitality roles that are going to be available throughout the sector.

Read More