Blog #baguettes


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

29May

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.

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10May

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.


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