New career ?? New Product Development ??
It's a well know 'food last in recession first out' for the obvious reasons; we all have to eat. Today's consumers continue to be discerning with high expectations, everyone has their own view on food - the impact of holidays are further a field, the never-ending food related TV programmes become more detailed and sophisticated. This drives manufacturers and retailers to explore new and innovative recipes.
You only have to chat with your local dry cleaner who will tell you times have changed and the stains they have to remove from garments is not what it used to be. With this in mind it's a great time for a skilled and talented Chefs to explore New Product Development as a career option. It really isn't a career for the feint hearted and certainly not a soft option for any Chef. There are the obvious benefits of being able to balance home and work life but there will be late nights and pressure, albeit in a different package from evening service. As a New Product Development Chef (NPD Chef), not only will you need to have a real understanding of ingredients, culinary techniques and food trends you will need to possess a working knowledge of cuisines European and Globally. You'll be challenged to think differently, constant evolution of product ranges, how to deliver a point of difference.
Last year a number of leading retailers cut a launch window it appeared to be mainly about product refreshing but now its all about new innovation - looking further a field for new food ideas across every category; sandwiches, soups, sauces, ready meals, salads, meats and desserts. The product options are endless. A wander round any supermarket or food store it is easy to detect new packaging formats and fantastic product ranges. As a Chef it's a great time to be considering New Product Development as a next move, consumers will always eat out but the success of the dine in offers, started originally by Marks & Spencer have spread to all supermarkets demonstrate the popularity of prepared foods. The exciting product ranges in all stores are created by talented and skilled Chef who have served their time in Rosette and Michelin starred establishments, they work in NPD kitchens all over the country (and the world) researching, trialling, tasting, refining and presenting then working with factory teams to ensure that consumers keep returning to make repeat purchase. Consider, as a Chef do you have the patience, know how and determination to work with demanding retail clients to make a real impact on food retail shopping.
You only have to chat with your local dry cleaner who will tell you times have changed and the stains they have to remove from garments is not what it used to be. With this in mind it's a great time for a skilled and talented Chefs to explore New Product Development as a career option. It really isn't a career for the feint hearted and certainly not a soft option for any Chef. There are the obvious benefits of being able to balance home and work life but there will be late nights and pressure, albeit in a different package from evening service. As a New Product Development Chef (NPD Chef), not only will you need to have a real understanding of ingredients, culinary techniques and food trends you will need to possess a working knowledge of cuisines European and Globally. You'll be challenged to think differently, constant evolution of product ranges, how to deliver a point of difference.
Last year a number of leading retailers cut a launch window it appeared to be mainly about product refreshing but now its all about new innovation - looking further a field for new food ideas across every category; sandwiches, soups, sauces, ready meals, salads, meats and desserts. The product options are endless. A wander round any supermarket or food store it is easy to detect new packaging formats and fantastic product ranges. As a Chef it's a great time to be considering New Product Development as a next move, consumers will always eat out but the success of the dine in offers, started originally by Marks & Spencer have spread to all supermarkets demonstrate the popularity of prepared foods. The exciting product ranges in all stores are created by talented and skilled Chef who have served their time in Rosette and Michelin starred establishments, they work in NPD kitchens all over the country (and the world) researching, trialling, tasting, refining and presenting then working with factory teams to ensure that consumers keep returning to make repeat purchase. Consider, as a Chef do you have the patience, know how and determination to work with demanding retail clients to make a real impact on food retail shopping.
How our European Partners could potentially assist your company and career
I wonder if the following scenario is something that you have encountered within your company? We recently visited a highly successful manufacturer who despite their premium priced range of products have had felt no ill effects of the recession and if anything their business model is gathering extra momentum. There appears to be great passion and pride as well as a positive culture creating a stable workforce. Manufacturing Nirvana? - not quite, as in any business there are always challenges and this business was no exception. Although the day shifts were producing excellent results and efficiencies this could not be said of the Night Shift.
The site has a strong contingent of Eastern European labour (mainly Polish) and in peak periods brings in agency labour. The key issues for this shift were problems with the language barrier preventing effective training and communication alongside a lack of leadership required to motivate what is traditionally for most manufacturers the 'forgotten' shift. This is obviously not an isolated case as I had the same issue raised today via an experienced Factory Manager from a major ready meals manufacturer and in this case across all shifts. You can create as many visual SOPs or translated SOPs as you like but verbal instruction, training and immediate interaction in the 'same' language is the more likely to yield better results.
Over the past year we have pioneered and developed a network of European Food Manufacturing recruitment partners which have added a new and creative dimension to client candidate sourcing. We were therefore able to offer in both cases an immediate solution to this 'language and leadership' problem by drawing on the database and networking expertise of our Polish recruitment partner. Within a week we will have a shortlist of highly experienced Polish speaking Production Shift Managers ready for our customers. This international partnership has proved invaluable to many clients as we have been able to seek specialist candidates in areas like chocolate, pastry and dairy products from our other contacts in France, Germany, Spain, Holland and Denmark.
With English being the most common language we are often asked by our partners to find high quality UK based candidates who would like a European opportunity. So if you fancy a foreign adventure to add to your food manufacturing experience then perhaps you ought to tell us how you could make a difference within a European manufacturer. Who knows that Factory Management role and Mediterranean lifestyle in the South of France may not be as illusive as you first thought!
The site has a strong contingent of Eastern European labour (mainly Polish) and in peak periods brings in agency labour. The key issues for this shift were problems with the language barrier preventing effective training and communication alongside a lack of leadership required to motivate what is traditionally for most manufacturers the 'forgotten' shift. This is obviously not an isolated case as I had the same issue raised today via an experienced Factory Manager from a major ready meals manufacturer and in this case across all shifts. You can create as many visual SOPs or translated SOPs as you like but verbal instruction, training and immediate interaction in the 'same' language is the more likely to yield better results.
Over the past year we have pioneered and developed a network of European Food Manufacturing recruitment partners which have added a new and creative dimension to client candidate sourcing. We were therefore able to offer in both cases an immediate solution to this 'language and leadership' problem by drawing on the database and networking expertise of our Polish recruitment partner. Within a week we will have a shortlist of highly experienced Polish speaking Production Shift Managers ready for our customers. This international partnership has proved invaluable to many clients as we have been able to seek specialist candidates in areas like chocolate, pastry and dairy products from our other contacts in France, Germany, Spain, Holland and Denmark.
With English being the most common language we are often asked by our partners to find high quality UK based candidates who would like a European opportunity. So if you fancy a foreign adventure to add to your food manufacturing experience then perhaps you ought to tell us how you could make a difference within a European manufacturer. Who knows that Factory Management role and Mediterranean lifestyle in the South of France may not be as illusive as you first thought!
Food Manufacturing Jobs - Yorkshire
This year we have nearly double the amount of candidates in the Yorkshire area coming to us for jobs so in order to service increasing demand from our Yorkshire based candidates and clients Focus Management Consultants have expanded the Yorkshire office so not only is Yorkshire the home of FocusChefs, the only dedicated NPD chef division, we now have consultants with food manufacturing experience recruiting across all disciplines from Technical & production to HR and Sales.
With the strongest concentration of food and drink companies in the UK Yorkshire and Humber is one of the countries biggest food producing regions and is therefore recognised as the country's food capital.
Global Food Brands including Nestlé, Coca Cola, Arla, and Carlsberg as well as Blue chip chilled manufacturers including Bakkavor, Greencore and Northern Foods all have major facilities in the region and with 80% of the region being rural, it's no wonder that meat processors including ABP, Vion and Cranswick have plants Yorkshire and Humberside.
The Facts
In Yorkshire and Humber:
• Above average growth of 12%, 3 times faster than national average
• 18% of the workforce (16,000 people) work in food/drink manufacturing
• There are around 1,100 food/drink manufacturing businesses
• 40 of world's 200 largest industrial groups have bases here
Well, with the region producing almost a third of the UK's beer, it's no wonder Yorkshire and Humberside is a popular place for Food Manufacturing job hunters!!
With the strongest concentration of food and drink companies in the UK Yorkshire and Humber is one of the countries biggest food producing regions and is therefore recognised as the country's food capital.
Global Food Brands including Nestlé, Coca Cola, Arla, and Carlsberg as well as Blue chip chilled manufacturers including Bakkavor, Greencore and Northern Foods all have major facilities in the region and with 80% of the region being rural, it's no wonder that meat processors including ABP, Vion and Cranswick have plants Yorkshire and Humberside.
The Facts
In Yorkshire and Humber:
• Above average growth of 12%, 3 times faster than national average
• 18% of the workforce (16,000 people) work in food/drink manufacturing
• There are around 1,100 food/drink manufacturing businesses
• 40 of world's 200 largest industrial groups have bases here
Well, with the region producing almost a third of the UK's beer, it's no wonder Yorkshire and Humberside is a popular place for Food Manufacturing job hunters!!
Sir Terry Leahy leaving Tescos
Focus Management wishes Tesco's Sir Terry Leahy all the best following his announcement to leave major retailer, Tesco!
...And if he wants any help sourcing his next career opportunity...do get in touch with Focus Select - our specialist search division on 01625 560778!
Sir Terry has carved out a very impressive career for himself, starting as a shelf stacker some 30-40 years ago. Is such an opportunity still open do you think to our shelf stackers of today? Or is it all about graduate entry, fast track management programmes, MBA learnings?? What's your view?
...And if he wants any help sourcing his next career opportunity...do get in touch with Focus Select - our specialist search division on 01625 560778!
Sir Terry has carved out a very impressive career for himself, starting as a shelf stacker some 30-40 years ago. Is such an opportunity still open do you think to our shelf stackers of today? Or is it all about graduate entry, fast track management programmes, MBA learnings?? What's your view?
Coalition government formalises its plans for UK food industry
As part of the official document detailing their plans for the next five years, the new Conservative/Liberal Democrat coalition government has announced the changes and improvements in the pipeline for the UK food sector and food job workers.
The following is a brief summary of what the food industry can expect in the next few years:
Agriculture and food production
In the document, the two parties in power agree that there is much more work to be done to support the UK farming and food production industry. Key focuses are set to be the protection of biodiversity, encouraging sustainable food production, and making rules for farmers much clearer and less burdensome.
Livestock
The government wants farmers to take more precautionary action against mass outbreaks of disease in livestock. There has also been an emphasis placed on maintaining high animal welfare standards.
Government food
The coalition wants to take a closer look at parliament's own food purchases, ensuring that all government departments only procure food that lives up to British production standards without incurring extra costs for taxpayers.
Small retailers vs. supermarkets
The document outlines how the divide between small food retail businesses and national supermarket chains can be bridged. Planning committees will have to take competition and the strain on local businesses into account when approving the construction of new supermarkets.
The following is a brief summary of what the food industry can expect in the next few years:
Agriculture and food production
In the document, the two parties in power agree that there is much more work to be done to support the UK farming and food production industry. Key focuses are set to be the protection of biodiversity, encouraging sustainable food production, and making rules for farmers much clearer and less burdensome.
Livestock
The government wants farmers to take more precautionary action against mass outbreaks of disease in livestock. There has also been an emphasis placed on maintaining high animal welfare standards.
Government food
The coalition wants to take a closer look at parliament's own food purchases, ensuring that all government departments only procure food that lives up to British production standards without incurring extra costs for taxpayers.
Small retailers vs. supermarkets
The document outlines how the divide between small food retail businesses and national supermarket chains can be bridged. Planning committees will have to take competition and the strain on local businesses into account when approving the construction of new supermarkets.
The big cover up: nanotechnology in the food industry
According to a new report from the Science and Technology Committee at the House of Lords, those in manufacturing food jobs and companies are being far too secretive about the technology they use to modify our foods.
The study claims that after all the controversy over the use of genetically-modified GM crops, many food manufacturers are hesitant to admit how much they are using and researching nanotechnology.
What is nanotechnology?
This refers to the manipulation of particles on an incredibly small scale, a practice that has many applications in a number of consumer products thanks to lax regulation on nanotechnology. The food industry is accused of taking advantage of loopholes in the law to use this groundbreaking technology to enhance the flavour or nutritional value of some food products.
The Committee's report - entitled Project on Emerging Nanotechnologies - speculates that at least 84 food manufacturing companies are already using nanotechnology today. The industry is notoriously hush-hush about issues like this, however, so the full picture of nanotechnology in the food and drink sector has not yet been revealed.
Do you think food companies should spill the beans over their use of nanotechnology, or should they be left alone as long as the law allows it? Feel free to leave your comments.
The study claims that after all the controversy over the use of genetically-modified GM crops, many food manufacturers are hesitant to admit how much they are using and researching nanotechnology.
What is nanotechnology?
This refers to the manipulation of particles on an incredibly small scale, a practice that has many applications in a number of consumer products thanks to lax regulation on nanotechnology. The food industry is accused of taking advantage of loopholes in the law to use this groundbreaking technology to enhance the flavour or nutritional value of some food products.
The Committee's report - entitled Project on Emerging Nanotechnologies - speculates that at least 84 food manufacturing companies are already using nanotechnology today. The industry is notoriously hush-hush about issues like this, however, so the full picture of nanotechnology in the food and drink sector has not yet been revealed.
Do you think food companies should spill the beans over their use of nanotechnology, or should they be left alone as long as the law allows it? Feel free to leave your comments.
