The comedy writer Simon Nye, 46, has written a raft of TV series, including Men Behaving Badly, Frank Stubbs Promotes, My Wonderful Life, and Is It Legal? He lives with his girlfriend, Claudia, and their four children in north London. Christopher, 41, ran the Maximum Diner restaurant for seven years, and turned his experiences into a book — Maximum Diner: Making It Big in Uckfield. He lives alone in Lewes, East Sussex.
SIMON: My formative memories of Chris are of a very blond child who ate incredibly slowly and methodically. He was still picking through his tinned spaghetti long after the rest of us had left the building. Chris used to have a terrible stutter that he'd get quite het up about. Our mother was an elocution teacher, so it was ironic, really. He was fine during term time, but as the school holidays progressed it got worse, which suggests it was us who made him tense.
Chris is the youngest of four and, like many a runt of the herd, he's been known to overcompensate with stubbornness. During his A-levels he left the exam room intimating that he'd scored the highest mark in the history of exam-taking. Then, when it turned out he'd failed, he shrugged the whole thing off as a career choice. This kind of resilience has been an asset, especially working in the catering industry.
We grew up in a small village in Sussex. Our mother had been an actress and our father taught drama, so although we weren't particularly literary, the possibilities were there. We were a solidly middle-class family that didn't manage to be bohemian or arty. It's a miracle we didn't all end up working for Sun Alliance.
When we were growing up, the age gap between Chris and I seemed huge. We went to the same school, but when he was starting I was finishing. We only became close after our dad died. Chris was 18, and I did feel slightly cast in a paternal role. He spent the next 10 years working abroad and travelling. By the time he opened the diner in Uckfield, I was having some success as a writer, so I was happy to loan him money. He was evangelical about the concept of a stylish fast-food place where people could eat cheaply and the food needn't be crap. I've nodded off listening to why the burger is the perfect food. Unfortunately for Chris, the textbooks are great at telling you how to locate your operation in an appropriate socioeconomic matrix, but less good on how to handle drunks who nick your stuff at closing time, or what to do when you're delivering a pizza and you run over the customer's cat.
It wasn't a huge amount of money I invested, and it wasn't me who had to work incredibly hard to make the whole thing work. The problem was that it never did quite break even. It was very stylish — he had the red banquettes, the jukebox and great food — but he was beset by problems. I remember there being lots of angst about ventilation and the yob element among the customers. I don't think he had a holiday for seven years. He's quite a principled chap: he was clear about not hitting on his young staff — then he realised they were all having sex with each other. I think he regretted that. His relationships have always seemed rather complicated. He seems to go for women with problems. Either that or Uckfield is a very troubled town.
It was hard to judge how much involvement Chris wanted from me. I was in LA a lot, working on the American series of Men Behaving Badly. But our mother is like the bush telegraph — she'd always let us all know how hard Chris was working and the unbelievable things that were happening to him. In fact, I cut my writing teeth, and I suspect Chris did too, writing letters home.
At one point he decided pizza delivery was the way to go, so he set up Cousin Luigi's. He made the pizzas, he boxed them, he rode the moped and delivered them. That was when he ran over someone's cat in the driveway. It was a case of: "The good news is, your pizza's here. The bad news is, the cat's dead." I couldn't write a line like that. He'd launch a two-for-one special and the wily folk of Uckfield would find a way to exploit it. The biggest yob in town once got hold of a pile of vouchers offering a burger and a drink for £1, then stood outside the diner selling them for £1.50. Chris was stoical, claiming he'd sold quite a few burgers that day with the help of a middleman.
I've always been a bit secretive about my work. I know there are families who show each other drafts and rewrites, but that's always struck me as foolish. Confidence is such a delicate thing when you're writing, and the last thing you want is to be judged by those closest to you.
When Chris told me he'd turned his diner experiences into a book, I assumed it would never be published, just because nobody gets their first book published. But then his book is probably a lot better than my first novel was. I like the fact that he didn't question me about what software I use and how wide my margins are, because in the end it's always better to find your own way. If you go to someone for help and then you succeed, maybe you haven't done the full journey.
CHRISTOPHER: However old I am, I always feel inescapably the youngest. You have this feeling that you'll always be looked after — which is a mistake, on the whole. Even as children, Simon and Louise were more focused and sensible, while Jeremy and me were the giggly ones at the end of the table. We lived in the most incredibly boring village where you either did nothing or you made your own entertainment. Simon was always doing something clever. He bought a ruined TR2 with a view to getting it going again; he painted his floor stripy; he spent Christmas in a tent in Morocco on his own. In comparison with Jeremy and me, who were so impractical and lazy we could barely be bothered to go to the toilet, his projects seemed very grand.
The first we knew of Simon's writing talent was when he won a Barclays Bank essay-writing competition. He entered again the following year, putting his girlfriend's name on the entry form, and won a second time. He shared his first flat in Camden with three girls — which I think must have been the inspiration for Men Behaving Badly. I went up for a few parties and it was a bit like one of those lifestyle adverts. You know, the funky Londoners partying and having fun.
His first book did nothing and his second didn't make much of a mark, but it was read by Beryl Virtue, the veteran TV producer, who thought it could be turned into a sitcom. Her daughter happened to be going out with Harry Enfield, who appeared in the first series of Men Behaving Badly. Simon was very quiet about it, but I was conscious that he was becoming hugely successful. When he started looking at houses in Hampstead, I realised he was earning serious amounts of money. Of course I instantly asked him if I could borrow some of it, and he generously agreed to lend me £15,000 to start a business.
I'd already been fired from a series of catering-management jobs and I'd nose-dived to a position as a room-service waiter at the Metropole hotel in Brighton. It was a career in terrible decline, but Simon still lent me the money. Over eight years my business lurched from crisis to crisis: cash-flow and staffing problems, BSE, McDonald's... Every time the Vat was due, I had the awful embarrassment of asking Simon if he could lend me a bit more. He was so calm and nice about it. Any sensible businessman would have closed earlier, but I always felt I was almost there. Let's just say there is still a certain amount of money outstanding.
I'm about as anti-rich-people as you can be, but I have the greatest respect for Simon. He's earned his money by working incredibly hard. I'd love to say that Men Behaving Badly is based on his life, and his office is full of beer and pizza boxes, but nothing could be further from the truth. He doesn't even go to parties much. If he's trying to get a script in, he really does work all night while the rest of us would say, "Ah, sod it," and go to bed.
I have asked Simon for advice, but I don't think he knows how to give it. A couple of years ago he gave me a writing course and I got his cast-off computers. But it was Jeremy who pointed out that the three bestselling books tend to be diaries, cookery books and management guides. I put them all together and came up with Maximum Diner. But I have to concede that I would never have done any of this if it weren't for Simon. Once you've got a professional writer in the family, anything seems possible. I'm just very grateful that he's not a plumber.
The Times
Friday, 12 December 2008
Case Studies in Catering
Case study by Allison Mulimba
Seeing Sir Ian McKellen naked is one of the bizarre things expected in my job. However, it is a small price to pay when it comes to working full-time and studying at university simultaneously. I am a 21-year-old journalism and history student at Queen Mary University of London.
I work seven nights a week behind the bar at the Palace Theatre. My job has given me the opportunity to see Ian McKellen as King Lear and now Sanjeev Bhaskar of Goodness Gracious Me fame in Spamalot.
Balancing both work and studies is hard. My lack of motivation to start essay writing means that the temptation to have a glass of wine at the pub next to work instead of attempting that essay on Stalin frequently proves too much.
There is not much I like about my job. I especially hate seeing the disgust on people's faces when I tell them a pint is £5 and a glass of shiraz £8.70. It is no wonder that theatre owners looks so smug. My job does have its perks. We get good tips
and attend parties, where the champagne flows.
Although I am originally from Hertfordshire, I live in London, which makes it essential for me to have a job. It is impossible to rely on just a student loan and students like myself find that they have to work as many hours as possible to live in moderate comfort while trying to obtain an education. Without my job I could not pay rent, eat or fund my penchant for new shoes.
Working while studying is tiring - my social life is non-existent and I struggle to meet deadlines, but it is fine as long as my essays are done and I am wearing pretty shoes while writing them.
Case study by Ben Curtis
Every weekend, my days begin at 6.30am. After a splash and go in the bathroom I stumble over beer cans, wine bottles and hungover housemates as I reach for the front door – not so much to freedom but for the tube ride to work. Aside from my first year, I will have worked eighteen hours every weekend, swapping the world of Hitler and Stalin at university for Barbie and Star Wars at Toys ‘R’ Us – the loan doesn’t even cover my rent and so paid work, along with parental support, is a necessity.
I was transferred from my home-town store to one nearer university during my second year. My first consisted of asking my parents for money on a fortnightly basis, and with the introduction of bills and an increase in rent, work was the only option. If I hadn’t done this, I probably would have had to commute to university from home and miss out on the whole experience.
Working has its advantages and disadvantages: more money to socialise, the satisfaction of fending for yourself, the discipline that comes with waking up early. But you must be careful – too much work and your degree suffers, so you must erode the temptation to make the most of additional Christmas hours. Also, your job must be largely stress-free and flexible. If the company is malleable you can balance the number of hours you work with deadlines and holidays. Finally, when I work additional hours during holidays, I take home less than the minimum wage after tax deductions - don’t expect huge rewards.
Work is like a trip back from the student bar: it’s a balancing act. Get it wrong and your worries will stretch to more than a hangover but get it right and you can profit from a broader university experience.
Seeing Sir Ian McKellen naked is one of the bizarre things expected in my job. However, it is a small price to pay when it comes to working full-time and studying at university simultaneously. I am a 21-year-old journalism and history student at Queen Mary University of London.
I work seven nights a week behind the bar at the Palace Theatre. My job has given me the opportunity to see Ian McKellen as King Lear and now Sanjeev Bhaskar of Goodness Gracious Me fame in Spamalot.
Balancing both work and studies is hard. My lack of motivation to start essay writing means that the temptation to have a glass of wine at the pub next to work instead of attempting that essay on Stalin frequently proves too much.
There is not much I like about my job. I especially hate seeing the disgust on people's faces when I tell them a pint is £5 and a glass of shiraz £8.70. It is no wonder that theatre owners looks so smug. My job does have its perks. We get good tips
and attend parties, where the champagne flows.
Although I am originally from Hertfordshire, I live in London, which makes it essential for me to have a job. It is impossible to rely on just a student loan and students like myself find that they have to work as many hours as possible to live in moderate comfort while trying to obtain an education. Without my job I could not pay rent, eat or fund my penchant for new shoes.
Working while studying is tiring - my social life is non-existent and I struggle to meet deadlines, but it is fine as long as my essays are done and I am wearing pretty shoes while writing them.
Case study by Ben Curtis
Every weekend, my days begin at 6.30am. After a splash and go in the bathroom I stumble over beer cans, wine bottles and hungover housemates as I reach for the front door – not so much to freedom but for the tube ride to work. Aside from my first year, I will have worked eighteen hours every weekend, swapping the world of Hitler and Stalin at university for Barbie and Star Wars at Toys ‘R’ Us – the loan doesn’t even cover my rent and so paid work, along with parental support, is a necessity.
I was transferred from my home-town store to one nearer university during my second year. My first consisted of asking my parents for money on a fortnightly basis, and with the introduction of bills and an increase in rent, work was the only option. If I hadn’t done this, I probably would have had to commute to university from home and miss out on the whole experience.
Working has its advantages and disadvantages: more money to socialise, the satisfaction of fending for yourself, the discipline that comes with waking up early. But you must be careful – too much work and your degree suffers, so you must erode the temptation to make the most of additional Christmas hours. Also, your job must be largely stress-free and flexible. If the company is malleable you can balance the number of hours you work with deadlines and holidays. Finally, when I work additional hours during holidays, I take home less than the minimum wage after tax deductions - don’t expect huge rewards.
Work is like a trip back from the student bar: it’s a balancing act. Get it wrong and your worries will stretch to more than a hangover but get it right and you can profit from a broader university experience.
Catering for Student Life
Much of popular culture would have you believe that most students are busy frittering away their loans and grants in the students' union bar or in a hall of residence acquainting themselves with various narcotics. Anything, in short, but studying - and certainly not in gainful employment. The reality is very different.
Most studies show that at least half of students work during term-time; an even higher percentage do so in vacations. About 70 per cent of those who work say that they do so to cover basic living expenses.
Whether such work is inevitable, or merely desirable, there are a few things to think about.
One of the most common questions asked of the National Union of Students (NUS) is how many hours a student should work. There is a range of opinions on this: often the figure of 16 hours a week is mentioned, although Cambridge University forbids its students from taking up any employment whatsoever during term time. Of course, in reality, what is suitable for you will depend on your circumstances - a history student with 10 hours of formal classes a week might be able to undertake paid work more than a medical student with 35.
What Freshers' Week will really be like
Behaviour that would at any other time of life be inexcusably gauche is now not only acceptable, but laudable
What to wear at university
Clearing 2008: Frequently asked questions
Gok-Wan's top tips for dressing for university
Clearing 2008: Frequently asked questions
Background
How despair can turn to hope if you didn't get the grades you needed
Six-step guide through clearing
How to contact universities with the most places through clearing
Multimedia
Pictures: A-level results day
Male vs female A-level results table
Good University Guide
Multimedia
Good University Guide
What to do if your exam results exceed or dash your expectations
What is true is that research has shown that there is a correlation between a high number of hours worked and the likelihood that you will end up with a lower degree classification, so you should be careful about balancing work with your studies.
You might also want to consider when you work. Night shifts might pay better but they can have a deleterious effect on your coursework. My next-door neighbour in halls took a full-time job as a night porter in a local hotel at the start of the year and stopped attending classes after about week two. Needless to say, he did not pass that year. Then there is the issue of what sort of work. In an ideal world, students would be able to find employment in areas that are relevant to their future careers or, at least, that pay well. Alas this is not always easy and most students are still to be found in low-paid and low-skilled jobs in catering and retail.
But you can maximise your chances of getting a decent job. Most universities will have a jobshop, operated by the university itself or the students' union. As these cater specifically for students, they will at least make the search easier. In addition, most if not all will to some extent filter the jobs to ensure that the employers are not completely evil and they may offer help with writing CVs and job interview skills. You can find a list at the website of the National Association of Student Employment Services (www.nases.org.uk). Students' unions themselves often employ large numbers of student staff, usually with good pay and conditions. The trick here is to apply before term starts, as any jobs are usually gone by freshers' week.
If you do not like the idea of a boss, self-employment can also be fruitful. For example, if you have particular skills, such as design or computer programming, you can advertise these on sites such as www.studentgems.com. However, if you do find yourself part of the corporate machine, make sure you are treated properly.
Workers have legal rights: you should be paid at least the minimum wage - from October it is £4.77 an hour if you are aged 18 to 21 or £5.73 an hour if you are older. All employees are entitled to a written contract, and a rest period if their shift is six hours or longer. Part-time employees cannot be treated less favourably than full-time workers, although if you work through an agency you can be treated less favourably than permanent employees, so be careful.
A list of rights is available at www.direct.gov.uk/employees. One way to ensure that your rights are upheld is to join a trade union, which can help you to discuss employment matters with your boss and bargain for better rights in your workplace. Student workers often get a rough deal but there is safety in numbers.
Talking of numbers, one last thing to watch out for is tax. Students are liable for income tax, contrary to popular belief. Fear not though as most students do not usually earn above their “personal allowance” (the amount everyone can earn before tax is applied, and which is £6,035 in 2008-09). However, due to their erratic work patterns, and the way tax is calculated, students can sometimes end up paying tax erroneously. If you think you have, contact Revenue & Customs about a refund (www.hmrc.gov.uk/incometax).
“Indolence is stagnation; employment is life,” the Roman philosopher Seneca the Younger once said. For the majority of full-time undergraduates, part-time employment is a fact of life.
David Malcolm is the student finance researcher at the NUS
Most studies show that at least half of students work during term-time; an even higher percentage do so in vacations. About 70 per cent of those who work say that they do so to cover basic living expenses.
Whether such work is inevitable, or merely desirable, there are a few things to think about.
One of the most common questions asked of the National Union of Students (NUS) is how many hours a student should work. There is a range of opinions on this: often the figure of 16 hours a week is mentioned, although Cambridge University forbids its students from taking up any employment whatsoever during term time. Of course, in reality, what is suitable for you will depend on your circumstances - a history student with 10 hours of formal classes a week might be able to undertake paid work more than a medical student with 35.
What Freshers' Week will really be like
Behaviour that would at any other time of life be inexcusably gauche is now not only acceptable, but laudable
What to wear at university
Clearing 2008: Frequently asked questions
Gok-Wan's top tips for dressing for university
Clearing 2008: Frequently asked questions
Background
How despair can turn to hope if you didn't get the grades you needed
Six-step guide through clearing
How to contact universities with the most places through clearing
Multimedia
Pictures: A-level results day
Male vs female A-level results table
Good University Guide
Multimedia
Good University Guide
What to do if your exam results exceed or dash your expectations
What is true is that research has shown that there is a correlation between a high number of hours worked and the likelihood that you will end up with a lower degree classification, so you should be careful about balancing work with your studies.
You might also want to consider when you work. Night shifts might pay better but they can have a deleterious effect on your coursework. My next-door neighbour in halls took a full-time job as a night porter in a local hotel at the start of the year and stopped attending classes after about week two. Needless to say, he did not pass that year. Then there is the issue of what sort of work. In an ideal world, students would be able to find employment in areas that are relevant to their future careers or, at least, that pay well. Alas this is not always easy and most students are still to be found in low-paid and low-skilled jobs in catering and retail.
But you can maximise your chances of getting a decent job. Most universities will have a jobshop, operated by the university itself or the students' union. As these cater specifically for students, they will at least make the search easier. In addition, most if not all will to some extent filter the jobs to ensure that the employers are not completely evil and they may offer help with writing CVs and job interview skills. You can find a list at the website of the National Association of Student Employment Services (www.nases.org.uk). Students' unions themselves often employ large numbers of student staff, usually with good pay and conditions. The trick here is to apply before term starts, as any jobs are usually gone by freshers' week.
If you do not like the idea of a boss, self-employment can also be fruitful. For example, if you have particular skills, such as design or computer programming, you can advertise these on sites such as www.studentgems.com. However, if you do find yourself part of the corporate machine, make sure you are treated properly.
Workers have legal rights: you should be paid at least the minimum wage - from October it is £4.77 an hour if you are aged 18 to 21 or £5.73 an hour if you are older. All employees are entitled to a written contract, and a rest period if their shift is six hours or longer. Part-time employees cannot be treated less favourably than full-time workers, although if you work through an agency you can be treated less favourably than permanent employees, so be careful.
A list of rights is available at www.direct.gov.uk/employees. One way to ensure that your rights are upheld is to join a trade union, which can help you to discuss employment matters with your boss and bargain for better rights in your workplace. Student workers often get a rough deal but there is safety in numbers.
Talking of numbers, one last thing to watch out for is tax. Students are liable for income tax, contrary to popular belief. Fear not though as most students do not usually earn above their “personal allowance” (the amount everyone can earn before tax is applied, and which is £6,035 in 2008-09). However, due to their erratic work patterns, and the way tax is calculated, students can sometimes end up paying tax erroneously. If you think you have, contact Revenue & Customs about a refund (www.hmrc.gov.uk/incometax).
“Indolence is stagnation; employment is life,” the Roman philosopher Seneca the Younger once said. For the majority of full-time undergraduates, part-time employment is a fact of life.
David Malcolm is the student finance researcher at the NUS
XMAS Recipes
Valentine Warner is feeling slightly dazed. It's the morning after the night before and the 36-year-old chef had been out until 2am celebrating the success of his BBC series What to Eat Now with copious quantities of red wine at Soho's Quo Vadis. He says he was being "unbearably loud" when someone clapped him on the shoulder. "I turned around and it was Gordon Ramsay saying: "Love your show." I froze. I couldn't think of a thing to say."
We're in London's Portobello Road shopping for a slap-up Christmas lunch and Warner is after some dried mushrooms. "I wanted to make this with mushrooms I'd foraged and dried myself, but I just haven't had time this year." He is something of a local celebrity. A matronly stallholder blows him a kiss across the heaps of late autumn vegetables. A few moments later the owner of an antiques shop bounds forward to shake his hand. "Saw your programme. Great stuff." Warner beams goofily.
The book that accompanies his show is written in Warner's trademark whimsical prose – Just William meets Nancy Mitford. "Serve immediately while trying to get more of the caramel than anyone else," he writes in his recipe for Monte Bianco.
No one could accuse Warner of not engaging with his ingredients. He is an evangelist for under-appreciated foodstuffs: "Eat more fennel"; "Don't pull a face at the thought of sauerkraut"; and "A little more brassica consciousness, please". Today in his flat, Warner is cooking red cabbage to make a stuffing for duck, splashing red wine vinegar into the purplish mixture to "snatch back the colour" to a vivid red. His instincts are visual: he trained at art college and worked as a portrait painter before realising he was thinking about food ''all the time". He went to see the chef Mark Haddon, then at the Halcyon Hotel. "I said: 'Hello, I think I want to cook.' And he said: 'I'll see you on Monday.'"
A string of restaurant jobs followed, but Warner couldn't settle and eventually started his own catering company, Green Pea. He left restaurant cooking because he didn't want to spend his days "stuck in a metal box" and he had a problem with authority. ''I wanted to be a cook, not a chef, and to work above ground."
Since meeting Pat Llewelyn, the TV producer who made Jamie Oliver a household name, Green Pea has been history. These days Warner is devoted to his television career, with a new series of What to Eat Now planned for next year.
Christmas will be spent in the family home in Wiltshire with his younger brother Orlando, sister Alexa and widowed mother. Will Charlotte, his psychoanalyst girlfriend of nine months, join them? "I hope so. I haven't broached it with my mother yet."
He's clearly a devoted son who still opens his Christmas stocking sitting in his pyjamas on her bed. That won't get him out of the washing-up, though. "I try to avoid it, but every year my brother and I have a stand-off. He did it last time, but I know it's my turn this year."
What to Eat Now by Valentine Warner (Mitchell Beazley) is available from Telegraph Books for £18 plus £1.25 p&p. Call 0844 871 1515 or go to books.telegraph.co.uk
We're in London's Portobello Road shopping for a slap-up Christmas lunch and Warner is after some dried mushrooms. "I wanted to make this with mushrooms I'd foraged and dried myself, but I just haven't had time this year." He is something of a local celebrity. A matronly stallholder blows him a kiss across the heaps of late autumn vegetables. A few moments later the owner of an antiques shop bounds forward to shake his hand. "Saw your programme. Great stuff." Warner beams goofily.
The book that accompanies his show is written in Warner's trademark whimsical prose – Just William meets Nancy Mitford. "Serve immediately while trying to get more of the caramel than anyone else," he writes in his recipe for Monte Bianco.
No one could accuse Warner of not engaging with his ingredients. He is an evangelist for under-appreciated foodstuffs: "Eat more fennel"; "Don't pull a face at the thought of sauerkraut"; and "A little more brassica consciousness, please". Today in his flat, Warner is cooking red cabbage to make a stuffing for duck, splashing red wine vinegar into the purplish mixture to "snatch back the colour" to a vivid red. His instincts are visual: he trained at art college and worked as a portrait painter before realising he was thinking about food ''all the time". He went to see the chef Mark Haddon, then at the Halcyon Hotel. "I said: 'Hello, I think I want to cook.' And he said: 'I'll see you on Monday.'"
A string of restaurant jobs followed, but Warner couldn't settle and eventually started his own catering company, Green Pea. He left restaurant cooking because he didn't want to spend his days "stuck in a metal box" and he had a problem with authority. ''I wanted to be a cook, not a chef, and to work above ground."
Since meeting Pat Llewelyn, the TV producer who made Jamie Oliver a household name, Green Pea has been history. These days Warner is devoted to his television career, with a new series of What to Eat Now planned for next year.
Christmas will be spent in the family home in Wiltshire with his younger brother Orlando, sister Alexa and widowed mother. Will Charlotte, his psychoanalyst girlfriend of nine months, join them? "I hope so. I haven't broached it with my mother yet."
He's clearly a devoted son who still opens his Christmas stocking sitting in his pyjamas on her bed. That won't get him out of the washing-up, though. "I try to avoid it, but every year my brother and I have a stand-off. He did it last time, but I know it's my turn this year."
What to Eat Now by Valentine Warner (Mitchell Beazley) is available from Telegraph Books for £18 plus £1.25 p&p. Call 0844 871 1515 or go to books.telegraph.co.uk
Wednesday, 10 December 2008
Scottish Farmed Salmon
Consumption by British households of Scottish farmed salmon has risen by 22 per cent over the past two years. The increase, which represents an additional 40 million meals, is a boost for an industry that has fought criticism by marine environmentalists.
Consumers seem increasingly won over by the health arguments in favour of oily fish. Scottish aquaculture, valued in excess of £400million in 2006, is now second only to the beef sector (£467million) and ahead of the sheep, pig and commercial fishing sectors.
The renaissance of the Scottish industry, which is the third biggest salmon producer in the world, is also heralded by the Scottish government's consultation document, A Fresh Start, on a renewed strategy for fish farming. Ministers say they intend to create an industry that is “ambitious, thriving, growing, diverse and profitable”.
In 1980 only 9 per cent of fish consumed came from aquaculture. Now it is 43 per cent. A report in 2006 by the UN Food and Agriculture Organisation said that aquaculture is the only way to meet the surging demand for seafood, and fish in general has been the fastest growing protein in the UK over the past eight years, up 64 per cent in spend.
Related Links
Salmon industry acts to stop spread of deadly parasite
The research showed people aged 35 to 64 were leading the move to salmon at the evening meal.
The annual survey of Scottish salmon production, published by the Scottish government agency Fisheries Research Services this week, anticipates modest growth, from 129,930 tonnes in 2007 to approximately 136,000 tonnes in 2008.
Scott Landsburgh, the new chief executive of the Scottish Salmon Producers' Organisation, said: “We will continue to work with government to deliver our joint aspirations for economic, social and environmental sustainability.”
Mark Thomson, from TNS Worldpanel, said: “One of the key priorities in the current economic climate is health. The popularity of fresh salmon continues to leap as its health benefits are increasingly recognised.”
According to the Scottish Salmon Producers' Organisation, salmon farming supports 6,200 full and part-time jobs in remote, rural areas on the west coast and islands. The industry injects in excess of £197 million a year into Scottish businesses and salmon represents 40 per cent of all Scottish food exports.
The industry has been accused of polluting the sea bed and spreading disease.
Consumers seem increasingly won over by the health arguments in favour of oily fish. Scottish aquaculture, valued in excess of £400million in 2006, is now second only to the beef sector (£467million) and ahead of the sheep, pig and commercial fishing sectors.
The renaissance of the Scottish industry, which is the third biggest salmon producer in the world, is also heralded by the Scottish government's consultation document, A Fresh Start, on a renewed strategy for fish farming. Ministers say they intend to create an industry that is “ambitious, thriving, growing, diverse and profitable”.
In 1980 only 9 per cent of fish consumed came from aquaculture. Now it is 43 per cent. A report in 2006 by the UN Food and Agriculture Organisation said that aquaculture is the only way to meet the surging demand for seafood, and fish in general has been the fastest growing protein in the UK over the past eight years, up 64 per cent in spend.
Related Links
Salmon industry acts to stop spread of deadly parasite
The research showed people aged 35 to 64 were leading the move to salmon at the evening meal.
The annual survey of Scottish salmon production, published by the Scottish government agency Fisheries Research Services this week, anticipates modest growth, from 129,930 tonnes in 2007 to approximately 136,000 tonnes in 2008.
Scott Landsburgh, the new chief executive of the Scottish Salmon Producers' Organisation, said: “We will continue to work with government to deliver our joint aspirations for economic, social and environmental sustainability.”
Mark Thomson, from TNS Worldpanel, said: “One of the key priorities in the current economic climate is health. The popularity of fresh salmon continues to leap as its health benefits are increasingly recognised.”
According to the Scottish Salmon Producers' Organisation, salmon farming supports 6,200 full and part-time jobs in remote, rural areas on the west coast and islands. The industry injects in excess of £197 million a year into Scottish businesses and salmon represents 40 per cent of all Scottish food exports.
The industry has been accused of polluting the sea bed and spreading disease.
Nation of Curry Lovers
We are a nation addicted to Indian food. Our pedestrian palates perk up at the mere thought of brittle shards of poppadam loaded with fresh mango chutney, or flame-coloured tandoori meat wrapped in blistering naan bread.
“Whether you like a bhuna, a dopiaza or a balti, or whether like me you look at that menu and just panic and have the chicken tikka masala, we’ve all got our favourite curry and [Indian] restaurant,” said David Cameron in his message broadcast at last year’s British Curry Awards.
Indeed, from Southall to Glasgow there are no fewer than 10,000 “spice restaurants” to choose from, providing 100,000 jobs in a £3.2 billion industry. Although it’s facing competition from the likes of Thai, Mexican, Polish and Moroccan, Indian cuisine, along with Chinese, still dominates the ethnic food market in the UK.
This is partly to do with how embedded curry has become in Britain’s food culture. Since the late Nineties, various polls – not all by the Asian food industry – have rated chicken tikka masala above fish and chips as the nation’s favourite dish. We scoff 18 tonnes of the stuff a week, many of us blithely unaware that it’s an old Punjabi dish soaked in “gravy” to accommodate Anglo-Indian tastes.
Despite its popularity, many blokes’ relationship with curry falters beyond a late-night lager and vindaloo or a half-used jar of ready-made sauce in the fridge.
Which is not surprising given the “spicy” (nudge, nudge, wink, wink) bravado peddled by some media around Indian food. “Curry will make your sex life red hot” screamed a recent tabloid headline. The korma’s potent blend of coconut, garlic, chilli, ginger and almonds is said to improve sex drive in females, according to research carried out by the takeaway website just-eat.co.uk.
“Scorchio! Bollywood Burner is world’s hottest curry” is another typical headline. It followed the creation by Vivek Singh, chef at London’s Cinnamon Club, of a vindaloo so hot that diners were asked to sign a disclaimer before indulging in such spicy food.
“Men loved the early curry houses because they were the only places open to eat after an evening in the pub. It was an inexpensive, fun night out where friends shared food and competed on who is man enough to eat the hottest curry,” says Anjum Anand, star of BBC’s Indian Food Made Easy television series.
“But I hope we can move on from the Friday-night curry association as people realise that Indians themselves eat a whole range of regional Indian food daily and that it is food that really belongs at home.”
In her cooking Anand strives to simplify classics (Kashmiri lamb kebabs and even an Indian shepherd’s pie, for example) and flags up regional dishes such as Bengali pumpkin and chickpeas and delicate fish curries from Kerala in the south.
“By making it less fussy – a la Jamie - men will have a go at cooking for their mates. Success is a great driver, so one good meal should lead to more cooking,” says Anand.
Indeed, it’s easy to stock up on a fresh supply of the basic spices such as garam masala, panch phoran seeds, dried chillies and fenugreek and combine them with meat, fish and vegetables. The real beauty of cooking Indian food at home, apart from being able to modulate the spice factor of a dish, is using quality meat, such as free-range chicken and new season autumn lamb, from the butcher, or catch of the day from the fishmonger.
As well as the trend towards more “authentic” regional dishes, the experience of eating out is changing in more ways than just the decor. Discriminating consumers are demanding more healthy options on the menu - grilled, low-fat, ghee-zero, and the use of yoghurt instead of cream – and a better choice of wines and teas to match spicy Indian food.
At the elite end of the market, leading restaurateurs such as Vivek Singh and Cyrus Todiwala, of Café Spice Namaste, are employing techniques and ingredients from all over the world in their cooking. While Vineet Bhatia, the Michelin-starred chef at Rasoi in Chelsea, is carving out a niche for himself supplying sophisticated Indian food to glamorous locations in Mauritius and, most recently, the newly refurbished Mandarin Oriental Hotel in Geneva - a far cry from a balti in Wolverhampton.
“As we are exposed to more regional Indian food from our travels, supermarkets and television, then we will become more adventurous in our ordering of Indian meals,” says Anand. Who knows, perhaps even Mr Cameron will reconsider his order next time he goes for a curry
“Whether you like a bhuna, a dopiaza or a balti, or whether like me you look at that menu and just panic and have the chicken tikka masala, we’ve all got our favourite curry and [Indian] restaurant,” said David Cameron in his message broadcast at last year’s British Curry Awards.
Indeed, from Southall to Glasgow there are no fewer than 10,000 “spice restaurants” to choose from, providing 100,000 jobs in a £3.2 billion industry. Although it’s facing competition from the likes of Thai, Mexican, Polish and Moroccan, Indian cuisine, along with Chinese, still dominates the ethnic food market in the UK.
This is partly to do with how embedded curry has become in Britain’s food culture. Since the late Nineties, various polls – not all by the Asian food industry – have rated chicken tikka masala above fish and chips as the nation’s favourite dish. We scoff 18 tonnes of the stuff a week, many of us blithely unaware that it’s an old Punjabi dish soaked in “gravy” to accommodate Anglo-Indian tastes.
Despite its popularity, many blokes’ relationship with curry falters beyond a late-night lager and vindaloo or a half-used jar of ready-made sauce in the fridge.
Which is not surprising given the “spicy” (nudge, nudge, wink, wink) bravado peddled by some media around Indian food. “Curry will make your sex life red hot” screamed a recent tabloid headline. The korma’s potent blend of coconut, garlic, chilli, ginger and almonds is said to improve sex drive in females, according to research carried out by the takeaway website just-eat.co.uk.
“Scorchio! Bollywood Burner is world’s hottest curry” is another typical headline. It followed the creation by Vivek Singh, chef at London’s Cinnamon Club, of a vindaloo so hot that diners were asked to sign a disclaimer before indulging in such spicy food.
“Men loved the early curry houses because they were the only places open to eat after an evening in the pub. It was an inexpensive, fun night out where friends shared food and competed on who is man enough to eat the hottest curry,” says Anjum Anand, star of BBC’s Indian Food Made Easy television series.
“But I hope we can move on from the Friday-night curry association as people realise that Indians themselves eat a whole range of regional Indian food daily and that it is food that really belongs at home.”
In her cooking Anand strives to simplify classics (Kashmiri lamb kebabs and even an Indian shepherd’s pie, for example) and flags up regional dishes such as Bengali pumpkin and chickpeas and delicate fish curries from Kerala in the south.
“By making it less fussy – a la Jamie - men will have a go at cooking for their mates. Success is a great driver, so one good meal should lead to more cooking,” says Anand.
Indeed, it’s easy to stock up on a fresh supply of the basic spices such as garam masala, panch phoran seeds, dried chillies and fenugreek and combine them with meat, fish and vegetables. The real beauty of cooking Indian food at home, apart from being able to modulate the spice factor of a dish, is using quality meat, such as free-range chicken and new season autumn lamb, from the butcher, or catch of the day from the fishmonger.
As well as the trend towards more “authentic” regional dishes, the experience of eating out is changing in more ways than just the decor. Discriminating consumers are demanding more healthy options on the menu - grilled, low-fat, ghee-zero, and the use of yoghurt instead of cream – and a better choice of wines and teas to match spicy Indian food.
At the elite end of the market, leading restaurateurs such as Vivek Singh and Cyrus Todiwala, of Café Spice Namaste, are employing techniques and ingredients from all over the world in their cooking. While Vineet Bhatia, the Michelin-starred chef at Rasoi in Chelsea, is carving out a niche for himself supplying sophisticated Indian food to glamorous locations in Mauritius and, most recently, the newly refurbished Mandarin Oriental Hotel in Geneva - a far cry from a balti in Wolverhampton.
“As we are exposed to more regional Indian food from our travels, supermarkets and television, then we will become more adventurous in our ordering of Indian meals,” says Anand. Who knows, perhaps even Mr Cameron will reconsider his order next time he goes for a curry
Key Players in the Food Indusdtry
When Reed and two friends gave up their day jobs to start the Innocent smoothie company, little did they know how quickly their plan to use fresh fruit rather than concentrates would take off.
Claim to fame With a 73 per cent market share, more than two million bottles selling each week in 11,000 outlets, you are never far from an Innocent smoothie containing at least one portion of fruit and veg.
Lasting legacy We are a little bit healthier and he is a lot wealthier. His stake in the company is valued at £41 million.
Cabbages and kings: Britain's 12 best organic producers
Food specialists pick the purest, greenest and tastiest dozen organic food and drink products
Britain's best sorbet and ice cream
Root manoeuvre
Top 10 heritage pubs in London
Seasonal food recipe finder: September
From rare apples and pears to wild mushrooms and kale, hundreds of seasonal ideas for late summer suppers
What a catch: late summer fish
20 thrifty recipes from the austerity years
Waste not want not, Gordon Brown tells families
Related Links
Seasonal food recipe finder: September
Why we're eating fish and chips again
GILLIAN McKEITH, TV nutritionist
McKeith, the presenter of You Are What You Eat and million-selling author of food and nutrition books, brought colonic irrigation into the mainstream, thanks to her penchant for analysing the nation's poo.
Claim to fame Formerly known as “Dr Gillian McKeith”, she dropped the title from her company's advertisements after it was found that it was obtained from a non-accredited course in America.
Lasting legacy McKeith has shown how a brass neck, can overcome the small matter of appropriate qualifications. Hopefully, her success in raising nutritional health to a lifestyle aspiration will have a knock-on effect on Britain's plates (or loo pans).
DAME DEIRDRE HUTTON CBE, Chair of the Food Standards Agency
At the helm of the Government's food advisory body, Hutton has been the focal point for government work on how to get us all to eat less fat, less sugar and less salt.
Claim to fame To the public eye, she's helping us to make better-informed decisions about what we eat - mainly by encouraging the food industry to use traffic-light labelling on the front of packs. Behind the scenes, though, she has played a careful game buffering the demands of the food campaigners and the food industry.
Lasting legacy If there's someone to thank for the number of new “healthy” processed foods, it's her.
RICHARD BRASHER, Commercial and Trading Director of Tesco
Brasher is in overall charge of the buying budget at the biggest retailer in the country. His purchasing power decides not only what millions of us eat but also what we cook with, wear, smell like, watch, drive. Heck he even chooses our engagement rings (Tesco sells them now, too).
Claim to fame With nearly 2,000 stores in Britain, there's a Tesco on virtually every high street. Sales last year reached £51.8 billion and £1 in every £8 spent on the high street is spent at Tesco.
Lasting legacy He brings fresh food to the masses and revitalises tired shopping parades, or swamps us with cheap food from exploited producers while killing the high street, depending on your view.
Claim to fame With a 73 per cent market share, more than two million bottles selling each week in 11,000 outlets, you are never far from an Innocent smoothie containing at least one portion of fruit and veg.
Lasting legacy We are a little bit healthier and he is a lot wealthier. His stake in the company is valued at £41 million.
Cabbages and kings: Britain's 12 best organic producers
Food specialists pick the purest, greenest and tastiest dozen organic food and drink products
Britain's best sorbet and ice cream
Root manoeuvre
Top 10 heritage pubs in London
Seasonal food recipe finder: September
From rare apples and pears to wild mushrooms and kale, hundreds of seasonal ideas for late summer suppers
What a catch: late summer fish
20 thrifty recipes from the austerity years
Waste not want not, Gordon Brown tells families
Related Links
Seasonal food recipe finder: September
Why we're eating fish and chips again
GILLIAN McKEITH, TV nutritionist
McKeith, the presenter of You Are What You Eat and million-selling author of food and nutrition books, brought colonic irrigation into the mainstream, thanks to her penchant for analysing the nation's poo.
Claim to fame Formerly known as “Dr Gillian McKeith”, she dropped the title from her company's advertisements after it was found that it was obtained from a non-accredited course in America.
Lasting legacy McKeith has shown how a brass neck, can overcome the small matter of appropriate qualifications. Hopefully, her success in raising nutritional health to a lifestyle aspiration will have a knock-on effect on Britain's plates (or loo pans).
DAME DEIRDRE HUTTON CBE, Chair of the Food Standards Agency
At the helm of the Government's food advisory body, Hutton has been the focal point for government work on how to get us all to eat less fat, less sugar and less salt.
Claim to fame To the public eye, she's helping us to make better-informed decisions about what we eat - mainly by encouraging the food industry to use traffic-light labelling on the front of packs. Behind the scenes, though, she has played a careful game buffering the demands of the food campaigners and the food industry.
Lasting legacy If there's someone to thank for the number of new “healthy” processed foods, it's her.
RICHARD BRASHER, Commercial and Trading Director of Tesco
Brasher is in overall charge of the buying budget at the biggest retailer in the country. His purchasing power decides not only what millions of us eat but also what we cook with, wear, smell like, watch, drive. Heck he even chooses our engagement rings (Tesco sells them now, too).
Claim to fame With nearly 2,000 stores in Britain, there's a Tesco on virtually every high street. Sales last year reached £51.8 billion and £1 in every £8 spent on the high street is spent at Tesco.
Lasting legacy He brings fresh food to the masses and revitalises tired shopping parades, or swamps us with cheap food from exploited producers while killing the high street, depending on your view.
Tuesday, 9 December 2008
How To Get Promotion
Earning a promotion is a complex affair. Matters such as pay and benefits begin to look easy compared with manoeuvring your way up (or sideways) through the ranks. Look around you before you jump at a new opportunity – a new job title could be the least important of many considerations, according to our experts.
1. Put yourself out.
There’s more to a job than a 12-line description, Simon Copeman, the acquisition and alliance manager at 3M UK and Ireland, says. “I’m looking [to promote] someone who does a pretty good job... but also someone who comes up with solutions. Someone who has taken the initiative within their current role [and] has managed new experiences outside the strict job description.”
2. Own up to itchy feet.
Few people are honest about their aspirations when they speak to their manager, says Julie Bowen, the head of organisational development at Adecco, a recruitment company. “At formal appraisals, people should be honest and not say what they think their boss wants to hear. They have to have the courage to say, ‘look, I love this job but’.”
3. Ask for help.
With luck, your manager should have noticed that you are ready to take on extra responsibility, Copeman says. Take his or her advice on what role you are ready for and when you are ready for it.
4. Think twice.
It’s important to know what motivates you before you move. “Be cautious,” Bowen says. “Yes, it’s a step up but is it at the loss of everything else?” Could you find yourself better paid, but uninspired by your new colleagues or working longer hours when time at home is more important to you, for example?
5. Consider all the options.
The smart move is not always up, says Helena Clayton, the director of open programmes at Roffey Park, an executive education college. “Employability is about the range of skills that you have,” she says. “Taking a role that gives you those skills may not necessarily mean a promotion. Some of the most challenging roles might be sideways.”
6. Put yourself about a bit.
If you’re looking for a more challenging role it’s important to raise your profile, Clayton says. “Volunteer for cross-cutting projects and jobs... where you can make your mark. Put yourself in front of senior people and find yourself a senior-level mentor.”
7. Know the known knowns.
There’s no excuse for a lack of research when you’re pitching for a more senior role. Make sure you have a copy of the job description and the low-down on the skills required so that you can talk about the ways in which you shape up, Bowen says.
8. Play nicely.
“What you have achieved is important but how you achieved it is equally so. How you treat people – your management style or the quality of your interpersonal relationships – carries more weight when you go for promotion because ultimately you can achieve results only through other people,” Clayton says.
9. Be flexible.
“You might have a pretty clear idea of where you want go but that might not be possible. If you are flexible about your next move, the chances of being promoted are that much higher,” Copeman says.
10. Don’t burn your bridges.
Always leave on friendly terms – you might find yourself working for the same manager again.
Find out more
Put your best foot forward with How To Get The Perfect Promotion: A Practical Guide to Improving Your Career Prospects, by John Lees (McGraw-Hill Professional, £12.99)
1. Put yourself out.
There’s more to a job than a 12-line description, Simon Copeman, the acquisition and alliance manager at 3M UK and Ireland, says. “I’m looking [to promote] someone who does a pretty good job... but also someone who comes up with solutions. Someone who has taken the initiative within their current role [and] has managed new experiences outside the strict job description.”
2. Own up to itchy feet.
Few people are honest about their aspirations when they speak to their manager, says Julie Bowen, the head of organisational development at Adecco, a recruitment company. “At formal appraisals, people should be honest and not say what they think their boss wants to hear. They have to have the courage to say, ‘look, I love this job but’.”
3. Ask for help.
With luck, your manager should have noticed that you are ready to take on extra responsibility, Copeman says. Take his or her advice on what role you are ready for and when you are ready for it.
4. Think twice.
It’s important to know what motivates you before you move. “Be cautious,” Bowen says. “Yes, it’s a step up but is it at the loss of everything else?” Could you find yourself better paid, but uninspired by your new colleagues or working longer hours when time at home is more important to you, for example?
5. Consider all the options.
The smart move is not always up, says Helena Clayton, the director of open programmes at Roffey Park, an executive education college. “Employability is about the range of skills that you have,” she says. “Taking a role that gives you those skills may not necessarily mean a promotion. Some of the most challenging roles might be sideways.”
6. Put yourself about a bit.
If you’re looking for a more challenging role it’s important to raise your profile, Clayton says. “Volunteer for cross-cutting projects and jobs... where you can make your mark. Put yourself in front of senior people and find yourself a senior-level mentor.”
7. Know the known knowns.
There’s no excuse for a lack of research when you’re pitching for a more senior role. Make sure you have a copy of the job description and the low-down on the skills required so that you can talk about the ways in which you shape up, Bowen says.
8. Play nicely.
“What you have achieved is important but how you achieved it is equally so. How you treat people – your management style or the quality of your interpersonal relationships – carries more weight when you go for promotion because ultimately you can achieve results only through other people,” Clayton says.
9. Be flexible.
“You might have a pretty clear idea of where you want go but that might not be possible. If you are flexible about your next move, the chances of being promoted are that much higher,” Copeman says.
10. Don’t burn your bridges.
Always leave on friendly terms – you might find yourself working for the same manager again.
Find out more
Put your best foot forward with How To Get The Perfect Promotion: A Practical Guide to Improving Your Career Prospects, by John Lees (McGraw-Hill Professional, £12.99)
Riding through a recession
An economic slowdown doesn’t necessarily mean mass redundancies, but it can certainly make it harder to keep moving up the career ladder. Graduates might find it harder to get the exact job that they want while experienced managers will need to think carefully about how to avoid getting stuck in one position for too long.
1. Don’t panic. “The best data we have at the moment is that we are not going to go into a full-blown recession,” says Russell Hobby, an associate director at Hay Group, an HR consultancy. “Growth will slow for about 18 months but it will then recover.”
2. Assess your sector. On average, employers are looking to cut about 1 per cent of their work-force, but this varies considerably by industry. Something like a third of all job losses are likely to be in banking and finance, Hobby says. Other potentially shaky sectors include retail and construction; the public sector, particularly local government, is also tightening its budget and is no longer the safe haven that it once was.
3. Graduates will stay in demand. Some firms cut their graduate recruitment programmes during the last economic downturn but found that this left them short of trained staff when it got moving. They’re not likely to make this mistake again. Some get around this by signing graduates up now but inviting them to defer for 12 months. For example, UBS’s 2008 recruits can choose to spend a year doing voluntary work with the bank’s financial support.
4. Study. With things expected to pick up again in 18 months, it’s worth looking at doing a masters degree in the meantime, Hobby says. Students and new graduates might find that further study is a good way to wait out a slow patch without getting stuck with a period of unemployment on their CVs; people who are already established in their careers, however, need to be sure that the higher degree will add enough value to justify taking time off the ladder.
5. Don’t be dogmatic. Graduates should be more open-minded about their options, Hobby says. For example, if you want to work in finance, you could take a position in industry for the moment and move across when things brighten up. Flexibility will also benefit people already in work, particularly if belt tightening means that where or how they work changes.
6. Reconsider quitting. The idea of jumping ship can be tempting – particularly if you’re desperate for promotion – but it might not be a good idea, says Nick Parfitt, a consultant at Cubiks, an HR consultancy. “For a start, if you quit you lose redundancy protection.” You may move and find that, regardless of how well you do your job, you are cheap to get rid of and therefore vulnerable if redundancies hit.
7. Keep on moving. Stagnating in your present role is not a good idea. Recruiters may peg you as lacking in drive or ambition if you stay in one position for too long. “It’s very important to keep up momentum,” says Max Williamson, a director of careersinaudit.com. “In an economic slowdown that promotion might not come. If you cannot see the next step in the UK, you can look overseas and leapfrog it.” Hobby says: “China, the Middle East and India are growing fast [although] we expect that to slow in a few years.” Go overseas for a time and move back when growth picks up.
8. Internal progress is better than nothing. If an international move is out of the question, look for training or promotion opportunities with your current employer, Parfitt says.
9. Think about your profession. Engineers are in a good position, says Chris Cole, the managing director of Darwin Park, a recruitment consultancy. “Demand is up 19 per cent this year and is set to outstrip supply by 23 per cent by 2010,” he says. Across other professions, companies are continuing to hire people for sales, marketing and customer-facing roles while those in back-office jobs – HR, finance, IT and so on – are more likely to feel the crunch, Hobby says.
10. Don’t demand a pay rise. “If your company is laying people off left right and centre and you walk in and try to negotiate a 20 per cent increase, you will really get up your boss’s nose,” Parfitt says. If you can prove that you’ve added value, consider asking for an increase in the performance-related aspect of your pay – this is easier to justify than a rise in base salary.
Taken from The Times
1. Don’t panic. “The best data we have at the moment is that we are not going to go into a full-blown recession,” says Russell Hobby, an associate director at Hay Group, an HR consultancy. “Growth will slow for about 18 months but it will then recover.”
2. Assess your sector. On average, employers are looking to cut about 1 per cent of their work-force, but this varies considerably by industry. Something like a third of all job losses are likely to be in banking and finance, Hobby says. Other potentially shaky sectors include retail and construction; the public sector, particularly local government, is also tightening its budget and is no longer the safe haven that it once was.
3. Graduates will stay in demand. Some firms cut their graduate recruitment programmes during the last economic downturn but found that this left them short of trained staff when it got moving. They’re not likely to make this mistake again. Some get around this by signing graduates up now but inviting them to defer for 12 months. For example, UBS’s 2008 recruits can choose to spend a year doing voluntary work with the bank’s financial support.
4. Study. With things expected to pick up again in 18 months, it’s worth looking at doing a masters degree in the meantime, Hobby says. Students and new graduates might find that further study is a good way to wait out a slow patch without getting stuck with a period of unemployment on their CVs; people who are already established in their careers, however, need to be sure that the higher degree will add enough value to justify taking time off the ladder.
5. Don’t be dogmatic. Graduates should be more open-minded about their options, Hobby says. For example, if you want to work in finance, you could take a position in industry for the moment and move across when things brighten up. Flexibility will also benefit people already in work, particularly if belt tightening means that where or how they work changes.
6. Reconsider quitting. The idea of jumping ship can be tempting – particularly if you’re desperate for promotion – but it might not be a good idea, says Nick Parfitt, a consultant at Cubiks, an HR consultancy. “For a start, if you quit you lose redundancy protection.” You may move and find that, regardless of how well you do your job, you are cheap to get rid of and therefore vulnerable if redundancies hit.
7. Keep on moving. Stagnating in your present role is not a good idea. Recruiters may peg you as lacking in drive or ambition if you stay in one position for too long. “It’s very important to keep up momentum,” says Max Williamson, a director of careersinaudit.com. “In an economic slowdown that promotion might not come. If you cannot see the next step in the UK, you can look overseas and leapfrog it.” Hobby says: “China, the Middle East and India are growing fast [although] we expect that to slow in a few years.” Go overseas for a time and move back when growth picks up.
8. Internal progress is better than nothing. If an international move is out of the question, look for training or promotion opportunities with your current employer, Parfitt says.
9. Think about your profession. Engineers are in a good position, says Chris Cole, the managing director of Darwin Park, a recruitment consultancy. “Demand is up 19 per cent this year and is set to outstrip supply by 23 per cent by 2010,” he says. Across other professions, companies are continuing to hire people for sales, marketing and customer-facing roles while those in back-office jobs – HR, finance, IT and so on – are more likely to feel the crunch, Hobby says.
10. Don’t demand a pay rise. “If your company is laying people off left right and centre and you walk in and try to negotiate a 20 per cent increase, you will really get up your boss’s nose,” Parfitt says. If you can prove that you’ve added value, consider asking for an increase in the performance-related aspect of your pay – this is easier to justify than a rise in base salary.
Taken from The Times
Wednesday, 22 October 2008
Food Careers
Careers - Food processing and supply
There are many varied jobs in the food processing and supply area of the manufacturing industry.
Examples of careers in the industry include:
Food technologist
Food technologists develop food products and standards for production, packaging and marketing food.
Food processing technician
Food processing technicians look after production processes, product quality and equipment. They assist food technologists in their work.
Food process worker
Food process workers operate equipment and machines to produce food products and packaging.
Food production supervisor
Food production supervisors oversee the food processing systems in a factory.
Food standards officer
Food standards officers examine animals, plants and agricultural produce at farms, abattoirs and processing and packing plants to ensure hygiene, quality and export requirements are met.
There are many varied jobs in the food processing and supply area of the manufacturing industry.
Examples of careers in the industry include:
Food technologist
Food technologists develop food products and standards for production, packaging and marketing food.
Food processing technician
Food processing technicians look after production processes, product quality and equipment. They assist food technologists in their work.
Food process worker
Food process workers operate equipment and machines to produce food products and packaging.
Food production supervisor
Food production supervisors oversee the food processing systems in a factory.
Food standards officer
Food standards officers examine animals, plants and agricultural produce at farms, abattoirs and processing and packing plants to ensure hygiene, quality and export requirements are met.
Food Science
Food Science is the combined study of science and engineering to process, evaluate, package and distribute food. Students in this major study the chemical, biological, microbiological, nutritional, engineering and economic aspects of food. It is the application of principles from diverse scientific disciplines to develop new methods of processing, packaging, and distributing food. Food scientists seek to improve food flavor, color, texture, nutritional vale, safety, and cost through an understanding of the basic sciences. The nature of the food scientist work can vary based on the employer and products produced.
Students may choose from a concentration in science or technology. The science program is designed for students with interest in graduate school or for those desiring more rigorous science courses for technical careers in the food industry. Students more interested in business opportunities for technically trained individuals find the technology program permits greater flexibility in complementing Food Science coursework with business and agricultural commodity courses.
Courses include:
Food Science and the Consumer, Food Engineering, Muscle Foods and Eggs, Milk and Dairy Products, Principles of Human Nutrition, Quality Control of Food Products, Food Preservation, Processing Dairy Products, Food Laws and Regulations, Postharvest Physiology
The Undergraduate Catalog shows a listing of Food Science courses, and the degree audit shows the curriculum course requirements for this major. If you are interested in expanding your career options, consider double-majoring and/or adding a minor.
Students may choose from a concentration in science or technology. The science program is designed for students with interest in graduate school or for those desiring more rigorous science courses for technical careers in the food industry. Students more interested in business opportunities for technically trained individuals find the technology program permits greater flexibility in complementing Food Science coursework with business and agricultural commodity courses.
Courses include:
Food Science and the Consumer, Food Engineering, Muscle Foods and Eggs, Milk and Dairy Products, Principles of Human Nutrition, Quality Control of Food Products, Food Preservation, Processing Dairy Products, Food Laws and Regulations, Postharvest Physiology
The Undergraduate Catalog shows a listing of Food Science courses, and the degree audit shows the curriculum course requirements for this major. If you are interested in expanding your career options, consider double-majoring and/or adding a minor.
Food Science
What is food science?
Food science is the application of pure science disciplines, such as chemistry, biochemistry, biology, microbiology and physical sciences, to a study of the nature, properties and composition of foods. It demands an understanding of the changes that foods undergo during storage and processing. If you enjoy biology and other sciences, particularly in their application to everyday situations, and if you have an interest in food and are looking for secure career prospects, then a food science or related degree could suit you.
Why is it important?
We rely on the plant and animal kingdoms for our own fundamental requirement of food and drink. At least part of our scientific interest in them stems from this.
Food is an essential part of our lives, not just for survival, but also culturally and socially. Indeed, satiating our appetites is what drives most of our behaviour! Yet most of us don't have the time or resources to bake bread rolls or catch the salmon for tonight's starter, we rely instead on mass-produced foods. This takes quality and safety control out of our hands and on to the food scientists who work for Britain's largest industry.
What would you study on a food science course?
All courses contain an essential core of food biochemistry, food processing, nutritional and microbiological aspects. Students on most modular degree courses are free to specialise in areas of their own choice via optional modules, which can include topics as diverse as business studies and marketing, biotechnology, food allergy, quality assurance, legislation and food psychology. It is important to realise that food science is not food technology and certainly nothing to do with catering or cookery directly. Food technology is more concerned with how to choose and operate large-scale industrial processing equipment. Food science is about the underlying mechanisms operating during such processing. In other words, why food materials respond in the way that they do to specific processing conditions. The best food science courses also include some practical training and study in the key industrial food processing operations.
What types of degree are available?
A number of degrees have in-built work placement opportunities, which may form an integral part of the course or involve a complete year out of university as a company employee. Bear in mind that this extends some degrees from three to four years, and has financial implications. Students on straightforward three-year degree schemes also find summer work placements to gain appropriate work experience. Another fantastic opportunity offered by some universities is a placement in Europe.
There is an increasing number of degrees combining, to varying extents, elements of food science with specialisation in other subjects. For example, food bioscience is very similar to food science, and the two are already quite broad scientific disciplines. However, courses covering food biochemistry and health, food studies and nutrition, joint honours degrees in food science and biology, biochemistry or microbiology, etc., provide additional challenge and interest.
There is an increasing number of degrees combining elements of food science with more specialisation in other subjects, such as nutrition and health studies. These include joint honours degrees such as food science with biology, biochemistry or microbiology. While these combinations provide additional challenge and interest, they may be so diverse as to lose focus. Students should be aware that food science in itself is already a very broad scientific discipline.
What does the future
hold for food science graduates?
The food and related industries are dynamic and complex organisations. The food industry is curious in encompassing some of the largest multinational companies in the world as well as many small to medium enterprises, which may manufacture end-products themselves or supply the larger companies. A wide range of job opportunities exists in both, including research, product development, production management, market research, buying and sales. New graduates are encouraged to gain experience in all these areas at some stage of their careers. Equally, a number of students are inspired to study for higher degrees, either for research or vocational qualifications, for example in dietetics or teaching.
Both nationally and internationally, there is a growing awareness of the need for better understanding within the food industry. We need a deeper knowledge of the long-term health effects of changing dietary habits. More and more, we need to understand the nature of material entering the food chain, how this material interacts with the processing conditions and, ultimately, with the consumer. Consequently, there has never been a greater demand for well-qualified food scientists at all levels. These are the people with the appropriate knowledge and experience to meet the challenges ahead in securing a safe and enjoyable food supply.
Typical Entry Requirements:
University of Leeds: Food Science BSc 3/4 years requires CCC at A-level including two science subjects, one of which must be chemistry.
University of Leeds: Food Bioscience BSc 3/4 years requires BCC at A-level including two science subjects (BC), one in biology, chemistry, maths or physics.
University of North London: Food Science BSc 3/4 years requires 8 points at A-level, including biology or physics. Also accepts merit qualifications in Science BTEC N.Dip. and GNVQ.
University of Nottingham: Food Science 3/4 years requires BCD at A-level including two science qualifications.
Food science is the application of pure science disciplines, such as chemistry, biochemistry, biology, microbiology and physical sciences, to a study of the nature, properties and composition of foods. It demands an understanding of the changes that foods undergo during storage and processing. If you enjoy biology and other sciences, particularly in their application to everyday situations, and if you have an interest in food and are looking for secure career prospects, then a food science or related degree could suit you.
Why is it important?
We rely on the plant and animal kingdoms for our own fundamental requirement of food and drink. At least part of our scientific interest in them stems from this.
Food is an essential part of our lives, not just for survival, but also culturally and socially. Indeed, satiating our appetites is what drives most of our behaviour! Yet most of us don't have the time or resources to bake bread rolls or catch the salmon for tonight's starter, we rely instead on mass-produced foods. This takes quality and safety control out of our hands and on to the food scientists who work for Britain's largest industry.
What would you study on a food science course?
All courses contain an essential core of food biochemistry, food processing, nutritional and microbiological aspects. Students on most modular degree courses are free to specialise in areas of their own choice via optional modules, which can include topics as diverse as business studies and marketing, biotechnology, food allergy, quality assurance, legislation and food psychology. It is important to realise that food science is not food technology and certainly nothing to do with catering or cookery directly. Food technology is more concerned with how to choose and operate large-scale industrial processing equipment. Food science is about the underlying mechanisms operating during such processing. In other words, why food materials respond in the way that they do to specific processing conditions. The best food science courses also include some practical training and study in the key industrial food processing operations.
What types of degree are available?
A number of degrees have in-built work placement opportunities, which may form an integral part of the course or involve a complete year out of university as a company employee. Bear in mind that this extends some degrees from three to four years, and has financial implications. Students on straightforward three-year degree schemes also find summer work placements to gain appropriate work experience. Another fantastic opportunity offered by some universities is a placement in Europe.
There is an increasing number of degrees combining, to varying extents, elements of food science with specialisation in other subjects. For example, food bioscience is very similar to food science, and the two are already quite broad scientific disciplines. However, courses covering food biochemistry and health, food studies and nutrition, joint honours degrees in food science and biology, biochemistry or microbiology, etc., provide additional challenge and interest.
There is an increasing number of degrees combining elements of food science with more specialisation in other subjects, such as nutrition and health studies. These include joint honours degrees such as food science with biology, biochemistry or microbiology. While these combinations provide additional challenge and interest, they may be so diverse as to lose focus. Students should be aware that food science in itself is already a very broad scientific discipline.
What does the future
hold for food science graduates?
The food and related industries are dynamic and complex organisations. The food industry is curious in encompassing some of the largest multinational companies in the world as well as many small to medium enterprises, which may manufacture end-products themselves or supply the larger companies. A wide range of job opportunities exists in both, including research, product development, production management, market research, buying and sales. New graduates are encouraged to gain experience in all these areas at some stage of their careers. Equally, a number of students are inspired to study for higher degrees, either for research or vocational qualifications, for example in dietetics or teaching.
Both nationally and internationally, there is a growing awareness of the need for better understanding within the food industry. We need a deeper knowledge of the long-term health effects of changing dietary habits. More and more, we need to understand the nature of material entering the food chain, how this material interacts with the processing conditions and, ultimately, with the consumer. Consequently, there has never been a greater demand for well-qualified food scientists at all levels. These are the people with the appropriate knowledge and experience to meet the challenges ahead in securing a safe and enjoyable food supply.
Typical Entry Requirements:
University of Leeds: Food Science BSc 3/4 years requires CCC at A-level including two science subjects, one of which must be chemistry.
University of Leeds: Food Bioscience BSc 3/4 years requires BCC at A-level including two science subjects (BC), one in biology, chemistry, maths or physics.
University of North London: Food Science BSc 3/4 years requires 8 points at A-level, including biology or physics. Also accepts merit qualifications in Science BTEC N.Dip. and GNVQ.
University of Nottingham: Food Science 3/4 years requires BCD at A-level including two science qualifications.
Gaining a food qualification to enhance career prospects
Do you want to be part of an industry where demand for technically qualified staff grows every year? Would you like to develop new foods such as a totally new chocolate bar or ready meal? If the answer to these questions is 'Yes', then this is the course for you!
The Foundation Degree is designed to give you a thorough grounding in a wide range of food related topics, as well as business modules. In addition, the Work Based Learning modules allow you to develop confident practical and supervisory skills which will stand you in good stead for a career in the food industry. The Food Department at Reaseheath is a Centre of Vocational Excellence in Food Chain Technology, and an Academy Training Centre for the National Skills Academy in Food and Drink.
The department is equipped with a food factory containing a wide range of food processing and analytical equipment. Products made by students are sold both at the College and in local shops. Additionally, students regularly enter cheeses in regional competitions.
The Department has excellent contacts with industry (both nationally and internationally) to help ensure that our courses are relevant to the needs of industry. A wide range of local and national companies use the facilities and expertise on offer in the department for trials and new product development work. These links benefit our students, who gain experience working on technical projects, and benefit from work placements with employers.
Students also have the opportunity to gain a range of secondary qualifications, including CIEH Level 4 Award in Food Safety.
At a glance...
Length of course
Two years full time (includes 10 week industrial placement between years 1 and 2) or three years sandwich course with one years' industrial placement.
Applications
Applicants to our courses will be considered on merit and it is the aim of the College to provide access to all those capable of success on their chosen course. Whilst 'A ' Levels and National Diplomas will still provide good guidelines as to the capabilities of younger entrants, adult candidates will find entry requirements less rigidly applied. Enthusiasm, experience and commitment will be taken into consideration.
Mature Applicants
We welcome applications from mature students and from those with non-standard academic backgrounds, or with other appropriate experience. All such applications are considered on an individual basis.
Further Study
Whilst the Foundation Degree in Food Industry with Management is a qualification highly valued by itself in the food industry, some students like to continue their studies by 'topping up' to Honours degree level study in related topics e.g. Quality Management, Food Marketing, HACCP or Business.
Career Options
The modern food industry is actively seeking graduates to join at supervisory and management levels. There is a wide variety of career pathways for graduates of this course. Starting salaries are high and there are excellent opportunities to progress your career.
Typical careers of graduates include
Production management: ensuring that orders are completed, whilst working to strict timescales;
Quality assurance: checking that the food is of a suitable quality and complies with all laws;
Technical management: managing food safety and quality systems;
Hygiene management: ensuring that high standards of cleanliness are maintained;
New Product Development: devising new products and following them through to launch in the supermarkets;
Buyers: responsible for sourcing raw materials from all around the world;
Auditors: visiting suppliers to ensure that raw materials are being produced to the correct standard;
Previous students have also gone on to manage companies.
This course is validated by the
Harper Adams University College
The Foundation Degree is designed to give you a thorough grounding in a wide range of food related topics, as well as business modules. In addition, the Work Based Learning modules allow you to develop confident practical and supervisory skills which will stand you in good stead for a career in the food industry. The Food Department at Reaseheath is a Centre of Vocational Excellence in Food Chain Technology, and an Academy Training Centre for the National Skills Academy in Food and Drink.
The department is equipped with a food factory containing a wide range of food processing and analytical equipment. Products made by students are sold both at the College and in local shops. Additionally, students regularly enter cheeses in regional competitions.
The Department has excellent contacts with industry (both nationally and internationally) to help ensure that our courses are relevant to the needs of industry. A wide range of local and national companies use the facilities and expertise on offer in the department for trials and new product development work. These links benefit our students, who gain experience working on technical projects, and benefit from work placements with employers.
Students also have the opportunity to gain a range of secondary qualifications, including CIEH Level 4 Award in Food Safety.
At a glance...
Length of course
Two years full time (includes 10 week industrial placement between years 1 and 2) or three years sandwich course with one years' industrial placement.
Applications
Applicants to our courses will be considered on merit and it is the aim of the College to provide access to all those capable of success on their chosen course. Whilst 'A ' Levels and National Diplomas will still provide good guidelines as to the capabilities of younger entrants, adult candidates will find entry requirements less rigidly applied. Enthusiasm, experience and commitment will be taken into consideration.
Mature Applicants
We welcome applications from mature students and from those with non-standard academic backgrounds, or with other appropriate experience. All such applications are considered on an individual basis.
Further Study
Whilst the Foundation Degree in Food Industry with Management is a qualification highly valued by itself in the food industry, some students like to continue their studies by 'topping up' to Honours degree level study in related topics e.g. Quality Management, Food Marketing, HACCP or Business.
Career Options
The modern food industry is actively seeking graduates to join at supervisory and management levels. There is a wide variety of career pathways for graduates of this course. Starting salaries are high and there are excellent opportunities to progress your career.
Typical careers of graduates include
Production management: ensuring that orders are completed, whilst working to strict timescales;
Quality assurance: checking that the food is of a suitable quality and complies with all laws;
Technical management: managing food safety and quality systems;
Hygiene management: ensuring that high standards of cleanliness are maintained;
New Product Development: devising new products and following them through to launch in the supermarkets;
Buyers: responsible for sourcing raw materials from all around the world;
Auditors: visiting suppliers to ensure that raw materials are being produced to the correct standard;
Previous students have also gone on to manage companies.
This course is validated by the
Harper Adams University College
About the industry
Next time you are out shopping, pause for a moment and think about your favourite food and drink products. Then try to visualise how they got into your local supermarket or corner store. You may not know it, but the products you put in your basket or trolley are there because of the efforts of literally thousands of people working in different industries in the UK food chain.
Food and drink manufacturers are the vital link in what we call the food supply chain. We take what's grown by farmers and turn it into the products that are sold by retailers and caterers to their customers – people like you.
Given the choice of products now available in supermarkets and restaurants, you will not be surprised to learn that manufacturing is an incredibly diverse sector. For instance: did you know there are something like 6,500 food and drink manufacturing companies in the UK alone? Or that most of them employ between 100 and 250 people? That's why the FDF has members large and small, involved in making everything from organic muesli to carbonated soft drinks.
Our industry is focused on delivering what consumers want and we have excelled when it comes to meeting your demands for convenience, variety and choice; for products that offer health and nutrition benefits; and, of course, for low prices.
Food and drink manufacturing is an intensely competitive sector, and has been consolidating in recent years through mergers and acquisitions. Nevertheless there is still room for small to medium-sized enterprises to flourish, often producing specialist food products for consumers around the world.
We are also part of a global food industry, embracing worldwide sourcing and supply of ingredients. For some companies, exporting products to overseas markets is vital to the success of their operations. Others have operations in many countries, producing a wide range of products under well-known brand names.
But the one thing all food and drink manufacturers have in common is their ambition to supply consumers with food and drink products that taste great, are nutritious and safe, and meet the requirements of our busy lives.
Food and drink manufacturers are the vital link in what we call the food supply chain. We take what's grown by farmers and turn it into the products that are sold by retailers and caterers to their customers – people like you.
Given the choice of products now available in supermarkets and restaurants, you will not be surprised to learn that manufacturing is an incredibly diverse sector. For instance: did you know there are something like 6,500 food and drink manufacturing companies in the UK alone? Or that most of them employ between 100 and 250 people? That's why the FDF has members large and small, involved in making everything from organic muesli to carbonated soft drinks.
Our industry is focused on delivering what consumers want and we have excelled when it comes to meeting your demands for convenience, variety and choice; for products that offer health and nutrition benefits; and, of course, for low prices.
Food and drink manufacturing is an intensely competitive sector, and has been consolidating in recent years through mergers and acquisitions. Nevertheless there is still room for small to medium-sized enterprises to flourish, often producing specialist food products for consumers around the world.
We are also part of a global food industry, embracing worldwide sourcing and supply of ingredients. For some companies, exporting products to overseas markets is vital to the success of their operations. Others have operations in many countries, producing a wide range of products under well-known brand names.
But the one thing all food and drink manufacturers have in common is their ambition to supply consumers with food and drink products that taste great, are nutritious and safe, and meet the requirements of our busy lives.
Opportunities in the Food Industry
Below are descriptions of several careers in the food industry that are listed in activity 6a. What's my line? in Level A Six Easy Bites.
Advertising Sepcialist - organizes advertising for print media, coordinates advertising promotions, and is familiar with the food industry.
Grocery Store Manager - oversees all grocery store employees, advertising, marketing, and purchases.
Food Processing Worker - a person who works in a food processing plant that has a specific role in creating the finished food product.
Extension Educator - a person who works in the county educating the public on a variety of issues and topics.
Health Inspector - a health department worker who is responsible for inspecting restaurants and cafeterias. They assign a rating for the public to view after each inspection.
Food Technologist - applies science and engineering to the manufacturing process of food development.
Baker - a person who bakes and uses foods such as breads and cakes.
Home Economics Teacher - a person who works in a Jr. High or High School and educates students on general food preparation and preservation, general nutrition, and life skills such as cleaning and organization.
Researcher - a person who researches and investigates proposed methods and new discoveries.
Bus Boy/Bus Girl - a waitress or waiter's helper in a restaurant, usually in the clean up of a table.
Food Broker - a person who buys or sells food for food manufacturing companies.
Food Scientist - applies scientific and engineering principles in research, development, product technology, quality control, packaging, processing, and utlization of food.
Butcher - a person who slaughters or dresses animals for food; also a dealer in meat.
Food Salesman - a person who markets, represents, and promotes the sale of certain food products for a specific food manufacturing company.
Test Kitchen Manager - a person that manages the employees and work performed in a test kitchen. Test kitchen workers research and develop new food ingredients and products.
Nutrition Aide - a person who works in a nutrition or dietary department and completes a variety of tasks. These tasks may include delivering trays to patients in a hospital or serving food in a cafeteria.
Public Relations - a person who works in the marketing and representation of food products to the general public.
Caterer - a person who provides food and service, for example at large parties or wedding receptions.
Food Demonstrator - a person who demonstrates the preparation of a recipe. Demonstrators may work in a kitchen store, TV stations, or restaurants.
Writer for Newsletter - a person who writes about specific food related topics for newsletters. Topics may include food, restaurant, or recipe reviews, food preparation techniques, or nutrition and wellness advice.
Hospital Food Service - a person who works in a hospital kitchen preparing and serving food to patients, workers, and guests.
Dietitian - a person who coordinates, plans, and conducts programs to educate patients about nutrition and administers medical nutrition therapy. Dietitians also may oversee a food service operation.
Nutritionist - a person who conducts programs on nutrition; often works in wellness or weight loss clinics.
Host/Hostess - a person who greets and then seatss individuals as they enter a restaurant.
Dishwasher - a person who rinses, loads, and operates a dishwasher in a food service kitchen.
School Lunch Server - Serves food to youth in a school cafeteria.
Vending Machine Stocker - a person who travels to area vending machines and restocks them.
Farmer - a person who operates a farm, including raising livestock, planting, and harvesting land.
Stock Person - a person who works with inventory in a food warehouse. This person oversees the entering and exiting of food from a manufacturer's warehouse.
Warehouse Supervisor - a person who oversees the employees and actions of a food storage warehouse.
Packer - a person who works in a food processing plant that packs foods in product packaging according to food safety and freshness requrements.
Waiter/Waitress - a person who waits on tables in a restaurant, serving food and drinks.
Statistician - a person who works with the supply and demand of food. Statisticians interpret data to determine percentages.
Truck Driver - a person who transports food either from the farmer to the processing plant or from the processing plant to the grocery store, restaurant, or food market.
Food Service Worker - Prepares salads, sauces, desserts, entrees according to proper preparation methods. Serves food to customers.
Food Photojournalist - a person who writes about food, recipes, or techniques using photographs as the main story, with small captions underneath
Advertising Sepcialist - organizes advertising for print media, coordinates advertising promotions, and is familiar with the food industry.
Grocery Store Manager - oversees all grocery store employees, advertising, marketing, and purchases.
Food Processing Worker - a person who works in a food processing plant that has a specific role in creating the finished food product.
Extension Educator - a person who works in the county educating the public on a variety of issues and topics.
Health Inspector - a health department worker who is responsible for inspecting restaurants and cafeterias. They assign a rating for the public to view after each inspection.
Food Technologist - applies science and engineering to the manufacturing process of food development.
Baker - a person who bakes and uses foods such as breads and cakes.
Home Economics Teacher - a person who works in a Jr. High or High School and educates students on general food preparation and preservation, general nutrition, and life skills such as cleaning and organization.
Researcher - a person who researches and investigates proposed methods and new discoveries.
Bus Boy/Bus Girl - a waitress or waiter's helper in a restaurant, usually in the clean up of a table.
Food Broker - a person who buys or sells food for food manufacturing companies.
Food Scientist - applies scientific and engineering principles in research, development, product technology, quality control, packaging, processing, and utlization of food.
Butcher - a person who slaughters or dresses animals for food; also a dealer in meat.
Food Salesman - a person who markets, represents, and promotes the sale of certain food products for a specific food manufacturing company.
Test Kitchen Manager - a person that manages the employees and work performed in a test kitchen. Test kitchen workers research and develop new food ingredients and products.
Nutrition Aide - a person who works in a nutrition or dietary department and completes a variety of tasks. These tasks may include delivering trays to patients in a hospital or serving food in a cafeteria.
Public Relations - a person who works in the marketing and representation of food products to the general public.
Caterer - a person who provides food and service, for example at large parties or wedding receptions.
Food Demonstrator - a person who demonstrates the preparation of a recipe. Demonstrators may work in a kitchen store, TV stations, or restaurants.
Writer for Newsletter - a person who writes about specific food related topics for newsletters. Topics may include food, restaurant, or recipe reviews, food preparation techniques, or nutrition and wellness advice.
Hospital Food Service - a person who works in a hospital kitchen preparing and serving food to patients, workers, and guests.
Dietitian - a person who coordinates, plans, and conducts programs to educate patients about nutrition and administers medical nutrition therapy. Dietitians also may oversee a food service operation.
Nutritionist - a person who conducts programs on nutrition; often works in wellness or weight loss clinics.
Host/Hostess - a person who greets and then seatss individuals as they enter a restaurant.
Dishwasher - a person who rinses, loads, and operates a dishwasher in a food service kitchen.
School Lunch Server - Serves food to youth in a school cafeteria.
Vending Machine Stocker - a person who travels to area vending machines and restocks them.
Farmer - a person who operates a farm, including raising livestock, planting, and harvesting land.
Stock Person - a person who works with inventory in a food warehouse. This person oversees the entering and exiting of food from a manufacturer's warehouse.
Warehouse Supervisor - a person who oversees the employees and actions of a food storage warehouse.
Packer - a person who works in a food processing plant that packs foods in product packaging according to food safety and freshness requrements.
Waiter/Waitress - a person who waits on tables in a restaurant, serving food and drinks.
Statistician - a person who works with the supply and demand of food. Statisticians interpret data to determine percentages.
Truck Driver - a person who transports food either from the farmer to the processing plant or from the processing plant to the grocery store, restaurant, or food market.
Food Service Worker - Prepares salads, sauces, desserts, entrees according to proper preparation methods. Serves food to customers.
Food Photojournalist - a person who writes about food, recipes, or techniques using photographs as the main story, with small captions underneath
Why work in food and drink
The future is an exciting time for the food and drink industry. Demand for healthy food and drink with positive health benefits are growing fast. There really has never been a better time to join!
Key facts and figures about the UK food and drink manufacturing industry:
The sector has an annual turnover of £74 billion.
Employs 500,000 people.
68% of workers are male.
32% are female.
90% of workers are full-time
10% are in part-time employment.
By 2014, the sector needs 118,000 new recruits including:
40,000 machine operators 38,000 managers 16,000 skilled craftsmen 13,000 technical operators
Key facts and figures about the UK food and drink manufacturing industry:
The sector has an annual turnover of £74 billion.
Employs 500,000 people.
68% of workers are male.
32% are female.
90% of workers are full-time
10% are in part-time employment.
By 2014, the sector needs 118,000 new recruits including:
40,000 machine operators 38,000 managers 16,000 skilled craftsmen 13,000 technical operators
Help with a food career
Qualifications from the Royal Institute of Public Health (RIPH) and the Chartered Institute of Environmental Health (CIEH) and are recognised by employers throughout the food industry and beyond. In achieving these qualifications you will not only improve your understanding of the subject but you will have a CV that exhibits credible qualifications that demonstrate your ability to apply the knowledge to practical situations in the workplace.
Whether you are aiming for a promotion or applying for a new job, setting up your own business or planning a career change due to a change in circumstances or redundancy, we offer a range of courses that can help you progress up the career ladder.
For advice on course entry requirements or to find out which course is best for you, call Helen Moore on 01756 700802
Whether you are aiming for a promotion or applying for a new job, setting up your own business or planning a career change due to a change in circumstances or redundancy, we offer a range of courses that can help you progress up the career ladder.
For advice on course entry requirements or to find out which course is best for you, call Helen Moore on 01756 700802
Food Hygiene and Safety
From the smallest café or restaurant through to the supermarket or global food manufacturer, all have a duty and a legal requirement to serve safe food. Therefore, it is vital that anyone involved in the process understands how to produce food that will not harm the consumer.
All food handlers should receive some form of food safety training before starting work in a kitchen, shop or food factory. The minimum requirement is the Level 2 course but supervisors and managers will require a higher level of training to ensure they can carry out their role in ensuring the safety of the food.
The CIEH and RIPH food safety qualifications have recently been restructured to meet QCA requirements. This has made the levels more consistent across a range of industries, and also more specific to your job role. The new courses are listed below.
When you attend one of our RIPH food safety courses you will also be able to choose whether you take an exam in food safety for manufacturing, catering or retailing. Our food safety courses will therefore equip you with the knowledge and skills to produce safe food in a wide range of food industry sectors.
All food handlers should receive some form of food safety training before starting work in a kitchen, shop or food factory. The minimum requirement is the Level 2 course but supervisors and managers will require a higher level of training to ensure they can carry out their role in ensuring the safety of the food.
The CIEH and RIPH food safety qualifications have recently been restructured to meet QCA requirements. This has made the levels more consistent across a range of industries, and also more specific to your job role. The new courses are listed below.
When you attend one of our RIPH food safety courses you will also be able to choose whether you take an exam in food safety for manufacturing, catering or retailing. Our food safety courses will therefore equip you with the knowledge and skills to produce safe food in a wide range of food industry sectors.
Interest in the Food Industry
Interest appears to be on the increase for careers in the food industry as Loughry Campus – College of Agriculture Food and Rural Enterprise (CAFRE) held the first in this year’s series of information evenings for food courses starting in September.
The event, based on a theme of career opportunities, attracted over 50 attendees, who heard presentations from industry speakers and Loughry graduates who are now employed in management and trainee management positions. Malcolm Emery, Chief Executive of Northern Ireland Seafood and Chairman of the Northern Ireland Food and Drink Association (NIFDA) Management Board, outlined the challenges for the future of the food industry and how high calibre graduates will play a major part in its success and development. Malcolm commented;
The future will present as many opportunities as it will challenges. Small and medium sized local business will find it increasingly difficult to compete in commodity volume markets so instead will focus on technical development and high value added systems. To do this, high calibre graduates with a food related qualification, such as those on offer at Loughry will be key to their success.
Derek McDowell, Head of Food Technology Education at Loughry Campus highlighted that currently Loughry has three jobs for every graduate some excellent starting salaries in the range of £18K – £21K. For the past three years 100% of Loughry graduates have gained employment or went onto postgraduate education. Parents and students were impressed by the range of career opportunities and starting salaries achieved by Loughry graduates and the very competitive tuition fees of Loughry’s degree programmes that could result in saving of thousands or pounds over their course of study
The event, based on a theme of career opportunities, attracted over 50 attendees, who heard presentations from industry speakers and Loughry graduates who are now employed in management and trainee management positions. Malcolm Emery, Chief Executive of Northern Ireland Seafood and Chairman of the Northern Ireland Food and Drink Association (NIFDA) Management Board, outlined the challenges for the future of the food industry and how high calibre graduates will play a major part in its success and development. Malcolm commented;
The future will present as many opportunities as it will challenges. Small and medium sized local business will find it increasingly difficult to compete in commodity volume markets so instead will focus on technical development and high value added systems. To do this, high calibre graduates with a food related qualification, such as those on offer at Loughry will be key to their success.
Derek McDowell, Head of Food Technology Education at Loughry Campus highlighted that currently Loughry has three jobs for every graduate some excellent starting salaries in the range of £18K – £21K. For the past three years 100% of Loughry graduates have gained employment or went onto postgraduate education. Parents and students were impressed by the range of career opportunities and starting salaries achieved by Loughry graduates and the very competitive tuition fees of Loughry’s degree programmes that could result in saving of thousands or pounds over their course of study
Tuesday, 21 October 2008
Food & Drink Network
The Food and Drink Innovation Network reports recent research conducted by Leading Edge revealed many food industry workers believe that career progression is the main factor in applying for an alternative job.
Nearly half (46 percent) stressed enhancing career opportunities was more important than challenging work or training opportunities and graduate schemes. A total of 79 percent of respondents felt opportunities for career progression are likely to ensure they remain with their current employee and this can be more important than financial rewards and on-the-job benefits.
Leading Edge's business development manager Shanna Ritchie explained: "The rapid pace of change and growth in the industry in the past few years provides previously unthought-of career opportunities.
"The old perception that jobs in food and grocery are simply about stocking shelves is dying rapidly, as the UK’s best and brightest minds are attracted by the opportunities to progress," she added
Nearly half (46 percent) stressed enhancing career opportunities was more important than challenging work or training opportunities and graduate schemes. A total of 79 percent of respondents felt opportunities for career progression are likely to ensure they remain with their current employee and this can be more important than financial rewards and on-the-job benefits.
Leading Edge's business development manager Shanna Ritchie explained: "The rapid pace of change and growth in the industry in the past few years provides previously unthought-of career opportunities.
"The old perception that jobs in food and grocery are simply about stocking shelves is dying rapidly, as the UK’s best and brightest minds are attracted by the opportunities to progress," she added
Eating Healthily
Big business has been accused of misleading children by producing educational materials for schools about pupils' diets which experts say are wrong and likely to encourage poor eating habits.
Questionable claims include advice to children to eat three portions of dairy products each day, to avoid refilling their water bottle from the tap, and not to eat less food if they want to lose weight while also being physically active.
In other leaflets, study aids and teaching packs, pupils are told to eat six slices of bread a day, that eating cheese 'will soon have you a lot healthier' and that soft drinks are carbohydrates, the same food type as rice, pasta and bread.
The Food Standards Agency (FSA), Britain's food watchdog, the Department of Health and the body that represents the country's 6,000 dieticians have dismissed some or many of the statements as highly selective, misleading and not based on independent evidence.
Richard Watts of the Children's Food Campaign (CFC), an alliance of health, education and children's organisations, which is assembling a dossier to send to the government, said the organisations had acted shamefully.
'These claims are wrong, misleading, taken out of context or blatant marketing, and aren't backed up by scientific advice. It's bad nutritional advice, which could give children wrong ideas about food at a very impressionable time in their lives and could also get them into some bad dietary habits.'
Organisations such as the baker Warburtons and bodies including the Dairy Council, the British Soft Drinks Association and the Food and Drink Federation collated the material.
A Dairy Council leaflet for seven- to 11-year-olds promotes eating three dairy portions a day. It says: 'You need most calcium when you are a teenager - three to four servings of milk, yoghurt or cheese will help ensure that teenagers get all the calcium they need.
'Three servings of milk, yogurt or cheese every day will provide most people with just about all the calcium their body needs.' But the FSA disagreed. It advises eating dairy products but not any specific amount.
The European Food Safety Agency, which advises the EU, has rejected the idea that eating three dairy portions a day is beneficial, stating: 'A cause-and-effect relationship is not established between the consumption of dairy foods and a healthy body weight in children and adolescents.'
Dr Alice Cotter, the Dairy Council's senior nutrition scientist, insisted that the recommendation had been 'created' using nutrient intake information produced by the Department of Health.
The FSA disagreed with most of the claims and said they were not in line with its recommendations. It said pupils should continue refilling water bottles with tap water, despite the British Soft Drinks Association producing a 'Drinks Detective' graphic which says that it is 'unsafe' and 'can lead to contamination'.
Liz Bastone, the association's spokeswoman, said: 'We advise that soft drinks bottles should be recycled after use rather than refilled ... [they] are not intended to be reused. If bottles are not washed properly, they can become a source of bacterial infection.'
The National Union of Teachers and the National Heart Forum are among those claiming that the government's guidelines to schools on how to manage such links with business are too lax.
'We are concerned that children are not exploited or misled by marketing of food products which make claims that are at best ambiguous or open to interpretation,' said Christine Blower, the union's acting general
Questionable claims include advice to children to eat three portions of dairy products each day, to avoid refilling their water bottle from the tap, and not to eat less food if they want to lose weight while also being physically active.
In other leaflets, study aids and teaching packs, pupils are told to eat six slices of bread a day, that eating cheese 'will soon have you a lot healthier' and that soft drinks are carbohydrates, the same food type as rice, pasta and bread.
The Food Standards Agency (FSA), Britain's food watchdog, the Department of Health and the body that represents the country's 6,000 dieticians have dismissed some or many of the statements as highly selective, misleading and not based on independent evidence.
Richard Watts of the Children's Food Campaign (CFC), an alliance of health, education and children's organisations, which is assembling a dossier to send to the government, said the organisations had acted shamefully.
'These claims are wrong, misleading, taken out of context or blatant marketing, and aren't backed up by scientific advice. It's bad nutritional advice, which could give children wrong ideas about food at a very impressionable time in their lives and could also get them into some bad dietary habits.'
Organisations such as the baker Warburtons and bodies including the Dairy Council, the British Soft Drinks Association and the Food and Drink Federation collated the material.
A Dairy Council leaflet for seven- to 11-year-olds promotes eating three dairy portions a day. It says: 'You need most calcium when you are a teenager - three to four servings of milk, yoghurt or cheese will help ensure that teenagers get all the calcium they need.
'Three servings of milk, yogurt or cheese every day will provide most people with just about all the calcium their body needs.' But the FSA disagreed. It advises eating dairy products but not any specific amount.
The European Food Safety Agency, which advises the EU, has rejected the idea that eating three dairy portions a day is beneficial, stating: 'A cause-and-effect relationship is not established between the consumption of dairy foods and a healthy body weight in children and adolescents.'
Dr Alice Cotter, the Dairy Council's senior nutrition scientist, insisted that the recommendation had been 'created' using nutrient intake information produced by the Department of Health.
The FSA disagreed with most of the claims and said they were not in line with its recommendations. It said pupils should continue refilling water bottles with tap water, despite the British Soft Drinks Association producing a 'Drinks Detective' graphic which says that it is 'unsafe' and 'can lead to contamination'.
Liz Bastone, the association's spokeswoman, said: 'We advise that soft drinks bottles should be recycled after use rather than refilled ... [they] are not intended to be reused. If bottles are not washed properly, they can become a source of bacterial infection.'
The National Union of Teachers and the National Heart Forum are among those claiming that the government's guidelines to schools on how to manage such links with business are too lax.
'We are concerned that children are not exploited or misled by marketing of food products which make claims that are at best ambiguous or open to interpretation,' said Christine Blower, the union's acting general
Free Range Turkeys
Don’t wait! Yes, now’s the time to order that local, pasture-raised, heritage turkey for your xmas feast.
Why settle for a factory farmed turkey from the supermarket when you have the option of treating yourself and your guests to a much more flavorful bird that was raised in a humane manner.
Since labels are one of the most confusing aspects of making our food choices, here are some helpful tips for finding the turkey that’s right for you (when deciding what size turkey to buy, a good rule of thumb is one pound of turkey for each person):
Pasture Raised: Pasturing is a traditional farming technique that allows animals to be raised in a humane, ecologically sustainable manner. It indicates that the turkey was raised outdoors on a pasture where it ate grasses and other food (insects) found in the pasture, rather than being fattened on grain in a feedlot or barn. The diverse diet of the pasture also adds more flavor to the meat and helps farmers with their pest management. Many farmers use this term to distinguish themselves from the term “Free Range"
Why settle for a factory farmed turkey from the supermarket when you have the option of treating yourself and your guests to a much more flavorful bird that was raised in a humane manner.
Since labels are one of the most confusing aspects of making our food choices, here are some helpful tips for finding the turkey that’s right for you (when deciding what size turkey to buy, a good rule of thumb is one pound of turkey for each person):
Pasture Raised: Pasturing is a traditional farming technique that allows animals to be raised in a humane, ecologically sustainable manner. It indicates that the turkey was raised outdoors on a pasture where it ate grasses and other food (insects) found in the pasture, rather than being fattened on grain in a feedlot or barn. The diverse diet of the pasture also adds more flavor to the meat and helps farmers with their pest management. Many farmers use this term to distinguish themselves from the term “Free Range"
Eating Well at Halloween
It’s unavoidable; you and your kids are going to end up in front of a tasty bowl of Halloween candy sometime soon. We can hope that it doesn’t happen and assume our friends and family know better than to tempt us with food that is not only bad for us, but also unsustainable and not local. It’s probably best to be realistic and come up with an action plan.
First, accept that it’s going to happen and think about moderation! Letting yourself indulge a little will keep from overindulging in some closet away from everyone. If you have said to yourself, “I’m just not going to have any Halloween candy this year, none!” it’s guaranteed that you will eat some and end up feeling bad about yourself. So, make a plan. On Halloween if you have a party or are trick-or-treating, give yourself and your children a limit. Put the rest away, and hope everyone forgets about it. If they don’t, allow them 1 or 2 pieces a day for a week (and then hope they forget!).
First, accept that it’s going to happen and think about moderation! Letting yourself indulge a little will keep from overindulging in some closet away from everyone. If you have said to yourself, “I’m just not going to have any Halloween candy this year, none!” it’s guaranteed that you will eat some and end up feeling bad about yourself. So, make a plan. On Halloween if you have a party or are trick-or-treating, give yourself and your children a limit. Put the rest away, and hope everyone forgets about it. If they don’t, allow them 1 or 2 pieces a day for a week (and then hope they forget!).
Food Industry
In the Middle Ages, alchemists sought to turn common metals into gold. Today some doctors and scientists seeking to prevent and treat obesity in the United States are attempting an equally difficult transformation. They want to change people, their willpower, their lifestyles, their metabolism, even their DNA to make it harder to gain weight and easier to lose it.
However, transforming people with drugs, weight-loss surgery, genetic engineering, hypnosis and other extreme steps is not the answer to obesity, because people are not the problem.
About Think Tank Town
Washingtonpost.com edits and publishes columns submitted by 13 prominent think tanks on a rotating basis every other weekday. Each think tank is free to choose its authors and the topics it believes are most important and timely. Here are the participating organizations:
Asia Society
American Enterprise Institute
Brookings Institution
Carnegie Endowment for International Peace
Cato Institute
Center for American Progress
Center for Strategic and International Studies
Council on Foreign Relations
Heritage Foundation
Hudson Institute
Manhattan Institute
New America Foundation
RAND Corporation
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The problem is the food industry, which provides us with the calories we consume but washes its hands of responsibility for causing the worldwide obesity epidemic. Food industry marketers say they are only offering people what they want and that individuals choose what they put in their mouths.
Is it plausible that two out of three Americans have an eating disorder? And if we really believe that people are choosing to eat foods that are making them fat, does that mean we think that two-thirds of Americans are foolish, stupid, and lazy? Or that overweight and obese people have weaker characters and are morally inferior to people who have a normal weight?
The food industry spends billions of dollars each year to develop products, packaging, advertising and marketing techniques that entice us to buy more food because selling more food means making more profits. And businesses exist to make profits.
Food marketers test whether the color, the font size of words and the images used to market food will grab our attention by studies of eye movement. They conduct focus groups to come up with catchy names and symbols that recall positive memories and thoughts to condition a response that may lead us to purchase their products. And food marketers work to increase the frequency with which we see their products and their presence in stores, wanting to make their products always available.
The food industry also alters the nutritional content of foods to make them longer lasting on store shelves by increasing fats, sugars, and salt, making it less healthy for the average person to consume them.
Much evidence shows that individuals are not the cause of America's obesity epidemic. A wealth of research on marketing and decision-making reveals that people are easily manipulated, biased and influenced to make decisions that are not in their own best interests by how choices are presented to them.
However, transforming people with drugs, weight-loss surgery, genetic engineering, hypnosis and other extreme steps is not the answer to obesity, because people are not the problem.
About Think Tank Town
Washingtonpost.com edits and publishes columns submitted by 13 prominent think tanks on a rotating basis every other weekday. Each think tank is free to choose its authors and the topics it believes are most important and timely. Here are the participating organizations:
Asia Society
American Enterprise Institute
Brookings Institution
Carnegie Endowment for International Peace
Cato Institute
Center for American Progress
Center for Strategic and International Studies
Council on Foreign Relations
Heritage Foundation
Hudson Institute
Manhattan Institute
New America Foundation
RAND Corporation
Who's Blogging?
Read what bloggers are saying about this article.
CosmicConservative
Improved Clinch
CultureJunkie
Full List of Blogs (12 links) »
Most Blogged About Articles
On washingtonpost.com | On the web
Save & Share Article What's This?
DiggGoogle
del.icio.usYahoo!
RedditFacebook
The problem is the food industry, which provides us with the calories we consume but washes its hands of responsibility for causing the worldwide obesity epidemic. Food industry marketers say they are only offering people what they want and that individuals choose what they put in their mouths.
Is it plausible that two out of three Americans have an eating disorder? And if we really believe that people are choosing to eat foods that are making them fat, does that mean we think that two-thirds of Americans are foolish, stupid, and lazy? Or that overweight and obese people have weaker characters and are morally inferior to people who have a normal weight?
The food industry spends billions of dollars each year to develop products, packaging, advertising and marketing techniques that entice us to buy more food because selling more food means making more profits. And businesses exist to make profits.
Food marketers test whether the color, the font size of words and the images used to market food will grab our attention by studies of eye movement. They conduct focus groups to come up with catchy names and symbols that recall positive memories and thoughts to condition a response that may lead us to purchase their products. And food marketers work to increase the frequency with which we see their products and their presence in stores, wanting to make their products always available.
The food industry also alters the nutritional content of foods to make them longer lasting on store shelves by increasing fats, sugars, and salt, making it less healthy for the average person to consume them.
Much evidence shows that individuals are not the cause of America's obesity epidemic. A wealth of research on marketing and decision-making reveals that people are easily manipulated, biased and influenced to make decisions that are not in their own best interests by how choices are presented to them.
My Dream Job
I really like working on a line with a crew of other cooks. it is stressful and hard on the body and at times ugly, but on those nights when you are slammed with orders and the tickets seem to be endlessly pouring out of the machine and all of a sudden time just seems to slow down, motions become automatic, you don't even realize the burns on your arms and hands or the pain in your back and feet from the shitty mats that the cheap owner won't replace, ingredients fly and the crew dances around one another, all working together like a machine and, if it's a good kitchen and a good chef and a good menu, together you push out an amazing amount of beautiful and delicious food and when it is over and time returns to normal and you realize 3 hours have passed and you walk by the dish and all the plates are coming back licked clean, it just feels great, it is rare and arguably the horrible hours and horrible pay and the physical torture overshadow that feeling, but in that brief time it beats all
My Dream Job
More to and live in Europe as a contract food writer for American newspapers or magazines. Work in neighborhood grocery stores or brasseries, to learn, first-hand, what life is like in, say, Paris, for the working man or woman, and write these experiences up, with photos, for stateside readers. Oh, I would love to work on a rural Provencial village and learn to grow vegetables and lavender
Dream Job In Food
I dream of having a career involving my favorite subject- food. I was a clothing designer for many years, but I left when I realized It didn't excite me any more. For almost two years, I have taken classes and explored, but I can't find my place yet. If you could have any occupation in a food related industry, what would it be?
Any Jobs ?
Hi............
I have done Btech in Food Technology...and looking for a job in food industry.....if anyone know any vacancies in food industry then pls let me know. Essex/Herts area
Carol B
I have done Btech in Food Technology...and looking for a job in food industry.....if anyone know any vacancies in food industry then pls let me know. Essex/Herts area
Carol B
Everyones cutting down on restaurants
More people are staying home instead of eating out — but traffic at fast-food joints is actually up. The catch is, customers are opting for the best deals, like $1 mini-burgers or 89-cent tacos. Restaurants are rolling out cheap specials to compete for these customers, but increased ingredient costs are squeezing the profit margins on these low-priced items.
“These 99-cent and dollar meals are priced at 2002 cost levels,” a consultant to McDonald’s owner-operators told the Chicago Tribune. “It’s insane.”
Some fast-food chains are reevaluating their bargain-product strategy. McDonald’s is testing out small price increases on its dollar menu; for example, the $1 double cheeseburger may go up to to $1.09 or $1.19. Burger King, meanwhile, is testing a smaller beef patty for its $1 Whopper Jr.
These chains are “walking a tight-rope,” the Tribune says.
“It’s kind of like a game of chicken” for fast-food chains, said Morningstar restaurant analyst John Owens. The restaurant industry doesn’t want to repeat the notorious “burger wars” of 2002, when fast-food outlets got carried away with discounting premium items such as Whoppers and Big Macs and their profits took a hit, Owens said.
“These 99-cent and dollar meals are priced at 2002 cost levels,” a consultant to McDonald’s owner-operators told the Chicago Tribune. “It’s insane.”
Some fast-food chains are reevaluating their bargain-product strategy. McDonald’s is testing out small price increases on its dollar menu; for example, the $1 double cheeseburger may go up to to $1.09 or $1.19. Burger King, meanwhile, is testing a smaller beef patty for its $1 Whopper Jr.
These chains are “walking a tight-rope,” the Tribune says.
“It’s kind of like a game of chicken” for fast-food chains, said Morningstar restaurant analyst John Owens. The restaurant industry doesn’t want to repeat the notorious “burger wars” of 2002, when fast-food outlets got carried away with discounting premium items such as Whoppers and Big Macs and their profits took a hit, Owens said.
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