![]() ![]() Now, with the potential reopening of the UK, Jason says they are seeing the opportunities in the HORECA/hospitality sector: "We’ve been working hard through the pandemic, preparing ourselves for the reopening. We have two distributors in Ireland and a distributor in the UK and where they launched the range before lockdown hit, they have continued to sell strongly throughout.” Nobody knew at the time the devastating effect it would have on the foodservice sector. “We launched Invisible Chef into the marketplace in March 2020 just as Covid-19 was impacting. “As the products are supplied frozen, versus traditional sandwiches which are supplied chilled, the customer won't get caught with waste and can take products out to use as they need them. Waste is reduced too, as the product is delivered frozen and has a three-day chilled shelf life. Natasha's Law concerns allergen-information labelling and includes stricter requirements for pre-packaged foods to carry a full ingredients list. The Invisible Chef products will be advantageous for some locations in England (especially those running delis or making food in-house) when Natasha’s Law comes into effect in October 2021, and will save these businesses both cost and hassle.” ![]() “Consumers can feel safe at the point of purchase that their product has been both cooked and served in pack, so there is no risk of contamination, which is important during these times. Jason believes this new range has consumer benefits too, offering a level of reassurance around Covid-19 and allergy risks. It was specifically designed to look like it was made in-house, so the branding is very discrete on the back of the pack.” With the Invisible Chef range, the same packaging works across all cooking applications. On a normal street, foodservice unit A may have a Merry Chef oven, unit B may have a traditional pie oven, and unit C may be a small coffee operation that just has a panini grill or microwave, and, historically, companies would have to offer different types of packaging for each of those cooking devices. “We researched and developed specialist packaging and we believe that’s one of the unique selling points of the range. They would be essential to assist small operators, convenience stores, and deli counters to continue operating. “We have been manufacturing high-end snacks for retailers, cafés or ‘food to go’ for the last number of years, but we saw at the start of Covid-19 that there was a demand in the marketplace for snacks that would need less handling, less preparation and less cooking time. The Invisible Chef is a ‘cook and serve in-pack’ snack range launched by the company in early 2020. ![]() We even got an email from a man in the Falkland Islands recently who said he was enjoying one of our Invisible Chef burritos in Port Stanley, and our stuffings were on sale in Alaska last Christmas!" “We sell into both retail and foodservice and our main export markets are the UK and US and we also supply a couple of high-end customers in France. Crumb brand or topping, or filling sandwich and snack products under the Invisible Chef brand. “We take fresh bread and add value to it, whether that means crumbing it to make breadcrumbs, stuffings and toppings under the Mr. spoke to director, Jason Coyle about the company’s latest range, the Invisible Chef, which was developed with Covid-19 concerns in mind. Crumb is now a multi-award-winning manufacturer of premium pre-cooked stuffings, and the number-one chilled stuffing brand in Ireland and the UK. Westmeath when Bernard Coyle saw a gap in the market for fresh breadcrumbs. Crumb was founded in 1996 in Finea in Co. ![]()
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