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Entries for all categories for the 2009 awards have now closed. If you wish to receive entry forms for the 2010 awards when they launch please email helen.law@william-reed.co.uk stating which forms you would like to receive. The Customer Focus Award, sponsored by BakeMark The Customer Focus Award aims to find the most customer-orientated bakery businesses in the country. The award recognises those companies that take customer service and support to a new level.
“This award recognises the huge effort made by all types of bakery companies to find new ways of impoving levels of customer service,” says John Lindsay, country manager and business unit director, BakeMark UK.
The Craft Business Award, sponsored by Rank Hovis The Craft Business Award is open to all types of craft bakeries. Entrants might specialise in one area or could produce a wide range of different products.
“The focus of this award is not about size of operation or number of shops, but about product excellence, enterprise and ideas,” says UK miller Rank Hovis.
The key to success is proving that you have a good grasp of consumer trends and have used this to boost your business, as well as producing consistently great quality products.
Celebration Cake Maker of the Year, sponsored by Renshaw napier This category is open to everyone, ranging from small cake-making specialists right up to celebration cake manufacturers. This award aims to search out those highly skilled individuals that make celebration cakes such an exciting and innovative sector.
“Companies and individuals should enter to demonstrate their skills and individual flair,” says Nicola Hemming, business development and technical sales manager at Renshawnapier.
Baker of the Year, sponsored by Vandemoortele This award is open to any individual with hands-on baking expertise. Entrants can be from small or large companies but they must be able to demonstrate baking excellence and innovation.
“In these difficult times, it is even more important to celebrate the skill, commitment and enthusiasm of bakers,” says Stephen Bickmore, UK commercial manager of Vandemoortele’s Lipids Division.
Quality control, consideration for the environment, addressing health issues and above all making consistently high-quality products are some of the criteria that will be assessed.
The Achievement in Bakery Training Award, sponsored by Rich Products This award is open to individuals and companies that have either initiated or been involved in successful training programmes. Any size of company, making any type of baked product is eligible to enter.
“Training opens doors and gives passionate individuals the opportunity to excel…it is also a primary way to achieve excellence, develop creative thinking and innovative ideas that lead to industry growth and combat the challenges we face,” says George Thomopoulos, MD of Rich Products.
Bakery Food Manufacturer of the Year, sponsored by ADM Milling This award is open to all bakery and bakery food manufacturing businesses. All entrants will have one thing in common – they must strive to produce exceptional baked goods.
Judges will be assessing entries in terms of product quality, operational standards, innovation, investment, marketing initiatives and measurable success in their market place.
“This award not only recognises excellence and achievements but rewards businesses that distinguish themselves from others in the industry,” says Melanie Somerville, marketing manager, ADM.
Bakery Supplier of the Year, sponsored by Sainsbury’s Successful partnerships between suppliers and customers are vital in driving the baking industry forward. This award is open to all kinds of bakery suppliers, whether you are a small artisan bakery, mid-sized craft operation or large, industrial manufacturer.
“We are looking for suppliers to present an example of an excellent supplier-customer partnership that has delivered a step-change in the customer offer,” says Sainsbury’s category manager for bakery Nick Townsend.
The Innovation Award, sponsored by Asda This category is new for 2009 and looks to recognise the companies that are driving the sector forward.
The award is open to all kinds of bakery businesses, from small craft producers to the largest industrial manufacturers in a variety of different markets.
Entrants must be able to clearly demonstrate how the innovation has benefited the end consumer. “The key to this award is showing how the needs of shoppers today have inspired your business practice,” says Nigel Murray, general manager of bakery and cafes at Asda
Trainee Baker of the Year, sponsored jointly by Improve and the National Skills Academy New for 2009, this category aims to recognise those trainee bakers who will go on to be the backbone of the industry.
Entrants must be able to demonstrate their commitment and passion for a career in the industry. Judges will be interested to hear about entrants’ skills, enthusiasm and ambition.
“Well-qualified and skilled bakers are critical to the future of the industry and those who can demonstrate that additional passion and dedication should be fully recognised,” says Improve CEO Jack Matthews.
The In-Store Bakery Award, sponsored by Scobie & McIntosh In-store bakeries (ISBs) are perfectly placed to meet today’s consumer demands for freshly made food and retail theatre.
This award invites entries from all ISB managers who can demonstrate a well-tailored product range, good availability and ideas for maximising sales and promoting growth. In addition judges will be looking for outstanding customer service, good team spirit and excellent management of resources or skills development.
The award is open to all supermarket ISBs.
Artisanal Bread Product of the Year, sponsored by Morrisons The Artisanal Bread Award is open to all types of businesses, from small artisan bakeries handmaking breads from scratch to larger more automated producers that incorporate artisanal methods.
“This award showcases the fantastic range of artisanal breads being made in this country and supports the skill of the baker,” says Andy Clegg, bakery trading manager, Morrisons.
Judges will be looking for breads that use the best quality ingredients and production methods and are also keen to hear about creative product development, which has helped grow the category to offer greater choice to customers.
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