Supplier Q&A: Inside … Wrap Film Systems

08/12/2017 - 12:06
In Cost Sector Catering’s series of Q&As with suppliers, we talk to MikeLewis, channel marketing manager – foodservice, at Wrap Film Systems, makers of cling film and aluminium foil products.

Cost Sector Catering: What are the current challenges in the industry?

Mike Lewis: Hygiene and sustainability are the hot issues with chefs. They’ve always been important but they have now come to the forefront, especially concerns over hygiene ratings. We know through research that the public is more aware of the Food Standards Agency’s Food Hygiene Rating Scheme – in fact two-thirds of people put hygiene first when it comes to choosing where they dine. With ‘scores on the doors’ firmly in the public domain, we’re being asked more about how our Wrapmaster dispensers can support kitchen hygiene – especially as food-safety practitioners recommend us.

Sustainability has become paramount, in part driven by the pressure to cut costs, keeping waste to a minimum and working smartly; this will have a positive impact on budgets. In our industry we’ve all experienced the frustrations of cardboard cutter boxes, tangled cling film or badly cut foil. The wastage can be considerable, which is why the usability of our products is a key focus. We’re excited to get feedback from contract caterers such as ISS that our dispensers can help their kitchens experience a cost saving of up to 25% – 20% less cling film, 25% less foil, 25% less parchment – versus cardboard cutter boxes.

What is your bestseller?

We’re proud to be a leading player when it comes to light catering equipment and our Wrapmaster 4500 is our best-selling dispenser; its size makes it suitable for many kitchens, which means it’s a popular unit. But we don’t rest on our laurels; we’re always looking to improve our products, whether that means reducing the size or making them lighter so they’re easier to handle or faster to refill.

We work with cost sector teams to develop our dispenser, as well as rigorous trials, which have proved highly successful. ISS Food & Hospitality was looking at ways of improving its business and safety in terms of health and food safety. It ran a trial for three weeks and off the back of it Wrapmaster was rolled out across the business.

We have three core USPs: Wrapmaster is hygienic to use and supports kitchens in achieving those all-important scores on the doors, it saves money, and, when it comes to dispensing, we’re the sustainable choice by helping to reduce waste.

What advice are you offering customers?

Customers want a dispenser that is suitable for their needs – not a one-size-fits-all solution. That’s why no matter the size or operational demands, we have a dispenser for every kitchen.

In terms of advice, chefs want to know the cost in use as well as tips on boosting hygiene. We offer as much information as we can through our experienced team, using live case studies and running campaigns such as Wrap Safe. Working with food-safety practitioners, the campaign shines a light on the most common hygiene risks in the kitchen and how to improve scores.

Any groundbreaking NPD lined up?

Wrapmaster is about innovation not imitation, so we continue to look at ways to enhance our range and make it the best it can be. Last month we launched the new-generation Wrapmaster 4500, which is 21% smaller and 18% lighter than its predecessor, and even easier to use.

Being as sustainable as we can is important, so two years ago we changed our baking parchment to unbleached. It has a better carbon footprint, is produced in a natural process using materials from sustained forests, and doesn’t contain fluorinated chemicals.

We’re currently working on some exciting projects that we will be revealing early next year – all I can say is watch this space.

What’s on your wish list for 2018?

For 2018 we want to build on the good work we’ve been doing. That means listening to our customers, but also supporting the wider industry and next generation of chefs. So my wish is to work even more closely with organisations such as the British Culinary Federation and The Chef’s Forum.

Cost Sector Catering: What are the current challenges in the industry?

Mike Lewis: Hygiene and sustainability are the hot issues with chefs. They’ve always been important but they have now come to the forefront, especially concerns over hygiene ratings. We know through research that the public is more aware of the Food Standards Agency’s Food Hygiene Rating Scheme – in fact two-thirds of people put hygiene first when it comes to choosing where they dine. With ‘scores on the doors’ firmly in the public domain, we’re being asked more about how our Wrapmaster dispensers can support kitchen hygiene – especially as food-safety practitioners recommend us.

Sustainability has become paramount, in part driven by the pressure to cut costs, keeping waste to a minimum and working smartly; this will have a positive impact on budgets. In our industry we’ve all experienced the frustrations of cardboard cutter boxes, tangled cling film or badly cut foil. The wastage can be considerable, which is why the usability of our products is a key focus. We’re excited to get feedback from contract caterers such as ISS that our dispensers can help their kitchens experience a cost saving of up to 25% – 20% less cling film, 25% less foil, 25% less parchment – versus cardboard cutter boxes.

What is your bestseller?

We’re proud to be a leading player when it comes to light catering equipment and our Wrapmaster 4500 is our best-selling dispenser; its size makes it suitable for many kitchens, which means it’s a popular unit. But we don’t rest on our laurels; we’re always looking to improve our products, whether that means reducing the size or making them lighter so they’re easier to handle or faster to refill.

We work with cost sector teams to develop our dispenser, as well as rigorous trials, which have proved highly successful. ISS Food & Hospitality was looking at ways of improving its business and safety in terms of health and food safety. It ran a trial for three weeks and off the back of it Wrapmaster was rolled out across the business.

We have three core USPs: Wrapmaster is hygienic to use and supports kitchens in achieving those all-important scores on the doors, it saves money, and, when it comes to dispensing, we’re the sustainable choice by helping to reduce waste.

What advice are you offering customers?

Customers want a dispenser that is suitable for their needs – not a one-size-fits-all solution. That’s why no matter the size or operational demands, we have a dispenser for every kitchen.

In terms of advice, chefs want to know the cost in use as well as tips on boosting hygiene. We offer as much information as we can through our experienced team, using live case studies and running campaigns such as Wrap Safe. Working with food-safety practitioners, the campaign shines a light on the most common hygiene risks in the kitchen and how to improve scores.

Any groundbreaking NPD lined up?

Wrapmaster is about innovation not imitation, so we continue to look at ways to enhance our range and make it the best it can be. Last month we launched the new-generation Wrapmaster 4500, which is 21% smaller and 18% lighter than its predecessor, and even easier to use.

Being as sustainable as we can is important, so two years ago we changed our baking parchment to unbleached. It has a better carbon footprint, is produced in a natural process using materials from sustained forests, and doesn’t contain fluorinated chemicals.

We’re currently working on some exciting projects that we will be revealing early next year – all I can say is watch this space.

What’s on your wish list for 2018?

For 2018 we want to build on the good work we’ve been doing. That means listening to our customers, but also supporting the wider industry and next generation of chefs. So my wish is to work even more closely with organisations such as the British Culinary Federation and The Chef’s Forum.

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