Cathy Sherry’s Post

Fish and Chips truly has a place in our hearts as the Nation’s Favourite Takeaway, selling over 382 million (!!) portions every year in the UK. In fact, there are more fish and chip shops across the UK than McDonald's. As it's National Fish and Chip Day today, it's the perfect time to share some of my favourite fishy tea facts. 👇🏽 🚢 Fish and chip outlets sell approximately 25% of all the white fish consumed in the UK today. 🐟 Which came first? It was the fish. The tradition of eating fish coated with flour and fried in oil can be traced back to the early 1800s. Even Charles Dickens writes of it in both Oliver Twist and A Tale of Two Cities. The first fried 'chip' hails from Dundee, a little later (trust the Scots). 🍟 London and Lancashire both claim to be the birthplace of combined fish and chips in the 1860s. We may never know for sure who is correct! 🗞️ The longest running fish and chip shop, still in operation in Leeds. “The Oldest Fish & Chip Shop in the World” has apparently been serving the dish since 1865. 🏪 As of today there are over 10,500 Fish and Chip Shops in the UK. 💙 A fish supper contains 7.3% fat – but by comparison a pork pie has 10.8% fat! And Fish and Chips with peas provides a third of the recommended daily allowance of vitamins. So, it's not as big a sin as you may think! 🌍 Although beloved here, fish and chips can also be found in other areas of the world with a few regional tweaks! In Belgium they eat their fish and chips with mayonnaise – in China they accompany it with sugar! The word ‘batter’ also comes from French and the word ‘battre’ which means ‘to beat’ – in reference to whisking flour and water together. 🏆 Finally...did you know the record number of fish and chip portions sold in one day belongs to Marini’s of Glasgow. In 1999 they sold 12,406 portions in a day! So with that in mind...will you be indulging in Fish and Chips tonight? #nationalfishandchipday #fishandchips #fish #fishing #scotland #scottish #smallbusiness #aberdeenshire #ecommerce #b2b

Have you ever been to Southern Food Company? Would you recommend it? #realestatetips #realestateadvice #exprealty #nwarealtor #listingagent #nwarealestate #bentonville #fayettevillear #sellinghomes #nwahomes #realestateexpert #realestategoals #sellingnwahomes #hireme

🚍 𝐆𝐨𝐨𝐝 𝐌𝐞𝐚𝐭𝐬 𝐆𝐨𝐞𝐬 𝐌𝐚𝐢𝐧𝐬𝐭𝐫𝐞𝐚𝐦: 𝐄𝐚𝐭 𝐉𝐮𝐬𝐭’𝐬 𝐂𝐮𝐥𝐭𝐢𝐯𝐚𝐭𝐞𝐝 𝐃𝐞𝐥𝐢𝐜𝐚𝐜𝐲 𝐇𝐢𝐭𝐬 𝐑𝐞𝐭𝐚𝐢𝐥 𝐒𝐡𝐞𝐥𝐯𝐞𝐬 ☀ 𝐈𝐧 𝐌𝐚𝐲 𝟐𝟎𝟐𝟒, The luxury supermarket Huber's Butchery and Alameda, California-based Good Hope Meats have teamed up to sell Good Meat 3, a new #culturedmeatproduct.Only 3% of grown chicken is used in the new product, together with plant #proteins🌿. This enables them to provide the product at a competitive price💲 and reduce production expenses, which has been one of the primary obstacles to the industry's growth. In #Singapore, Good Meat has been making and selling 🍗chicken at the Bistro of Huber's Butchery, fine dining #restaurants, hawker stands, and meal delivery applications. With this new step, customers will be able to purchase and prepare the cultivated meat at home for the first time. The retail collaboration comes at a time when the US cultured meat market has been encountering challenges. In an effort to support the cattle industry, legislation prohibiting the sale of the novelty product was approved this month in both #Florida and #Alabama. The USDA and FDA gave Good Meats and UPSIDE Foods official certification in July 2023, but the products have taken a while to reach grocery store shelves. 𝗕𝗿𝗼𝘄𝘀𝗲 𝗮𝘁 𝗼𝘂𝗿 𝗟𝗶𝗻𝗸𝗲𝗱 𝗥𝗲𝗽𝗼𝗿𝘁 👉: https://bit.ly/3yEO8xt #HubersButchery #GoodMeats #CulturedMeatProducts #PlantProteins #UpsideFoods #prophecymarketinsights

Perspectives on Past and Future Food Systems When I was growing up in the 1940s in rural Missouri, we had a local food system. Most of what we ate was grown, hunted, fished, or foraged on our farm. Most of the rest was grown and processed within about 50 miles of our farm. There were local meat processors and locker plants, dairy processing plants, fruit and vegetable canneries, and even local flour mills. My best guess is that at least 75% of what we ate in the 1940s was homegrown or grown and processed locally.   There were no self-service supermarkets in our area during the 1940s. In those days, you handed a prepared list of grocery items to the grocery clerk behind a counter. The clerk selected your canned and packaged goods from bookcase-like shelves, dried beans scooped from large bins, and meats sliced from larger cuts. Everything was placed in a brown paper bag and our bill was totaled on an adding machine.   By the late 1950s, self-service supermarkets dominated food retailing. The largest grocery chains were A&P, Safeway, Kroger, Food Fair, and National. By the 1970s, self-service supermarkets sold roughly 70% of the nation’s groceries. Restaurants in the 1940s were mainly small family businesses. Most restaurants opened early for breakfast and coffee and served plate lunches and hamburgers for lunch. Only the truck stops along Highway 66 were open at night. In 1948, The McDonald brothers realized they made most of their profits on hamburgers, they closed the drive-in and streamlined their system. Ray Kroc bought the McDonald’s company in 1961 and by 1971, had grown into the largest pizza chain in the world.   Sam Walton opened his first discount store in 1962 in Rogers, Arkansas. His idea of “always low prices” proved popular, and Walmart stores were soon scattered across the country.  With the rapid expansion of Walmart supercenters, other supermarket chains were forced to follow similar cost-cutting strategies to compete.   In the early 1980s, the U.S. Justice Department decided to focus enforcement of antitrust policy on what is commonly referred to as the “consumer welfare” standard. Today, the entire agri-food system is dominated by a few large multinational corporations that plunder the environment and exploit their workers and customers to maximize returns for their shareholders.   So, what are the implications for the future? I believe the guiding principles for future food systems will be the principles of food sovereignty: “the right of peoples to healthy and culturally appropriate food produced through sustainable methods, and their right to define their own food and agriculture systems.” The ultimate success of this vision depends on the ability and willingness of people to come together and function as communities rather than collections of self-interested consumers and producers. For specifics, statistics, and references see: https://lnkd.in/gPD2KU3G John Ikerd

Here's a quick read with a few tips at the end. It's critically important for consumers to know how convenient it is to prepare meat at home. #Europe #Meat #Nutrition #ConsumerBehaviour #Tips

Head to Page 6 of the Greater North Dakota Chamber's Report on Business to find our contribution to the "Coolest Things Made in North Dakota." https://lnkd.in/ggty-ieZ #business #bakery #manufacturing #northdakota #food

FYI: The “Cake Pop Bill” went into effect July 1st. History: In early December of last year, Kelly Phillips, owner of Richmond-based KP’s Kake Pops & Treats, received an email from the Virginia Department of Agriculture and Consumer Services informing her that she was forbidden from selling her baked goods at a holiday pop-up event in which she has participated for the past eight years. At the time, the law stated that homemade foods such as Phillips’ cake pops, which are made in kitchens that haven’t been inspected by a certified official, are only permitted for sale directly out of the home and at farmers markets. The email also told Phillips she couldn’t advertise her products online, even though she was planning to make all of her sales face to face. The new law expands where cottage food (defined as any food made in a home kitchen for sale) businesses are permitted to sell their products and solidifies their right to advertise online. The bill, also allows for cottage food goods to be sold at any temporary event lasting less than 14 consecutive days, including pop-ups in stores or other businesses. The bill also increases the annual gross sales revenue cap from $3,000 to $9,000 for goods that are processed and prepared in a private home without an inspection as is required by food establishments. (HB 759) The legislation clarifies that advertising or promoting homemade goods on social media platforms doesn’t count as actually selling them via the Internet as long as all the transactions take place in person. Here’s the law (HB 759): https://lnkd.in/ek4vdrPM Read more here: https://lnkd.in/eUbJAwy7 Questions? Our business advisors can help. Find your local Virginia SBDC here and schedule an appointment today: https://lnkd.in/gsM6DvGn

I can manage capacity with my eyes closed... it's code for We didn't know what to expect The Company was increasing its Food Offerings Which would increase its footprint in the Distribution Centers How much more food? We don't know When will it start? We don't know This is at the SAME time Where we got more consolidated loads Way less 6' tall pallets, Way more 2' tall pallets The freight was SPEAKING to me It speaks to everybody I'm no box whisperer Here are some basic rules about food and non-food Food CAN'T be back to back with Non-Food, ever <-- Non-food CAN'T be stored above Food, ever You CAN have Food and Non-Food in the same aisle Food CAN be above Non-Food with NO segregation A minimum of 4' of separation if adjacent This is where it gets a little gnarly, but you'll understand Aisle 15 has an odd-side and an even side Next to Aisle 15 is Aisle 16... The Aisles run North to South Even side is on the West Odd side is on the East It has 100 locations Odd side goes 1, 3, 5, 7 Even side goes 2, 4, 6, 8 Lets go to the Back-to-Back Rule First The Even Side of 15 is backed up by The Odd Side of 16 So it wasn't as simple as converting Aisle 15 to Food We had to consider the segregation rule When we converted an "Aisle" to Food We had to take Even side of Aisle 15 and the odd side of Aisle 16 The other method used was for "combo" aisles Even side is on the West Odd side is on the East It has 100 locations Odd side goes 1, 3, 5, 7 Even side goes 2, 4, 6, 8 Non-Food would be... 1, 3, 5, 7 Empty pallet space (9) 2, 4, 6, 8 Empty pallet space (10) Then Food would be... 11, 13, 15, 17 12, 14, 16, 18 Without knowing HOW much Without knowing WHEN This was our dance Bleeding out an aisle To convert it for other use Is not something you do in a shift It takes SEVERAL Remember I said CAN'T You get NO passes with food segregation I had TWO FRIENDS that helped me out Partial Aisles and Empty Aisles We started compressing the freight We had dynamic slotting Another dance move We HAD to keep our eyes peeled Food is something that came in regularly But we had to pay attention to the velocity It was 6.25% of our footprint (for YEARS) (1/2 of ONE of the EIGHT zones) 100/8 = 12.5% (half that) Food ended up doubling in the Rack In the Bulk Aisles, it was only ONE And ballooned to SIX Remember We went up Before we went out We didn't need MORE space We needed to understand Our product By avoiding unnecessarily opening up aisles for the influx of 2 foot tall Non-Food Pallets We had room for the influx of Food Pallets Knowing your product Ain't just some cute phrase It's gonna require some strategy There's a BIG difference Between every aisle being full And every aisle having something in it Let's take a look, shall we? Getting Warehouses MORE thruput using the SAME hours. I offer a complimentary 30-minute discussion to walk through what that looks like for you. #strategy #business #creativity #innovation #xpandurangeamotion

I can manage capacity with my eyes closed... it's code for We didn't know what to expect The Company was increasing its Food Offerings Which would increase its footprint in the Distribution Centers How much more food? We don't know When will it start? We don't know This is at the SAME time Where we got more consolidated loads Way less 6' tall pallets, Way more 2' tall pallets The freight was SPEAKING to me It speaks to everybody I'm no box whisperer Here are some basic rules about food and non-food Food CAN'T be back to back with Non-Food, ever <- Non-food CAN'T be stored above Food, ever You CAN have Food and Non-Food in the same aisle Food CAN be above Non-Food with NO segregation A minimum of 4' of separation if adjacent This is where it gets a little gnarly, but you'll understand Aisle 15 has an odd-side and an even side Next to Aisle 15 is Aisle 16 The Aisles run North to South Even side is on the West Odd side is on the East It has 100 locations Odd side goes 1, 3, 5, 7 Even side goes 2, 4, 6, 8 Lets go to the Back-to-Back Rule First The Even Side of 15 is backed up by The Odd Side of 16 So it wasn't as simple as converting Aisle 15 to Food We had to consider the segregation rule When we converted an "Aisle" to Food We had to take Even side of Aisle 15 and the odd side of Aisle 16 The other method used was for "combo" aisles Even side is on the West Odd side is on the East It has 100 locations Odd side goes 1, 3, 5, 7 Even side goes 2, 4, 6, 8 Non-Food would be... 1, 3, 5, 7 Empty pallet (9) 2, 4, 6, 8 Empty pallet (10) Then Food would be... 11, 13, 15, 17 12, 14, 16, 18 Without knowing HOW much Without knowing WHEN This was our dance Bleeding out an aisle To convert it for other use Is not something you do in a shift It takes SEVERAL Remember I said CAN'T You get NO passes with food segregation I had TWO FRIENDS that helped me out Partial Aisles and Empty Aisles We started compressing the freight We had dynamic slotting Another dance move We HAD to keep our eyes peeled Food is something that came in regularly But we had to pay attention to the velocity It was 6.25% of our footprint (for YEARS) (1/2 of ONE of the EIGHT zones) 100/8 = 12.5% (1/2 that) Food ended up doubling in the Rack In the Bulk Aisles, it was only ONE And ballooned to SIX Remember We went up Before we went out We didn't need MORE space We needed to understand Our product By avoiding unnecessarily opening up aisles for the influx of 2 foot tall Non-Food Pallets We had room for the influx of Food Pallets Knowing your product Ain't just some cute phrase It's gonna require some strategy There's a BIG difference Between every aisle being full And every aisle having something in it Let's take a look, shall we? Getting Warehouses MORE thruput using the SAME hours. I offer a complimentary 30-minute discussion to walk through what that looks like for you. #strategy #business #creativity #innovation #xpandurangeamotion

Take a look at this lovely review from Nina! If you have recently ordered from us and would like to leave us a review, then please do visit our reviews page. We look forward to hearing about your experiences! https://ow.ly/GtfP50PWp93 #reviews #business #bakery #brandeddonuts #donuts #food #doughnuts