Home/Catering/Sandwich Station

Sandwich Station

Stations Overview

Sandwich Station

Sandwiches, chips & sauces
 
Craft Process:
 
Key Features:
 
Flatbread pressing and baking - assembly. Fresh bread - Sandwich Making.
 
Open hot sandwich kitchen & views into cold sandwich production kitchen.
notion image
What makes it us?
 
Farm to Fork: Beef, Lamb, Fries. Great bread baked locally; other ingredients also highlight our producers. Simple excellence. Non-ultra-processed alternative to the wider market. Clean sauces (from Westmorland Kitchen) – retail opportunity. Favourites – covers the needs of many of our customers.
Customer journey:
  1. Drinks and food menu displayed on board above.
  1. Pick up cold drink from display
  1. Food on display, in glass box ambient display on counter.
  1. Food Order and hot drinks order taken at till.
  1. Payment.
  1. Customer food and hot drinks prepared, collated and placed on Hand over table
  1. Customer collects at Pick up point when order number is displayed.
Craft:
 
 
  • Pressing flatbreads
  • Grills in background
  • Hot Sandwich Build Line
  • Bread baguette bake off.
  • Fresh bread display
Atmosphere:
Customers will be able to see the complete assembly of all food, including the pressing of flatbreads
Operational Needs:
 
  • The correct equipment for each workspace based on the food & drink offer eg: ice machines, milk churns, coffee grinders, post mix – taps & bibs, gas etc
  • Shift use, fridge & freezer space – dependent on offer
  • Storage for large amounts of: crockery: cups, saucers, plates, cutlery, trays, napkins
  • Bins: Food & General waste.
  • Space for hand wash facilities: sink, hand wash, blue roll
  • Utensil/cloth sink
  • Pest control considered – flies in particular
  • Condiments for customer use ie: salt & pepper, sugar
  • Tills – the number of tills per section supports the expected transactions
 
 
Sandwich production carried out from sandwich station.
Sandwich station to serve cold sandwiches from a customer facing display. Hot sandwiches made to order from open plan kitchen.
In enterance - we need a sandwich/grab & go offer, which has links to farmshop cold food (huge category for FS).
This area needs to be suitbae for overnight trade.
Consider open counters for a switch from served to self served.
 
Incoporating both hot & cold sandwich kitchens into the station:
The original Hot Sandwich Station design at Tebay South, has shown us that customers need to see food on display, rather than the sandwich-making process alone.
The difficulty with the hot sandwich production process is that these sandwiches are best served as a ‘made-to-order’ food item, which then provides limited opportunities for putting food on display to entice customers.
The proposed solution at Tebay, therefore has been to provide a display case of cold ready-made sandwiches as an abundant and enticing food display to customers and a visual cue as to the food offering available on that station.
With this change in offering, comes a need for additional cold sandwich production space.
Typically, this has been provided by central and back-of-house production facilities, but in a bid to put proudly put our craft-on-show, these production spaces have now been identified as front-of-house customer-facing retail theatre oportunities.
Due to limited space, it’s now not possible to incporate cold sandwich production onto the sandwich station itself at Tebay South, but the aspiration is that the sandwich room should be incorporated right at the front of our main building, and our craft and fresh food made visible to everyone entering.
With Tatton being a new-build MSA, we have the opportunity to now take the learnings from the Tebay South Kitche Stations Project, and bring the cold sandwich production space alongside the hot sandwich kitchen
 
 
Exploring the possibility of integrating the sandwich station with the farmshop:
Cold food-to-go is the biggest sales category in the farmshop (check with Rupert)
Include stats from cold food commodity group
Add to that supporting categories (cold drinks + snacks + confectionary) that typically make up a grab and go lunch etc.
 
Ongoing issues in farmshops is that sandwich shelves aren’t very well stocked.
Current system = farmshops place orders with central sandwich production in the morning, and if it sells out that’s it for the day, and when sandwiches arrive on site they don’t always make it to the shelves in a timely manner if there’s no colleagues avaiable to restock the sandwich fridge and transfer the delivery onto the shelves.
 
Potential Solution:
Integrating the sandwich station (with cold sandwich production facilities included) into the farmshop provides:
  • BOH/production colleagues dedicated to refilling famshop sandwich shelves/display, they can see what’s selling and make more as needed, which in turn, frees up FOH shop-floor colleagues.
  • Labour efficiencies
  • Product Quality Improvements - freshness, looking their best etc
  • Transport Savings - no longer having to delivery sandwiches from central production units
  • Better experience for customers - better availability, more choice
  • Colleague efficiencies - right people doing the right jobs at the the right time
  • Commercial opportunities - selling more sandwiches rather than running out of stock
  • Retail theatre - customers can see colleagues making sandwiches,
 
After hours operations:
  • the farmshop-side sandwich display could be moved onto the lobby-facing side of the counter in order to facilitate afterhours sales if/when the farmshop closes, or the station switch from served to self-serve after hours.
  • alternatively the sandwich shop/station could become the 24/7 operating model (rather than the pie shop), as this new iteration of the station has the potential to serve both hot and cold food.