BIGHAMS & WAITROSE BIGHAMS & WAITROSE

11 years of innovative growth11 years of innovative growth

Tuesday 22Tuesday 22ndnd April 2008 April 2008

July ’96 Phone call to Waitrose switchboard

May ’97 3 RTC lines launched in Waitrose

Awards BBC Good Food, SIAL, Supermeat, National Business …

People 2 to 250

Premises 500 sq,ft to 45,000 sq.ft

1 £0.5m move to Commercial Way

3 First Waitrose Own label lines

2002 First Bigham’s canapés

7 First products into Chill Prepared area

9 £2.5m investment in McNicol Drive move

11 Reopened Commercial Way as cooked site

13 Launch of Gourmet Pies

2006 IGD Outstanding Small Business Award

2007 Easy to Cook & Beacon launched

2008 Waitrose Supplier Achievement Award

• 100 lines

• stocked in 1 to 188 branches

• 250 people

• 45,000 sq.ft capacity across 2 sites

• 50,000 to 120,000 meals per week

• £12.7m sales to Waitrose in last 12 months

Founder

(Charlie Bigham)

Waitrose Business Director

(Jonathan Mellows)

Commercial Director(Guy McLaren)

Finance Director

(Howard Nelson)

Head of Operations(Boris Pucelle)

Managing Director

(Richard Worrall)

Chill Prepared

(Alex Kennedy)

MPFE&D

(Stewart Mowbray)

Development Chef

(MadaleneBonvini Hammel)

Supply ChainController

(Jamie Gorman)

Technical Manager

(Poupak Kaveh)

Head of Food Service

(Julian Groves)

New Business Development

Mgr

(Nicola Greenall)

• Square Pie

• Donald Russell

• Bite Contract Catering

• London Food Halls & Independents

• Booths

• Costco• Foodservice: caterers, pubs, events, airlines …

77%

15.5

1.8

1.7

0.9

11.1

2006/07 (Aug-Sept)

(£)

24%2.11.3Bite

25%

28%

33%

23%

Growth

77%85%Waitrose/Ocado %

19.314.4TOTAL

2.30.8Other

1.20.8Ocado

13.711.5Waitrose

2007/08 (Aug-Sept)

(£ est)

2005/06(Aug-Sept)

(£)

to be envied as a ground-breaking, growing and profitable producer of outstanding hand-made food, with a company culture spearheaded by pride

great people

fantastic food

continued investment

2 million UK consumers

• fresh food is the best food

• we don’t like eating processed food: neither do our customers

• food should be prepared first for enjoyment, all other matters are secondary

• food is best made by hand, in a kitchen not a factory

• people eat with their eyes - presentation is all important

• Showing mutual respect is the fair way to behave

• Greater involvement stimulates better performance

• It’s more rewarding to do any job with passion & pride  

• Setting and achieving goals is always worthwhile

• We face the future with daring and excitement 

• 750,000 consumers per year, high loyalty

• Waitrose focused brand to complement own label

• direct dialogue for consumers

• quick route to market & contained risk in new areas/new price points

• push the boundaries on innovation

• increasing complexity

• quality consistency

• maintaining the Bighams culture

• continuous quest for innovation

• delivering commercially for our customers

• focusing on provenance

• working significantly below capacity

• increased competition from other retailers (especially focus on price reduction)

• balancing waste & innovation

• remain independent

• maintain Waitrose focus

• grow synergisitic business

• diversify into new categories

• grow profitably

• keep focused on the consumer

There is hardly anything in the world that some man cannot make a little worse,

cannot make a little cheaper and the people who consider price only

are this man’s lawful prey

John Ruskin (1819-1900)