+ A Complete New Range of Retail Products for Jamie Oliver Group

- A 6 months project to save and change the face of three stores -

+

What Happened.

Jamie Oliver’s retail brand JME (artisan food and cookware) closed down (Dec 2013)

JME supply more than 90% of the products sold in JO stores (Recipease – 3 stores +5M turnover)

Urgent need to find new suppliers and new products before the JME stock level becomes critical

+Key Factors.

Increase product margins by lowering costs, and pricing correctly each product across the categories

The short time available could not compromise the quality of the products

QUALITY PRICETIME

Started in Feb 14 the Project had to be completed by Sept 14 – on time for Christmas

+End-to-End Sourcing Plan.

① Know the Market. What should we sell? (competitors/food trends)

② Build the Customer Experience. How do we sell the products? Floor plan/customer path through stores.

③ Categories and Products selection (type, provenance, price range).

④ Screening Suppliers.

⑤ Samples - RFQ – Price Offer – Negotiation – Agreement.

⑥ Suppliers and products approval (JOSIE).

⑦ Pricing: calculating margins and creating the Retail price.

⑧ Management and staff Training.

⑨ IT data entry (F&B, EPOS) and labels (shelf talkers).

⑩ PO placement – delivery – products on shelves.

+ Market research. Competitors

Research on food trends: food blogs, food related social media,

cookery books, papers and specialised magazines.

Food and Farmers markets and events.

Food trade fairs. Current/Regular customers

feedback.

+Supplier Selection.

Every supplier working with the JO Group must be approved by the JOSIE system

OPTION AUse suppliers already approved (TIME SAVING option)- Product research- Meeting- Catalogues and

price lists- Sampling

OPTION BSelect new suppliers to submit to the Food Team/Technical Team- Meeting- Catalogues and

price lists- Sampling- JOSIE approval

+Product approval.

Samples would be tasted, controlled and approved (JOSIE) for:

1) Taste

2) Ingredient quality (no nasties)

3) Nutritional balance

4) Labeling

5) Packaging / Look

TEAMWORK Buyer + Head Chef Technologists Nutritionist Art Team

+ Commercial terms.① Buying direct / via distributor? Sale or Return?② RFQ – Quotation③ Price negotiation – discounts on agreed quantities

/delivery charges (understand supplier’s costs/margins)

④ Ordering system (PO and confirmation) / standing orders

⑤ Delivery time and terms⑥ Weekly Stock level reports⑦ Promotion support / training / sampling sessions / free

tasters⑧ Return / exchange policy for unacceptable products⑨ Payment terms

+ TIMELINE.Market research & New Retail Plan signed off (new shelving units and tables, signage etc)

Research of Key Products on JOSIE

First lot of SAMPLES - +100

FEB – MAR 14

Product approval meetings

First lot of contracts closed

30 New products on shelves

APR – MAY 14

New supplier meetings

Samples room – +1000 products (Food and Beverage)

Products approval

JUN – AUG 14

+SEPTEMBER 14. +600 new products approved (Food and Non Food) 12 product categories +35 New Suppliers approved on JOSIE Management and staff trained (+100 staff) Prices, discounts and terms all negotiated and agreed All paperwork in order (Account forms, product info sheet etc)

and IT system (EPOS, F&B) ready to use New retail MARGINS UP from an average of 35% (food

products) to an average 45% New retail launch event planned (NOV 14)

+ MASTER FILE.

+Products.

+Products.

+Products.

+Products.

+Products.

+Products.

+Products.