spyguy Posted January 9, 2014 Share Posted January 9, 2014 Newcastle-based Greggs reveals plans to axe staff http://www.thenorthernecho.co.uk/business/news/10925351.Renowned_North_East_baker_could_cut_400_jobs/?ref=var_0 Quote Link to comment Share on other sites More sharing options...
goldbug9999 Posted January 9, 2014 Share Posted January 9, 2014 Newcastle-based Greggs reveals plans to axe staff http://www.thenorthernecho.co.uk/business/news/10925351.Renowned_North_East_baker_could_cut_400_jobs/?ref=var_0 OK I used this one the last greggs thread .... "recovery is baked in" Quote Link to comment Share on other sites More sharing options...
spyguy Posted January 9, 2014 Author Share Posted January 9, 2014 OK I used this one the last greggs thread .... "recovery is baked in" Being a veggy, I avoid Greggs. One of my kids likes the pizza slice so I get to look at the selection while she chooses. I would not the term 'baked' for Greggs. Warmed up and re-greased is more apt. Quote Link to comment Share on other sites More sharing options...
slacker Posted January 9, 2014 Share Posted January 9, 2014 It's really not that bad food at Greggs for an occasional snack on a wet morning (pasties have real meat in and aren't all crust) - but it's too pricey. Especially if you buy 5 pasties for family or something. Sausage rolls do always look greasy though - they should be using proper lard pastry not puff. Quote Link to comment Share on other sites More sharing options...
bendy Posted January 9, 2014 Share Posted January 9, 2014 No surprise really. I used to buy an occasional 4/6 monthly sausage roll or ham and cheese bake. I believe the former was around 4 for a quid and the latter about 50p a piece. I think the sausage rolls have doubled and the bakes even more so. So I decided I’d make my own, which is obviously even cheaper than the price used to be! They seem to have had a boom period where they managed to cash in on the declining fast food high street industry. I’ve no doubt the spinsters will probably say that the decline of Greggs is because the recovery is in full swing and everyone is now dining at the Ritz. The reality is Greggs like the rest have just got greedy and will cause their own demise (wholesale costs do not reflect them kind of rises, nor rents, nor the minimum wage they’ll be paying). Quote Link to comment Share on other sites More sharing options...
Bloo Loo Posted January 9, 2014 Share Posted January 9, 2014 Help to Fry is needed. Quote Link to comment Share on other sites More sharing options...
Austin Allegro Posted January 9, 2014 Share Posted January 9, 2014 Greggs seem to be less popular of late. A few years ago they seemed to be riding high with much patronage from the charva/buggy momma/Catherine Tate schoolgirl demographic. A bit like a noughties version of Spudulike. Quote Link to comment Share on other sites More sharing options...
TheCountOfNowhere Posted January 9, 2014 Share Posted January 9, 2014 That's how it rolls. Quote Link to comment Share on other sites More sharing options...
Tin Foil Hat Posted January 9, 2014 Share Posted January 9, 2014 Greggs seem to be less popular of late. A few years ago they seemed to be riding high with much patronage from the charva/buggy momma/Catherine Tate schoolgirl demographic. A bit like a noughties version of Spudulike. They've gone down the same route as the rest: 1. Reduce quality 2. Reduce portion size 3. Increase price It's almost like there's a "numptynomics" school of business development which thinks everyone is so thick they won't notice such tactics and it never fails to backfire on them. Quote Link to comment Share on other sites More sharing options...
spyguy Posted January 9, 2014 Author Share Posted January 9, 2014 It's almost like there's a "numptynomics" school of business development which thinks everyone is so thick they won't notice such tactics and it never fails to backfire on them. My God! You've discovered the secret to an MBA!!!! Wonder if they've thought about out sourcing the baking to India? Quote Link to comment Share on other sites More sharing options...
Biggus Posted January 9, 2014 Share Posted January 9, 2014 They've gone down the same route as the rest: 1. Reduce quality 2. Reduce portion size 3. Increase price It's almost like there's a "numptynomics" school of business development which thinks everyone is so thick they won't notice such tactics and it never fails to backfire on them. Due to the completely and utterly insane policy to print money in a crazy attempt to make everyone rich we have had runaway inflation for the past decade. Energy price have doubled, food prices have doubled fuel prices have doubled and rates have been kept at bubble levels. So the choice facing manufacturers is to reduce quality, increase prices or a bit of both. Obviously this has dramatically decreased out standard of living and made us all much poorer. But the BOE would not be told. In fact they still wont listen to reason, in the face of all the evidence. Numptynomics is probably a good word for it. Quote Link to comment Share on other sites More sharing options...
kjw Posted January 9, 2014 Share Posted January 9, 2014 In my area (Liverpool) Pound Bakery's have sprung up everywhere and seem to be doing really well. Always big queues whereas Gregg's and other competing bakeries are for the most part empty in comparison. The fayre aint great tbh but it's cheap and when people's finances aren't in great shape, price trumps quality.. Quote Link to comment Share on other sites More sharing options...
juvenal Posted January 9, 2014 Share Posted January 9, 2014 In my area (Liverpool) Pound Bakery's have sprung up everywhere and seem to be doing really well. Always big queues whereas Gregg's and other competing bakeries are for the most part empty in comparison. The fayre aint great tbh but it's cheap and when people's finances aren't in great shape, price trumps quality.. Grease is the word... Quote Link to comment Share on other sites More sharing options...
NorthamptonBear Posted January 9, 2014 Share Posted January 9, 2014 In my area (Liverpool) Pound Bakery's have sprung up everywhere and seem to be doing really well. Always big queues whereas Gregg's and other competing bakeries are for the most part empty in comparison. The fayre aint great tbh but it's cheap and when people's finances aren't in great shape, price trumps quality.. If turnover is low enough - can they avoid charging VAT? Or is all this still (?) VAT free anyway? Quote Link to comment Share on other sites More sharing options...
@contradevian Posted January 9, 2014 Share Posted January 9, 2014 In my area (Liverpool) Pound Bakery's have sprung up everywhere and seem to be doing really well. Always big queues whereas Gregg's and other competing bakeries are for the most part empty in comparison. The fayre aint great tbh but it's cheap and when people's finances aren't in great shape, price trumps quality.. Same here. Pound Bakeries sprang up. Also I think Greggs opened too many stores, too close together. Quote Link to comment Share on other sites More sharing options...
redtom Posted January 9, 2014 Share Posted January 9, 2014 Many years ago Greggs used to have an offer which included a negatively priced doghnut. Drink + Sandwich was £3.65 Drink + Sandwich + Doughnut was £3.50 Used to buy the deal each day and give / throw the doughnut away. I tried asking if I could pretend to take the doughnut but they wouldn't have it. Quote Link to comment Share on other sites More sharing options...
TheCountOfNowhere Posted January 9, 2014 Share Posted January 9, 2014 Many years ago Greggs used to have an offer which included a negatively priced doghnut. Drink + Sandwich was £3.65 Drink + Sandwich + Doughnut was £3.50 Used to buy the deal each day and give / throw the doughnut away. I tried asking if I could pretend to take the doughnut but they wouldn't have it. Couldn't you just have got the middle of a ring doughnut Quote Link to comment Share on other sites More sharing options...
Andy T Posted January 9, 2014 Share Posted January 9, 2014 Near where I work there is a small shopping street that has a Gregg's, Greenhalghs, and A N other bakery all within a few doors of each other, don't know how they survive. Every now and again I'll nip in Gregg's for a steak bake, and their Rocky Road is really good! Quote Link to comment Share on other sites More sharing options...
sf-02 Posted January 9, 2014 Share Posted January 9, 2014 (edited) It's really poor quality stuff. They can't even do the basic bakery stuff right like sausage rolls (often soggy not crispy) and doughnuts (hard and not soft and fluffy). 90% of the time stuff is cold, hardly ever warm. They also took over Bakers Oven brand which was pretty cheap but far superior in quality. They changed the recipes over to Greggs after a while and taste dropped off. Then there's their business practices - they opened 3 in a stretch of a couple of hundred metres around 2 family run bakeries that were fine. Greggs had really cheap prices - as soon as the indies shut they wacked them up and closed one of the three within months. Edited January 9, 2014 by sf-02 Quote Link to comment Share on other sites More sharing options...
sf-02 Posted January 9, 2014 Share Posted January 9, 2014 Same here. Pound Bakeries sprang up. Also I think Greggs opened too many stores, too close together. They did and that was to kill off competition in quite a few instances. Quote Link to comment Share on other sites More sharing options...
Scunnered Posted January 9, 2014 Share Posted January 9, 2014 Newcastle-based Greggs reveals plans to axe staff http://www.thenorthernecho.co.uk/business/news/10925351.Renowned_North_East_baker_could_cut_400_jobs/?ref=var_0 They're not the only ones ... Axe-wielding raiders rob Greggs bakery. Quote Link to comment Share on other sites More sharing options...
copydude Posted January 9, 2014 Share Posted January 9, 2014 1. Reduce quality 2. Reduce portion size 3. Increase price It's almost like there's a "numptynomics" school of business development which thinks everyone is so thick they won't notice such tactics It's pie on the sly . . . Quote Link to comment Share on other sites More sharing options...
winkie Posted January 9, 2014 Share Posted January 9, 2014 If you have the time and equipment, so easy to make tasty bakes in bulk cook freeze until required, only needs warming up. http://www.bbcgoodfood.com/recipes/7776/cornish-pasties Quote Link to comment Share on other sites More sharing options...
buyerbeware Posted January 9, 2014 Share Posted January 9, 2014 The mince rounds were brilliant in the 70s. I always assumed they were a Scottish company. Quote Link to comment Share on other sites More sharing options...
durhamborn Posted January 9, 2014 Share Posted January 9, 2014 I often called in for a pasty etc.That was until the doubled the price and cut the size in half. Always used to be plenty of people in,now always empty.The pigeons always hung around outside as plenty of crumbs falling for them as people scoffed the pasties on leaving the store.Now even those have moved away so slim were the pickings. Quote Link to comment Share on other sites More sharing options...
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