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JB Foods: The All-Round Foodservice Operator
While some businesses are suffering from the downturn in trade at the moment, others are experiencing a period of rapid growth. JB Foods (Scotland), the Edinburgh-based supplier of foodservice products to the Scottish catering and hospitality industry, has expanded into retail in recent years, tripling its turnover in the process. Founded by Jack Brown in 1963 and still owned and operated by the same family, the company is now one of the leading suppliers of food and non-food items to the Scottish catering, hospitality and restaurant industry.
Catering in Scotland met the management team in charge of running this successful Scottish firm…
Having taken over as managing director from his father, Jack, in 2000, Lee Brown has had to move quickly to maintain JB's position in the fast-changing Scottish market. Brimming with ideas and concepts for consistent expansion, he is intent on diversifying into new areas of foodservice. Indeed, under his direction, JB Foods has witnessed an enviable growth spurt in recent years, including the formation of a dedicated new retail division. Having acquired Double A Ices, the largest independent ice cream wholesaler in Scotland, in 2008, Lee and his colleagues launched JB Retail to supply convenience stores and other independent retailers:
'Through the takeover of Double A came membership and shareholding in Ice Cream World, and with that the distribution for all national ice cream contractors,' he says. 'We now supply Blockbusters, Sainsbury's, the Co-op and Superdrug with brands such as Wall's, R&R, Mars and Fredericks, which has helped us to access markets we had not previously entered - including retail shops, garages, leisure sites and tourism attractions.'
JB Foods boasts an extensive portfolio of over 2,000 product lines including ambient, chilled and frozen products for foodservice and retail outlets. 'We do quite a bit of group and contract work with Montpeliers of Edinburgh, Saltire Taverns and the Scottish Prison Service,' and as members of the Nisa Today and Caterforce buying groups (the latter made up of seven of the largest independent wholesalers in the UK) we now have access to a range of suppliers with competitive pricing and the buying power to compete with the larger PLCs.'
As members of the SWA and the British Frozen Food Federation (BFFF), the company now ranks among the largest independent retailing and distribution operators in Scotland. 'The SWA and BFFF promote and protect the interests of the industry, which allows is to keep abreast of industry issues such as licensing, availability, quality control, convenience, extended shelf life and reduction of food waste,' adds Lee.
'Our No.1 priority is meeting the needs of our clients, and membership of these organisations helps us to learn more about how we can do so.'
Strengthening their share of the foodservice market year on year, the company has a diverse and growing client range, from pubs, clubs, hotels, caterers and cafés, to delis, chip shops, restaurants, industrial canteens, schools, retail convenience stores and even mobile ice cream vans: 'Unlike some companies, we're not run by committee, which means we can react quickly to individual requests and can tailor packages to particular clients,' says Lee. 'Our sales team will guide and advise on the best products for your business, and we can also help to raise the profiles of independent operators to help them compete against national chains. 'Our clients recognise that because we are independent, we can adapt to their requirements on an individual basis; no task is too big nor order too small, and they can rely on us to deliver what they need, when they need it. 'We want companies to know that if they deal with us, we will do our utmost to accommodate their needs.'
From catering and trade to bulk foodservice and retail convenience, JB's burgeoning range of products and services mean that they are the one-stop shop for the foodservice industry. 'There is a lot of competition out there these days and we have to make sure we stay one step ahead of it,' concludes Lee.
One thing's for sure; if they continue along the same road they're on now, at the same rate of growth, they'll be overtaking many of their larger, less responsive contemporaries in no time at all.
This article has been edited from its original version. For the complete feature, please see Catering in Scotland magazine September/October 2009.
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