1. + A Complete New
Range of Retail
Products for Jamie
Oliver Group
- A 6 months project to save and change the face
of three stores -

2. +
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

3. +
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

4. +
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.

5. +
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.

6. +
Supplier Selection.
Every supplier working with the JO Group must be
approved by the JOSIE system
OPTION A
Use suppliers already
approved
(TIME SAVING option)
- Product research
- Meeting
- Catalogues and price
lists
- Sampling
OPTION B
Select new suppliers to
submit to the Food
Team/Technical Team
- Meeting
- Catalogues and price
lists
- Sampling
- JOSIE approval

7. +
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

8. +
Commercial terms.
① Buying direct / via distributor? Sale or Return?
② RFQ – Quotation
③ 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 terms
⑥ Weekly Stock level reports
⑦ Promotion support / training / sampling sessions / free
tasters
⑧ Return / exchange policy for unacceptable products
⑨ Payment terms

9. +
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

10. +
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)

11. + MASTER FILE.

12. +
Products.

13. +
Products.

14. +
Products.

15. +
Products.

16. +
Products.

17. +
Products.

18. +
Products.