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INTEGRATED REPORT 2018

Product responsibility

The great-tasting food we are committed to serving our loyal customers requires a consistent supply of the highest-quality ingredients.

Our commitment to responsible and sustainable practices means that we ensure we source products from suppliers that share the group’s aspirations.

Strategic response

Franchisee employees receive extensive, ongoing training in food preparation, customer service, food safety and other relevant areas. All staff are trained to the highest health and food safety standards. Kitchen and front-of-house staff are trained in the “clean as you go” principle.

Every day the opening checks deal with product food safety and hygiene prior to the restaurant commencing trade. CCTV cameras are in place in many restaurants to monitor both front-of-house and back-of-house kitchen adherence to strict hygiene standards. Managers based in kitchens include trained quality coordinators, who check meals before delivery to our customers.

Managers in each restaurant conduct food quality and hygiene checks several times a day. At least every two months, restaurants have detailed food, hygiene and safety audits conducted on-site by corporate operations managers. Regular service and standards audits are also conducted.

A range of initiatives aim to ensure high standards in our supply chain and sauce manufacturing facilities, including:

  • Suppliers are independently reviewed through specialised food safety audits.
  • All suppliers undergo a capability assessment process that includes a Hazard Analysis and Critical Control Points (“HACCP”) and/or ISO 22000 (Food Safety Management System) review component.
  • Major suppliers are regularly audited against HACCP and/or ISO 22000 standards, and all suppliers are encouraged to achieve compliance.
  • Environmental sustainability assessments are conducted at certain suppliers.
  • Three qualified food technologists monitor quality control in the sauce manufacturing facility.

Spur Corporation’s ethical sourcing policy encompasses the principles of the Ethical Trading Initiative Base Code as well as international standards set out in the International Labour Organisation (“ILO”) Conventions. The policy commits suppliers and licensees to adhere to guiding principles that cover human rights issues, labour practices, health, safety and environmental practices, business ethics and intellectual property rights.

Our outsourced logistics partner delivered 40 477 tons to our outlets during the year, compared to 45 382 tons in the previous year. This can be attributed to lower turnover in Spur restaurants as well as shift of certain key products away from central procurement to being manufactured in restaurants to improve the customer offering. All major hubs servicing Spur Corporation brands at our outsourced logistics partner are ISO 22000 certified, and environmental management programmes align with the ISO 14001 standard. Four of the hubs are also accredited under OHSAS 18001, the health and safety standard.

The group aims to source seafood through responsible suppliers that comply with South African Sustainable Seafood Initiative (“SASSI”) and Marine Stewardship Council (“MSC”) guidelines wherever possible.

The group is committed to providing healthy options for our customers, including reducing monosodium glutamate (“MSG”) in the food we serve. While MSG was removed from all Spur Corporation products in 2015, a significant number of customer complaints led to the reintroduction of nachos and boerewors products that include MSG.

Spur Steak Ranches’ menu includes Choose Healthy Options Wisely (“CHOW”) accreditation for healthier menu items, which link to the CHOW app to offer customers independent verification to influence behavioural change and promote healthier eating. Our “Better for You” meals now feature on the kids’ and adult menus of Spur Steak Ranches, Panarottis and John Dory’s.

There is continued progress in respect of supply and logistics throughout the African continent. We now have full supply support in Swaziland, Lesotho, Namibia, Zambia and Botswana. Excellent progress has also been made in Kenya and Nigeria, and we have seen an overall improvement in the quality and consistency of products across the continent.

HACCP/ ISO 22000 COMPLIANCE AND MENU ITEMS (%)