Page 14 - Charlie Bigham CS

Bigham had also experienced years where his growth rate was
substantially above 50%. Bigham continually invested in the future,
and nowhere less than with his people training.

The majority of people, around 90%, work on production, in the kitchen

making the food. These people have around them the support team
and together, in Bigham’s eyes, form the business. Purchasing,
finance and marketing then enable the business to operate effectively.

From the start of the business Bigham recognised that the most

important person in the business was the chef.

POST 2007/8 Crisis

In 2007, before Lehman
Brothers collapsed, Bigham
was already picking up feelings in the marketplace that things were not

quite right.

Perception of Bigham’s products was that it was ‘posh food’ and in a
recession no-one wants to buy these products. However, the reality

was otherwise people were still willing to pay a premium price if they
think they are getting value for money.

By 2008 Bighams’s were stocking over 100 lines in over 190 outlets,
and operating from two sites of some 45,000 sq. ft. capacity, producing
up to 120,000 meals per week.

Bigham's had been on the market for 11 years but 2008 saw some

major changes. Bigham changed the company name and logo
becoming Charlie Bigham's, to put more of a human face on the brand.

In addition, packaging was reduced, using recycled cardboard instead
of plastic trays wherever possible, whilst also operating a collection
service, so consumers could return the ceramic serving dishes that
some of the products come in, which were then cleaned and reused.