Healthy eating chain Tossed has just reached a decade in business and the company celebrated the milestone in style by completing a highly successful crowdfunding campaign that will be used to finance its most aggressive store roll-out programme to date. The chain had hoped to raise £750,000 but brought in more than £1m as investors clamoured for a share of the business. Even British tennis star Andy Murray purchased a stake, saying the chain possessed the same “dedication, hunger and professional standards” as himself.
Tossed has secured 24 sites, including six motorway service stations and three stores in Dubai, and is looking to expand into more high street, retail and motorway locations soon. As its footprint increases, the expertise of food and commercial director, Angelina Harrisson, will be crucial to avoiding any growing pains. She has been with the company for more than four years, stepping into her current role in April 2015, and knows the London food-to-go market inside-out, having spent four years at Pret A Manger before that. Specifying the right equipment is essential if the daily operation is to run like clockwork, she says. “Making food fresh on site every day is always going to make for some operational complexities and Tossed spends a lot of time and effort trying to make this process as efficient as possible,” explains Angelina. “When the team starts early in the morning they need to have all their ingredients, packaging and equipment close to hand so we can get product on the shelves as quickly as possible.”
The majority of Tossed’s shop fit-outs follow a set spec, however the chain is always trying to improve where the opportunity arises. Angelina says that every new shop will have aspects that have been designed to make life easier for the team and speed up service. “When setting up a new kitchen we always look at how we can make our operations and production as efficient as possible, whether it be where we put the fridges, how we store our light equipment or the work flow around the space. After making sure the kitchen environment is a safe and comfortable place to work, this is the most important factor.”
“When setting up a new kitchen we always look at how we can make our operations and production as efficient as possible”