| T O P I C R E V I E W |
| long time no see |
Posted - 06/04/2008 : 12:05:57
This is a Link to the Old Mega thread
page 21 - that was the lucky number that let me in.
http://livewire.forumco.com/topic~TOPIC_ID~122~whichpage~21.asp
___________________________________________________________________
Greggs are now open on London Road.
83p will get you a quality fairtrade or tetley tea.
It is next door to the Sony shop.
Also Somerfields have a better store now more room
new layout,
and better tills set up.
The CEO of Greggs was on the Radio 4 Money Programme,
the other week
he is aware of food prices going up but he is also aware
Greggs offers great value.
He can see some other firms folding
due to their massive debts pulling them down.
Meanwhile Greggs is expanding.
Life In The City. |
| 30 L A T E S T R E P L I E S (Newest First) |
| Control Panel |
Posted - 12/03/2010 : 08:34:25
If this car had been powered by Greggs coffee, it would not even have got as far as Hendon. But do not decry Greggs when it comes to testing cars. A very good way for garages to check the suspension is by driving across a row of Greggs pasties. Many a four by four has emerged the worse from this rigorous process.
http://www.telegraph.co.uk/culture/tvandradio/bbc/7422095/BBC-left-red-faced-after-coffee-powered-car-runs-out-of-caffeine.html |
| Infinite Poppadum |
Posted - 10/03/2010 : 18:10:03
When Greggs grinds its own beans and has an array of machines for each type of coffee, we might begin to think that the London Road, Brighton has come up in the world.
http://www.nytimes.com/2010/03/10/dining/10coffee.html?em
|
| Infinite Poppadum |
Posted - 28/02/2010 : 10:50:48
Greggs are now selling a round biscuit with a picture of a sheep on it. Is this in tribute to the store's customers? |
| Control Panel |
Posted - 19/02/2010 : 17:41:38
quote:
Originally posted by long time no see
http://business.timesonline.co.uk/tol/business/industry_sectors/retailing/article7028200.ece
New Look Greggs as they are doing so well
with Value for Money.
In all the ballyhoo over the national coverage of Greggs, it has become a smokescreen for the vital question about LTNS and the Velentine's buns. Presumably, these belong to the old, naff Greggs rather that the sylish new Fornums Greggs. Still, they were on sale, and we have had no word about them from him. Only cynics would give any credence to the reports by his neighbours that he had been seen pushing the buns through his own letterbox. |
| Anubis |
Posted - 19/02/2010 : 17:09:44
quote:
Originally posted by No Expert
http://www.guardian.co.uk/lifeandstyle/2010/feb/16/pass-notes-greggs-bakers
Appearance: Cheap if not necessarily cheerful.
Price: A Greggs bacon sandwich is £1.60. A Pret A Manger prosciutto artisan baguette costs £3.79. Lunch at Starbucks, Costa, Caffè Nero etc will set you back the best part of a tenner.
Social role: Jamming two sausage rolls, a cheese pasty and four doughnuts from Greggs into one's face for lunch on a windswept street with grease dribbling down your chin is as British a ritual as drinking warm beer and moaning about the weather.
That's all going to change, isn't it?
Greggs is going upmarket, trialling new stores in southern England that will have soft lighting, dark-wood fittings and decorously displayed baked goods.
Boring. Won't that give Greggs the same ambience as every other caff chain on our high street? Industry watchers say that Greggs aims to become "the Skoda of pies" – ie to transform itself from a low-grade brand to one renowned for quality with cachet among the posherati.
Won't the rebranding alienate old customers instead of seducing new ones? Good point. Greggs could risk not so much becoming the Skoda of pies as the Lada of doughnuts.
Is the idea to woo sissy southerners who find the Greggs'vibe a little too bracing? Quite possibly. Greggs was established in Tyneside in 1964 and one of its first claims to fame was reviving the "stottie cake'" – a traditional, flat, loaf popular among Geordies, but less so south of the Watford Gap. Today there are 1,400 Greggs stores around the country and the company hopes to expand further in southern England.
Is it true that much of Greggs' baked goods come from an automated central savouries plant in Newcastle? That's just the sort of image-ruining fact that needs to be suppressed if Greggs is to go for the niche artisanal bakery market.
Don't say: Chicken and mango sandwich for £1.80. Result!
Do say: What a lovely ambience! One feels like lingering for due espressi macchiati, and then buying a cheese and onion stottie, a prime Steak Bake and a couple of scones.
Appearance: Cheap if not necessarily cheerful.
Price: A Greggs bacon sandwich is £1.60. A Pret A Manger prosciutto artisan baguette costs £3.79. Lunch at Starbucks, Costa, Caffè Nero etc will set you back the best part of a tenner.
Social role: Jamming two sausage rolls, a cheese pasty and four doughnuts from Greggs into one's face for lunch on a windswept street with grease dribbling down your chin is as British a ritual as drinking warm beer and moaning about the weather.
That's all going to change, isn't it?
Greggs is going upmarket, trialling new stores in southern England that will have soft lighting, dark-wood fittings and decorously displayed baked goods.
Boring. Won't that give Greggs the same ambience as every other caff chain on our high street? Industry watchers say that Greggs aims to become "the Skoda of pies" – ie to transform itself from a low-grade brand to one renowned for quality with cachet among the posherati.
Won't the rebranding alienate old customers instead of seducing new ones? Good point. Greggs could risk not so much becoming the Skoda of pies as the Lada of doughnuts.
Is the idea to woo sissy southerners who find the Greggs'vibe a little too bracing? Quite possibly. Greggs was established in Tyneside in 1964 and one of its first claims to fame was reviving the "stottie cake'" – a traditional, flat, loaf popular among Geordies, but less so south of the Watford Gap. Today there are 1,400 Greggs stores around the country and the company hopes to expand further in southern England.
Is it true that much of Greggs' baked goods come from an automated central savouries plant in Newcastle? That's just the sort of image-ruining fact that needs to be suppressed if Greggs is to go for the niche artisanal bakery market.
Don't say: Chicken and mango sandwich for £1.80. Result!
Do say: What a lovely ambience! One feels like lingering for due espressi macchiati, and then buying a cheese and onion stottie, a prime Steak Bake and a couple of scones.
I was surprised that No Expert was so naive not to spot the obvious secret relationship between LT and the editor of the Guardian supplement (17/2/10). The first clue, of course, he correctly spotted:
Cleverly written to give the appearance of being 'objective' ... it succeeded in the colour logo at the top of the page, bound to make an imprint on the minds of all who saw it ...
But the real give-away appears three pages later ... here LT manages to get his picture in the dead centre of the two-page spread. Did he really imagine that Liverwire readers would fail to recognize the handiwork of the man who daily highlights the crimes of 'evil Blair & Bush', 'evil New Labour, evil Scottish one-eyed Brown' ... and yes, the 'evil bankers' ?!
|
| Control Panel |
Posted - 19/02/2010 : 00:20:40
What LTNS has not explained is that Greggs makes much of the doorway being very wide open for wheelchairs and mass of baguette-fixated customers. So anybody who sits at the new table and chairs will find a terrible wind much of the time through the doorway, as well as the one in gullet from ingesting Greggs produce.
And of course to sit there increases the shameful risk of being seen in Greggs, face on, rather than presenting passers-by with one's back in a queue.
Perhaps Greggs will supply customers with a pasty-shaped mask for those who opt to ingest the stuff on the premises. |
| Daveb |
Posted - 18/02/2010 : 19:43:24
Greggs, so good NE reviewed it twice! |
| No Expert |
Posted - 18/02/2010 : 16:21:30
http://www.guardian.co.uk/lifeandstyle/2010/feb/16/pass-notes-greggs-bakers
Appearance: Cheap if not necessarily cheerful.
Price: A Greggs bacon sandwich is £1.60. A Pret A Manger prosciutto artisan baguette costs £3.79. Lunch at Starbucks, Costa, Caffè Nero etc will set you back the best part of a tenner.
Social role: Jamming two sausage rolls, a cheese pasty and four doughnuts from Greggs into one's face for lunch on a windswept street with grease dribbling down your chin is as British a ritual as drinking warm beer and moaning about the weather.
That's all going to change, isn't it?
Greggs is going upmarket, trialling new stores in southern England that will have soft lighting, dark-wood fittings and decorously displayed baked goods.
Boring. Won't that give Greggs the same ambience as every other caff chain on our high street? Industry watchers say that Greggs aims to become "the Skoda of pies" – ie to transform itself from a low-grade brand to one renowned for quality with cachet among the posherati.
Won't the rebranding alienate old customers instead of seducing new ones? Good point. Greggs could risk not so much becoming the Skoda of pies as the Lada of doughnuts.
Is the idea to woo sissy southerners who find the Greggs'vibe a little too bracing? Quite possibly. Greggs was established in Tyneside in 1964 and one of its first claims to fame was reviving the "stottie cake'" – a traditional, flat, loaf popular among Geordies, but less so south of the Watford Gap. Today there are 1,400 Greggs stores around the country and the company hopes to expand further in southern England.
Is it true that much of Greggs' baked goods come from an automated central savouries plant in Newcastle? That's just the sort of image-ruining fact that needs to be suppressed if Greggs is to go for the niche artisanal bakery market.
Don't say: Chicken and mango sandwich for £1.80. Result!
Do say: What a lovely ambience! One feels like lingering for due espressi macchiati, and then buying a cheese and onion stottie, a prime Steak Bake and a couple of scones.
Appearance: Cheap if not necessarily cheerful.
Price: A Greggs bacon sandwich is £1.60. A Pret A Manger prosciutto artisan baguette costs £3.79. Lunch at Starbucks, Costa, Caffè Nero etc will set you back the best part of a tenner.
Social role: Jamming two sausage rolls, a cheese pasty and four doughnuts from Greggs into one's face for lunch on a windswept street with grease dribbling down your chin is as British a ritual as drinking warm beer and moaning about the weather.
That's all going to change, isn't it?
Greggs is going upmarket, trialling new stores in southern England that will have soft lighting, dark-wood fittings and decorously displayed baked goods.
Boring. Won't that give Greggs the same ambience as every other caff chain on our high street? Industry watchers say that Greggs aims to become "the Skoda of pies" – ie to transform itself from a low-grade brand to one renowned for quality with cachet among the posherati.
Won't the rebranding alienate old customers instead of seducing new ones? Good point. Greggs could risk not so much becoming the Skoda of pies as the Lada of doughnuts.
Is the idea to woo sissy southerners who find the Greggs'vibe a little too bracing? Quite possibly. Greggs was established in Tyneside in 1964 and one of its first claims to fame was reviving the "stottie cake'" – a traditional, flat, loaf popular among Geordies, but less so south of the Watford Gap. Today there are 1,400 Greggs stores around the country and the company hopes to expand further in southern England.
Is it true that much of Greggs' baked goods come from an automated central savouries plant in Newcastle? That's just the sort of image-ruining fact that needs to be suppressed if Greggs is to go for the niche artisanal bakery market.
Don't say: Chicken and mango sandwich for £1.80. Result!
Do say: What a lovely ambience! One feels like lingering for due espressi macchiati, and then buying a cheese and onion stottie, a prime Steak Bake and a couple of scones.
|
| BLONDIE |
Posted - 18/02/2010 : 12:36:47
I think in view of all that I have read about Greggs, that NOW might be an opportune moment for them to consider opening up in OZ. We could do with something apart from Pizza Hut / MaacDonalds / KFC et al.
Not necessarily in Sidney but out in the real OZ. |
| Infinite Poppadum |
Posted - 18/02/2010 : 09:54:31
The Guardian now also has a piece by somebody who worked at Greggs, with many comments below it.
http://www.guardian.co.uk/commentisfree/2010/feb/17/warm-baked-food-sausage-rools |
| Infinite Poppadum |
Posted - 17/02/2010 : 10:30:30
The Guardian will delight LTNS by ridiculing Greggs' aspirations to taste and style.
http://www.guardian.co.uk/lifeandstyle/2010/feb/16/pass-notes-greggs-bakers |
| Fluffy Sheep |
Posted - 16/02/2010 : 23:26:37
Poppadum, I think it should have been spelled `minging`, but who am I to correct a savvy Times reader? |
| Infinite Poppadum |
Posted - 16/02/2010 : 23:04:13
No report yet, though, by LTNS about the Valentine's buns at Greggs. Perhaps he is still working through the mountain of them that landed on on his mat.
But if he is now telling us about the improvements to Greggs described in The Times piece, isn't he admitting that Greggs in the London Road, Brighton, has never in fact been all that it could be? Indeed, it sounds as if Greggs' management has been inspired by the London Road rival La Vida.
Anyway, one savvy Times reader says that she has been told that Greggs pasties taste "mingeing". Surprised that got through.
|
| Fluffy Sheep |
Posted - 16/02/2010 : 22:52:57
Hello LT, glad you`re still around! Interesting article, like the comparison to Skoda there. But, re `traditional` bakeries, NOTHING compares to our little village bakery, except that by 11am they`re always completely sold out, and there have to be places for folks who shop later in the day! |
| long time no see |
Posted - 16/02/2010 : 10:23:07
http://business.timesonline.co.uk/tol/business/industry_sectors/retailing/article7028200.ece
New Look Greggs as they are doing so well
with Value for Money. |
| Infinite Poppadum |
Posted - 16/02/2010 : 09:24:26
LTNS has gone quiet. Can we assume that the Valentine's bun went down well? |
| Control Panel |
Posted - 13/02/2010 : 20:58:02
As February fourteenth beckons, are we safe in assuming that LTNS will present his nearest and dearest with a Valentine's cream bun from Greggs for fifty nine pence, and that she will realise that it is the thought that counts rather than any crass surprise jsunt to the Bahamas?
Greggs has other Valentine's "deals" but this looks to be the hottest one, and, what's more, no doubt LTNS will rescue any residue from inside the paper bag and dab it back upon the great amatory offering. |
| Control Panel |
Posted - 12/02/2010 : 09:24:41
Perhaps Greggs will pioneer the tradition of eating pasties from a naked woman in hopes of regenerating the London Road, Brighton. Just picture the signs in the window: "nyotaimori today."
http://www.guardian.co.uk/lifeandstyle/2010/feb/12/nyotaimori-eating-sushi-naked-woman |
| Infinite Poppadum |
Posted - 11/02/2010 : 08:50:39
Terrifying stuff here in an "interview" which is bland corporatese. erads as if done by e mail. The Greggs guy says that he gets letters from people wanting a Greggs store near them. Fifty per cent of the country does not have a Greggs nearby. They should count themselves lucky. Why is the New Statesman printing this rubbish?
http://www.newstatesman.com/business-food-and-drink/2010/02/greggs-food-customers-fat |
| Infinite Poppadum |
Posted - 03/02/2010 : 09:44:59
Good piece about the foods to avoid and so prevent cancer etc.
Essence is "if it comes from a plant, eat it; if it is made in a plant, avoid it."
So that rules out the Greggs vats.
http://www.nytimes.com/2010/02/02/health/02brod.html?em |
| Control Panel |
Posted - 01/02/2010 : 19:51:34
The Americans have cancelled the country's funding of the return of men to the Moon, and are looking to private investors for that.
Will there be a rocket and spacecraft proudly bearing the Greggs insignia?
What a marketing opportunity. The crew could take along some onions to add to the abundant cheese up there and create the perfect pasty. What's more, weightlessness might mean that, for once, the pastry rises above its current sludge-like form.
And the bleak, desolate, windy and continually threatening terrain could almost make the London Road, Brighton appear habitable.
http://news.bbc.co.uk/1/hi/sci/tech/8489097.stm |
| Control Panel |
Posted - 27/01/2010 : 19:38:57
I went along to check out La Vida, and thought it a great deal. Undercuts Greggs by more than a pound, with more filling in the baguette and tastier coffee.
And it really does something for the London Road, Brighton. Go into La Vida, and you feel as if you have arrived somewhere way above the rest of the Road. LTNS should set aside his Greggs bias and check out the far superior deal at La Vida. The place was doing very well. They make the baguettes on the spot. Looked to me as if people had surveyed the London Road eateries and reckoned on La Vida as the best bang for your buck. |
| long time no see |
Posted - 26/01/2010 : 00:13:34
quote:
Originally posted by Infinite Poppadum
LTNS avoids the subject of Greggs' rival La Vida cafe and raises misnomer of Forfars.
Meanwhile, the Argus reports that tomorrow, Tuesday, the Cornish pasty shop near the top of Queen's Road will give all its takings to Haiti relief. Greggs is not doing that.
They are Not a Rival. |
| Control Panel |
Posted - 25/01/2010 : 23:13:05
quote:
Originally posted by Daveb
Greggs are gethering all week old pasties for the rebuilding project. These have been known to withstand earthquakes. Some say cold war nuclear bunkers are lined with stale Greggs pasties.
Although the Vatican is resisting plans for a redesign,the Pope has made it clear that a Greggs gesture should be made, and plans are being prepared for the top of the building in Rome to sport a large replica of an iced bun in honour of the famous Biblical scene. |
| Daveb |
Posted - 25/01/2010 : 20:58:44
Greggs are gethering all week old pasties for the rebuilding project. These have been known to withstand earthquakes. Some say cold war nuclear bunkers are lined with stale Greggs pasties. |
| Infinite Poppadum |
Posted - 25/01/2010 : 20:44:16
LTNS avoids the subject of Greggs' rival La Vida cafe and raises misnomer of Forfars.
Meanwhile, the Argus reports that tomorrow, Tuesday, the Cornish pasty shop near the top of Queen's Road will give all its takings to Haiti relief. Greggs is not doing that. |
| long time no see |
Posted - 25/01/2010 : 18:59:00
Greggs are Doing Fine
beating Dusty FoFors hands down |
| Edwin the Scot |
Posted - 25/01/2010 : 16:05:52
For those who brave the London Road, Brighton, and need fortifying during the experience, they should eschew any chewing at Greggs and head for La Vida cafe. This is opposite John's Camping and just down from Richer Sounds. I does a baguette and tea or filter coffee for 1.99. This is a better deal than Greggs.
This LTNS character does not have his finger on the true pulse of the London Road. |
| Control Panel |
Posted - 23/01/2010 : 13:48:22
LTNS has kept very quiet about the "nutritional information" leaflet given out by Greggs. |
| long time no see |
Posted - 22/01/2010 : 13:58:49
quote:
Originally posted by Control Panel
Hopes for the regeneration of the London Road, Brighton have been dashed.
Greggs is now selling a reusable bag for seventy nine pence and says that proceeds will go to support local environmental activities. But the staff have no idea what these local activities are.
Tosh.
London Road is doing fine
Aldi are now there.
The Tesco Store Failed
thats not a problem , now. |
