Greggs to create 125 jobs in major North Tyneside factory expansion plans

More than 100 jobs are expected to be created at Greggs’ North Tyneside base as part of expansion plans.

The fast food company is keen to ramp up production of its savory treats, which are made at its Balliol Business Park site, one of several centers of excellence in the UK. Greggs streamlined its manufacturing processes a few years ago, turning regional bakeries into centers of excellence, each specializing in particular products.

The Benton base specializes in sausage rolls and savory treats, but Greggs says demand will soon outstrip supply, necessitating the construction of a fourth production line. As well as creating 125 jobs on different shifts, the move would also mean Greggs can make 30% more pies and sausage rolls.

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The on-the-go restaurant favorite has put forward proposals that could trigger the demolition of some empty or redundant buildings to replace them with the new production line. In planning documents sent to North Tyneside Council, Greggs said the work was needed to help it meet demand from its growing store portfolio, which now has more than 2,200 stores across the UK. United in city centers, shopping parks, train stations and airports and drive-thru.

The company said it has developed the 19.7-acre site over the past 29 years to include a number of food production facilities, warehouses, offices and a center of excellence – one of many to across the UK – as well as the recently completed Balliol National Distribution. Center (NDCB). Greggs wants to demolish a number of structures as part of plans for the new production line, including two long-standing temporary buildings, used as offices and storage, an existing ‘goods in’ dock area with two building docks “Balliol 1” and existing technical rooms.



Greggs sausage rolls

He hopes to convert a now-redundant finished goods store into a fourth production line – called Project Gemini – and associated stores to create the “Balliol 3” building, adding around 6,500 square feet of space.

The works would include the creation of a new connecting bridge, to ensure the safe transfer of workers, from the adjacent car park to the cloakroom, offices and canteen on the first floor, as well as a new external walkway canopy between the Balliol buildings. 1 and 2.

In the documents, the company says, “Greggs currently has approximately 2,200 stores and plans to grow to more than 3,000 stores over the next few years. To support this growth, it is necessary to increase production capacity for all products. The Balliol plant currently produces most of the savory products for the company (sausage rolls, pastries, etc.), but by the end of 2023 sales and store growth will exceed current supply.

“Greggs has therefore decided to extend operations to Balliol with the introduction of a 4th production line, Project Gemini, which will increase production at the site by approximately 30%. This new production unit will be located in the “Balliol Freezer” building, which was previously the cold store at the Balliol site. This is now redundant, as frozen savory products produced at Balliol are now stored in the recently completed automated freezer within the Triton project, now called BNDC.

Greggs is also looking to redevelop the area south of the Gosforth Bakery to improve general circulation around the site.

The new production plant will support around 125 new jobs at Balliol, working day and night shifts, as well as morning and late shifts.

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