David Sands is one of the most successful independent retail companies in Scotland, and much of this success has come out of understanding current consumer trends and building on them. That has included a firm commitment to local produce and to food quality. The company was a pioneer of the SGF HealthyLiving Programme, trialling and developing the scheme in several of its stores. It has heavily promoted local food, working with local suppliers to achieve mutual rewards.

The central kitchen takes these developments further. Fresh, wholesome ingredients, many of them locally-sourced, are used to produce healthy sandwiches, salad boxes and fruit pots, currently for 12 of
the company’s stores. By the end of August all stores in the group will have fresh lunch and breakfast options supplied from the facility.

Based above the Kinross store, which is the original David Sands shop, the kitchen is virtually a military operation, with one scrupulously clean preparation room currently in use and another ready for the
next phase. That will include the introduction of raw meat and fish. To avoid any possible cross
contamination, these ingredients will be handled separately, with two walk-in cold rooms set up
for the purpose.

Head of the kitchen is chef Theresa Keiro, who is currently working with eight staff to produce the sandwiches, wraps, salad pots, fruit pots and yogurt and cereal with fruit for breakfast.

“We don’t dictate to our customers, but we know some of them don’t eat bacon rolls– my wife for example. We’re hoping that this offer will appeal more to women,” chief executive David Sands says.
“People do want something healthier these days, and if we don’t provide it for them they’ll go to the multiples.”