Feedback awaited following local meetings with AIB

first_img“It will be very difficult to attract investment without a bank.”RESIDENTS groups from county towns affected by the pending closure of AIB branches are awaiting feedback following meetings with senior management in which cases for the retention of the banks were put forward.Sign up for the weekly Limerick Post newsletter Sign Up AIB took the decision to close eight branches in Limerick city and county by the end of next year, but locals have refused to lie down under the move.Following a public meeting, it was decided that five concerned Foynes residents would meet with the manager of the Newcastle West branch, James Stanton, and the regional manager, Gene McPolin.One of the representatives, Margaret O’Shaughnessy, Director of the Foynes Flying Boat Museum said:“The managers came to us in Foynes and we presented them with a 12 point argument as to why the closure of the local branch should be reconsidered.Speaking to the Limerick Post she added:“If the closures go ahead there will be only one branch on the N69 between Listowel and Limerick, a 63km stretch, while the N21 has one in every town.“Foynes is a major port town and there are huge plans to develop it through the port company but it will be very difficult to attract investment without a bank”.She said that the Foynes branch should have been profitable, with at least 60 local business accounts based there, as well as “countless employees’ personal accounts at the branch.“A mobile bank wouldn’t suffice for our needs and it will be a knock for tourism to not have a branch here.“There are also security issues related to the closure as businesses will have to travel long distances with cash in tow to lodge it.“We asked what savings would be made from closing the branch, as AIB own the building.“We also asked what facilities will be provided at the post office, because we have yet to hear of details of this arrangement”.Ms. O’Shaughnessy said that the group had been happy to have the initial meeting and to be listened to but understood that it would be some time before feedback would be received from the bank.Representatives of the Drumcollogher branch of the AIB also met with officials. Print Advertisement Facebook Email Linkedincenter_img WhatsApp Twitter NewsLocal NewsFeedback awaited following local meetings with AIBBy admin – August 29, 2012 735 Previous articleNo decision yet on the implementation of a property tax – NoonanNext articleManager makes new appointments adminlast_img read more

Racking ’n’ rolling

first_imgA trusted name, a universal oven and an ability to last for at least 20 years, are just some of the reasons Adrian Mitchell, Duchy Originals’ manufacturing manager, chose Double D’s (Broxburn, West Lothian) rack ovens for its first bakery production unit in Launceston, Cornwall, last year. “We’re not a big plant bakery, but the Double D rack ovens match the scale of what we’re doing – targeting a niche market with a new range of organic pastry products, a line which we discovered wasn’t viable for larger manufacturers,” Mitchell says.== GAP IN THE MARKET ==Duchy Originals works with around 30 partner licensees which produce a range of bakery products all carrying The Prince of Wales’s seal. Duchy Originals spotted a gap in the market for organic pastry products, and so launched the organic range, which includes four 7.5-inch tarts in lemon, chocolate, Bakewell and treacle, mini jam and lemon curd tarts, Cornish pasties and cheese-based flans.Following initial training and familiarisation with the Revorack oven’s technology, including the CCS I controller, the staff at the bakery now operate 20 different baking programmes, designed to give the desired bake for each product, or product stage.”The Revorack ovens include a sophisticated airflow system, which gives consistency and can continually be fine-tuned,” says Mitchell. “We blind bake all pastry cases, then fill them and bake them again to achieve the premium product we’re looking for. The technology allows us to accurately control every aspect of each bake, so we always know what to expect. Also, we commissioned two-door ovens so we have controls on both sides, which makes the baking process more efficient.”It’s still relatively early days for the new bakery and the Revorack ovens are in use up to six hours a day, leaving plenty of capacity for baking further organic product lines, including meat pies, which are due to be launched before the year end.== range development ==”There has been a lot of work to get to this stage, but we’re now comfortable with the product and, coupled with the Revorack ovens’ technology, we’re looking forward to developing the range further,” adds Mitchell.Like all Double D products, the Revorack oven can be custom-built and comes in a range of sizes, from the compact single-rack up to 10-rack capacity, including high-volume dedicated ovens for pie, savoury and quiche production, says the firm. Double D believes it is worth investing time in finding exactly the right oven to suit each customer’s requirements. The company says it has been host to bakers from all over the world who visit Double D’s test centre near Edinburgh to trial the company’s products using their own recipeslast_img read more