Matt Raynor is stressed. The 53-year-old chair of Raynor Foods has recently approved a ￡1,200 signing-on bonus for sandwich makers; tonight he will work a six-hour picking and packing shift at the company’s Essex plant because of staff shortages.
“It’s been the worst two-and-a-half years of my life, with the disruption, the chaos,” he says. “We were fighting with Brexit and then Covid hit us.”
Raynor’s family business, founded in 1988, makes 80,000 sandwiches a day for cafés, supermarkets, canteens and hospitals. Once a makeshift operation in his parents’ kitchen, its rise has mirrored the professionalisation of the UK’s sandwich industry over three decades.
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