The boss of Greggs has hailed the company's "secret sauce" as it announced a jump in sales and plans for 150 new shops.
New results from the sausage roll seller show sales topped £1.5bn last year as it opened up in more retail parks and train stations across the country. Chief executive Roisin Currie celebrated Greggs' company culture as its "secret sauce" that meant staff enjoyed going to work and made the business stronger and better.
Some Greggs 28,400 staff will now share a £16.6m bonus pot thanks to the company performance which saw pre-tax profits climbed to £148.3m. The food-on-the-go brand said sales of its pizza and chicken goujons were particularly strong.
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Ambitious plans to expand its shop network to "significantly more than" 3,000 locations countrywide mean Greggs is planning 150 new openings this year - with trials of 24 hour opening at some of its drive thru sites and expectations that opening times at around 300 shops will be extended until 9pm.
Home delivery at those late opening shops will also be extended. And more customers were choosing to use the Greggs App, including its click + collect and benefits services, with 1.1m users recorded at the end of 2022.
Greggs said it had offered hungry evening customers warm versions of some of its products such as Hot Yum Tums and salted caramel dipping sauce. It had also expanded its range to include hot and cold salad meal boxes with vegan-friendly versions of products expected to grow.
Roisin Currie said: "Since I joined Greggs in 2010, I have felt privileged to be part of such an amazing team. As chief executive, and leader of the team, I am more aware than ever of how our success is the result of everyone's contribution; our magic comes from us exceeding the sum of our parts.
"Our culture and values are what makes Greggs, Greggs. As we grow, we will keep these at the heart of every decision we make. We talk about our unique culture being our 'secret sauce' because when people enjoy coming into work, they do a better job, and that makes Greggs a stronger, better business. Continuing to treat people well, and valuing everyone's contribution, are central to our success.
"Becoming chief executive has reminded me of the importance of offering the right support and guidance so that everyone is empowered to do the best job possible: from the newest member of the team, who might be in their first ever job; to the shop manager who has just been promoted and is still finding their feet; to the new production operative who needs some encouragement.
"My ambition is to ensure that we continue to nurture and evolve that 'secret sauce' and enable everyone to be the best version of themselves. For me, it's one of the most important parts of my job."
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