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00:00For decades, the big name supermarkets have dominated the high street.
00:06A weekly shop for us is like way more than it was last year.
00:10But now the game has changed.
00:14Wallets are shrinking.
00:15Do you like a bargain? Is that a question that anybody needs to seriously answer?
00:20And prices are soaring.
00:22It's scary when I'm walking up to the tills.
00:26Enter the discount disruptors.
00:28We take on the supermarkets by removing the friction.
00:32It's Christmas!
00:34Across the living crisis, it's affecting everybody.
00:37And we try and make it a little less painful.
00:40It's all about being cheaper than everyone else.
00:44They're making your shopping seductive.
00:47We'll take it to marketing and they will start to sexify it.
00:50Catching your eyeline by line.
00:52This is what's known as a shopper stopper.
00:54And tantalising your taste buds with the latest trend jacking.
00:57We sold 30,000 last week. Finger on the buzzer.
01:01Shall we be told?
01:03Eh?
01:03I order from here.
01:07From budget brilliance.
01:09See these milkshakes for the kids? They're a bargain.
01:11To next big things.
01:13This one is an all-time cracker.
01:15They're taking us beyond the shelves.
01:18I don't like the supermarkets.
01:19We're no fancy shelving.
01:20We're no big signs.
01:21It's no frills of us.
01:22And behind the scenes.
01:23This is where it all happens.
01:26It's a box of six bars for a panic.
01:29Yeah, I like it.
01:30To reveal the secrets of super cheap shopping.
01:34The bigger the sign, the cheaper the price, the more it's going to sell.
01:38You can beat the supermarkets.
01:47Coming up, a bulk-buying warehouse where best before means bargain, not bin it.
01:53I love it.
01:53For me, it's a thrill in the chase of the next product.
01:56Can I get that product cheaper?
01:57Can I get a bargain for our customers?
01:59Can I put a smile on someone's face?
02:00And the discount retailer, with plenty to say about his latest giveaway.
02:06Keep filling up your basket, get to the 75 quid, and you'll then hit the next freebie.
02:11Just keep on going, basically.
02:13The more you spend, the more we'll give you.
02:21With living costs at an all-time high, everyone's looking to save a buck or two.
02:26It's difficult.
02:28It's an expensive life.
02:29Yeah.
02:30People don't get that much money to spend on that.
02:33When I go in with, like, about £40 on that, I don't come out with nothing.
02:38But it's not just us shoppers who are feeling the squeeze.
02:41I feel like the items are getting smaller and you're paying more money.
02:45So, yeah, I don't think there's much value for money.
02:50With operational outgoings like wages, rent and shipping costs on the increase,
02:55retailers have to work hard to stay ahead.
02:57But one crafty company is breaking the mould.
03:01In Stockport, one retailer is taking on the supermarkets by using a variety of clever tactics to keep their outgoings low.
03:15Roger's Wholesale have a no-frills approach and flog best-before delight at a fraction of the cost.
03:23Welcome to Roger's Wholesale right here in Manchester.
03:25If you've never been to the UK's biggest gone past as a warehouse before, where have you been?
03:30Get down and see us.
03:30By tapping into the power of social media and word of mouth, they have grown to become the largest wholesaler of their kind in the UK.
03:39And MD Mark King has even more plans afoot to bulk up his brands.
03:45This is our brand new warehouse.
03:47This adds to our other three warehouses that we've got, obviously, in Poole, Plymouth and Wolverhampton.
03:53And the King's empire seems to be growing and growing.
03:56We are looking to open another two warehouses, hopefully, within the next six months.
04:00With the cost-of-living crisis going on and it getting harder and harder for people, more and more people need these places.
04:06Thank you.
04:07I'll bet you any money these are about 80 pence in the shops, all right?
04:10Not with Roger's, don't forget.
04:11Ignore the date, grab a bargain.
04:12That's what it's all about, all right?
04:15Basically, I used to work for somebody who used to sell cheese.
04:19And we used to go out and buy cheeses from different places.
04:22We would go to them and they would basically look up and say, well, look, I've got this fantastic cheese and it's 18 months past mature now, so it's basically a vintage cheddar.
04:31Have a try.
04:32We would try it and it would be absolutely fantastic.
04:34When we then took it back to our facility and then started cutting it up, the law states, obviously, that once you then put it down, we could only put three months date on it.
04:42So it was really, really frustrating because often what it meant was there was a lot of wastage around that.
04:46And a date-driven discounting empire was born.
04:49What it did make me think was, well, hang on, if this is how this is now on this product, what about all the other products, especially products that are ambient and things like that, then this whole thing's a bit silly.
05:00It's all about the APs.
05:02That's ambient products, you know.
05:04They're the cool kids of food.
05:06They can sit in your cupboard and chill till you need them.
05:09Mark's built a business that aims to fight food waste, champion common sense and help customers snack smarter.
05:16So my philosophy with, obviously, best before is the three E's.
05:22So it's educate.
05:24So we're educating people about the product.
05:25And then it's obviously to eradicate.
05:27So we're obviously trying to stop this from going to landfill.
05:30And then enjoy because it's such a cheap price.
05:32Why wouldn't you then enjoy it?
05:33It's quite catchy, that, Mark.
05:35But it's not just traditional dry cupboard staples that are safe beyond their best before date.
05:40So this is a really interesting one with mayonnaise in terms of education because people get really worried about this kind of product because of it obviously having eggs in it.
05:48So this actually, though, is a pasteurised product.
05:50And because it's an ambient product, it can effectively last weeks, months past its best before date.
05:55So even though it contains eggs, it can last up to a year after its best before date.
06:00And it's not just food that's packed onto pallets.
06:02What's the use by on water?
06:05Well, of course, when water comes out the ground in spring, I believe, and you might have to fact check me, it's about four million years old when it comes out the ground.
06:13But when we put it in a bottle, it's only got like six months best before date.
06:19Does it sound mad?
06:20It does to me.
06:24But as mad as it may seem, it's the way it's packaged rather than the product itself that dictates the best before date.
06:31Whilst in the early days, Mark catered mainly for large families looking to buy in bulk, in recent years, he's noticed a shift in the type of shoppers seeking a snip.
06:41And he calls them jams.
06:44And I don't think he means the kind you spread on toast.
06:47One of the biggest customers that we have is the jams.
06:49So they're the just about managing people.
06:50So these are generally people who have a job, two kids, really, really struggling at the moment, not really getting help with benefits,
06:58can't use places like food banks and things like that.
07:01But the great thing about Rogers is anybody can come and shop here.
07:04So they can come and shop with us.
07:06They can still be able to pay things like their mortgage, their electric bill, their ever-growing council tax bills and things like that.
07:11And that's the feedback that we're getting all the time.
07:1460 quid and you've got like one and a half carrier bags and you're like, what have I got for 60 quid?
07:26I've got nothing.
07:27It's just impossible to live, you know, for heating and electric and all that.
07:32For many, buying in large quantities is the perfect solution.
07:36Well, we've seen the Kenco coffee.
07:42Oops, careful, Larry.
07:44Here's what we've come for.
07:46Six of these, I think.
07:49I've got loads of this cappuccino.
07:52You'll be dancing on the ceiling with all that coffee.
07:54Cost you what? That costs...
07:56Yeah, that costs me a tenner.
07:58I'm saying at least four quid.
08:00So it's like half price, isn't it?
08:02But these bulk buy bonanzas weren't always a big enough draw.
08:06In the early days, no one would come anywhere near us.
08:09You know, I was seen as a bit of a maverick and a nutcase.
08:11You know, and now people trust and know the brand.
08:14How you doing now? You all right?
08:16Morning. How you doing? You all right there? How's it going?
08:18Seems like Mark's charm and discount food eventually won the naysayers' round.
08:23These customers, they come to me, they know me.
08:26They even stop me in town. They stop me in coffee shops.
08:29That used to happen to me all the time when I was in Corrie.
08:31How you doing, folks? You all right? Morning.
08:33We're good. Yeah, not bad, not bad.
08:34I love it. For me, it's a thrill in the chase of the next product.
08:37Can I get that product cheaper? Can I get a bargain for our customers?
08:41Can I put a smile on someone's face?
08:43I think that, that's a thrill for me.
08:4520 miles up the road.
08:53Another discount disruptor has devised their own ways to sidestep soaring costs.
08:59Hello!
09:00Online retailer Discount Dragon deliver delicious deals to bargain-hungry families across the country.
09:09They keep prices low by buying in surplus and end-of-line products that might otherwise have ended up in landfill.
09:17Saving waste as well as our wallets.
09:19What's not to love?
09:23Rule number one, it's got to be a major brand.
09:25Do I think that would work as a special offer? Yes, absolutely.
09:28Every household needs it.
09:30Probably, what, five, six quid in the supermarket.
09:33They're coming on the website, they're seeing it, or spend 40 quid and get it for free.
09:37Unlike many discounters, the company have no physical stores, and all the sales are done through their website.
09:49Yeah, you own a good name.
09:50Yeah, well, I wouldn't have made it Tuesday.
09:52Every week, it's down to MD Wayne to pick the offers that will hit his online shelves.
09:57And one of his secrets for stealing supermarket customers is spaving.
10:02Hmm, that's a new one for me too.
10:04So one of our regular offers is the spend and gets that we do.
10:08I believe this is often referred to as spaving.
10:10We call it spend and get.
10:11It does what it says on the tin.
10:13You'll spend to get there, absolutely, but then you're going to get your freebie.
10:17These are to encourage a bigger basket, make the average order value bigger.
10:22And I just think it has generally a feel-good factor, you know, who doesn't like something for free?
10:27You've definitely caught my attention.
10:29There's actually three live at any one time.
10:31So the first one will get your free delivery.
10:34The second one we bring in at 40 quid.
10:36Spend 40 quid and get your beauty set worth 13.50.
10:40Then we have a higher tier one, spend 100 quid.
10:42At the moment is this whiskey gift set worth 48.25.
10:47So all in all, if you're spending 100 quid with us right now,
10:51you're hovering around 68, 69 pounds saving.
10:54That's your spaving for today.
10:56You're spending and you're saving.
10:57But even at bargain basement prices, some customers aren't always happy with what they get.
11:06So Zara has been brought in to oversee returns and she's heading up her very own department of one.
11:11Hi there, my name's Zara.
11:14I'm giving you a call from Discount Dragon.
11:16You recently made an order with us.
11:18I'm just making sure you get what you want.
11:21You're part of the bargain and then we make sure we're doing our job.
11:24No worries.
11:25Thank you.
11:26Take care.
11:26Bye-bye.
11:27Here we go.
11:28Positive outcome.
11:29But customer satisfaction isn't Zara's only motivation.
11:33Yeah, please.
11:34And then just let me know.
11:35I've got this job because I've got responsibilities now.
11:39I'm in my motherhood era.
11:41I'm a bunny mummy.
11:45This is Brambo.
11:48And then that's Elvis.
11:53She's a female called Elvis because she's got a quiff.
11:57Oh, lovely hair.
11:59See what I did there?
12:00On the factory floor, Wayne's checking out the latest stock
12:04and deciding what might tempt customers to part with their pennies
12:08in this week's spaving promotion.
12:10Ah, right, half one.
12:11Ah, right.
12:13Right, all right, no worries.
12:14The spend and get at £40 generally does the best for us.
12:18And now what we've also started doing is layering on another one at £75.
12:21So spend your £40, get the beauty bundle,
12:24whatever it may be on offer that day.
12:26And setting thresholds like this is known as anchoring.
12:30Because given the option,
12:31we feel anchored to spend £50 to save a tenner.
12:34Be a waste of money not to, eh?
12:36Keep going, keep going, keep filling up your basket.
12:39Get to the £75 and you'll then hit the next freebie.
12:43Just keep on going, basically.
12:44The more you spend, the more we'll give you.
12:48We might be sick of seeing Easter eggs in January,
12:51Halloween spooks in June and Christmas biscuits in August.
12:54But Wayne's team buy and sell seasonal goods all year round
12:58to save their customers money.
13:01Ironically, we're in the middle of summer.
13:03It's a festive mixed pack.
13:05And you might say, well, will people buy Christmas beer in the summer?
13:08Let me tell you, yes, they do.
13:09You can see here, there's really only one heavily featured Christmas item.
13:14But what would happen to this if we weren't buying it?
13:17Well, I think there's a high chance it's getting poured down a sink, basically.
13:21I believe they are earmarked to go on a spend and get in the next few days.
13:26And I would expect that once that comes and goes, these are all gone.
13:29But if shoppers don't go for it,
13:31Wayne could be stuck with a warehouse full of unwanted Christmas cheer.
13:35Coming up, the Daddy of Discount is branching out.
13:43I still get a buzz out of seeing this new store operation.
13:46And in my lifetime, I've probably opened at least 400 stores.
13:51Wayne's wish list of boozy bargains.
13:53We've got Vodka 1, Vodka 2.
13:55Then on the bench, we've got the Prosecco, so only alcohol.
13:59Yeah.
14:00And the cup price king shares his secrets of the super cheap.
14:05Keep it simple.
14:06Keep it so that the customer gets it.
14:08Keep it so the customer can understand
14:09and they know what they're going to get for their money.
14:11Keep it simple, stupid.
14:20Across the nation, baskets are getting smaller, but shopping bills bigger.
14:25Just astronomical, honest to God.
14:29It's going up every week.
14:30You go in, prices are changing all the time.
14:33It's just getting to a point where you can't afford half the stuff.
14:36The traditional multiple retailers are quite expensive,
14:39so if you shop around, you can save quite a lot of money.
14:47Opening at a rate of roughly 19 stores per year since they launched in 2019,
14:54One Beyond have become the UK's fastest-growing retailer of their kind.
14:58And over at their Barnsley warehouse,
15:02preparations are in full swing for the launch of their latest branch in Bellevale near Liverpool.
15:08All what you see here is going to a shop, one shop,
15:11and it gets put in a row, ready to go.
15:14But no shop is profitable without customers.
15:17So local printer, Neil Ebbidge...
15:28Are we filming now?
15:30Yeah, yeah.
15:30Are we?
15:32..is helping create a buzz with some in-store collateral.
15:37That's fires to you and me.
15:39So this will make an A3 sheet,
15:41and then once it goes up to the fold,
15:43it'll fold it in half into an A4 sheet.
15:45If you saw it, you'd think, oh, yeah, it's quite nice, is that?
15:47Instead of, like, a dull colour, flat colour.
15:49Do you know, cos that's quite a distinctive blue,
15:52and it's got a bright yellow, so it stands out, it punches out, out, yeah.
15:55So, quite glossy, quite bright, and it just draws attention.
16:00And there's a paddling pool up that page, £9.99, 28 degrees, bargain.
16:06Unfortunately, we've got no spike band on,
16:07so I don't know how you're going to film them up.
16:09And whilst he cracks on with spreading the word,
16:13one A3 sheet at a time,
16:16chairman Chris Edwards is overseeing the new shop fitting plans
16:19at his 250,000-square-foot distribution centre.
16:24Just had leaflets, guys.
16:26New store, open it.
16:28Hot off the press, the new marketing materials have arrived.
16:32This is just one of the leaflets that we do for every new shop,
16:36and this is one that's happening in Belleville, near Liverpool.
16:41And what we've got is just a very broad section of what we sell.
16:45A lot of stuff is just for a pound,
16:47and we hand these out in the shopping centre where the store is.
16:51And very rarely do we ever not open a store with a queue.
16:54You know, people are curious because of the kind of store that it is,
16:58which is a mixed bag.
16:59And the hope is that by tempting customers in with discount deals,
17:03their average basket spend will increase,
17:06which helps cover the cost of their cheaper items.
17:09A lot of this on this leaflet, a lot of it is food and sweets,
17:13but we do, obviously, that's only a small proportion.
17:15And while they're in there buying this stock,
17:17they're in there buying a charger or batteries or all the other stuff we sell.
17:23So it's all just part of what we do.
17:26I still get a buzz out of seeing this new store operation and what we've done.
17:31And in my lifetime, I've probably opened at least 400 stores,
17:35maybe nearly 500 stores,
17:37but it's still seen when you see the new leaflet,
17:39you see the date on it and you're here again,
17:41you're still doing it.
17:42It stops you getting bored.
17:43Supply chain coordinator Philippa has been charged with sorting the FFE.
17:50That's fixtures, fittings and equipment.
17:52Hiya.
17:53You all right?
17:54Just looking for stock.
17:56Is it any stock being picked for Bell Bale here, yeah?
17:58This is all your POS bits.
18:00Right.
18:01So your till rolls and stuff like that, edders.
18:03Just everything you need for the shop that's not the sellable bits.
18:08So some of this is your shopping baskets, your shelving.
18:11Then the delivery of the stock starts
18:13and they probably will need about five or six deliveries to fill a shop up.
18:19I think this is going out on Tuesday,
18:20so later this week this will all get moved on to dispatch,
18:23ready to go onto a wagon straight down to Bell Vale.
18:26In the main, we can take the keys of a shop, get it shop fit,
18:29get it filled up with stock in opening
18:31within somewhere between two and three weeks.
18:33And with hundreds of shops under his belt,
18:37the process of opening shops is easy-peasy.
18:40It's just an event.
18:42We just get on with it and it happens.
18:45And I'm good to say, I'm on the outside looking in and say,
18:47oh, it just happens.
18:49People like this work their heart out to make it happen.
18:52And Philippa's not the only one working her heart out.
18:59Back in Wigan, Wayne's crunching the numbers
19:02and working out which products they can afford to feature
19:05in this week's spaving promotion.
19:07Obviously, when you're giving an item away for free,
19:12you know, there's a cost involved to that to the business.
19:15We don't get these items for free.
19:17We buy them in the same way that we buy any item on the website.
19:20We'll have a planning meeting, which I'm going to have shortly,
19:23and let's get the next seven days planned together.
19:27And whilst he's preparing for his meeting,
19:29rookie Sara is still finding a way
19:31round the cavernous 40,000-foot warehouse
19:34and it's stacked to the rafters with bargain bounty.
19:40This is all the stock, all the pickers, the packers.
19:43I've done, like, stock-taking and stuff,
19:46but I've never worked on this scale.
19:49Yeah, it seems absolutely massive to me.
19:52There's just pallets and pallets of items and products and everything.
19:58Known as mass procurement,
20:00the huge variety of stock sometimes tempts the staff,
20:03as well as the customers.
20:05I do want to try that new mayonnaise, what I've just seen.
20:08Monster munch.
20:10I'd like to try that.
20:12There might be a huge warehouse to choose from,
20:15but for Wayne and Tom,
20:16deciding which items to promote in their spaving deal
20:19takes careful consideration.
20:22Right, I just wanted to see the plan for the spending gets this week.
20:26Obviously, we need one at 40 quid and then 75 to 100
20:31because the whisky did really well at 100, didn't it?
20:33Yeah.
20:34Higher-end spaving products create the free effect
20:37and feel like a bargain that's too good to miss.
20:41But if the freebie doesn't land with the punters,
20:44all the planning and marketing is wasted manpower.
20:47We discussed on the call this morning the marmalade vodka.
20:50Yeah, worth a go.
20:51Yeah, we've got the marmalade vodka.
20:54I don't know what else we've got.
20:55It's the high end, it's so hard to fill.
20:58You've got that vodka there.
20:59Yeah, that's a good one.
21:00My only concern is that when it's two vodkas,
21:04if it fails, do you want to put another vodka in there,
21:07knowing that the first one failed?
21:10We've still got the Prosecco in.
21:11They're on the subs bench.
21:13Yeah, the Prosecco's in.
21:14Are they warming up?
21:16The Prosecco's been warming up for a couple of weeks now.
21:18Warm this?
21:19Oh, that'll never catch on, Wayne.
21:21Just can't get a game, can I?
21:23I know, yeah, he's trying his hardest.
21:25I'd go with the marmalade vodka.
21:27If that flops, I'd bring that off the bench before the other vodka.
21:30That's a £75 threshold.
21:32Yeah.
21:32Just to wrap it all up and sum it up,
21:34we've got vodka one, vodka two,
21:36and then on the bench we've got the Prosecco,
21:39so only alcohol for now.
21:41I think with that plan, with the stock levels as well,
21:43that should cover us for the rest of the week.
21:45You might want to add some paracetamol to that list.
21:52Meanwhile, in Stockport,
21:53Rogers have a totally different approach to discount Dragon.
21:57Instead of marketing and sexifying goods online,
22:00their warehouse is open to buyers
22:02who can come and grab what they want.
22:04But this is not your usual supermarket shopping experience.
22:09We're no fancy shelving, we're no big signs.
22:11There's no frills of us.
22:12It's literally left on the pallet.
22:14Products are actually made to sit in warehouses
22:16for quite a long, long time.
22:18That's why we can manage to keep it cheap, keep it simple,
22:21and also still pay the overheads.
22:24We have no music playing,
22:25because we don't want to pay for an expensive PRS licence.
22:28Keeping costs low is music to my ears.
22:31Well, not in this case.
22:33We don't have any heating,
22:34so in the winter you need to wear your coat,
22:36but the good thing is the drinks are chilled for free.
22:38And obviously in the summer it can be quite warm in here,
22:40we don't have air conditioning.
22:42Here, presentation is more gritty than glossy.
22:45So there's efficiencies in everything we do,
22:47because if you had to put this out on the shelf,
22:50you're going to be taking this out,
22:51you're going to be paying a member of staff to shelf stack this.
22:53We don't bother with any of that.
22:54We literally push the product into place.
22:56And this SRP, that shelf-ready packaging to you and me,
23:00offers a cheap and cheerful way to present their wares.
23:03We take out a couple so the customer can see what they're having,
23:06and it's as quick as setting the product out,
23:08showing you what you've got, and then we move on.
23:10By keeping outgoings low,
23:12his back-to-basics approach helps keep prices low.
23:16See these milkshakes for the kids there, a bag in them?
23:18Yeah, we've got cupboards full of it.
23:20Kids come round, we don't give them a milkshake,
23:22we give them a bag of it.
23:22Take it home and do it yourself.
23:24Keep it simple, keep it so that the customer gets it,
23:28keep it so the customer can understand
23:30and they know what they're going to get for their money.
23:32Keep it simple, stupid. Simple as that.
23:35And whilst customers appreciate the simple approach,
23:39his competitors have got different ideas.
23:42I don't think we're necessarily liked in the wholesale industry
23:44because we're not like other wholesalers
23:46in respect that we don't need to know anything about our customer.
23:49We're not asking them to be a member,
23:50we're not asking them to shop at certain times,
23:52and, you know, and with us, the price you see is the price you pay.
23:55All I want to know is you come in and you've got a means of payment
23:57and that's all I require.
23:59By tearing up the rule books,
24:01Mark is able to compete with the supermarkets
24:03whilst others have failed.
24:06Have I broken the mould?
24:07Well, if I have, I don't know whether that makes me a genius.
24:09I don't know. I don't get it.
24:10But personally, it works for us, it works for our customers
24:13and that's what it's about.
24:15We're open, of course, seven days a week.
24:17We will see you soon at Rogers Home Sale.
24:18Come down and see us.
24:19Thank you guys for watching.
24:23Coming up, we get the gleaners in.
24:27It's a way to use surface product.
24:30It would go to waste otherwise.
24:31Niall hits a snag, trialling the latest tech.
24:35I've just noticed it says marmal, marmalade, oromet.
24:40Got to keep an eye on the wording, really.
24:42AI can mess it up a little bit.
24:43And Chris reflects over his decades of discount dealing.
24:49I came across this picture.
24:52That's the original market stall where it all started.
25:02Getting your five-a-day from the big-name supermarkets
25:05doesn't come cheap,
25:06with the average Brit spending over £400 a year
25:10on fruit and veg.
25:12All the prices are going up.
25:13A tin of sweet corn, it's £2.
25:15And you could just be able to get that for £60.
25:19The price of supermarket vegetables is too high.
25:22You're trying to encourage them to be healthy,
25:24but you're making it a little bit inaccessible.
25:26The price of them is slowly increasing.
25:28And these are stuff that, you know,
25:30we need to eat to be healthy
25:32and to have balanced diets, but we can't.
25:40One solution growing in popularity is gleaning.
25:47And clubs are springing up across the country
25:49which help connect people like me and you
25:52with farmers like Chris Molyneux.
25:54It must be at least ten years we've been gleaning now.
25:56It just helps everybody.
25:59He'll let you have his surplus crops for free,
26:02as long as you're happy to get down and dirty
26:04and pick it yourself.
26:06It's a way to use surplus product.
26:08It would go to waste otherwise.
26:13Jay Godden is the coordinator
26:15of a gleaning club in Lancaster.
26:17So we've seen demand kind of steadily increasing
26:20since 2021, really.
26:23We're not a food bank.
26:24We run a membership model,
26:25so people pay a weekly fee to access
26:27what we do,
26:28but it's cheaper than the supermarket.
26:32The idea is that a lot of the kale that we've got here
26:35is not going to be harvested.
26:38There's too much of it.
26:39So we bring some volunteers in,
26:41we pick as much as we can,
26:42and then we redistribute that into the community.
26:46He organises teams of volunteers
26:48to collect kale both for themselves
26:50and their fellow members.
26:54We'll be going for this curly kale.
26:58We can be pretty picky about what we're getting.
27:00Obviously, we've got, like, a whole acre here
27:02and we're not going to be picking all of that.
27:04So something that sort of size is probably fine
27:06at the small end,
27:08maybe that kind of at the larger end.
27:10OK, fab, let's do it.
27:15It's estimated that over a million tonnes
27:18of fruit and veg is wasted each year on UK farms.
27:22I think there's about an acre and a half here
27:24we've had to leave,
27:24which I didn't so bad really considering.
27:26We've had some decent weather now
27:28and we've got loads of crop,
27:30and so it's...
27:32So you have to plan,
27:33assuming that the weather's going to be bad,
27:35because you still need to be making a living
27:37even if it's a bad year, don't you?
27:38So then if the weather's good...
27:40You just don't know.
27:41You just don't know.
27:41You can get 50 cent more
27:43or 50 cent less or just nothing.
27:46I mean, last year we didn't have a crop,
27:47so you make sure you've got enough to cook yourself.
27:49And, of course, you're guaranteed nature's going to go,
27:51do you know what?
27:51We're going to have loads this year,
27:53which is where you guys come in.
27:54Yeah, well, we appreciate it.
27:55Yeah.
27:58For volunteers like Kath,
28:00going field to fork isn't just about filling her plate.
28:04I love coming for the gleans
28:05because it's fun to be outside and doing something useful,
28:08and there are a lot of people
28:09who don't have access to good quality food
28:11for various reasons.
28:14Despite today's kale force winds,
28:17the volunteers have been outstanding in their fields.
28:21It's been a really good day today.
28:22We've already got about 30 or so crates like this, 30, 40,
28:26but the sun's out,
28:27so we're going to have our sandwiches
28:28and then back to it, finish filling up the van.
28:36Whilst Chris's kale was fresh from the field,
28:39back at Buck's Mill,
28:41it's freebies of a different kind on offer.
28:44AI novice Niall has been charged
28:46with designing the online promo.
28:48So I'm just doing a vodka marmalade promotion.
28:53So this is going on the free on us when you spend 85.
28:56They might have 200,000 website visitors a month,
29:00but it's all about the purchase, not the ponder.
29:03So it's down to the marketing team
29:05to make those click-rate conversions.
29:07Create an image.
29:11Similar to this, please.
29:12Similar to this, please.
29:14Always use your manners with AI,
29:16because you don't know when it's going to come back and get you.
29:18It looks like out of Madam Two-Sards.
29:20Have it on a white background.
29:25See what I like?
29:26Look, the detail, the water.
29:28Oh, yeah, yeah, see.
29:29The liquid's actually on an angle yours isn't.
29:31Yeah.
29:32And the handle's pretty good there.
29:33It might have got me, though.
29:34It might have got me.
29:35I've just noticed it says,
29:37I'm not even going to try and say this,
29:39marmalade or amet.
29:42And AI blunders like this, known as a model drift,
29:46can quickly turn designs into disasters.
29:49So, got to keep an eye on the wording, really.
29:52AI can mess it up a little bit.
29:54Who's is better?
29:55Rachel, come on.
29:57Get involved.
29:58What are we thinking?
29:59Left, me, right, AI.
30:03I actually think the first one.
30:04This one?
30:05The left one?
30:05That hand does not look real.
30:07No, no, that's the problem with AI.
30:08It's lacking in the real hand.
30:12I'm happy, yeah.
30:15I'm going to go with mine.
30:15Looks like brains have beat bites
30:18in this round of man versus machine.
30:24Whilst Niall is relying on AI to get product out the door,
30:28over in Liverpool, one beyond,
30:30accounting on customers coming through theirs.
30:33They've been popping up on our high streets
30:35and retail parks since 2019.
30:38I'm doing well.
30:39We only came in here for one thing
30:40and we end up with half a shop.
30:44And whilst most retailers are closing their physical stores,
30:48Chairman Chris Edwards is expanding,
30:51opening about two new shops a month.
30:53We've got 100 and odd shops now
30:57and we're just making the decision,
30:59should we go forward with more shops
31:00or should we stay where we are
31:02or should we pack it in?
31:04And my boat was,
31:06we'll carry on opening shops,
31:08that's the only thing I know.
31:10I haven't had no plan to retire.
31:11I couldn't think of anything worse.
31:13You've got to keep the brain cells working,
31:16otherwise you'd get all too quick.
31:18He's been brought up around his family's market stall
31:21since he was eight.
31:23It's safe to say discount dealing is in his blood.
31:26That's the original market stall where it all started.
31:30Chris's Discount, I'm very proud of that name.
31:32He looks a bit ragged.
31:34I mean, a lot of stuff on there,
31:35which you can't really make out,
31:36is still in our shops to this day.
31:38The sellotape, 13-amp plugs,
31:41buckets, bowls, umbrellas,
31:43double adapters, kettles.
31:45And bear in mind,
31:46that was probably the early 70s.
31:48Still selling the same bloody stock.
31:50That's how much imagination we haven't got.
31:52Whilst Chris reminisces about the past,
31:5560 miles down the road in Liverpool,
31:59it's all about the future,
32:01as Chris's latest store
32:02is just hours away from opening.
32:05You want to just concentrate on tidying
32:07all this stationery up for me,
32:08all the way down for us, if you would.
32:09Just make sure it's all as it was,
32:12all the way down, yeah?
32:14They've only had two weeks
32:15to make sure the store's customer ready.
32:18Chris's come in.
32:19So, yeah, it's a bit of a pressure,
32:21but it's one unwelcoming.
32:24With everything to consider,
32:26from merchandising to staff badges,
32:29retail rollout is a massive job.
32:32Right, unfortunately, this is our office.
32:34It's not the best, but hey-ho.
32:38At the back of the house,
32:39Assistant Manager Jackie
32:40has been charged with training the 15 new starters.
32:44Has everyone got one?
32:45Got an induction pass?
32:47Before we get started,
32:49I want to say welcome to One Beyond.
32:52Absolute brilliant company to work for.
32:54Somebody's after a pay rise.
32:56Do more tool training now.
32:58Is that what you're waiting for?
32:59Oh, yeah, OK.
33:01It's all hands on deck,
33:02known as snagging in retail.
33:04There's no room for hiccups.
33:06The smoother the prep,
33:07the slicker the launch.
33:09We've got more tool training going on,
33:11and then we've got more inductions
33:12being done downstairs.
33:14So by 10 o'clock,
33:14we'll be absolutely ready.
33:18And with Chris arriving any second,
33:20and scarcely any customers outside,
33:23Kev's feeling the heat.
33:24It's only early, though, isn't it?
33:25School hold it.
33:27Where's everybody else?
33:29Call the girl.
33:31Just wondering if they're sitting in the canteen,
33:33all the toilets.
33:34Are the till coats working yet?
33:36I don't know, to be honest.
33:38That's just what I need.
33:40There's a few people here now.
33:4312 o'clock will be round.
33:45Yeah, it will.
33:45With the kids being on holiday,
33:47there's a lot of families in the area, isn't there?
33:49So everyone's going to be up later,
33:50and then they'll come out shopping in the afternoon.
33:52So it will be a slow burner,
33:53but it'll be busy in the afternoon.
33:54Yeah, it will be, definitely.
33:55You don't sound too confident about that, Kev.
34:01Coming up,
34:02the troops arrive with a special delivery.
34:05Hail for everyone!
34:08The chief.
34:10Niall puts AI to the ultimate test.
34:14Bit of a tan.
34:15Just make him overall better.
34:18And nerves are running high
34:23at the Liverpool launch day.
34:25Yeah, we're all ready to go,
34:26looks a bit.
34:27So, fingers crossed.
34:28Hope you're going to be busy today, I hope.
34:30It's been a 40-mile trip for the kale that's been foraged
34:46by the lean, mean gleaning machines on the Molyneux farm.
34:50Now, it's finally arrived at the Lancaster Larder Food Club.
34:54We're currently setting up tables
34:57so that our members can all sit together.
34:59We like to make it an informal place
35:02and we provide cheap, accessible, healthy food
35:06for members of our local community.
35:09Managed by mighty matriarch Catherine,
35:12it's one of several food clubs across North Lancashire.
35:16I have mussels packed by the end of tonight.
35:18With up to 70 people expected through the door,
35:21she relies on her army of volunteers.
35:24Maureen, Boz, it's not usually me just doing all of this.
35:28Theresa, Boz, can I have a couple of inch green trays, please?
35:31So, what's on the menu today?
35:35Kale for everyone!
35:37This week we have kale, which has been gleaned.
35:41We also have mushrooms and peppers, potatoes,
35:44lots of things that will make good, healthy food.
35:47The kale that we have is much better valued than supermarkets
35:49because here people take exactly what they need.
35:52It's often wonky, but it's always fabulous and fresh.
35:56Thanks to Jay and his glean team,
35:59the food club never quite know
36:01what fresh produce will arrive next.
36:03Every week it changes, so when the food comes in,
36:06everybody has no idea what they're going to get,
36:08so it's always a really big surprise.
36:10We have fresh tomatoes, we have celery.
36:15The club collects surplus food from local food businesses
36:18such as supermarkets, food manufacturers and wholesalers.
36:21Just all sorts of things, it's different every week.
36:24And a pick and mix of ingredients results in some inventive outcomes.
36:29We share recipes between each other.
36:31Lots of people come up with lots of ideas,
36:34including chocolate avocado cake, which went down quite well.
36:38Not a good use of avocados.
36:40Yes.
36:41You'll pay for this week.
36:43The centre operates on a membership basis,
36:46and all for a bargain price of a fiver a week.
36:49The value we get for our money is absolutely ridiculous, to be honest.
37:01I mean, it's enough for me to live on for the week,
37:04which is just amazing.
37:05And if you fancy getting involved,
37:08organisations like Family Action coordinate food clubs across the country.
37:12But it's not just a bargain members come for.
37:16You like to socialise with everybody.
37:19You can get a cup of tea, a piece of cake, and sit and talk.
37:23We'll start calling people up so they can come and choose
37:29from what we have got this evening.
37:32Would you like some kale? Yes, please.
37:34I am getting so much food for £5.
37:37That would get me two or three items in a supermarket.
37:40I have this shopping trolley, and I go home with it full.
37:44And whilst Jay's fresh kale is delighting some...
37:47Ah, perfect. Thank you very much.
37:49..others might need more convincing.
37:51I've never had kale, ever.
37:54But, yeah, I've been dogged to try it.
38:01And whilst Jay and co are a not-for-profit enterprise,
38:0540 miles up the road in Wigan,
38:07booming business Discount Dragon are analysing theirs.
38:10Yeah, yeah.
38:11MD Wayne is nervously eyeing up the figures
38:14and working out whether his gamble on using marmalade vodka
38:17as the giveaway has paid off.
38:19I don't think it was our worst performing one.
38:21Considering it was so niche,
38:22it just kind of performed right down the middle.
38:26And maybe the wrong time of year for that,
38:27you know, that could be more festive, the orange thing.
38:33So we brought the marmalade vodka in at the £85 threshold.
38:38So we took whisky off and we brought marmalade vodka in.
38:40And we saw on the 8th of July when we brought it in
38:43that our average orders over £100 were 4.5%.
38:48Compared to our average orders over £100 with the whisky,
38:51which was 8%.
38:52So we quickly took the marmalade vodka off and put the whisky back on
38:55because we found it was much more effective.
38:57Not a wasted exercise.
38:58If we were continuing with the spending gets,
39:00I don't think that would feature again.
39:02You know, we're putting our necks on the line,
39:03giving away a high-cost item.
39:06We're respecting the item,
39:07but I don't think the item showed us any respect back.
39:09You know, it didn't say,
39:10I'm going to go out there and get you these orders.
39:13Looks like buyers weren't feeling fruity this week.
39:19Next door, this mischief in the air.
39:23If I really wanted to, I could sexify Wayne.
39:26That's how good this software is.
39:28Not that it would take much work, obviously.
39:31I'd obviously have him looking his best on a vacation,
39:35a nice tropical beach somewhere.
39:38Oh, speak of the devil.
39:39Talking about sexifying you, Wayne.
39:41Sarah thinks you'd look good on a beach.
39:44Looks like Nihil is running with this.
39:47The chief.
39:49Right.
39:50Back in five.
39:53It better be good.
39:54Trying to sexify Wayne.
39:56Like, what exactly do you want it to do?
39:58Give him a good hairline.
40:03I love our moustache, yeah?
40:06Well, I'll show him pecs.
40:09Bit of a tan.
40:10Just make him overall better than what he is today.
40:18Please.
40:23The suspense is killing me.
40:25You and me both.
40:26Must be internet.
40:31Must be an odd job for it.
40:40Brilliant.
40:43What's up?
40:44Have you checked your what's up?
40:45No.
40:46Please be on the law.
40:47Are you happy with that, yeah?
40:52Are you happy with it?
40:54So it's actually me.
40:55Magic.
40:57I might have got a tash.
40:58I know.
40:58That's it.
40:59Handlebar.
41:00Cheat it.
41:00It works, doesn't it?
41:01Yeah, yeah.
41:02Get a wig?
41:03Hmm?
41:04Bang on, isn't it?
41:06Oh, Wayne.
41:07Lovely handlebars.
41:11Back in Liverpool, it's a big day for Chris and One Beyond, as they prepare for the grand
41:17opening in less than an hour.
41:19Danielle's going outside to the front entrance now.
41:21Yeah.
41:21Danielle's doing leaflets.
41:25Everything's finally in place after a hectic two-week turnaround.
41:29But they're bracing themselves for the arrival of their meticulous chairman, Chris Edwards.
41:34Very, very detail-centric.
41:36So I think as he's going around, he really has got that keen eye for detail.
41:39He wouldn't be where he is without that skill.
41:42So I'm really looking forward to hearing his feedback as well, looking for anything that
41:46we can obviously improve on.
41:47But I'm relatively confident we've nailed this one today.
41:52And having opened over 400 shops in his time, he knows exactly what it takes to get it right.
41:59When you're in a business like this, you've got to be on the ball with everything.
42:01That's just running a business and there's nothing new.
42:04Yeah, we're all ready to go, the looks of it.
42:06So, fingers crossed.
42:09Look, we're going to be busy today, I hope.
42:11You're not alone in that, Chris.
42:14Thanks.
42:14Love a walk around, Chris, see where we're up to.
42:16Go on, let's see what we've got.
42:20Stocking everything from water guns to washing powder.
42:23If it ain't broke, don't fix it, is the approach to all new stores.
42:29So I really like this from the, obviously the latest promotion.
42:32We've kind of pushed all these £1 products to the front of the store.
42:35We're absolutely lovely and full tidy, fully priced, lovely and clean.
42:39I think it's the range on like everyday essential products.
42:43And using economies of scale, Chris sources products at the lowest possible prices.
42:50How are they going now?
42:51Oh, it's absolutely sensational.
42:52All the competitors are more expensive.
42:54It's lovely chocolate as well.
42:57Has anybody actually counted how many items?
42:59I know we've got seasonal items that come in due course and all that stuff,
43:02but today, when you look at a shop like this, how many items will we have?
43:07Talk about putting them on the spot.
43:11Has anybody thought how many thousand?
43:12Yeah, 7,000 and maybe 8,000.
43:147,000.
43:15Nailed it.
43:16Yeah, it's nice.
43:19So far, yes, it's looking good, yeah.
43:22We're very proud.
43:25You can never tell whether it's going to be a good shop or a bad shop
43:27until you actually get open, get over the first two or three weeks
43:30when the newness wears off and see what you're taking
43:33to see whether we've made a good choice or not.
43:35You know, it's a bit nervy because if we were in a different shopping centre,
43:38it'd be buzzing outside by now, but we are at half past nine
43:42and it's a bit quiet, you know, so it'll all come together, hopefully.
43:48It amazes me how we can reach the standard, you know, in such a short time
43:52and we're just ready to go and it looks good to me.
43:56It's instinct, but you need good people, like we're talking here
43:59with these two fellas, you know, you need good people behind you.
44:04You can't do it all yourself.
44:05This is what we aim to look like every day now.
44:07When I come back in two weeks, will it still look the same?
44:10Well, that's the challenge, isn't it, I think, obviously.
44:12That's the manager's challenge.
44:13Yeah, that is, always.
44:16Looks like smiles all round.
44:18They're filling me with a lot of confidence.
44:20As far as management's concerned, they haven't got one problem.
44:23I'm sure they'll pull it off.
44:24If the people's out there, put us to pull it off.
44:27We need people.
44:28We are now 15 minutes till open,
44:31so the tension's building now, we're all getting excited.
44:34Just enough time to squeeze in a rousing pep talk.
44:38Good morning, everyone.
44:39They've done an absolutely incredible job.
44:42We look the part, the shop's the part.
44:44Chris has given us the nod of approval.
44:46Just remember that real hard work starts now
44:48the second we open those doors.
44:49The most important people in the business for us
44:52are walking through the doors, and that's our customers.
44:54Thank you.
44:54Like any new store, their success is determined by the ring of the tills,
45:03and a healthy crowd has finally formed, awaiting the grand reveal.
45:07So we don't have to close.
45:09That'll be great.
45:10OK, we're now open.
45:11A surge of savvy shopping scousers hoping to bag a bargain or two.
45:21It's great, yeah, it looks nice, yeah.
45:24Tired, yeah.
45:25We need to fight for every penny, really.
45:28You know, there's a lot of competition around.
45:30We just need to keep it going and, you know,
45:32make people feel welcome every time they come in.
45:34This is another example of an old customer coming back.
45:38Not old, old, I mean...
45:40..ex-customer.
45:40I know what you meant.
45:43Need a spade, Kev?
45:45Every penny counts now.
45:47Every penny counts.
45:49I mean, everything's, you know, so expensive,
45:52but when you've got a store like this, it's worth coming into.
45:56Finally, Kev can breathe a sigh of relief.
45:59Really good response of people.
46:01They're happy with the range of lines we've got in store,
46:05and they've been making quite a lot of purchases.
46:07It's been nice and steady all morning.
46:09Chris is even doing a bit of merchandising there, yeah?
46:13Hang on.
46:14Nice to meet you.
46:15Since we've reopened after Pound World,
46:17the high street is definitely different.
46:20It's a lot more low-key, it's not the same,
46:22but it's customers out there, if you're giving them value for money.
46:25And cheaper prices mean happy customers.
46:28At the moment, everyone picked a job fair enough.
46:31And happy pets.
46:34We'll see you next time.
46:37Bye-bye.
46:58Bye.
46:58Gracias por ver el video.
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