Traditional &

Last updated: May 2019 Copyright. This document is the property of Lions and all rights are reserved in respect of it. This document may not be reproduced or disclosed in any manner whatsoever, in whole or in part, without the prior written consent of Lions Australia. Lions Australia expressly disclaims any responsibility for or liability arising from the use of this document by any third party.

CONTENTS

National Committee Contact Details ...... 3

District Cake Chairmen Contact Details ...... 4-5

History of Lions Christmas Cakes in Australia ...... 6

Product Information ...... 7-8

Features, Advantages and Benefits ...... 9

Incentive Awards ...... 9

MD201 Lions Committee ...... 10

Roles and Responsibilities ...... 10

District Chairman ……………………………………………………………………….. 11

Incoming Club Officers Seminars ...... 12

Promoting and Selling Cakes and Puddings ………………………………………… 12

Club Chairman ………………………………………………………………………….. 13

Payment Method ………….……………………………………………………………. 14

Important Information for Filling out Order Form ……………………………………. 15

Club Ordering Process ..………..……………………………………………………… 16

Club Ordering Process Cont’d ……………………………………………………….… 17

Club Ordering Process Cont’d – Outlet Ideas ……………………………….……… 18

Lions year at a Glance ………………………………………………………………… 19/20

Important Information for All Clubs …………………………………………………... 21

Corporate Ordering System ………………………………..………………………… 22

Stock Storage, Rotation and Handling - Public Complaints Process ……….……. 23

Club Stock Control System – Promotional Merchandise ...... 24

Delivery Issues ...... 25

Q & A – Common Questions Asked ...... 26/27

Promotional Banner Information ……….……….………………………………….…. 28

Copy of a Club Letter ………………………………….………………………………. 29

National Cake Committee Contact Details

NATIONAL CAKE CHAIRMAN

PDG Terry COLLISON “Kelso Park” 230 Manley Rd Mobile: 0439 468 786 Partner Brenda MOOROOPNA NORTH Email: [email protected] WEST VIC 3616

C DISTRICTS

Tony MATTHEWS 11 Eden Avenue Phone: (H) (08) 8278 3743 Partner Jillian BELLEVUE HEIGHTS SA 5050 Mobile: 0418 892 445 Email: [email protected]

N DISTRICTS

Ken BROOKS Lot 19 Phone: (H) (02) 6653 5874 Partner Nora 257 Pine Creek Way Mobile: 0427 406 453 BONVILLE NSW 2441 Email: [email protected]

Q DISTRICTS

John BROAD 3/58 Rialto Street Phone: (H) (07) 3394 4957 COORPAROO QLD 4151 Mobile: 0413 257 504 Email: [email protected]

T DISTRICTS

Cheryl BROWN 13 Millview Drive Mobile: 0447 775 706 OAKDOWNS TAS 7019 Email: [email protected] Mailing Address: PO Box 36 ROSNY PARK TAS 7018

V DISTRICTS

Terry PARSONS 163 Resort Boulevard Phone: (H) (03) 5250 7811 Partner Jennifer MOOLAP VIC 3224 Mobile: 0412 157 842 Mailing Address: 211/402 Bellarine H’way Email: [email protected] MOOLAP VIC 3224

W DISTRICTS

Carolyn MIDDLETON 8 Newell Place Phone: (H) (08) 9592 5211 Partner PDG Barry COOLOONGUP WA 6168 Mobile: 0408 815 091 Email: [email protected]

WEBPAGE - MEMBERS AREA www.lionsclubs.org.au/cakes

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District Cake Chairmen Contact Details

N1 Lion Ken BROOKS Lot 19 Phone: (H) (02) 6653 5874 Partner Nora 257 Pine Creek Way Mobile: 0427 406 453 BONVILLE NSW 2450 Email: [email protected]

N2 Lion Danny RICHARDSON 27 River Road Mobile: 0417 676 815 Partner Chris ELDERSLIE NSW 2570 Email: [email protected] Mailing Address P O Box 108 CAMDEN NSW 2570

N3 Lion Dianne LOUIS 3/8 Bromley Court Phone: (H) (02) 4392 8027 LAKEHAVEN NSW 2263 Mobile: 0429 928 027 Email: [email protected]

N4 Lion Ross CATANZARITI 21 Clifton Boulevard Phone: (H) (02) 6964 5702 Partner Desma GRIFFITH NSW 2680 Mobile: 0412 205 430 Email: [email protected]

N5 Lion David ERSKINE 89 Beaconsfield Road Phone: (H) (02) 9419 8592 Partner Diana CHATSWOOD NSW 2067 Mobile: 0409 226 347 Email: [email protected]

QI Lion Savva ARGYROU 7 Eucalypt Close Mobile: 0425 972 782 Partner Sophia MACKENZIE QLD 4156 Email: [email protected]

Q2 Lion Damien MOTT 5 Mill Street Phone: (07) 4945 4140 Partner Colleen PROSERPINE QLD 4800 Mobile: 0416 244 485 Email: [email protected]

Q3 PDG Kaye SMITH 3 Coachwood Court Phone: (H) (07) 3204 6697 Partner Allan MURRUMBA DOWNS Mobile: 0477 212 242 QLD 4503 Email: [email protected]

Q4 Lion Dawn HEBBLEWHITE 59 Kiel Mountain Road Phone: (H) (07) 5442 1226 WOOMBYE QLD 4559 Mobile: 0427 753 177 Email: [email protected]

C1 PDG Dean NOLL 9 Taylor Street Phone: (H) (08) 8522 1654 Partner Dorothy GAWLER SA 5118 Mobile: 0458 616 009 Email: [email protected]

C2 Lion Tony MATTHEWS 11 Eden Avenue Phone: (H) (08) 8278 3743 Partner Jillian BELLEVUE HEIGHTS SA 5050 Mobile: 0418 892 445 Email: [email protected]

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District Cake Chairmen Contact Details (continued)

NT Lion Ken McALOON 17/135 Tiwi Gardens Phone:Phone: (H) (H) (08) (03) 8945 9481 9002 1193 Partner Sheila TIWI NT 0810 Mobile:Mobile: 0427 0418 160 633 539 789

EmailEmail: [email protected]: [email protected]

T1 Lion Cheryl BROWN 13 Millview Drive Mobile: 0447 775 706 OAKDOWNS TAS 7019 Email: [email protected] Mailing Address: PO Box 36 ROSNY PARK TAS 7018

VI-4 Lion Brendan DELAHUNT 26A Hardy Street Phone: (H) (03) 9481 1193 Partner Catherine PRESTON VIC 3072 Mobile: 0418 633 789 (+ National Mint Chairman) Email: [email protected]

V2 PDG Terry UNIACKE 37 Short Street Phone: (H) (03) 5523 6879 Partner Edna PORTLAND VIC 3305 Mobile: 0408 398 381 Email: [email protected]

V3 PDG George RADFORD 17 Jefferson Avenue Phone: (H) (03) 5155 1991 Partner Joyce LAKES ENTRANCE Mobile: 0431 534 663 VIC 3909 Email: [email protected]

V5 PDG Terry COLLISON “Kelso Park” 230 Manley Road Mobile: 0439 468 786 Partner Brenda MOOROOPNA NORTH Email: [email protected] WEST VIC 3616

V6 Lion Marie FURZE 3 Anderson Street Mobile: 0411 126 937 WODONGA VIC 3690 Email: [email protected]

W1 Lion Carolyn MIDDLETON 8 Newell Place Phone: (H) (08) 9592 5211 Partner PDG Barry COOLOONGUP WA 6168 Mobile: 0408 815 091 Email: [email protected]

W2 PDG Dave MOLCHER 12 Gadd Court Mobile: 0413 548 661 BYFORD WA 6122 Email: [email protected]

Separate Mint Chairman

W1 Lion Bel JACKSON Mobile: 0439 946 162

WEBPAGE - MEMBERS AREA www.lionsclubs.org.au/cakes 5

History of Lions Australia Christmas Cake Programme The Christmas Cake Programme had its beginnings prior to the 1965 International Convention in Los Angeles where the late PDG Captain Philip Lusher was to be inducted as District Governor, District 201B. PDG Philip, whilst in North America prior to the Convention, visited a number of Clubs in , and whilst attending a meeting of the Lions Club of Montreal, heard of the “Lions Christmas Cake” programme, and returned to Australia with full organizational details for the information of his fellow Governors. District Governor 201 E, the late Ken Fenwick and his Cabinet Secretary the late Lion Ern Smith introduced the programme to their District with home baking and packaging of Lions Christmas Cakes in the Goulburn, NSW area. The following year, Lions of the Multiple District were seeking a National fund-raising project to support “SAVE SIGHT” activities and the Council Chairman, the late PDG Jamie Jamieson, called for ideas for a project to fund the campaign. Lion Ern Smith suggested to his District Governor, that Lions should sell Christmas Cakes and the project brought back from Montreal Lions Club by PDG Captain Philip Lusher should be expanded to a National programme. His Governor told him he was crazy. The Council Chairman noted the exchange and called on District Governor Ken for comment, who said “This clown of a Cabinet Secretary of mine has suggested we should sell Christmas Cakes!” It was immediately formulated, moved, seconded and adopted that Lion, later District Governor, Ern Smith, be given one week to formulate a plan to bring his idea into being. The first “LIONS SAVE SIGHT CHRISTMAS CAKES” were baked by Big Sister, part of the Reckitts and Coleman group of companies, and were three pound cakes. The project immediately proved successful, and sales have been constant over the past two decades, after reaching astronomical sales on the inception of the programme. In 1975 the cake became “metric” and converted to 1.5kg and reduced in packaging from twelve to ten per carton. This resolved many headaches for Club Chairmen with stock control records and book keeping made so much easier. In 1986, it was decided that the cake be manufactured to a lower, larger profile which has proved popular. Cakes have been baked by Australia's leading food companies, including Big Sister, Gartrell White, Arnotts, Sara Lee, and since 1983 by the present manufacturer, Top Taste, the baking division of George Weston Foods Limited, formerly The Webster Company. 1998 saw the introduction nationally of the 1kg Lions Christmas Cake, baked to the same high standards and the same recipe as the original 1.5kg Cake, added to the programme. 2010 saw the formal introduction of a 900gram Lions Traditional Christmas into the product range, again following the same recipe lines are our cakes with a blend of 45% fruit and wonderful traditional spices. 2012 saw the introduction of the Lions Traditional Mini Cake 80gm, this too follows the same recognized recipe and is ideal for that quick indulgent craving.

All cakes and puddings are baked to the relevant, identical recipe by the manufacturer, ensuring a uniform high quality product.

Revenue from sales to the public nationally in the past year has exceeded $6,500,000 and the funds available to the Clubs and Districts for community service programmes somewhere in the order of $2,000,000. It is estimated that since the inception of the MD201 Lions Christmas Cake Programme funds available to the Clubs of Lions Australia have exceeded....

$60,000,000

This is an outstanding result and reflects the enthusiasm of the Clubs participating in the program, it is a testament to a unique, high quality product and respected brand, “Lions Christmas Cakes and Puddings “.

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Product Information - Christmas Cake A Lions Christmas Cake contains the following ingredients: - Shortening, , Golden Syrup, Salt, Flour, Baking Powder, Eggs, Rum, Vanilla, Invert Syrup, Cake Colour, Sultanas, Peel and Whole Cherries. It is notable that the Egg Content is 8.5% and the Fruit content is 50%. The Cake is mixed in the conventional style by first creaming up the shortening and sugar and then adding the Egg and mixing until the required density is reached. The Flour and other dry ingredients are then added and thoroughly mixed in, before adding the Fruit. The mixing is then finished and must comply with a required density, so that the products can be kept to an even standard. The mixing takes approximately 20 minutes. 502,000 Lions Cakes (1.5 kg and 1 kg combined) are made from nearly 1479 mixes that use up 367,384 kgs of blended fruit, 62,118 litres of egg and 5,620 litres of Rum. The cakes are then deposited into baking tins and baked @ 130c for two (3) hours. They are de-panned automatically and then cooled in the spiral coolers for a period of 4 hours. They are then wrapped, boxed and placed into cartons ready for despatch. Oven Capacity 4200 units based on 1kg (or) 2520 units 1.5kg. Wrapping & Packing - 1kg = 1400 units per hour, 1.5kg = 840 units an hour. Density or Specific Gravity This is the weight of mixing in a container of specific size. The weight varies by the amount of air beaten into the mixture. Quality Control Quality Control on Lions Cake commences from the time the ingredients are received into store with minor ingredients weighed up into mixing sizes, and a Senior Supervisor doing spot checks in the various weighed up ingredients chosen at random. With the installation of the batching system, Flour, Sugar, Shortening and Eggs are automatically weighed into the mixer. The ingredients are then taken to the cake mixers, where the mixings are made and densities taken for Quality Control purposes at three (3) stages of the mixing :- During the packing phase, all products go through a metal detected and X-ray machine and validated every 30 minutes with operations signing off with tests they do on these critical control points. 1. After the Shortening and Sugar are creamed up. 2. After the Eggs have been added in. 3. After the Fruit has been mixed in. These checks are necessary to ensure that all mixings are of the same standard. Any changes in the densities are immediately reported to the Production Manager to be rectified, or if this is not possible, the mixing is discarded. All densities, mixing times and temperatures pertaining to each individual mixing are recorded and thoroughly checked at various intervals by Senior Supervisors and the Production Manager. Quality Control does a check on the product each day.

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Product Information - A Lions Christmas Pudding contains the following ingredients: - Shortening, Sugar, Brown Sugar, Golden Syrup, Glucose, , Water, Salt, Flour, Eggs, Rum, , Sultanas, Peel, Currants, , Starch, Potassium, Spice, , Cloves, and Ginger. The Pudding is mixed in the conventional style by first creaming up the shortening and sugar and then adding the Egg and mixing until the required density is reached. The Flour and other dry ingredients are then added and thoroughly mixed in, before adding the Fruit. The mixing is then finished and must comply with a required density, so that the products can be kept to an even standard. The mixing takes approximately 20 minutes. The Puddings are then deposited into Pudding Bowls and baked @ 160c for (2) hours 10 minutes. They are cooled in the Block Line cooling unit for 2hrs and then de-panned automatically to travel to the spiral coolers for a period of 4 hours. They are then boxed and placed into cartons ready for despatch. Oven capacity: Based on 900g = Wrapping & Packing. 900g unit = 2000 units per hour. Density or Specific Gravity: This is the weight of mixing in a container of specific size 456 g Density weight. The weight varies by the amount of air beaten into the mixture. Quality Control Quality Control on Lions Pudding commences from the time the ingredients are received into store with minor ingredients weighed up into mixing sizes, and a Senior Supervisor doing spot checks in the various weighed up ingredients chosen at random. With the installation of the batching system, Flour, Sugar, Shortening and Eggs are automatically weighed into the mixer. The ingredients are then taken to the cake mixers, where the mixings are made and densities taken for Quality Control purposes at three (3) stages of the mixing :- During the packing phase, all product goes through a metal detected and X-ray machine and validated every 30 minutes with ops signing off with tests they do on these critical control points . 1. After the Shortening and Sugar are creamed up. 2. After the Eggs have been added in 3. After the Fruit has been mixed in. These checks are necessary to ensure that all mixings are of the same standard. Any changes in the densities are immediately reported to the Production Manager to be rectified, or if this is not possible, the mixing is discarded. All densities, mixing times and temperatures pertaining to each individual mixing are recorded and thoroughly checked at various intervals by Senior Supervisors and the Production Manager. Quality Control does a check on the product each day.

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Features, Advantages and Benefits

Feature Advantage Benefit Mini cake 80gm Available all year ‘round, individually Selling opportunities at Lions BBQs, wrapped to meet Health and Safety Driver Reviver, Mobile Coffee Vans requirements. or Lions functions Two (2) Cake sizes Buyers have a choice, these are now Suits the needs and purse of available all year ‘round as well. different buyers More than 50% fruit High quality Fruit Cake product Development of a very good content compared to the market. reputation in the market. Our cakes 30 months shelf life from In today’s market our product is still do freeze very well. the day of manufacture value for money. 1.5kg cake – largest on Plenty of great tasting cake to go Still very good value for money the market around. Attractive and distinctive Makes an ideal present for friends A truly appreciated and practical gift packaging and family at Christmas time and can also be New packaging (Aussie feel) used for many Family celebrations 900g Pudding Buyers are now able to purchase their Great gift idea 45% fruit content Christmas fare in the one place Fundraising activity Funds raised returned to worthy service Benefiting those less fortunate in the projects in the local community. Taking community part in the Cake & Mint Program not only makes profit for the Club, also helps the District and MD, it’s a win for all.

Incentive Awards

District Awards

Lion Power Award

To be eligible for the Lions Power Award Districts should –

Have 95% of their outstanding Cake accounts for Clubs in the District to be finalized with Top Taste, by 31st January of the succeeding year. Be the District achieving the highest percentage increase in sales by weight

District Chairman’s Award

To be eligible for this Award the District Chairman must –

Be instrumental in increasing the number of Clubs within the District taking part in the Cake Programme. Proactively encouraging Clubs to pay their accounts in a timely manner by 31st January. Have at least 95% of District Clubs accounts paid in full by the 31st January.

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MD 201 Lions Cake & Mint Committee

General Carrying

Roles and Responsibilities National Committee (for current contacts refer to www.lionsclubs.org.au/cakes/ ) • To ensure the future of the Lions Australia Cake and Mint Programmes. • To increase sales of Lions Cakes and Puddings through increased Club participation particularly with those Clubs demonstrating token support to the programme to achieve the strategic objectives of the programme. • To ensure future adequate supply of good quality products to the Clubs from the manufacturer and distributor through accurate reporting, trend analysis and accurate forecasting of future requirements. • To make available to Clubs up to date and relevant Point of Sale advertising materials through the Club Supplies. • To organize the preparation and distribution of Community Service Announcement media for advertising the programme on local television and radio networks. • To continually update and make available for Clubs to purchase promotional products of a high standard. • Provide input to the MD201 Management Plan and Annual Budget.

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District Chairman

The primary role of the District Cake Chairman is to increase the sales of Cakes and Puddings throughout the District.

Your duties include:

❖ Actively promote the sales of Cakes and Puddings through the District Newsletter and the District website. ❖ Urge all Clubs to be fully involved in this Programme, in particular, those clubs which have demonstrated only token support for the programme in recent years (i.e. ordering less than five (5) cartons of cakes) or those Clubs who do not participate at all not forgetting any new Clubs or Lioness and Leo Clubs in the District. ❖ Encourage all Clubs to increase their sales by providing examples of successful cake programmes from other Clubs/Districts. Using previous year’s statistics develop a sales target for the District equal to at least a 5% increase on the previous year. ❖ Liaise with successful Club Cake Chairs to ascertain their various methods of sale, successful outlets etc., and share this information throughout the District. ❖ To compile a telephone directory of each of the Club Cake Chairman within the District, remembering correspondence must be forwarded through the Club Secretary. ❖ Handle enquiries and complaints from Clubs, referring these on to appropriate areas. ❖ Prepare a report at each Cabinet Meeting, with the aid of the Sales Analysis Reports, on the progress of sales. Inform the District Governor and the Cabinet Secretary of any Christmas Cake sales issues and end of year sales results. ❖ Arrange an interesting display and promotion at your District Convention. ❖ Co-ordinate a Cake Decoration Competition at your District Convention. ❖ Reinforce if the LCI Number is not stated on the Order Form received, Customer Service may return, by email, the order back to the Club for correction. It is vital you maintain a close liaison with the Club Cake Chairmen. They are the people who will have the responsibility of motivating their own Club members. ❖ Assist the Multiple District Cake Chair in ensuring that all Clubs involved in this programme have met the financial requirements of participating in this programme. This is especially important to ensure that all Club payments are finalised by the deadlines set by the Multiple District Chair to ensure that the District gets its maximum rebate from the programme. ❖ Reinforce the use of the Top Taste Pay Way Card as the method of payment. Make sure all Clubs keep these in a secure place (as the Club Cheque Books are held by the Treasurer, they would be the appropriate person to hold onto these cards). ❖ Use the Sales, Stock on Hand and Aged Trial Balance Reports to aid you in keeping track of the Clubs, assisting them with relevant information and making sure that you and the District has a successful year. ❖ To organise a training seminar in your District for Club Cake Chairmen, to familiarize them with the Cake Programme, its purpose and objectives and the tools available to them to achieve their goals.

Make any presentation a meeting of like minds and a sharing or ideas – talk with the group not at the group

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District Incoming Club Officers and Orientation Seminars

Ask your District Governor for authority to be part of these seminars for Incoming Club Officers.

• Advise Club Presidents of the importance of selecting a Club Cake Chairman who believes in the programme and who is committed to being successful. • Request each Club Secretary advise you of the name, address and contact numbers of the Cake Chairman as soon as they are appointed. These names will be the basis of your directory. • Use some of your sample stock for morning or afternoon tea at these functions and at Cabinet Meetings. • Keep your segment of the seminar short, and to the point. • Remind those present from the Clubs that all information is available in the Lions Cake Programme Guidelines which is available on the MD Website. • Remind Clubs of their commitment to pay accounts as soon as possible, and certainly no later than 31st January each year. It often occurs that GWF-Top Taste is still waiting payments in excess of $1,000,000 from Clubs after the deadline for final payment. Monies outstanding as of 28 February will be deducted from the District Cake Rebate. • Advise attendees of any of your District’s incentive awards that may be available through participation in the programme. • Failing your addition to the Incoming Club Officers Training, use some initiative and try and organize an information day with assistance from your Zone or Region Chairmen.

Ideas for Promoting & Selling Cakes and Puddings

Expose Yourself • Like all saleable items they will not sell if they are not EXPOSED • They should be on display in your outlets no later than the 1st week in November – follow the major department store and supermarket chains for timing, however, our products can be sold all year ‘round and you might need to be creative as to how and where you can be seen at times other than Christmas. • The Bigger the display the Better chance of being noticed • Use novelty approaches – e.g. fill a wheelbarrow full of cakes and puddings, like the old Pig-In-A-Barrow raffle. Create your own posters; make them fun something to draw the crowd. • Use your local media in community diary sections, editorial and consider a paid advertisement for your District. Try your local Real Estate booklets and Neighbourhood Watch newsletter • Use public notice boards in shopping centres. • Use the outer shipping cartons to enhance the size of your displays and utilise the posters obtained by contacting your District Chairman or a member of the National Cake Committee

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Important Information for Club Chairman

• READ the Lions Cake Programme Guidelines (Now on Website – www.lionsclubs.org.au/cakes and will be updated regularly if need be). • PROMOTE the sale of all products in the Lions Cake Programme. • ORDER using the prescribed Lions Australian Order Form, on the website, remembering there are 12 x 1kg cakes, 10 x 1.5kg cakes, 45 x 80g Mini cakes and 12 x 900g puddings in their respective shipping cartons (refer page 14 on how to fill out an order form correctly). • ORDER FORM can be filled out online, saved to your computer and then attached to an email directly to Top Taste Customer Service at – [email protected] • Remind all Clubs that they NEED to keep the confirmation documentation (email) they receive from Top Taste once their order has been received and processed. • You or a Club representative should be on sight when your order is being delivered and you will be given a copy of the POD (proof of delivery) ask for a copy of this document and keep it. • Your actual INVOICE will arrive by email (to the Club email address) just prior to the delivery of your order and it should be kept in a safe place to negate the necessity to request a copy come payment time on or before 31st January. • Maintain an accurate record by keeping copies of all order forms submitted to Top Taste for your own records. If possible keep a copy of all delivery documentation. This will assist if you have a problem and at payment time of 31st January. • Allow SUFFICIENT TIME for delivery of your orders. A minimum TEN (10) NORMAL BUSINESS DAYS must be allowed for, from the date of receipt of your order. NOTE: this is imperative for orders submitted to receive the discount, orders, payments and delivery must occur by the 31st October remembering the ten (10) day time allowance for deliveries. Get these orders in early to guarantee that you will receive the discount. Suggest that ordering happens by the 20th October to guarantee delivery by the 31st, if not you may find that your order will be delivered in November, hence no discount. • Special DELIVERY INSTRUCTIONS must be clearly noted on all orders submitted. You will be contacted prior to the delivery date to confirm these instructions and the anticipated time of day for the delivery. If you do not receive this call you MUST CONTACT the Enquiry Hotline on 1800 033 366. • You MUST advise Top Taste of any DAMAGED STOCK or SHORT DELIVERIES on your order within fourteen (14) days of that delivery. • If there is any damage to your order or the order is short any cartons you MUST note this on the POD, Proof of Delivery document, or if the damage is substantial, reject the entire delivery. Do not accept it. • 3 carton minimum purchase (with all products on the one order form this can now be a combination of products – e.g. 1 carton of each of 1.5kg Cakes + 1.0kg Cakes + 1 Minis or it could be 3 cartons Minis). • Ensure your cakes and puddings are ON DISPLAY no later than late October to take advantage of the TV and radio media coverage organised by the National Cake Committee. • Maintain a detailed list of SALES OUTLETS utilised by the Club including all contact details for future years of selling. Please remember to look after your outlets, and after peak period all monies and remaining cakes MUST be collected from your outlets in a timely manner. This will ensure a good relationship with your outlets for following years. Notify the District Chairman and State Co-ordinators of your Club Outlets. • Ensure that PAYMENT to GWF Top Taste for all orders is made by your Club no later than 31st January. • Ensure that Club Members are aware that cakes and puddings are AVAILABLE FOR 12 MONTHS OF THE YEAR. • Visit the MD201 web page (www.lionsclubs.org.au/cakes) and make yourself familiar with the section in relation to Lions Christmas Cake and Puddings. • To purchase any Cake merchandise, this is now done through the Club Supplies Shop at Newcastle and you access it by - Lions Australia Website - www.lionsclubsshop.com.au - Fundraising Merchandise - Cakes & Puddings 13

Payment Method

1. Lions Club arranges cheque payment to ‘George Weston Foods Top Taste’. 2. Lions Club presents Payway Card & cheque payment at Australia Post Office. 3. Australia Post processes payment and provides receipt of transaction 4. Payment allocated to the unique Lions Club Top Taste account. 5. PLEASE NOTE: Payment transaction may take up to 48 hours to process.

Transactions can only be made at Australia Post Offices No transaction fees apply Each Payway Card is unique to each Lions Club There is no Lions Club information stored on the Payway Card Keep Payway Card in a safe location - (suggest the Club Treasurer) New replacement Payway Card will incur a cost of $30 if lost or damaged

PLEASE NOTE: Deposits at Australia Post Offices will only be accepted with your Payway Card and attempts to pay without the Card will be rejected by Australia Post.

Payment Details DISCOUNT PAYMENT PERIOD ❖ The discount price is only available if the payment and delivery is made within the discount period of 1st July to 31st October

CHARGE ACCOUNT / STANDARD PRICE ➢ Please note for all charge accounts, the FINAL payment is required on or before the 31st January

WEBPAGE – MEMBER’S AREA – ORDER FORM www.lionsclubs.org.au/cakes Username: cakes Password: westons Download additional order forms

PLEASE READ THE HINTS ON THE ORDER FORM ON THE NEXT PAGE.

YOU MUST INSTILL IN YOUR CLUBS THAT THE CORRECT INFORMATION WILL ASSIST THE PROCESS FROM ORDER TO DELIVERY TO INVOICE.

COPY INFORMATION FROM THIS MANUAL TO HAVE AT YOUR DISTRICT CONVENTIONS TO ASSIST THE CLUBS.

AS YOU KNOW SOME CLUBS NEED ASSISTANCE EVEN IF THEY DO NOT ASK FOR IT..SO BE PROACTIVE.

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Club Ordering Process Guidelines for the Ordering, Delivery and Payment of Christmas Cakes and Puddings. ORDERING New Order Forms will be updated and available on the Website on the 1st July each year. To assist Clubs with a speedy delivery of the ordered goods, it is the responsibility of the Club Christmas Cake Chairman to ensure that the Order Form is completed correctly and includes: • Tick the method or order placement (email or post) • Club LCI number - Must appear on Order Form. • Full Club details (Name, District and dates [order and delivery dates] • A contact name and details • Telephone number of the contact • Delivery address/details, prefer business or Club address (a P.O. Box cannot be used) • Product quantity & pricing need to be clearly stated (be careful of your calculations) • Each order to contain all products not a separate order for each • Special delivery instructions

All Christmas Cake Account Orders can be posted or emailed to Customer Service. It is far better to use the email option as you will receive a confirmation of receipt of your order the same date you send. 1. Mail to Lions Club Orders, George Weston Foods Ltd. Reply Paid 555 Enfield NSW 2136 2. Email orders to – [email protected] 3. Invoices for products that have been delivered will be issued by GWF Top Taste approx. 3 weeks after delivery, clubs with invoicing queries please contact 1800 033 366. Please retain for payment purposes. All prices to Clubs apply from 1st July to 30th June of each year, subject to availability from the previous year’s bake; otherwise the new prices to Clubs will apply from 1st July of that year. PAYMENT WITH ORDERS – TO ATTAIN THE DISCOUNT, PAYMENT AND DELIVERY MUST BE MADE WITHIN THE DISCOUNT PERIOD. (1/7/19 – 30/10/19) DELIVERY DETAILS

Delivery Address (No PO Box addresses allowed)

Delivery Contact Name ______

Address ______

______

Suburb ______

State ______P/Code ______Phone No ( ) ______

CAKES AND PUDDINGS CAN BE PURCHASED AT 2018 PRICES UNTIL 30TH JUNE 2019. ALL ORDERS BETWEEN 1ST JAN 2019 TO 30TH JUNE 2019 MUST TO BE PAID FOR IN FULL, WITH YOUR ORDER. NO DISCOUNTS APPLY

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CAKE PRICES for 2019

Product 1.5kg Cake 1kg Cake 0.9kg Pudding 80gm Mini

Club Selling Price $17.00 $13.00 $13.00 $ 2.00

Club Purchase Price $12.53 $ 9.23 $ 9.17 $ 1.07

Club Profit $ 4.47 $ 3.77 $ 3.83 $ 0.93

Discounts apply as follows: 1.5kg Carton 1kg Carton 900g Carton Carton Discounts for Orders placed between $1. 50 $1.20 $1.20 1st July – 31st October 2019

No discount for Lions Mini Fruit Cake.

NOTE: TO ATTAIN DISCOUNT PAYMENT AND DELIVERY MUST BE MADE WITHIN THE DISCOUNT PERIOD, THAT IS ORDERED, PAID FOR & DELIVERED ON OR BEFORE THE 31ST OCTOBER 2019.

PAYMENT METHOD 2019

Payment Method

1. Lions Club writes out their cheque payment as per normal. 2. Lions Club presents their PayWay Card and cheque payment together at their local Australia Post Office. 3. The Australia Post Office will process your Lions Club payment and provide the Lions Club member with a receipt of the transaction. 4. Payment will be allocated to the Lions Club Top Taste Account. 5. Transactions can only be made at Australia Post Offices and no fees apply.

*** PLEASE NOTE. Deposits over the counter at any Australia Post Office will only be accepted with your PayWay Card. Attempts to pay without your PayWay Card will be rejected by Australia Post.

Loss of a PayWay Card

1. Contact Top Taste Customer Service Team on 1800 033 366 2. Request a new PayWay Card. 3. There will be a charge of $30 to replace any lost or damaged PayWay Cards. (it may take up to 12 weeks to replace)

ORDERS “ON ACCOUNT” - NO DISCOUNTS APPLY

Any order that is to be charged to your Club Account can be posted or emailed through to George Weston Foods - Top Taste.

URGENT NOTE:

For emailed orders do not post the same order without clearly marking on it that it is a copy only attached to your payment, if you fail to do this there is every chance that the order will be duplicated.

NOTE: YOU WILL RECEIVE A RESPONSE FROM TOP TASTE CONFIRMED RECEIPT OF YOUR ORDER SO THERE IS NO NEED TO SEND A HARD COPY TO THEM AT ALL. Lions Clubs can email to [email protected], clubs would be required to fill in order form and scan and email to the email address provided. Confirmation of order received and processed will be sent back to the club’s email address.

FREIGHT COSTS • All freight costs are included in the price of the cakes to Clubs. • Under no circumstances should you pay any freight to any carrier. 17

OUTSTANDING PAYMENTS • All outstanding payments MUST be received by Top Taste by 31st January, ph: 1800 033 366. • It is imperative to finalise these accounts as soon as possible after the receipt of the invoice. • If you have a query with your account please contact Top Taste Customer Service on 1800 033 366 as soon as possible, do not leave it until January to do so.

WEBSITE ORDERS (from the public or corporations)

Members of the National Cake Committee are usually assigned the task of co-ordinating calls from mobile phones and website enquiries. All sales generated through the Lions Australia “WEBSITE” are referred to the local Club on a post code allocation basis or as preferred by the purchaser. The National Cake Committee may co-ordinate large corporate orders where goods are to be distributed on an Australian-wide basis. Such sales will be co-ordinated by a Committee member who will liaise with the Clubs involved in the order.

WEBPAGE - MEMBER'S AREA - ORDER FORM www.lionsclubs.org.au/cakes Username: cakes Password: westons Download additional order forms

Clubs should consider approaching the following outlets. • All club members to be involved, selling to themselves, families, friends and at their place of work • Banks, Building Societies, Credit Unions and other financial institutions • Bunnings and Hardware House Retail Outlets • Post Offices and Police Stations • Butchers, Fruit Shops and other Retail Outlets • New and Used Vehicle Dealers (a Cake with every sale) • Clubs for use as Raffle prizes, Gifts for Guest Speakers, Youth of the Year Judges etc. • Service Stations and Road Houses • Local Real Estate Agencies (a Cake with every Sale made) • Funeral Directors • Functions, Australia Day Celebrations • Coffee Shops, Mobile Coffee Vans and Workplace lunch rooms • Sporting and Other Clubs • Last year’s list of outlets • Local Government Offices and Libraries, State & Federal elected members offices • Direct selling on stalls at Local Shopping Centres • 70% of sales are made to women. So, target Boutiques, Hairdressers and Craft Shops • Retirement Villages, Nursing Homes, Child Care Centres and School and University Canteens • Door Knock Appeals: Successful in selling cakes and gaining new Club Members.

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The Lions Year at a Glance

JULY

Set your goals…..establish your priorities….work out plans to achieve your goals which will let you accomplish your objective.

Remind Clubs that there is only one (1) Discount Period – 1st July 2019 – 31st October 2019 and the discounted price is only available if payment and delivery is made within the discounted period. All deliveries must be before the 31 October 2019. Remind Clubs please to do not order in October and request a delivery for November and expect to get the discount.

Send your introductory letter to all Clubs, this will provide you with an excellent opportunity to promote your portfolio with enthusiasm and pride. Let the Clubs know what your goals are and what you hope to accomplish in your year. Ask Club Secretaries for the name, email address and phone number of their Clubs Cake C hairman.

Pr epare a report for inclusion in the next edition of your District Newsletter. Learn the deadlines for each month’s edition and make sure that you have an article in all editions for the year. To assist Clubs, remind and encourage Club Secretaries and or Club Cake Chairmen to print off a copy of the

Guidelines, Order Forms and any other resource that is available from the Website (lionsclubs.org.au/cakes)

AUGUST

District Chairmen should by now be visiting Lions Clubs and meeting Club Cake Chairmen.

Contact your District Zone Chairmen; ask for permission to attend their meetings. Use these opportunities to promote the entire range of products (cakes & mints), use your sample stock effectively when attending meetings

Run information sessions for Club Cake Chairmen, keep them interesting and no longer than an hour or two Have your second article ready for your District Newsletter. Send out information via email or District Newsletter, or both, re - Cake decorating Competition at your Convention Visit as many meetings as possible, this is a good opportunity to meet as many Club Presidents and Secretaries. It is also a good idea to ask the Zone Chairman to invite the Club Cake Chairman to the meeting.

SEPTEMBER

You should by now be thinking about a static display at your District Convention. Contact your District Governor and Convention Chairman and explain to them the importance of the Cake Programme, not only to the Clubs but also to the District. Request a prominent position – use your samples, (both cakes & mints) as they are always very popular at District Conventions.

Organise a Lions Christmas Cake decorating competition for Lions Club members.

This will afford you the opportunity to get up on the stage at the Convention. Ask your District Governor to present a prize to the winners. You will be surprised with the results.

OCTOBER

You should be utilizing your District Newsletter to get your message out to all Club members. It is most important from now until December that you get articles in your District Newsletter. You will receive printouts of sales for your Clubs in your District. This will let you know which Clubs have placed orders, how many and which clubs have yet to place an order. Using the information provided, you should contact Clubs that have not ordered and get them moving.

Also, talk to the clubs that have ordered less than last year and find out the reason why. Advise all Lions Clubs to plan early and to act early in this year’s campaign.

The nearer Christmas comes, the more difficult it becomes to obtain publicity and the harder it becomes to sell. The most successful Clubs last year were selling months before Christmas and pursuing corporate orders.

19 NOVEMBER You must remain proactive with your Clubs, encourage them to be out and about selling at every opportunity. Use the outlets that you have wisely, outlets like Bunnings, if you cannot get a table then ask if you can sell out of a trolley – this does work, suggest Clubs give it a go.

OneDECEMBER club divides the club members into three groups under the three Vice Presidents and awards a prize to the group selling the most cakes. Tell Clubs to stop worrying about supermarkets selling cheaper, they don’t. . You have the best Christmas Cakes that money can buy, and our Customers do get value for money.

DECEMBERJANUARY

With Christmas fast approaching, now is the time to advise and motivate all Clubs to take their cakes out into the shopping centres. A folding table and a couple of folding chairs, a wheelbarrow filled with Cakes is all they willAY need. It is sure to be a Winner. Remind Clubs of the cut-off date for placing their orders (date this year is – 7 December 2019) Very Important Note: Now would be a good time to remind the Clubs of their responsibility to pay their account by the due date. Some Club Treasurers seem to believe that they must get the Board’s approval to pay their Cake Account, not so. When the Club approved the purchase of cakes, they then made a commitment to pay for them and all Clubs should be encouraged to finalize their Top Taste Cake Account before breaking up for Christmas.

District Chairman please keep your District Zone Chairmen informed of what you are doing, and any problems that could arise during your year you can be assured you have their total support.

You will start to receive printouts of the Clubs owing money for their cakes so that you can be on top of this problem early.

JANUARY

Early in the New Year you will receive ATB Reports (Aged Trial Balance) more regularly telling you of the Clubs that still owe money for cakes. It is important that you contact the Clubs concerned and remind them if they have not already paid their account to please do so as soon as possible. Please encourage all Clubs to pay via their Payway Cards at the Post Office, this method is far more reliable than sending a cheque through the post. Cheques notoriously get lost and these days take time to reach their destination. PLEASE NOTE - All accounts MUST be finalized by the 31st January of each year. All subsequent orders placed from 1st January to 30st June must be paid in full with the order, no discount applies.

FEBRUARY/MARCH

Again, you will receive in early February and March notification advising you of the Clubs that are still dragging their feet with late settlement of accounts. Monies outstanding as of 28 February will be deducted from the District's Cake Rebate. This will involve more phone calls. District Chairmen - Keep a check of all your phone calls and out of pocket expenses to be able to claim expenses. Claims for expenses must be directed to your District if you have organized a budget for your portfolio. The Multiple District will not reimburse any expenses other than those approved for attendance at authorized training seminars and National Cake Committee meetings.

APRIL/MAY/JUNE

Multiple District Convention District Chairman’s Promotion & Training Seminar

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IMPORTANT INFORMATION FOR ALL CLUBS

1. A minimum ten (10) normal business days for deliveries. Regardless of the quickness of some online orders arriving the next day, you MUST remember that any Company delivering their (our) products by road and servicing Clubs scattered all around Australia, so not to favour one Club over the other, the worst scenario comes into play. (e.g. a Club in Sydney could get a delivery in 3-5 days or less, but how could a Company guarantee a 3-5 days turnaround to all Clubs, when getting an order to north west Western Australia will take 10 days.) This is the simple fact and one we need to accept and move on.

2. Damaged and short deliveries. Notification within 14 days is not a new rule, however, it is one that Top Taste will be adhering too in the future. No other Company would allow any receiver of a product to wait up to 3 months to complain and then expect either a replacement or a refund. This is a fact of life and one that we, Lions, need to be aware of. I know that it may be a challenge for your Club to have someone in attendance for the delivery of your cake order, however, it is the responsibility of the Club to make sure, in a timely manner, (14 days from receipt of delivery) to check their order and to notify Top Taste of any problems. NOTE: if the problem is damage, please remember to take photos of the damaged goods and send them through to Top Taste with your complaint, either by email (preference) or snail mail if necessary.

3. Payment of your Club account to Top Taste MUST be paid on or before time. Top Taste allow Clubs to purchase product early (July if needed) and only pay for all orders by 31st January 2020. There is absolutely no reason why this cannot be done, and it really is unethical for Clubs not to pay their accounts in a timely manner. Please also remember that when purchasing product between January and June each year these orders MUST be paid for at the point of purchase and they cannot hang around and marry up with your peak period orders and then be paid for by January the following year. There is no excuse for tardiness, so please make sure this year that you pay your account by Christmas and get it out of the way and then it’s done.

4. Please encourage ALL Clubs to keep the following paperwork in a safe place in case there is a problem at payment time.

❖ Your Order Form ❖ The Confirmation Email from Top Taste Customer Service (stating that your order has been received for processing) ❖ The Invoice (once you receive this please put it in a safe place) ❖ The Payment - keep a copy of your receipt from the Post Office ❖ Your Cheque - make sure that you check to see the cheque has been presented from your Statement, if there is a query on your payment you have proof.

Keep your Club Pay Way Card in a safe place (with the Treasurer would be best) and please if the person looking after the card is away on holidays, please make sure that they leave the card with someone in the Club. This is no excuse for non-payment.

5. It is imperative if your Club is contacted by or sent through a request for a cake or cakes by the MD Chairman, that the Club act on that request immediately, not in a day or week but the moment that you receive these requests they must be dealt with in a timely manner as that is a Customer and one we should respect even if they wish to purchase just one cake. In most cases it will be either the President or the Secretary that will be contacted (simply because it is your details in the Directory). If your Club has a Cake Chairman, then please pass on to him/her that day so that they can contact the person and organise something to get the order filled.

6. Please make your District Cake Chairman your first call, for anything and if they cannot help you, they will certainly make sure that they find out a solution and get back to you as soon as possible. If they do not get back to you in a timely manner then your next call should be to the State Chairman, you’ll find their details on the MD Cake web page.

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Corporate C a k e Sales – Tax Invoice Request The area of Corporate Sales is a largely untapped market for many clubs. But those Clubs which do pursue corporate sales have seen significant increases in sales. a. Include with your letter a Corporate Sales brochure. Packs of 25 for $5.00 of these brochures can be purchased from the Club Supplies Shop on the MD website. b. Contact as early as possible the General Manager or Corporate Services Manager of the targeted businesses as many corporations plan very early for staff/customer Christmas bonuses and gifts. c. Introduce yourself to them through a follow-up phone call within one to two weeks. d. After completion of the corporate delivery write to the organisation thanking them for their support, advising where the funds raised will be distributed and provide them with a Certificate of Appreciation (sample letters are available on the Christmas Cake web page www.lionsclubs.org.au/cakes and Certificates can be purchased at $1.00 each from the Club Supplies Shop on the MD website. e. Should one of your clients require a tax invoice and your club is not registered for GST, please contact the National Office prior to placing the order. f. Should one of your clients wish to pay by credit card and your club does not have credit card facilities, please contact the National Office. Note: Top Taste minimum order of 3 cartons applies. Early payment discounts will not apply to sales processed by the National Office.

Refer to (e) and (f) above, if you require a tax invoice for your Corporate Order Client then these are the steps you must follow if your Club does not have an ABN and registered for produce tax invoices.

LIONS CAKE GUIDELINES FOR CORPORATE SALES:

Should one of your clients require a tax invoice and your Club is not registered for GST, please contact the National Office prior to placing the order.

Follow the procedure below –

1. Club representative to complete the Request Form and email it to [email protected] 2. Finance Officer will provide the Club with a Purchase Order number to use to place the order with Top Taste 3. Top Taste invoice to be emailed to [email protected] for processing and payment (must reference the Purchase Order number provided) 4. Finance Officer will raise and send a Tax Invoice to the client 5. Upon receipt of payment from client – Finance Officer will transfer: a. Order payment to Top Taste b. Order profit to the Club

NOTES

Unpaid orders will be the responsibility of the Club (if the client does not pay the Club has to) Merchant fee will be deducted from order profit if client payment is made by credit card (Club carries the Credit Card fee, deducted from your profit) Minimum sales order value of $1000 applies. (for the order to be processed by National Office it must be over $1000.00)

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Stock Storage, Rotation and Handling As Lions Christmas Cake and Puddings are Food Products, they should be handled under the strict guidelines that are required for the Safe Handling of consumable Food Products. The Australian and Food Standards Code (Standard 1.2.5) authorises the use of a “Best Before” date. This date signifies the end of the period during which the intact package of food, if stored in accordance with stated storage conditions, will remain fully marketable and retain all claimed qualities. The Best Before date should be used and recorded on your stock inventory sheets to ensure that the stock is rotated through any storage location or facility. Best Before dates on Lions Christmas Cakes and Puddings are based on the currently approved shelf life of 30 months from the date of baking. In particular all ingredients and finished products shall: (i) be stored in a weatherproof and pest-free environment under cover, in a clean, dry, odour-free area; (ii) be stored away from walls and elevated off the floor in racking to facilitate cleaning and pest control activities; (iii) not be stored or transported with other materials that may present contamination hazards due to odour or toxicity or otherwise; (iv) be stored at such temperature as required to ensure they do not sustain damage or deterioration due to extremes of heat or cold. This includes damage by condensation; (v) be protected from adverse weather conditions during transportation; and All ingredients and finished products storage and warehousing systems shall apply the “First in First out” (FIFO) principle of inventory control. All products from an individual “Best before” date should be received, distributed and sold prior to the same products with a later “Best before” date being received, distributed and sold. NOTE: IT IS IMPORTANT TO BE MINDFUL OF STOCK ROTATION AT ALL TIMES, SELL THE OLDEST STOCK FIRST. VERY IMPORTANT THIS YEAR, WITH NEW PACKAGING ROLLING OUT.

Public Complaints Process – Important to Remember Complaints from the public should be resolved at the earliest opportunity, with care and tact, by the Club Cake Chairman. The process to follow is:- • Ask the customer to show you the goods in question and provide the packaging for easy identification of the baking batch run by the manufacturer. • The Club immediately provides the customer with a replacement product from their stocks at no cost and the faulty goods and associated packaging. • Report the matter to your District Cake Chairman who will replace the goods at no charge • Send the goods in question and associated packaging to the District Cake Chairman. • The District Chairman is to notify the relevant Area Co-ordinator on the National Cake Committee who will in turn advise the manufacturer • The District Chairman will on-forward the goods to the manufacturer at the address below, only if requested to do so by the manufacturer. Attn: Carl Ladner Top Taste 468-488 Gympie Road KEDRON, QLD 4031 • The manufacturer will investigate the matter and maintain a record of complaints and background details for review by the National Cake Committee.

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Club Stock Control System – Sales Records and Accounts A method of accounting for the distribution of cakes and puddings to outlets and Club members, and the collection of monies, MUST be in use in every Club involved in the programme. A Christmas Stock Control System should be designed to assist the Club Christmas Cake Chairman by keeping adequate records of all cake transactions carried out. The system records: • Sell all old (on hand) stock first; watch your stock rotation for best before dates. • All goods ordered and received. • Details of all goods issued to outlets and/or Club members. • Details of any returns to manufacturer. (copy of the delivery docket) • All payments received from the outlets. • Payments made to manufacturer. • Credits received from manufacturer for returns. It is suggested that separate sheets be kept for all these categories preferably in a single folder and separated into years. With regard to distribution, it is suggested that a separate page be kept for each outlet. This enables a continuous record of information and a good place for your successor to start from in preparing for their year as Cake Chairman. District Chairmen should be on the lookout for Clubs who have no system at all and they are the Clubs who may need some guidance.

Promotional Items for Sale from the MD Club Supplies The following Promotional Items may be ordered directly through the MD Club Supplies Shop, by getting onto the Website and ordering in the same way as you do for any product purchased that way.

Lions Australia Website www.lionsclubsshop.com.au Fundraising Merchandise Cakes & Puddings

More merchandise items are available in the lion’s club shop on the MD website, why not check it out….

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Delivery Issues The manufacturer has undertaken to have their freight contractor deliver orders within ten (10) normal business days of the order being received with correct payment arrangements. Carrier is - # Orders of 10 cartons plus will be delivered by General Carrying # Orders under 10 cartons will be delivered by Couriers Please # There are now warehouses in Qld, NSW, VIC and WA

Remember to check your stock off with the driver to ensure that your consignment is in good condition and complete upon arrival.

In the event of any of the following, immediately within 14 days, notify the manufacturer on enquiry hotline: 1800 033 366

• Failure by the freight company to make prior contact with the Club to confirm the drop off time and location; • Late or non-delivery according to the agreed delivery time; • Short delivery of the order – write on delivery docket “short delivery” and “the amount”; or • Damage to stock delivered – write on the delivery docket “damaged” and “the amount”

IMPORTANT NOTICE No claims will be recognized by Manufacturer after a period of 14 days from the date of delivery.

In the case of damaged packaging/stock or short delivery:- • Write on delivery docket, ‘Damaged’ or ‘Short Delivery’ and do not forget the amount (e.g. 10 cartons ordered – 9 cartons received). • Also phone your District Cake Chairman immediately after notifying the manufacturer. If unavailable contact your District Chairman then please contact your State Coordinator. These people are there to support you. • Keep copy of proof of delivery (Delivery Docket copy with details clearly marked). • REFUSE DELIVERY if damaged, or incorrect (that is if it does not agree with the requested allocated product)

Insurance Project insurance cover is provided for Christmas Cake and Pudding stocks under the MD201 insurance policy. For further details contact the MD201 Insurance Committee on [email protected] or using the contact details in the MD201 Directory. 25

Helpful Hints to Pass on – (please if the answer is not here contact Carl who will supply you with a response).

QUERY – Shelf Life • Fruit Cakes & Puddings must sit for a minimum of three months to mature prior to being released for sale.

RESPONSE • Fruit Cakes have a two & half year shelf life • Puddings currently have 18 months shelf life, testing has been completed and shelf life will be extended to two years with next year’s production.

QUERY – Metal • Metal found in Fruit Cake or Puddings

RESPONSE • Reinforce that Top Taste believe this foreign object has not been within the finished baked fruit cake from the Top Taste site due to the preventive measures in place to eliminate any opportunity of a foreign object of a metal consistency being within our baked cakes. With the use of metal detectors, X-ray machines and with also checking retained samples of the same batch details.

QUERY – Eggs • Eggs used in manufacturing are they Free Range or Cage Birds

RESPONSE • The eggs used come from Caged Birds

QUERY – Lions able to sell fruit cakes • One of our members has been told by a business she approached re selling cakes that they can't do it without having a licence to sell food. Have you heard of this restriction?

RESPONSE • Attached is a link to the Food Authority of NSW website which is the legal body of food handling / processing /licensing in NSW. As we are a charity group we are not required to have a license to sell food as we are not a company who makes or sells food as a business. The cake manufacturer is required to be licensed which they are definitely, so if the business that has the issue with you wants to contact Top Taste in regards to that, they are more than free to do so. http://www.foodauthority.nsw.gov.au/industry/industry-sector-requirements/charities-groups-and- volunteers/

QUERY – Palm Oil > Sustainable Source • In your Christmas cakes, vegetable oil is listed as an ingredient. Could you please tell me if that is palm oil? If so, is it harvested from a sustainable source? We think your cakes are outstanding, but do not want to buy a product that would contribute to the destruction of Orangutan habitat.

RESPONSE • I can confirm the product does contain Palm Oil and we have investigated with our supplier and we can confirm this does come from a Sustainable Source. Our Supplier is a member of the Roundtable on Sustainable Palm Oil (RSPO). Their major palm oil suppliers have signed a statement confirming that the palm oil supplied to them is sourced from legally developed plantations and not from any party that, as far as they are aware, has engaged in illegal deforestation. The Vegetable Oil listed derives from the Shortening based product which is used in the first stage of mixing which is the Creaming of the Shortening & Sugar.

QUERY – NO Cherries • NO CHERRIES found in cake

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RESPONSE • Top Taste are by law required to follow the Lions Australia fruit cake recipe which has Glace Cherries, I can confirm there is cherries within the baked cake. Due to the large volume that is manufactured there is the possibility one fruit cake may get more cherries than another.

QUERY - Alcohol • Is 'Alcohol' in the Lions products? I don't know if you are aware but alcohol isn't ever completely cooked out of food products. This becomes an issue for recovering alcoholics, people who abstain from alcohol for Medical / religious reasons and children.

RESPONSE

• Thanks to your customer for raising her concerns. The Lions member is correct that a small amount of alcohol will remain in the cake after baking. The amount of alcohol remaining is very small and would have a negligible effect on health, especially compared to the sugar and butter contained in the cake.

We cannot include alcohol in the allergens list as there are strict labelling guidelines on the content of this list and alcohol is not an allergen.

My preference is to not include a 'contains alcohol' sticker as I think this would promote alcohol consumption, which is not what either of us is trying to do. Our aim is to provide a traditional taste profile with clear and accurate labelling to allow our customers to make informed decisions. As alcohol is a traditional ingredient in a Christmas Cake, I would expect customers to look at the ingredients list if they wanted to confirm if alcohol was present.

QUERY – Oil Stains • Oil Stains within the carton

RESPONSE • This could be due to an excess in the release spray used to coat the baking tins to allow the fruit cakes to be de-panned after baking.

QUERY – Cherry Pit • Cherry Pit found in Fruit Cake

RESPONSE • Top Taste to investigate and reinforce with our manufacturer of Glace Cherries the importance of minimising the opportunity of cherry pits in the product. Top Taste will also reinforce with our manufacturing team the importance of maintaining the quality ingredients and high production standards required when manufacturing Lions Fruit Cakes & Pudding products.

QUERY – Under-baked Cake • Fruit Cake under-baked and the centre of the cake is gluggy and sticky to touch.

RESPONSE • This may have been caused when the cake was at the start or end of a baking run where the heat transfer was not at solid temperature within the oven.

QUERY – Pale & Dry to the touch • Fruit Cake is pale in colour and dry to touch.

RESPONSE • This may have been caused when the cake was at the start or end of a baking run where the heat transfer was not at solid temperature within the oven.

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Vinyl Banners Available

For purchasing Banners (A4 Pull-up or 5 – 6ft Floor and everything in between) it is more convenient and a lot less of a cost for Clubs to do this themselves through Officeworks or any other local outlet that does this sort of copying. (Kwik Kopy is just one).

The art work for all our Banners is available to Clubs through your District Chairman or you can contact me directly and I will be happy to send you the art work electronically for you to just save to a memory stick and take it to wherever you plan to have them processed.

PDG Terry Collison

“Kelso Park” 230 Manley Road Mooroopna North West Vic 3616

Enquiries to: (M) 0439 468 786 Email: [email protected]

There are several variations available to you to make a choice as to which banner your Club would like. However, with the Floor Banner the one to the right is the only design we have that works successfully at that size.

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A LETTER THAT YOU SHOULD SEND OUT TO ALL YOUR CLUBS PRIOR TO THE START OF THE NEW YEAR

Dear Presidents, Secretaries and Club Cake Chairman

Welcome to another year. The Lions Christmas Cake and Pudding selling season is once again fast approaching, so to be prepared. I have listed below some important information and dates for you.

1. Order Discount Period – 1st July 2019 to 31st October 2019.

Orders must be delivered and paid for during this period to receive the order discount. The last date an order can be made is the 19th of October 2019 to allow order processing and delivery before 31st October 2019. There are no exceptions to this rule.

2. Orders on Account – 1st July 2019 to 31st December 2019.

Orders placed during this period without payment (i.e. on account) must be paid in full by 25th January 2020. There are no exceptions to this rule. Clubs should receive an invoice (via email) within 3 weeks of order placement and the invoice/s must be paid by 25th January 2020. A club meeting is not required to approve payment as the club has already approved payment at time of order placement. Please bring this to the attention of your Club Treasurer.

2. 3. Order cutoff date for delivery before Christmas is Thursday 7th December 2019. 3. 4. Lions Australia Website – www.lionsclubs.org.au/cakes

Username: cakes Password: westons Download additional order forms

5. Order Forms Order Forms are two sided. Read all the information carefully. Ensure all required information is completed including LCI Club number. Orders will not be processed if information is missing.

6. Damaged Stock – Short Delivered If you received stock that is damaged/ short delivered - report it immediately to Lions Customer Service on 1800 033 366 ( email: [email protected] ) and quote the delivery docket number. If possible take a photo of the damaged stock and email to me with a copy of the delivery docket.

7. Promotional Items for Sale are now available from the MD Club Supplies Online Store. Please do not hesitate to contact me if you have any problems or concerns.

Sign letter with your contact details for your Clubs to know if they need to contact you.

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