Food & Drink International - Spring 2017 Volume 1 - 91

Faribault Foods

The completed facility will be almost one million square
feet situated on 57 acres and combines the four Faribault,
Minn., locations into one, unified campus, including the
can-making plant, the manufacturing plant, the warehousing
facility and the main office. "By bringing the Faribault sites
into one location, it starts to drive that family feel," Gesbeck
explains. "We're a family owned business but it is hard to
cultivate that atmosphere when we're spread out across multiple sites in the same town. Getting into that new facility,
will really starts to change the culture; everyone starts to understand that we're manufacturers and we should be really
proud of what we do.."
The new facility will also allow Faribault Foods to remain
innovative in its products and packaging. Typically, the company introduces several new items each year, mainly in the
vein of new flavors and varieties of its branded products.
"We want to ensure we're bringing to market what consumers are looking for," Kupfer says.
On the manufacturing side, the company works with manufacturing research and development to develop best practices for bringing new products. "We look at our current capabilities to see what we need to add to make it more efficient,"
Gesbeck explains. "Every time we bring new ideas in, we
talk about how can we add it, which filters into the design of
the new facility."

Investment in People
The family culture is an important component to how Faribault Foods operates. The company wants everyone at every
level to feel involved and take a piece of ownership in what
they do. "We see that pride in the condition of the facility
and the quality of the products we make every day," Gesbeck
says. "One thing we also stress is, when we hire someone,
our long-term goal is that person will retire from the company. Loyalty is one of our core values and it's not only loyalty
to the company but loyalty to that person. We will continue to
find ways to challenge them and help them grow to the level
they want to grow to."
Many employees have 20-plus years tenure, and some
have been with the company 40-50 years. Gesbeck has been
at the company for 10 years and plans to work at Faribault
Foods until he retires, while Nelson has been around since
1971. "You can't have people here that long unless they really
enjoy what they do," Nelson notes.
"The company really truly believes in investing in new
technology like the new facility, ensuring we put out the
best-quality products and, most importantly, investing in our
people," Kupfer adds.
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Table of Contents for the Digital Edition of Food & Drink International - Spring 2017 Volume 1

Contents
Food & Drink International - Spring 2017 Volume 1 - Cover1
Food & Drink International - Spring 2017 Volume 1 - Cover2
Food & Drink International - Spring 2017 Volume 1 - 1
Food & Drink International - Spring 2017 Volume 1 - Contents
Food & Drink International - Spring 2017 Volume 1 - 3
Food & Drink International - Spring 2017 Volume 1 - 4
Food & Drink International - Spring 2017 Volume 1 - 5
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Food & Drink International - Spring 2017 Volume 1 - 91
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Food & Drink International - Spring 2017 Volume 1 - Cover3
Food & Drink International - Spring 2017 Volume 1 - Cover4
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