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focus groups compared its sandwiches with competitors’ products. The bakery’s existing hearth oven showed excessive across-the-belt variability in crust color and bake quality. Determining that a new line would be needed, managers applied the discipline of Decision Matrix analysis to the project. The breakdown gave preference to consistency and product improvements. In addition, new equipment had to come with built-in flexibility to handle a diverse range of products — the capability that defines Nashville Bun Company’s role within the larger enterprise. NASHVILLE’S FIT. With Tennessee Bun Company (TBC) executives headquartered at the Nashville location, this facility provides the engine of innovation for the whole enterprise. Its muffin, bun and sheeting lines readily accommodate confidential customer projects, and its central-US location facilitates fresh and frozen transportation needs. Today, customers of Nashville Bun Company (NBC) range from bigname food service operations and hotel chains to a wide variety of food companies, many proudly listed on the company’s website, www.buncompany.com. “Flexibility is the key to our future,” Ms. Harrington said. “Our customers want to serve the most current products, and in food service, the products change as consumer tastes change. We are prepared to walk with them on those changes, and we have always tried to share the benefits with our base customer.” Consensus decision-making is vital to TBC’s growth. Ms. Harrington outlined the expertise and responsibilities of the company’s F5 Leadership Group. Tom Harrington, partner and CFO, takes a strong interest in strategic and technol-

ogy innovation. “He is brilliant with helping team members understand financial implications,” she said. Another member of the senior leadership team, JR Wilson, director of engineering, joined the company four years ago and contributes seasoned engineering and people skills. Beth Westjohn, CPA and controller, heads the administration team and support functions. Mr. Edington provides strategy and tactics and leads the team in calm, visionary way. Alan Barton, partner and president of the joint venture CornerStone Baking, contributes his skills in innovation, discipline, quality and people expertise. Mr. Harrington, Ms. Westjohn and Mr. Barton are members of Ms. Harrington’s family. “Our F5 group brings a great mix of disciplines,” Ms. Harrington said. “We ‘fuss and discuss’ and then decide, lock arms and move forward.” The NBC management team comprises Dewey Edwards, chief engineer; Torino King, sanitation; and Katie Austin, human resources, with consultant Clint Adams providing support. Dave Nemecheck, the longtime head of TBC operations, recently took on a new role as a consultant. Based at Nashville, he gives half his time to TBC. The company hired Mr. Edington, a former Kroger grocery products manufacturing manager, to run NBC and oversee operations companywide. “Dave is a baker’s baker,” Ms. Harrington explained, “and Alan is a genius at bakery management and leadership.” She noted that Mr. Edington provided the management disciplines — risk-adjusted performance measurement techniques that include Decision Matrix analysis and computer-supported mind-mapping, among others — that sustain the company’s forward-looking culture as it doubled in size.

CRITICAL TIMING. NBC baked the biscuit line’s first shippable product on Aug. 4, the day of Baking & Snack’s visit. The original plan set a May date for startup, but a problem with one subsystem delayed things. Initial expectations also changed, according to Ms. Harrington. “With a continual focus on the objectives and missions of this project, we needed to spend about $500,000 more than desired ▼ Tennessee Bun Company takes its direction and business personality from a select group of managers: (from left) Alan Edington, vice-president of operations; Tom Harrington, CFO and partner; Cordia Harrington, CEO and founder; JR Wilson, director of engineering; and Gary Hanson, vice-president of supply chain. While expanding at Nashville, the company also updated the building’s exterior and offices.

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Baking&Snack - September 2011

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