Baking&Snack - October 2012 - 26

GONNELLA BAKING CO.

All in the family and more
Hot dog buns travel through the lanes of one of the slicing and bagging machines at Gonnella’s Aurora bakery.
Blane Sutton

To achieve this goal, Gonnella moved to centralized headquarters in Schaumburg, putting the management teams of the fresh and frozen businesses under one roof. “When communication is face-to-face instead of over the phone, the flow of ideas is better,” Mr. Lucchesi observed. The move consolidates purchasing, food safety, human resources, marketing and even the diverse sales and production departments. It allows the company to explore interdepartmental synergies and better coordinate daily operations. It also makes it easier for Gonnella’s board of directors — which includes Mr. Marcucci, Mr. Lucchesi and Mr. Mazukelli — to build a strategy for the future and ensure that it’s properly executed. “It puts our management team in one location, which enables us to make decisions more quickly and communicate more effectively for future product development,” Mr. Mazukelli explained.

From hearth to heartland
In many ways, Gonnella hasn’t changed over the years. “Our heritage is a family business,” Mr. Lucchesi said. “We believe in this company,

Gonnella Baking Co.’s history goes back to 1886, when Alessandro Gonnella began baking bread in a storefront in Chicago, IL. Shortly thereafter, Mr. Gonnella and his wife, Marianna Marcucci Gonnella, recruited their sons along with Mrs. Gonnella’s brothers to build the business. Today, the board of directors includes Nick Marcucci, president and grandson of Marianna’s brother Nicholas Marcucci; Ron Lucchesi, secretary and grandson of Marianna’s brother Lawrence Marcucci; and Thomas Mazukelli, treasurer and grandson of Alessandro Gonnella. Nick Marcucci sees the board’s responsibility as temporary stewards of the business. “We’re blessed with this opportunity, and it’s a gift given to us to nurture and take care of, he ” said. “Our job is to keep the legacy going. ” For decades, Gonnella Baking was a source of employment for family members, and it still is. In fact, today’s board members grew up working with their parents, uncles, cousins and a host of other relatives. “It might sound silly, but the fact that this is a family-owned-and-operated bakery means everyone is extremely vested in the success of the business, ” Mr. Mazukelli said. In recent years, however, the company has evolved. “It’s not our grandfathers’ company, Mr. Lucchesi observed. ” “They were a local bakery in the city of Chicago. Now, we’re a national company. You have to change. ” Over time, non-family members have played an increasing role in the day-to-day operation while many others non-family members spent their whole careers working for the bakery. At the same time, for some family members, the company represents more of an investment than a place of employment as the younger generations seek other career opportunities. For Nick Marcucci, the board’s leadership is vital during this current transition. “I would like to close the door when I retire and not be missed, he said. “Then I know I have done ” my job because I have prepared people for the future. ”

26

/ Baking & Snack / October 2012

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Baking&Snack - October 2012

Table of Contents for the Digital Edition of Baking&Snack - October 2012

Baking&Snack - October 2012
Table of Contents
Table of Contents
Editorial - Safety that sells
Newsfront - Professor analyzes ‘ Wheat Belly’ indictments
Politics, commodities detailed by IBA
Rayburn hopeful for Hostess’ future
In Brief
News - Rosenfeld confident in Mondelez
Middleby adds Stewart Systems to portfolio
Snyder’s-Lance anticipates snack cracker expansion
TIA tackles hot topics
Flowers eyes new markets for growth
Compostable packaging debuts at baseball game
ToolBox sponsors BMW tour at iba
People/In Memoriam
Gonnella Baking Co. - History in the Making
All in the family and more
Gifco Foods - Laying the Foundation
Tortillas of India
Crackers - An Alternate Dimension
Gluten-free breaks out
Social Media Q&A - Social Strategy
Bakery Shortenings - The Performance Zone
Liquid oils, hard fats
Manipulating the molecule
Regulatory Analysis - Hanging Fire
Prop 37 and GMOs
Canada’s food safety renovation project
Ingredient App - A Natural Choice
Mixers - Getting into the Mix
Eliminating arc flashes
Keeping a watchful eye on the process
Proofing Technology - On the Rise
Bag Closing Systems - Looking for Closure
Green ties
Meeting OSHA standards
Sanitation Strategies - How Safety Adds Value
Operations Q&A - Troubleshooting Today’s Bakery
Industry Images - Bigger and Better in Munich
Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - October 2012 - Baking&Snack - October 2012
Baking&Snack - October 2012 - 2
Baking&Snack - October 2012 - 3
Baking&Snack - October 2012 - 4
Baking&Snack - October 2012 - 5
Baking&Snack - October 2012 - 6
Baking&Snack - October 2012 - 7
Baking&Snack - October 2012 - 8
Baking&Snack - October 2012 - Table of Contents
Baking&Snack - October 2012 - 10
Baking&Snack - October 2012 - Table of Contents
Baking&Snack - October 2012 - Editorial - Safety that sells
Baking&Snack - October 2012 - 13
Baking&Snack - October 2012 - Politics, commodities detailed by IBA
Baking&Snack - October 2012 - In Brief
Baking&Snack - October 2012 - Middleby adds Stewart Systems to portfolio
Baking&Snack - October 2012 - 17
Baking&Snack - October 2012 - TIA tackles hot topics
Baking&Snack - October 2012 - 19
Baking&Snack - October 2012 - 20
Baking&Snack - October 2012 - 21
Baking&Snack - October 2012 - ToolBox sponsors BMW tour at iba
Baking&Snack - October 2012 - People/In Memoriam
Baking&Snack - October 2012 - Gonnella Baking Co. - History in the Making
Baking&Snack - October 2012 - 25
Baking&Snack - October 2012 - All in the family and more
Baking&Snack - October 2012 - 27
Baking&Snack - October 2012 - 28
Baking&Snack - October 2012 - 29
Baking&Snack - October 2012 - 30
Baking&Snack - October 2012 - 31
Baking&Snack - October 2012 - 32
Baking&Snack - October 2012 - 33
Baking&Snack - October 2012 - 34
Baking&Snack - October 2012 - 35
Baking&Snack - October 2012 - 36
Baking&Snack - October 2012 - 37
Baking&Snack - October 2012 - 38
Baking&Snack - October 2012 - Gifco Foods - Laying the Foundation
Baking&Snack - October 2012 - Tortillas of India
Baking&Snack - October 2012 - 41
Baking&Snack - October 2012 - 42
Baking&Snack - October 2012 - 43
Baking&Snack - October 2012 - 44
Baking&Snack - October 2012 - 45
Baking&Snack - October 2012 - 46
Baking&Snack - October 2012 - Crackers - An Alternate Dimension
Baking&Snack - October 2012 - 48
Baking&Snack - October 2012 - 49
Baking&Snack - October 2012 - 50
Baking&Snack - October 2012 - 51
Baking&Snack - October 2012 - Gluten-free breaks out
Baking&Snack - October 2012 - 53
Baking&Snack - October 2012 - 54
Baking&Snack - October 2012 - 55
Baking&Snack - October 2012 - 56
Baking&Snack - October 2012 - Social Media Q&A - Social Strategy
Baking&Snack - October 2012 - 58
Baking&Snack - October 2012 - 59
Baking&Snack - October 2012 - 60
Baking&Snack - October 2012 - Bakery Shortenings - The Performance Zone
Baking&Snack - October 2012 - Liquid oils, hard fats
Baking&Snack - October 2012 - 63
Baking&Snack - October 2012 - 64
Baking&Snack - October 2012 - 65
Baking&Snack - October 2012 - 66
Baking&Snack - October 2012 - 67
Baking&Snack - October 2012 - 68
Baking&Snack - October 2012 - 69
Baking&Snack - October 2012 - Manipulating the molecule
Baking&Snack - October 2012 - 71
Baking&Snack - October 2012 - 72
Baking&Snack - October 2012 - 73
Baking&Snack - October 2012 - 74
Baking&Snack - October 2012 - Regulatory Analysis - Hanging Fire
Baking&Snack - October 2012 - Prop 37 and GMOs
Baking&Snack - October 2012 - 77
Baking&Snack - October 2012 - 78
Baking&Snack - October 2012 - 79
Baking&Snack - October 2012 - Canada’s food safety renovation project
Baking&Snack - October 2012 - 81
Baking&Snack - October 2012 - 82
Baking&Snack - October 2012 - Ingredient App - A Natural Choice
Baking&Snack - October 2012 - 84
Baking&Snack - October 2012 - Mixers - Getting into the Mix
Baking&Snack - October 2012 - 86
Baking&Snack - October 2012 - 87
Baking&Snack - October 2012 - Eliminating arc flashes
Baking&Snack - October 2012 - 89
Baking&Snack - October 2012 - 90
Baking&Snack - October 2012 - Keeping a watchful eye on the process
Baking&Snack - October 2012 - 92
Baking&Snack - October 2012 - 93
Baking&Snack - October 2012 - 94
Baking&Snack - October 2012 - Proofing Technology - On the Rise
Baking&Snack - October 2012 - 96
Baking&Snack - October 2012 - 97
Baking&Snack - October 2012 - 98
Baking&Snack - October 2012 - 99
Baking&Snack - October 2012 - 100
Baking&Snack - October 2012 - Bag Closing Systems - Looking for Closure
Baking&Snack - October 2012 - Green ties
Baking&Snack - October 2012 - 103
Baking&Snack - October 2012 - Meeting OSHA standards
Baking&Snack - October 2012 - 105
Baking&Snack - October 2012 - 106
Baking&Snack - October 2012 - Sanitation Strategies - How Safety Adds Value
Baking&Snack - October 2012 - 108
Baking&Snack - October 2012 - Operations Q&A - Troubleshooting Today’s Bakery
Baking&Snack - October 2012 - 110
Baking&Snack - October 2012 - 111
Baking&Snack - October 2012 - Industry Images - Bigger and Better in Munich
Baking&Snack - October 2012 - 113
Baking&Snack - October 2012 - 114
Baking&Snack - October 2012 - Events
Baking&Snack - October 2012 - Innovations
Baking&Snack - October 2012 - Ingredient News
Baking&Snack - October 2012 - Products & Packaging
Baking&Snack - October 2012 - 119
Baking&Snack - October 2012 - 120
Baking&Snack - October 2012 - New on the Shelf
Baking&Snack - October 2012 - 122
Baking&Snack - October 2012 - Marketplace
Baking&Snack - October 2012 - 124
Baking&Snack - October 2012 - 125
Baking&Snack - October 2012 - 126
Baking&Snack - October 2012 - 127
Baking&Snack - October 2012 - 128
Baking&Snack - October 2012 - Ad Index
Baking&Snack - October 2012 - New Product Spotlight
Baking&Snack - October 2012 - 131
Baking&Snack - October 2012 - 132
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