Baking&Snack - December 2012 - 24

OPERATIONS EXECUTIVE OF THE YEAR

said. “They said they had a bakery in northeastern Ohio, family owned. I said, ‘Well, I’m from Ohio; I grew up there. There’s only one that I know of.’ ” Only half-looking, Mr. Elenz went back to his hometown for an interview at Schwebel Baking Co. and was quickly hired under Tom Shannon, then vice-president, manufacturing, to oversee production, sanitation, shipping, R&D and product development. After becoming plant manager

of the Youngstown facility in 1996, Mr. Elenz was primed to take over Mr. Shannon’s position when he retired in 2001.

A little elbow grease
One constant in Mr. Elenz’s career has been a strong work ethic — although he learned to delegate. “I was raised if you do the job, do it right the first time,” he said. “I still believe working hard will allow you to do anything.”

“Mike does everything with a sense of purpose and always with integrity. His dedication to his family, his country, this industry and the company he works for is unparalleled and unwavering. He is a true asset to this industry and to all of us who know him. ”
Tom Bundy, Bundy Baking Solutions

Giving back to the industry

Michael Elenz likes to be busy. As if his duties as vice-president of manufacturing, Schwebel Baking Co., Youngstown, OH, weren’t arduous enough, the baking industry veteran took on more responsibilities last year by becoming the 2012-13 chairman of the American Society of Baking (ASB). Mr. Elenz’s first experience with ASB was in 1997, when Schwebel’s John Phillips, then plant manager at the Hebron, OH, facility, was chairman. Pat Shannon, son of Mr. Elenz’ boss, Tom Shannon — who was vice-president, manufacturing, at the time — was program chairman. Pat worked for Caravan Ingredients in technical support and sales. “I received a call saying, ‘I understand you want to give a paper this year,’ ” Mr. Elenz recalled. “I said, ‘Well, I guess so.’ ” After delivering his paper, “QC on the Run, Mr. Elenz was hooked. He ” said he still gives the paper to some of the company’s new supervisors because it remains relevant today. Passionate about the industry that has enabled him to raise four children, Mr. Elenz is committed to furthering baking education for future generations. “I want to leave the society better for the upcoming young people, he said. “Trying to get young bakers, young professionals in” volved in the industry; developing people so they can advance through their career. ”

Mr. Elenz also strongly believes in treating people the way you would like to be treated yourself. He aims to be firm, consistent and fair. On a bookshelf in his office, he proudly displays a plaque stating a maxim he adopted from Mr. Parks: “Standards set; standards met.” The entire management team at Schwebel Baking has an open-door policy, preferring to work out issues when they’re small rather than let them build up. “I hate surprises,” Mr. Elenz said. “If there’s an issue, you let me know, and we’ll take care of it right then. We have an opportunity; if something wasn’t quite right, you learn from it. If you keep making the same mistake, then we have a different issue.” A key management philosophy that harks back to Mr. Elenz’s Marine Corps days is the chain of command. “If somebody has an issue, they should see their immediate supervisor,” he said. “People really only want one boss. They don’t need to have 10 people telling them what to do.” Another legacy from his Marine service is a desire for mutual respect. “I think you can move up the ranks and technically have the power, but you need the respect with it,” Mr. Elenz said. “I don’t expect everybody to love me, but I try to earn their respect.”

A willing team
The respect Schwebel Baking employees have for Mr. Elenz was clear during a quick walk through of the plant when Baking & Snack visited the Youngstown facility (for more on the plant, see Page 30). Greeting his workers by name, Mr. Elenz received smiles and pats on the back in return. “Everybody here takes pride in what they do,” he said. “They want to do a good job. More of their life is spent at the bakery than it is at home, so they have good friendships.” He pointed out that people who stick with the company for the

24

/ Baking & Snack / December 2012

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Baking&Snack - December 2012

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

Baking&Snack - Demcember 2012
Table of Contents
Table of Contents
Editorial - Legends of the industry
News front - Strike prompts Hostess to suspend all operations
Voters defeat Prop 37 in California
Flowers grows in Southern California
Mondelez to shutter Toronto cookie plant
In Brief
Snack bar sales will continue to soar
In Brief
News - Bakers resume operations in wake of Superstorm Sandy
Bimbo progresses in sustainability initiatives
People
In Memoriam
Semper Fi - Operations Executive of the Year
Giving back to the industry
Schwebel Baking Co. - Steeped in Tradition
Schwebel’s quiet leader
Buns and Rolls - Balancing quality and price
Selling freshness with par-baked
Colors - Naturally Vibrant
Not even a 'color'
Ways to wow
Protein - Vital Supporting Roles
Enter stage right: gluten-free
Ingredient App - Gold-standard Nutrition
Dough Handling - Moving Dough Mechanically
Simplifying trough handling
Donut Frying - Frying up Quality
CIP streamlines kettle sanitation
Add one donut conveyor to 44 ft of fryer
Sustainability - No More Wasted Opportunities
Waste not, improve all
Industry Insight - How to Nurture Innovation
Sustainability Q&A - Going Green Globally
Meeting Preview - 'Best Week in Baking' Coming Soon
Meeting Preview - Building Stronger Business
Industry Images
Calendar of Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight - Rustic Roots
Baking&Snack - December 2012 - Baking&Snack - Demcember 2012
Baking&Snack - December 2012 - 2
Baking&Snack - December 2012 - 3
Baking&Snack - December 2012 - 4
Baking&Snack - December 2012 - 5
Baking&Snack - December 2012 - 6
Baking&Snack - December 2012 - 7
Baking&Snack - December 2012 - 8
Baking&Snack - December 2012 - Table of Contents
Baking&Snack - December 2012 - 10
Baking&Snack - December 2012 - Table of Contents
Baking&Snack - December 2012 - Editorial - Legends of the industry
Baking&Snack - December 2012 - 13
Baking&Snack - December 2012 - Voters defeat Prop 37 in California
Baking&Snack - December 2012 - In Brief
Baking&Snack - December 2012 - In Brief
Baking&Snack - December 2012 - 17
Baking&Snack - December 2012 - Bimbo progresses in sustainability initiatives
Baking&Snack - December 2012 - In Memoriam
Baking&Snack - December 2012 - 20
Baking&Snack - December 2012 - 21
Baking&Snack - December 2012 - Semper Fi - Operations Executive of the Year
Baking&Snack - December 2012 - 23
Baking&Snack - December 2012 - Giving back to the industry
Baking&Snack - December 2012 - 25
Baking&Snack - December 2012 - 26
Baking&Snack - December 2012 - 27
Baking&Snack - December 2012 - 28
Baking&Snack - December 2012 - 29
Baking&Snack - December 2012 - Schwebel Baking Co. - Steeped in Tradition
Baking&Snack - December 2012 - 31
Baking&Snack - December 2012 - Schwebel’s quiet leader
Baking&Snack - December 2012 - 33
Baking&Snack - December 2012 - 34
Baking&Snack - December 2012 - 35
Baking&Snack - December 2012 - 36
Baking&Snack - December 2012 - 37
Baking&Snack - December 2012 - 38
Baking&Snack - December 2012 - Buns and Rolls - Balancing quality and price
Baking&Snack - December 2012 - Selling freshness with par-baked
Baking&Snack - December 2012 - 41
Baking&Snack - December 2012 - 42
Baking&Snack - December 2012 - 43
Baking&Snack - December 2012 - 44
Baking&Snack - December 2012 - Not even a 'color'
Baking&Snack - December 2012 - 46
Baking&Snack - December 2012 - 47
Baking&Snack - December 2012 - Ways to wow
Baking&Snack - December 2012 - 49
Baking&Snack - December 2012 - 50
Baking&Snack - December 2012 - 51
Baking&Snack - December 2012 - Protein - Vital Supporting Roles
Baking&Snack - December 2012 - 53
Baking&Snack - December 2012 - Enter stage right: gluten-free
Baking&Snack - December 2012 - 55
Baking&Snack - December 2012 - 56
Baking&Snack - December 2012 - 57
Baking&Snack - December 2012 - 58
Baking&Snack - December 2012 - 59
Baking&Snack - December 2012 - 60
Baking&Snack - December 2012 - 61
Baking&Snack - December 2012 - 62
Baking&Snack - December 2012 - Ingredient App - Gold-standard Nutrition
Baking&Snack - December 2012 - 64
Baking&Snack - December 2012 - Dough Handling - Moving Dough Mechanically
Baking&Snack - December 2012 - Simplifying trough handling
Baking&Snack - December 2012 - 67
Baking&Snack - December 2012 - 68
Baking&Snack - December 2012 - 69
Baking&Snack - December 2012 - 70
Baking&Snack - December 2012 - 71
Baking&Snack - December 2012 - 72
Baking&Snack - December 2012 - Donut Frying - Frying up Quality
Baking&Snack - December 2012 - CIP streamlines kettle sanitation
Baking&Snack - December 2012 - 75
Baking&Snack - December 2012 - Add one donut conveyor to 44 ft of fryer
Baking&Snack - December 2012 - 77
Baking&Snack - December 2012 - 78
Baking&Snack - December 2012 - 79
Baking&Snack - December 2012 - 80
Baking&Snack - December 2012 - Sustainability - No More Wasted Opportunities
Baking&Snack - December 2012 - 82
Baking&Snack - December 2012 - Waste not, improve all
Baking&Snack - December 2012 - 84
Baking&Snack - December 2012 - 85
Baking&Snack - December 2012 - 86
Baking&Snack - December 2012 - Industry Insight - How to Nurture Innovation
Baking&Snack - December 2012 - 88
Baking&Snack - December 2012 - Sustainability Q&A - Going Green Globally
Baking&Snack - December 2012 - 90
Baking&Snack - December 2012 - Meeting Preview - 'Best Week in Baking' Coming Soon
Baking&Snack - December 2012 - Meeting Preview - Building Stronger Business
Baking&Snack - December 2012 - Industry Images
Baking&Snack - December 2012 - 94
Baking&Snack - December 2012 - Calendar of Events
Baking&Snack - December 2012 - Innovations
Baking&Snack - December 2012 - 97
Baking&Snack - December 2012 - Products & Packaging
Baking&Snack - December 2012 - 99
Baking&Snack - December 2012 - 100
Baking&Snack - December 2012 - Patents
Baking&Snack - December 2012 - New on the Shelf
Baking&Snack - December 2012 - 103
Baking&Snack - December 2012 - Marketplace
Baking&Snack - December 2012 - 105
Baking&Snack - December 2012 - 106
Baking&Snack - December 2012 - 107
Baking&Snack - December 2012 - 108
Baking&Snack - December 2012 - Ad Index
Baking&Snack - December 2012 - New Product Spotlight - Rustic Roots
Baking&Snack - December 2012 - 111
Baking&Snack - December 2012 - 112
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