Baking&Snack - March 2014 - 111

and productivity; fleet managers
can look at ways to incentivize or
compensate drivers based on how
efficiently they run," Mr. Taylor said.
For drivers who are independent distributors rather than
bakery employees, that incentive
often becomes much stronger,
according to John Staker, president, Distribution Consultants,
Inc., Purchase, NY. "Independent
distributors who own their vehicle and pay their own fuel expenses, tend to take better care of
that equipment and reduce their
fuel consumption through more
thoughtful practices," Mr. Staker
noted. "Those 'self '-motivated
economics tend to reduce the ultimate percentage you have to pay
them. It sustains their profitability,
which ultimately makes the bakery
more profitable."
"The difference between drivers
who take care of their trucks and
those who don't is remarkable," Mr.
McGuire added.

Weathering the weather
From the Northeast Atlantic region to Atlanta, Texas, the Midwest
and more, the 2013-2014 winter
disrupted - if not halted - bakery distribution throughout the
country. Although no one can ever
control, or even predict, Mother
Nature's plans, there are some precautions companies can take that
might help get the product where it
needs to be.
The best thing a bakery can do is
plan ahead. And, although no one
likes to assume the worst, it's better
to anticipate when times are good
than scramble when they're bad -
be they from an act of God or an act
of the economy. "By knowing your
company's areas of vulnerability
and carrying enough stock in criti-

Installing a private fueling station for propane-fueled fleet is
cost-effective and efficient. A fixed fuel rate helps through
winter months and in case of a propane shortage.
Roush CleanTech

cal raw materials, bakeries can keep
production moving," Mr. Gentry advised. "Although some events create
infrastructure challenges that limit
the ability to deliver materials, a
good contingency plan, one that includes strong strategic relationships
with vendors such as a third-party
logistics provider, can help companies reduce risk."
In terms of hardware, keep the
climate and geography of the routes
in mind when purchasing new vehicles. "FCCC offers the option to
include engine block heaters on our
chassis, which can prevent diesel
engines from freezing in extremely
cold temps," Mr. Taylor said. "On
the inside, anti-slip products are becoming popular in helping ensure
fleet drivers have safe and steady
footing moving around inside the
truck," he added.
Lastly, it's important to communicate with your customers in order to
maintain appropriate levels of safety
stock, especially during seasons
when unexpected weather is likely
to strike in particular regions.
No, the baking process doesn't
end when a product comes off the
line. In fact, a product that doesn't
efficiently reach the customer -
and end consumer - is one not living up to its purpose. Distribution
is the difference.

Find resources for fleets by visiting
www.esourcebaking.com. Browse by category under Equipment, and click
on "Ship/Deliver/Transport" for listings.

Cool
your way
to less
packaging.
Liquid nitrogen from Air Products
is the fastest way to cool baked
goods. Cooler products are firmer
products, and firm is what you need
to keep your products at their best
when they're packaged - even with
current packaging methods that
use sustainable materials or thinner
materials. To learn more, call
1-800-654-4567 and talk with one
of our liquid nitrogen cooling and
freezing experts. Or visit our
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success stories.

tell me more
airproducts.com/winwithlin

For more information, see Page 133

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