Baking & Snack - July 2004 - 48

observed, is being a sponge. "My dad
always says, 'take everything in.' I think
if you practice that every day, then you
have a wealth of tools that you can
bring together," Mr. Brixey said.
Throughout his career, he has
taken numerous classes through
the American Institute of Baking,
Dale Carnegie & Associates and the
American Management Association.
And in 2002, at the suggestion of Mr.
Hobbs, he began working toward a
bachelor of science degree in business
administration. He is participating in
an accelerated program through Baker
University, Baldwin, KS, and expects to

complete his studies in 2005.
Going back to school was difficult because Mr. Brixey was in the
middle of managing the new Lenexa,
KS, plant project, and he was on the
road all week. "Rich said, 'I think it'd
be good for you, and I don't think
you'd ever regret it. There's never
going to be a better time than now.'
So I looked into it," he said. "IBC has
been great about giving me support
and allowing me the time off from
traveling to take classes two nights a
week. It reassures me even more that
I'm with the right company and that
it has my best interests at heart."

"Rowdy is very open and energetic
about bettering himself," Mr. Hobbs
said. "I'm just trying to guide him as
I would anybody. I've taught him to
stand back and look at things from a
different perspective. He has been open
about his goals and career path, and I've
tried to help him reach those goals."
Mr. Brixey acknowledged a long
list of mentors throughout his life
and career with contributing to his education and successes. "All of my mentors are so dynamic. Everyone should
have the opportunity to work with
people as I have," he said. "Every one
of them had an area of expertise that

Wonder-ful Achievement
Rowdy Brixey's crowning glory, so far, was the completion of the
Lenexa, KS, project, a 137,354-sq-ft brownfield plant that replaced
the downtown Kansas City, MO, facility. He took the lead on the
$28-million project and never looked back."Literally, one person
has to take responsibility for everything - vendors, budget, everything," said Mr. Brixey. He decided he wanted to be responsible
for everything that came into the bakery from the ground up and
ensure that it met his standards.
The facility was a challenge from the beginning of the project.
The building, which had once housed a single English muffin line,
was not ideal space for a bakery."It was 38,000 sq ft smaller than
we needed, and it had more freezer space than manufacturing
space," Mr. Brixey said.
Out of the challenges came opportunity, and that's how
Mr. Brixey viewed the entire project. "I had worked on various
smaller projects that contributed to my skills along the way, but
this was my first opportunity to be totally responsible for a large
project, to do major reconstruction," he said.
The plant, which runs one bread line and one bun line,
opened its doors in 2001. It showcases state-of-the-art technology and automation at all levels. The Weldon (formerly Emtrol)
robotic pan storage and retrieval system and Shick Intellibatch ingredient handling system are just two examples of the
technology incorporated into the bakery. All systems are PLC
controlled and networked. Everything was designed around
safety, sanitation, production and engineering needs.
Baking & Snack got the first exclusive tour of the facility shortly
after commissioning (see Baking & Snack, March 2002, Page 39).
The equipment from the original Kansas City bakery, built in
1908, was outdated and costly to maintain, so the move to the
Lenexa location meant all new equipment. The 185-ft, 32-yearold bread oven was the only used piece of equipment in the
building. Although having new equipment meant upgraded technologies, Mr. Brixey said that new was not necessarily ideal. Used is
proven, and new equipment poses a potential risk factor because
there are no demonstrated results yet. To overcome this, Mr. Brixey
and his team tested everything along the way to ensure success on
the day of final testing. Mr. Brixey's ongoing goal for the Lenexa
plant is to continue to support the equipment in a way that will
48 / BAKING & SNACK / July 2004

keep it looking and working like new. "Given the opportunity
to manage this $28 million project, I felt that we had to be
protectors of company assets," he said.
Everyone who was brought into the facility was told that
they could make a difference by ensuring that everything
they touched or repaired must be maintained to its original
specifications. "We brought each of the mechanics in, one
at a time and worked with them individually, tearing down
brand new equipment and rebuilding it to spec. We've been
up and running almost three years, and you can't tell. It looks
like it did the day we opened. I have the utmost pride in those
people right now because they've really done it."
Attention to detail is apparent in all areas of the bakery. All work
surfaces are rounded for easy sanitation. All of the different types of
bread and bun pans are exactly the same length so there are no
adjustments required in conveyor railings. The lighting is brighter
than at most bakeries, which according to Mr. Brixey, affects morale, improves attitudes and increases efficiency. Even the maintenance shop, which is air conditioned, is in pristine condition.
Though faced with difficult challenges along the way, Mr.
Brixey noted that it was well worth it to see the project come
together successfully. He likened the plant to an orchestra. "I
look at each piece of the project as mastering the piano here,
the cello there," he said. "With each section mastered, we were
able to bring all of those pieces together to make beautiful
music, and I played the role of the conductor. It was just phenomenal to see all the people come together."
Much to Mr. Brixey and his team's credit, the plant started up
flawlessly. More than the satisfaction gained from a perfect startup,
Mr. Brixey said it was praise from Mr. Hobbs, his manager and
mentor, that really made him proud."Rich is probably one of my
strongest critics. But there's never been a more rewarding person
to work for because when he does come to you with praise, you
know what it took to deserve it," he said.
"This project rolled a whole 20 years worth of experience into one opportunity to speak volumes about
what I was capable of doing. I want to be humble, but
there's no way to not be proud of the bakery at Lenexa,"
he stated.

Baking & Snack - July 2004

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