Baking & Snack - July 2010 - 27
27
ing the $2.5 million of assets right after the bankruptcy.
"Dan (Streit) and I were the ones walking prospective
buyers through the plant during that time, and we had
some parties simply interested in selling off the assets for
a profit. But Lance was one of the few that saw potential
to keep the plant running and had great plans to move it
forward at an accelerated rate," Mr. Phinney said.
The 85,000-sq-ft distribution center adjacent to the
plant handles the company's private label and directstore deliveries as well as shipments to distributors. Of
the two brands made at the plant, Archway cookies are
baked-to-order because of shelf life while Stella D'oro
products are baked-to-inventory.
Tenure from Archway is evident with most senior management. Bob Remington, compliance manager, spent 27
years with the company prior to its bankruptcy. After a
short stint at another food company in Ashland following
the cookie plant's closure, he returned with no loss in benefits or years of service. "That's the kind of culture Lance
brings with it," he said. "It is as close to a family-owned
company as there is, and we are all members of the family."
The first week Mr. Remington came back, the plant
was preparing for several food safety and quality audits.
"It was great in that Jeremy; Dave Whitman, director
of quality and quality systems; and many others were
right there on the production floor helping out wherever
was necessary. I was thoroughly impressed," he added.
"The buy-in, cooperation and get-it-done attitude from
corporate to every employee here are fantastic. We never
had this with the old company."
While each manager noted the culture of teamwork
that Lance brought, it was not a new concept, but one
that Lance has perfected and one that the old company
didn't have. The environment has gone from a rule-based
atmosphere to more a creative, entrepreneurial culture,
according to management.
WIGS AND BLACK HATS. Creativity is evident in some
of the acronyms and programs management implemented
at the plant. "We put together our 'wildly important goals,'
or WIGs, which are targets that we see as must-attain
items but that will push our standard operating structure
and make us think outside the box," Mr. Bowen noted.
"The ideas are also generated from our hourly employees."
The "Black Hats," a concept developed by Mike Johnson, operations manager, is now being implemented
across all Lance plants as a best practice. "Black Hats are
▲ Lance's Archway facility is directed by (from left) Joe Phinney, logistics
manager; Dan Streit, bakery services manager; Mike Johnson, operations
manager; Lisa Mahon, human resources manager; Robert Quintero, finance
manager; Jeremy Bowen, plant manager; and Bob Remington, compliance
and safety manager.
July 2010 / BAKING & SNACK
Baking & Snack - July 2010
Table of Contents for the Digital Edition of Baking & Snack - July 2010
Contents
Baking & Snack - July 2010 - 1
Baking & Snack - July 2010 - 2
Baking & Snack - July 2010 - 3
Baking & Snack - July 2010 - Contents
Baking & Snack - July 2010 - 5
Baking & Snack - July 2010 - 6
Baking & Snack - July 2010 - 7
Baking & Snack - July 2010 - 8
Baking & Snack - July 2010 - 9
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