Baking&Snack - June 2011 - 106

106

DISTRIBUTION SYSTEMS

Stand alone and inline cutting equipment

MR-110

▲ Before installation of WMS, clutter characterized the distribution room (top) at Hostess Brands’ Jacksonville, FL, bakery, but afterward (bottom), the situation became much more organized.
HOSTESS BRANDS

G2I/S2I

MR-222

G4I

8800, 25th Avenue, Saint-Georges (Quebec) Canada G6A 1K5 1-888-562-8477

provides significant cost savings in lost products and transportation. It will also prove to be a valuable tool for the company to track all product SKUs daily to see which ones aren’t pulling their weight on the P&L. When it comes to SKU rationalization, the company now has a much better database that it can refer to by site and by facility. As an industry leader, Hostess’ customers are its first priority, and that’s why the components of Path-to-Market are crucial to the company’s success. Route segmentation allows the customer to be taken care of seven days a week. WMS ensures the customer’s order is fulfilled accurately — the first time. “Rather than a couple of customers not getting any product, we can allocate a shortage, if any, across the entire customer base, so that everyone gets at least 95%-plus of what they ordered,” Mr. Olsen noted. Adjustments are automatically sent from the WMS to the sales force’s handhelds. Hostess has seen immense satisfaction from its customers in the Path-to-Market areas. The change allows the company to provide tailored service to each customer, therefore giving them a competitive advantage. One of its largest customers said, “I appreciate the extra service that I’m receiving from Hostess Brands; we’re not receiving the same attention from the other vendors, especially on Sunday.” In moving forward with Path-to-Market, Hostess recently implemented WMS at bakeries in Orlando and Tampa, FL. Next, it has plans to install WMS at a mixing center in Miami, FL, to complete the Southeast rollout. The warehouse management team has become so efficient with instillations that it doesn’t intend to use Pcdata staff for the next WMS startup. “Our plan moving forward is to internalize the training and do a lot of upfront training the week prior to going live,” Mr. Olsen said. Eventually, the company plans to roll out Pcdata’s systems at most of its facilities, including approximately 40 mixing centers, 30 bread plants and five cake bakeries. ◾ www.bakingbusiness.com

www.matiss.com/en BAKING & SNACK / June 2011
For more information, see Page 125


http://www.matiss.com/en http://www.bakingbusiness.com

Baking&Snack - June 2011

Table of Contents for the Digital Edition of Baking&Snack - June 2011

Baking&Snack - June 2011
Contents
EDITORIAL - Making the Tough Choices
Marketing guidelines target white bread
The Skinny on IWG Guidelines
NEWS IN BRIEF
FDA issues two food safety rules
How are you coping with rising food prices?
Pies in the Sky
Sugar companies file suit over HFCS ads
Sara Lee considers selling international bakery unit
Snack Figures and Forecasts
NEWS | PEOPLE
IN MEMORIAM
COPAK SOLUTIONS - Doubling Down
Food Safety Focus
Down, but not Out
GMO-free Foods Gaining Ground
@SOCIAL MEDIA — Marketing at Warp Speed
Number of New Bakery Products Launched in US
NEW ON THE SHELF
Baker's Building Blocks
Gluten-Free Gets a Boost
Protein Fortification
The 3 Omegas
And Their Names Are...
How to Make Popcorn Healthier
Comparison of Dietary Fa
Not Contrary, Just Factual
Clean & Sweet
Find It, Trace It
Busting Fiber's Myths
INGREDIENT NEWS
Hot, but under control
R&D Flies Free
Using Space-Age Technology
Combining a Deck and Rack Oven
C is for Control
C is for Cleanliness
Spherical Formations
RECENT PATENTS
Dispatching Automation
Path-to-Market for Hostess Brands
Labriola in Ship Shape
Prince of Safety
PRODUCTS & PACKAGING
Spring to the Summit
CALENDAR OF EVENTS
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT - More Kick!
Baking&Snack - June 2011 - Baking&Snack - June 2011
Baking&Snack - June 2011 - 2
Baking&Snack - June 2011 - 3
Baking&Snack - June 2011 - 4
Baking&Snack - June 2011 - 5
Baking&Snack - June 2011 - 6
Baking&Snack - June 2011 - Contents
Baking&Snack - June 2011 - 8
Baking&Snack - June 2011 - 9
Baking&Snack - June 2011 - EDITORIAL - Making the Tough Choices
Baking&Snack - June 2011 - 11
Baking&Snack - June 2011 - The Skinny on IWG Guidelines
Baking&Snack - June 2011 - NEWS IN BRIEF
Baking&Snack - June 2011 - FDA issues two food safety rules
Baking&Snack - June 2011 - 15
Baking&Snack - June 2011 - Pies in the Sky
Baking&Snack - June 2011 - 17
Baking&Snack - June 2011 - Sugar companies file suit over HFCS ads
Baking&Snack - June 2011 - 19
Baking&Snack - June 2011 - Snack Figures and Forecasts
Baking&Snack - June 2011 - 21
Baking&Snack - June 2011 - 22
Baking&Snack - June 2011 - 23
Baking&Snack - June 2011 - IN MEMORIAM
Baking&Snack - June 2011 - 25
Baking&Snack - June 2011 - 26
Baking&Snack - June 2011 - 27
Baking&Snack - June 2011 - COPAK SOLUTIONS - Doubling Down
Baking&Snack - June 2011 - 29
Baking&Snack - June 2011 - 30
Baking&Snack - June 2011 - 31
Baking&Snack - June 2011 - Food Safety Focus
Baking&Snack - June 2011 - 33
Baking&Snack - June 2011 - Down, but not Out
Baking&Snack - June 2011 - 35
Baking&Snack - June 2011 - 36
Baking&Snack - June 2011 - 37
Baking&Snack - June 2011 - GMO-free Foods Gaining Ground
Baking&Snack - June 2011 - 39
Baking&Snack - June 2011 - @SOCIAL MEDIA — Marketing at Warp Speed
Baking&Snack - June 2011 - 41
Baking&Snack - June 2011 - Number of New Bakery Products Launched in US
Baking&Snack - June 2011 - 43
Baking&Snack - June 2011 - NEW ON THE SHELF
Baking&Snack - June 2011 - 45
Baking&Snack - June 2011 - 46
Baking&Snack - June 2011 - Baker's Building Blocks
Baking&Snack - June 2011 - Gluten-Free Gets a Boost
Baking&Snack - June 2011 - 49
Baking&Snack - June 2011 - 50
Baking&Snack - June 2011 - 51
Baking&Snack - June 2011 - Protein Fortification
Baking&Snack - June 2011 - 53
Baking&Snack - June 2011 - 54
Baking&Snack - June 2011 - The 3 Omegas
Baking&Snack - June 2011 - And Their Names Are...
Baking&Snack - June 2011 - 57
Baking&Snack - June 2011 - How to Make Popcorn Healthier
Baking&Snack - June 2011 - 59
Baking&Snack - June 2011 - Comparison of Dietary Fa
Baking&Snack - June 2011 - Not Contrary, Just Factual
Baking&Snack - June 2011 - 62
Baking&Snack - June 2011 - Clean & Sweet
Baking&Snack - June 2011 - 64
Baking&Snack - June 2011 - 65
Baking&Snack - June 2011 - Find It, Trace It
Baking&Snack - June 2011 - 67
Baking&Snack - June 2011 - Busting Fiber's Myths
Baking&Snack - June 2011 - 69
Baking&Snack - June 2011 - 70
Baking&Snack - June 2011 - 71
Baking&Snack - June 2011 - 72
Baking&Snack - June 2011 - INGREDIENT NEWS
Baking&Snack - June 2011 - 74
Baking&Snack - June 2011 - 75
Baking&Snack - June 2011 - 76
Baking&Snack - June 2011 - Hot, but under control
Baking&Snack - June 2011 - R&D Flies Free
Baking&Snack - June 2011 - 79
Baking&Snack - June 2011 - 80
Baking&Snack - June 2011 - 81
Baking&Snack - June 2011 - Using Space-Age Technology
Baking&Snack - June 2011 - 83
Baking&Snack - June 2011 - 84
Baking&Snack - June 2011 - 85
Baking&Snack - June 2011 - Combining a Deck and Rack Oven
Baking&Snack - June 2011 - 87
Baking&Snack - June 2011 - 88
Baking&Snack - June 2011 - C is for Control
Baking&Snack - June 2011 - 90
Baking&Snack - June 2011 - 91
Baking&Snack - June 2011 - C is for Cleanliness
Baking&Snack - June 2011 - 93
Baking&Snack - June 2011 - 94
Baking&Snack - June 2011 - 95
Baking&Snack - June 2011 - Spherical Formations
Baking&Snack - June 2011 - 97
Baking&Snack - June 2011 - 98
Baking&Snack - June 2011 - 99
Baking&Snack - June 2011 - RECENT PATENTS
Baking&Snack - June 2011 - 101
Baking&Snack - June 2011 - 102
Baking&Snack - June 2011 - Dispatching Automation
Baking&Snack - June 2011 - 104
Baking&Snack - June 2011 - Path-to-Market for Hostess Brands
Baking&Snack - June 2011 - 106
Baking&Snack - June 2011 - Labriola in Ship Shape
Baking&Snack - June 2011 - 108
Baking&Snack - June 2011 - 109
Baking&Snack - June 2011 - 110
Baking&Snack - June 2011 - Prince of Safety
Baking&Snack - June 2011 - 112
Baking&Snack - June 2011 - PRODUCTS & PACKAGING
Baking&Snack - June 2011 - 114
Baking&Snack - June 2011 - 115
Baking&Snack - June 2011 - Spring to the Summit
Baking&Snack - June 2011 - 117
Baking&Snack - June 2011 - CALENDAR OF EVENTS
Baking&Snack - June 2011 - MARKETPLACE
Baking&Snack - June 2011 - 120
Baking&Snack - June 2011 - 121
Baking&Snack - June 2011 - 122
Baking&Snack - June 2011 - 123
Baking&Snack - June 2011 - 124
Baking&Snack - June 2011 - AD INDEX
Baking&Snack - June 2011 - NEW PRODUCT SPOTLIGHT - More Kick!
Baking&Snack - June 2011 - 127
Baking&Snack - June 2011 - 128
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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