Baking & Snack - September 2021 - 81
OPERATIONS
A CULTURE
THAT STICKS
How do you create an environment that makes your workers want to stay?
by Michelle Smith
A
As bakeries grapple with workforce issues, executives
ask themselves how they can improve the situation in
their own facilities. It's not just about getting quality
people in the door but keeping them.
When bakers gather, the question will inevitably
come up. Take the BEMA Convention 2021. In a panel
about supply chain problems, the discussion turned
to workforce.
" If you think about our industry, it's tough, " said Brad
Alexander, chief operating officer of Flowers Foods,
Thomasville, Ga. " Our bakeries are hot. We're expecting
people to work on weekends; we're expecting them to
work on holidays. What we've got to do is think through
how we can make sure the workforce of the future is going
to want to work for us. "
Of course, there's no silver bullet. The issues are myriad,
which call for a multi-pronged approach to solving
them. But promoting a culture that values workers and
creates an environment where they know they are an important
part of the team is a great place to start.
" We want to build stickiness in a culture so that we
can weather the next storm that comes at us, " said Kerry
Goyette, behavioral science expert, founder and president
of Aperio Consulting Group, who works with companies
to improve their cultures. " We want to make sure
we create cultures where people want to stay. The pandemic
was challenging, but we want workers to feel like
we couldn't have done this without the people that we
work with. When they feel that, then you know you have
a really good culture. "
Widespread problem
Bakeries have been feeling the pinch of a labor shortage
for a while, and it's hurting the industry.
The inability to find people and keep them is shifting
the dynamic of the industry, noted Robb MacKie,
president and chief executive officer of American Bakers
Association (ABA), during the supply chain discussion
at BEMA.
" I talk to bakers every day, and there are bakers turning
away new business or expanded business either because
they can't find employees to add a shift or a partial
shift or - and I think this is smart - they're not willing
to overstress their current employee base by having
more overtime or an added shift, " he said. " In 26 years,
I've never heard of a baker turning away business ever. "
www.bakingbusiness.com / September 2021 Baking & Snack 81
Workers who
feel valued are
happier on the job.
Aspire Bakeries (La Brea Bakery)/
Kevin Montjoy
Workforce Development
http://www.bakingbusiness.com
Baking & Snack - September 2021
Table of Contents for the Digital Edition of Baking & Snack - September 2021
Baking & Snack - September 2021 - Intro
Baking & Snack - September 2021 - 1
Baking & Snack - September 2021 - 2
Baking & Snack - September 2021 - VDG-1
Baking & Snack - September 2021 - VDG-2
Baking & Snack - September 2021 - 3
Baking & Snack - September 2021 - 4
Baking & Snack - September 2021 - 5
Baking & Snack - September 2021 - 6
Baking & Snack - September 2021 - 7
Baking & Snack - September 2021 - 8
Baking & Snack - September 2021 - 9
Baking & Snack - September 2021 - 10
Baking & Snack - September 2021 - 11
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