IBIE - 2022 Special Edition & Show Preview - 71
CRISIS MANAGEMENT
no need to
PANIC
by Dan Malovany, Baking & Snack
WHEN THE CORONAVIRUS (COVID-19) pandemic
initially hit, Aladdin Bakers found itself at the
epicenter conducting crisis management on the fly.
The management team at the Brooklyn, NY-based
bakery met daily to hold " war room " meetings to
protect fearful employees, develop an emergency
contact program, stock up on scarce cleaning
supplies and develop pandemic protocols for
visitors or any future unexpected events, which
happened daily at that time.
" We did the best we could to foresee what
would come for the next hours, days, weeks,
months, " noted Theresa Watkinson, chief
operating officer. " We prepared for the worst and
hoped for the best. "
Then supply chain problems began to emerge.
Ingredients ordered two weeks prior never showed
up because a business temporarily closed its doors
due to a COVID outbreak, or they just didn't have
enough workers or supplies to fulfill the agreement.
Just over two years later, the pandemic has
waned, but those supply chain and labor issues
remain, albeit for different reasons. Fortunately,
Ms. Watkinson along with Joseph Ayoub, the
bakery's owner; Don Guzzi, chief financial officer;
Guillermo " Memo " Flores, director of production,
and others took the learnings from one crisis to
help them manage others as they emerge.
" One of the biggest things for our crisis
management that is changing involves our
ingredient suppliers, " Ms. Watkinson observed. " We
always had our suppliers and backup suppliers, but
now we have a backup to our backup. "
The company also conducted a survey that
now requires every vendor to send the bakery a
contingency plan.
" If our suppliers can't provide some ingredient for
whatever reason, what is their plan if something happens
to their plant? " she asked. " What do they do if
they have a shutdown for whatever reason? It doesn't
have to be COVID. It could be a tornado. Where are
you going to get your product? We didn't focus on
that element before as much as we should have, and
now, where will those ingredients come from? "
And the challenge today not only involves
getting ingredients but having to work with
something that isn't exactly what they ordered.
Often the next best thing isn't good enough for
many bakeries.
" If some ingredient isn't available and they want
to change our formulation, how does that impact
us and our customers? " Ms. Watkinson wondered.
Best practices
and crisis
management
plans developed
during the
pandemic can
be adapted
to address a
plethora of
problems.
Bakeries must manage everything
from once-in-a-lifetime disasters to
unexpected events that can disrupt
a bakery's daily operations.
INSIDE IBIE | 71
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IBIE - 2022 Special Edition & Show Preview
Table of Contents for the Digital Edition of IBIE - 2022 Special Edition & Show Preview
IBIE - 2022 Special Edition & Show Preview - Intro
IBIE - 2022 Special Edition & Show Preview - FCa
IBIE - 2022 Special Edition & Show Preview - FCb
IBIE - 2022 Special Edition & Show Preview - 1
IBIE - 2022 Special Edition & Show Preview - 2
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