Meat + Poultry - July 2008 - 102

COOPER FARMS

of waste. As waste is eliminated, quality improves while production time and
cost are reduced.
Hart has been instrumental in implementing the Lean manufacturing
process. It's not just about reducing
the workforce to do more with less,
Hart stresses. It's about cutting waste,
especially when that waste involves
time. Hart worked with an outside
consultant to get the program up and
running about five years ago. Basically, the company created teams consisting of personnel from different
departments to review manufacturing
processes. The more the employees
learned about Lean management, the
more they were motivated to be part
of it. Hart says the company's leaders
have discovered that employees enjoy being part of the process because
it gives them a feeling of ownership
within the company. "By having them
participate in change, they feel part
of something," he says.
The Lean manufacturing program
began in Cooper Farm's operations and
production facilities and then branched
out to other areas within the company. Gary Cooper says employees have
bought into the process, which is vital
for its success.
"You must have convicted, dedicated
and passionate people who are interested in making change for the better,"
Cooper says.

Employees matter
Speaking of people, Cooper Farms is big
on taking care of its employees, which the
company refers to as "team members." The
company's leaders encourage employees
to get involved in the business.
"We learned a long time ago when we
were small and trying to expand... how important it is to have good people surrounding you who care about the business and
running it day to day," Cooper says.
Cooper says the company has tried
many programs to improve the working environment for employees as well
as the company's operation. The com102

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MEAT&POULTRY

I

July 2008

I

pany's gain-sharing program - which compensates workers based on
improvements in the company's productivity - is
one popular effort.
Cooper says the company encourages employees to express their ideas.
"We want people to take it upon
themselves to act like business owners
here," he adds.
Hart, who has worked for Cooper
Farms for 14 years, will attest to that.
He has known the Coopers for about
40 years and says they have empowered him to do new things and explore
various business opportunities.
"One nice thing about working
for this family - and why they have
been around so long - is they have
the initiative to be out on the leading
edge," Hart says.

"You must have
convicted, dedicated
and passionate
people who are
interested in making
change for the better."
Cooper Farms' business philosophy
is simple, says Cassie Jo Arend, the company's communications coordinator. If
employees are happy and feel empowered, they'll perform their jobs better
and more efficiently, which only leads
to the company's success. And the circle continues. "We call our employees
team members because we're all in this
for the same cause," Arend says.
Tom Staugler, the company's feedmill manager, has been with Cooper
Farms for 39 years and says the company's managers have a genuine interest
in their employees. "Everyone is hands
on, from the top level of management
to the bottom," he says.

www.MEATPOULTRY.com

Cooper Farms recently converted to a
carbon dioxide atmosphere stunning using
an on-truck stunning system designed by
Praxair. (Photo courtesy of Praxair)

"There is a lot of emphasis placed on
team members, safety, environment and
always being fair," says Carl Link, a production manager, who has also worked
for Cooper Farms for 39 years.
As Cooper Farms looks to the next
70 years, Gary Cooper says he and his
siblings have begun addressing the important issue of succession planning.
It's an issue that's even more important than energy and/or feed ingredient costs, he adds.
"We've been a young company for
the most part, but we have people who
are thinking about moving on," he adds.
"And these people are in key positions.
If we don't handle succession planning
on our management team, we will face
an obstacle to our future."
Several third-generation family members work for the company, including
Gary's daughter, Kacy; Jim Cooper's son,
Greg, and daughter, Darcy; and Dianne
Cooper's daughters, Athena and Heather, and son, Eric.
"They're the next generation moving
in, and they're part of our succession
plan," Gary says.
Someday, they'll have fond memories
of their own of Cooper Farms.
Larry Aylward is a freelance writer from Cleveland.
We would like to hear from you - to comment on
this story or to request reprints, contact us by
e-mail at: meatpoultry@sosland.com.


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Meat + Poultry - July 2008

Table of Contents for the Digital Edition of Meat + Poultry - July 2008

Contents
Meat + Poultry - July 2008 - 1
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