Baking & Snack - November 2020 - 34

MAIN STREET GOURMET

so when they are seeing problems, we have to be able to
react and solve that problem for them, " Mr. Nelson said.
Their work could include differentiating muffins from
the competition and developing innovative varieties, but
Main Street Gourmet also offers solutions for packaging
issues, improves ease-of-use for restaurant operators and
more. Much of its business is producing promotional
products and limited-time offerings.
Being able to pivot requires Main Street Gourmet to
be nimble and adaptable. As a part of the retooling of
its infrastructure, Main Street Gourmet created an internal process to ensure customers' projects were completed on time and within specifications without getting lost in the shuffle.
" The infrastructure is very process-driven, very collaborative, " Mr. Nelson explained. " We have to be way
more collaborative than other companies because every
sale is a project. "
At any given time, Main Street Gourmet is juggling
70 to 80 projects in various stages of development. This
large project pipeline requires background systems,
checklists and flow-through processes to streamline
product development and move a project to the production floor quickly. All of Main Street Gourmet's
teams - sales, R&D, production, safety and quality
assurance - work closely to ensure everyone is on the
same page.
Every week these teams meet to check in on every project's status. This meeting is driven by what
Mr. Nelson calls OPF: organize, prioritize and focus.
The three elements form the engine that drives Main
Street Gourmet's project management. In this weekly
meeting, all the projects are organized and prioritized
so that all teams know what to focus on for the week
ahead.
Main Street Gourmet's sales team positions the
company as a custom problem-solver. If Main Street
Gourmet can work out one problem, it's feasible the
bakery will be able to clear up others for the customer.
Saying yes to non-muffin challenges, for example, has
expanded the bakery's product portfolio over the years.
Main Street Gourmet's portfolio now includes muffins,
muffin batter, icings, brownies, cookies, bars, cakes,
scones, drop biscuits and even granola. Products are
packaged in a variety of different ways, depending on
the customer's needs, and shipped frozen.
If a customer comes to Main Street Gourmet with a
Top: Batter is portioned into bags or buckets for customers to bake off and
benefit from the fresh-baked muffin aroma.
Middle: Cookie dough is mixed in horizontal mixers ranging from 400 to 1,500 lbs.
Bottom: Brownies and bars can be iced and topped to meet customers' needs
for custom products.

34 Baking & Snack November 2020 / www.bakingbusiness.com


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