Baking & Snack - November 2020 - 36
MAIN STREET GOURMET
product that isn't an exact fit to its capabilities, the team
determines how to make it work within the bakery's existing processes.
For product development, Main Street Gourmet employs three food scientists with various backgrounds, including a pastry chef. This team routinely works closely
with sales and customers to ensure they are focusing on
the right projects.
" We're so collaborative, and they have their systems in
place so that they are working on the right thing at the
right time and at the right pace, " Mr. Nelson said.
This level of collaboration and planning applies
to the plant floor as well. The R&D team is familiar with the bakery's capabilities and the adaptability of
the production lines.
" A lot of the recipes designed by our R&D team meet
what we can do operationally, and then obviously the
customer's requirements, " said Roger Mitchell, director
of operations.
With so many custom projects in the hopper, scheduling production requires customer forecasts. And
again, the company's success rests heavily on the strong
relationships Main Street Gourmet's production team
has developed with customers.
" We work to build relationships with customers, so
we know what they want and need, " Mr. Mitchell said.
" We know if there are promotions and programs they
have in place. "
For some customers, Mr. Mitchell's team plans six
months out, but for others, Main Street Gourmet can
accommodate a faster turnaround. The production
team uses an ERP system to schedule production as efficiently as possible.
Production built for adaptability
Becoming a custom bakery demanded flexibility to
adapt to various customers' needs. Much of the equipment on Main Street's production room floor is modular so it can be moved around. The bakery employs
the 5S principles for streamlining that process.
" Our plant floor is laid out with locations for
equipment storage because part of our versatility
WHEN PROOFING FLOOR
SPACE IS TIGHT...
Baking & Snack - November 2020
Table of Contents for the Digital Edition of Baking & Snack - November 2020
Baking & Snack - November 2020 - 1
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