Baking & Snack - August 2021 - 80

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CRISIS MANAGEMENT
" WE WOULD HAVE THESE ONE-ON-ONE
CONVERSATIONS WITH OUR MEMBERS,
AND THEIR FIRST AND FOREMOST
CONCERN WAS ALWAYS TRYING TO
KEEP THEIR EMPLOYEES SAFE. "
Jennifer Colfelt, American Bakers Association
Cookson, vice president of sales and
marketing and co-owner of Baker's
Quality Pizza Crusts, Milwaukee, during
the pandemic.
" My brother and I run a food industry
roundtable in Milwaukee. We relied heavily
on that group, just bouncing advice
back and forth, especially when it came to
the PPP (Paycheck Protection Program)
loans, figuring out all the bureaucracy that
went around that, " Mrs. Cookson said. " It
really was just people we knew in the industry.
'What are you doing? How are you
managing this?' ... I think having sounding
boards was our most valuable asset. "
The ABA emphasized the importance
of having a trusted resource to lean on.
The organization has reached out to members
in several ways during the pandemic,
including phone calls, webinars, podcasts
and establishing a LinkedIn Forum. The
ABA has provided information in several
areas, including toolkits for the pandemic
and supply chain issues. These kits include
things like sample documents for bakeries
to use when they need to communicate
information to employees, such as when
an employee tests positive for COVID-19.
" For a lot of our outreach to our members,
it turned into just having a friendly
voice who they knew was there to help, "
Ms. Colfelt said.
And team members within bakeries
leaned on each other for advice, ideas
and support. As a young executive at
Amoroso's Baking Co. in Philadelphia,
Jesse Amoroso, vice president,
to the Future podcast in June of last year.
" I'm trying to lean on and lean into as
much experience as I can get access to, " he
+1 740.374.6726 800.322.6653
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said. " We're really trying to have as many
open conversations with folks in our organization
to improve what we're doing. It's
often true that the folks doing the actual
work - day in and day out - are the ones
who truly know the changes that need to
be made. "
People-first approach
Keeping workers safe is of paramount importance
to bakeries, especially in times
of crisis, and companies did that in many
ways during the pandemic.
" We would have these one-on-one conversations
with our members, and their
first and foremost concern was always trying
to keep their employees safe, and that
when they went home at night, they felt
like they could go and be with their families
and still be safe, " Ms. Colfelt said.
Tippin's instituted staggered shifts at its
facility, which opened shortly before the
pandemic. This was part of the company's
plan, but it was implemented sooner than
expected to accommodate social distancing
and to avoid a crowded breakroom.
The company also took care of workers by
handing out gift cards from grocery stores
owned by the parent company to thank
team members for their hard work and
providing masks for use outside the facility,
once supply was adequate.
" Our owner many times says we're not
soaked
up as much knowledge as he could from
company veterans, he told the ABA's Bake
in the grocery business, we're not in the
pie business, we're in the people business, "
Mr. Antrup said. " Yes, we create pies. Yes,
we sell groceries. But we do that all to
take care of our people and take care of
our customers. "
Of course, bakery workers have been
given personal protective gear, including
masks for protection while working, and
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Baking & Snack - August 2021

Table of Contents for the Digital Edition of Baking & Snack - August 2021

Baking & Snack - August 2021 - Intro
Baking & Snack - August 2021 - 1
Baking & Snack - August 2021 - 2
Baking & Snack - August 2021 - vdg -1
Baking & Snack - August 2021 - vdg -2
Baking & Snack - August 2021 - 3
Baking & Snack - August 2021 - 4
Baking & Snack - August 2021 - 5
Baking & Snack - August 2021 - 6
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
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https://www.nxtbook.com/sosland/bs/2016_12_01
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https://www.nxtbook.com/sosland/bs/2015_12_01
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