Baking & Snack - December 2021 - 8

editorial
The Millennial Manager
I haven't done an exhaustive study, but I am willing to bet
that Jon Dairman, director of innovation, facilities and
equipment, Doughnut Peddler, Chandler, Ariz., is one
of the youngest people ever to be honored with Baking
& Snack's Operations Executive of the Year award. He
represents an accelerating shift in the baking industry -
one of established industry veterans retiring and being
replaced by a younger generation, a generation that has
hesitated to enter the manufacturing industry.
There has been a lot of chatter over the years about the
work ethic of younger generations, first millennials and
now Generation Z, their inability to commit and their
demand for flexibility. Some have accused these younger
generations of carrying a sense of entitlement. But
the oldest millennials are pushing 40 and stepping into
management roles, and they are now able to put some of
their ideals into practice as leaders: care for the individual,
work with meaning and a work-life balance. These
ideals aren't exclusively held by millennials - Mr.
Dairman credits his own mentors for bequeathing
them to him - but they could serve businesses
well as they seek to attract and retain
workers in the current labor market. There is a
shift under way in the workforce with employees
demanding more pay, flexibility and better
working conditions.
" You have to make people want to come to
work, " Mr. Dairman said. " There's a lot of options
for people to work right now. If you can make
a positive environment where they enjoy the people
they work around and have fun, you will have a successful
company. I believe you could do almost anything. "
Mr. Dairman feels this himself. Doughnut Peddler's
fun atmosphere is what brought him back from a twoweek
stint trying on a new career. While that doesn't
mean making fresh daily donuts isn't hard work, liking
the people you work with and creating a product that
contributes to family moments goes a long way in making
that hard work worth it.
And that's what Mr. Dairman tries to convey: a care
for his employees, the product they're making and the
company. It's that holistic approach to care that makes
difficult conversations easier, like when he must correct
an employee who is handling product too roughly.
When he makes that correction, he reminds them why
they are there.
" The memories we're building is a cool thing; it's something
we can hang our hat on, " Mr. Dairman said. " We're
not just providing food for people to eat, but we're providing
a product that people make a special trip to the store
with their kid to buy. You're not just moving a donut to a
screen. You're participating in this memory. Without each
piece of this puzzle, the whole thing falls apart. Every job
on that plant floor matters. "
That level of passion about people and product is contagious,
and Mr. Dairman believes if you can instill it in
the employees, then the company will be successful regardless
of which product is made.
" I believe if you have a team of people who cares, you'll
be successful, " he said. " It really all lies in that passion, and
I believe it spreads. If you care, the people you interact with
will care, and the people they interact with will care. "
- Charlotte Atchley, Editor
catchley@sosland.com
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EDITORIAL
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Baking & Snack - December 2021

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

Baking & Snack - December 2021 - Intro
Baking & Snack - December 2021 - 1
Baking & Snack - December 2021 - 2
Baking & Snack - December 2021 - 3
Baking & Snack - December 2021 - 4
Baking & Snack - December 2021 - 5
Baking & Snack - December 2021 - 6
Baking & Snack - December 2021 - 7
Baking & Snack - December 2021 - 8
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