Baking & Snack - February 2025 - 14

Clyde's Delicious Donuts
featured baker
BILL HACKETT CLYDE'S DELICIOUS DONUTS
Bill Hackett has served the food industry
for more than 40 years, including
the past 12 at Clyde's Delicious Donuts,
Addison, Ill. While many would be
drawn to the business for the tasty
donuts it's made for more than 100
years, Hackett said this
isn't why he joined.
" I am here because
the leaders
at Clyde's Delicious
Donuts are
genuine, smart
and purposed, " he
said. " They are what
drew me here. And in
a nutshell, that's why we
make a great donut. "
Hackett has held various positions
at Clyde's, including maintenance and
sanitation superintendent, director
of engineering and currently director
of facilities. Regardless of position,
Hackett said everyone at Clyde's has
bought into the same mission.
" [Everyone] cares about what we
do - about food and personnel safety,
quality and efficiency, and we are
passionate continuous improvement
advocates, " he said. " We consciously
cultivate this culture. I am most proud
to be a part of that. "
While some may believe making
donuts to be a simple undertaking,
Hackett emphasized it's anything but.
" Every hard and soft talent required
in any other manufacturing category
is required to make a donut turn into a
smile, " he said. " That is the challenge
we enjoy because we all know there is
nothing sweeter than a Clyde's Delicious
Donut smile. "
Reflecting on the biggest challenges
facing the industry today, Hackett
observed that strong collaboration
between bakery departments is critical.
" Planning cannot be done without
all stakeholders, " he said. " This means
the dissemination of information -
who gets what info and how do they
get it - is the biggest challenge. And
because data acquisition has become
commonplace, too much information
can be worse than none as it is ignored
wholesale. Process control is critical. "
For those new to the industry,
Hackett recommended finding a
passion outside of work. For Hackett,
this is dragon boating - a team sport
involving paddle boat racing that he's
an eight-time World Championship
gold medalist in.
" There will always be challenging
days that can easily distract you from
constructive action if they are not
interrupted by an alternative passion, "
Hackett said. " Think about the person
you want to be. Remember when and
why you smile. "
Here, he shares how to implement
a continuous improvement mindset and
maximize operational efficiency.
What is continuous improvement, and
how can it impact bakery operations?
Something improved is something changed. Continuous equals
constant, so continuous improvement is constant change. This
means continuous improvement is really the management of
change. It is obviously important to identify and eliminate pain
points without negative unintended consequences. The impact
on the bakery equals more smiles in every department.
How can bakers incorporate a continuous
improvement mindset into their operations?
At Clyde's Delicious Donuts, the executive leadership routinely
walks the floor and through every department, connecting
with every employee to find the pain points and improvement
opportunities. Every employee at Clyde's is always looking for
improvements we can make. It starts at the top. At Clyde's,
40% of maintenance department resources are assigned to
continuous improvement.
What are the best practices of a successful
maintenance plan?
The hallmarks and best practices of a successful maintenance
plan are generally well-known and measured by KPIs (key
14 Baking & Snack | february 2025 | bakingbusiness.com
performance indicators), which are equally well-known for
measuring maintenance success. A good CMMS (computerized
maintenance management system) simplifies this data
collection. At Clyde's Delicious Donuts, KPIs are improved
through standard operating procedure (SOP) editing, preventive
maintenance tasks and/or frequency edits, and training.
The emphasis is on the elimination of perennial issues. Perennial
issues must be wrestled to the ground and killed.
What are some common mistakes you see
bakeries make when it comes to maintenance
plans and practices?
Not enough information sharing is the biggest toe-stubber.
We use shift notes, work order comments and auto-generated
reports. However, data overload must be avoided as it will be
ignored. Information sharing is making sure everyone knows
about a change before it happens, as well as why the change
is being made. This will minimize the hours spent doing and
undoing.
What role does maintenance play in improving
production efficiency and product quality?
Maintenance is all about asset performance - reliability,
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Baking & Snack - February 2025

Table of Contents for the Digital Edition of Baking & Snack - February 2025

Baking & Snack - February 2025 - Intro
Baking & Snack - February 2025 - 1
Baking & Snack - February 2025 - 2
Baking & Snack - February 2025 - 3
Baking & Snack - February 2025 - 4
Baking & Snack - February 2025 - 5
Baking & Snack - February 2025 - 6
Baking & Snack - February 2025 - 7
Baking & Snack - February 2025 - 8
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Baking & Snack - February 2025 - 14
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
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https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
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https://www.nxtbook.com/sosland/bs/2016_12_01
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