Baking & Snack - September 2022 - 16

JAMES SKINNER BAKING CO.
Coffee cakes are
iced before going
into the freezer.
planning an innovation center in Omaha where customers
can be part of the R&D process.
" It's been a crazy roller coaster ride to some degree but
enjoyable, " Mr. Keaton said. " Catching up and keeping up
with that growth is a challenge especially right now in manufacturing.
Ingredients, packaging, freight and people are
variables. Our goal and our drive are to eliminate as many
of those variables as we can and make them constants. "
He acknowledged that supply chain was probably the
biggest challenge of all, requiring business leaders to
come together to find solutions.
" It's not Skinner Baking's problem; it's all of America's
problem. As we're finding out now, it's a world problem, "
Mr. Keaton said. " We all have to work together to figure
out how to do this better. "
A new approach to HR
Skinner Baking has a core group of employees at its
Omaha facility that have been with the company more
than five years and provide a know-how and consistency
for the bakery, but about a quarter of newer workers
have a higher rate of churn, which is challenging. The
company employs 850 full-time employees, and 475 are
based in Omaha.
" We're blessed with retention, people who've been
part of the family, " Mr. Keaton said.
But he explains how human resources today serves a
much different purpose than it has in the past.
" HR is about career paths, " he said. " If there's anything
we've been taught over the last few years, it's that
16 Baking & Snack September 2022 / www.bakingbusiness.com
employees are not a guarantee by any stretch. There's a
commitment you have to make to them. We have to facilitate
that as leaders in our company. We have to give
them the means and the path, and you've got to develop
those relationships with your community. It's not a oneway
street. "
The company is committed to training and educating
employees both on the floor and through a variety
of programs to help workers improve skillsets and
move up.
" In the past three years since I've been here, more
than 50% of the team in management came from the
floor up, " Mr. Lensing said. " We encourage that, and
we spend a lot of time mentoring the employees on the
floor. The folks working on the line become leads, the
leads get promoted to supervisors. It's worked well for
us. Retention is good in those areas. We want them to
see this as a career, not just a job. "
They also provide management programs like conflict
resolution and make communication with employees a
priority, something that fosters trust and respect among
employees and managers.
" We don't answer to stockholders, so we get to share
everything with our employees, " Mr. Keaton said. " The
only way you can have honesty and integrity in a business
is if you're transparent. If I'm expecting that from
the people who walk in these doors - from Tom, from
anybody who manages here - I have to give the same
thing in return. And we do that. That level of engagement
empowers people. They see it, and they trust it. "
http://www.bakingbusiness.com

Baking & Snack - September 2022

Table of Contents for the Digital Edition of Baking & Snack - September 2022

Baking & Snack - September 2022 - Intro
Baking & Snack - September 2022 - 1
Baking & Snack - September 2022 - 2
Baking & Snack - September 2022 - 3
Baking & Snack - September 2022 - 4
Baking & Snack - September 2022 - 5
Baking & Snack - September 2022 - 6
Baking & Snack - September 2022 - 7
Baking & Snack - September 2022 - 8
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Baking & Snack - September 2022 - 10
Baking & Snack - September 2022 - 11
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Baking & Snack - September 2022 - 14
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Baking & Snack - September 2022 - 16
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Baking & Snack - September 2022 - 18
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Baking & Snack - September 2022 - 20
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2022
https://digitalbs.bakingbusiness.com/sosland/bs/-baking-snack-june-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2022
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
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
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
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http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
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https://www.nxtbook.com/sosland/bs/2017_12_01
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