Presented by Baking & Snack magazine, Since Sliced Bread celebrates the past, present and future of commercial baking. We'll be sharing stories and experiences from the past 100 years of baking and asking the hard questions about how the industry will overcome its latest challenges.
Open hiring unlocks untapped labor pools for Greyston Bakery
For Greyston Bakery, Yonkers, NY, an unorthodox hiring model has opened the doors to overlooked labor pools to fill open positions at the bakery, and in the process the company is rewriting the rules on employment. Joe Kenner, president and chief executive officer, and Rich Jamesley, vice president and general manager, explain the company’s open hiring policy, how it works and how it has benefited the bakery.
Baking industry can’t rely on high unemployment to solve workforce issue
Kicking off the fourth season of Since Sliced Bread is a conversation with Marjorie Hellmer, president, Cypress Research Associates, a firm that has conducted research on the baking industry’s behalf for 18 years. Ms. Hellmer will discuss how the industry has evolved since Cypress conducted the 2016 Workforce Gap Study commissioned by the American Bakers Association and the American Society of Baking and break down the extent of the skills gap as well as the shortage of labor.
Coming soon: Since Sliced Bread uncovers answers to baking industry’s hiring problem
After examining the effects of the coronavirus (COVID-19) on commercial bakeries, Baking & Snack’s podcast Since Sliced Bread will return Oct. 14 to take on the workforce crisis. In the new season, Charlotte Atchley, senior editor, Baking & Snack, speaks with guests about how companies can solve the industry’s inescapable problem of hiring and retaining talent of all skill levels.
Lessons from a hurricane applied to the pandemic
In 2005, Leidenheimer Baking Co. endured Hurricane Katrina as it flooded 80% of New Orleans and displaced more than one million people. The COVID-19 pandemic has impacted the bakery and the entire food industry very differently than Hurricane Katrina, but as companies try to survive, the heart of each of these crises is much the same. For season three’s final episode, we speak to Sandy Whann, president of Leidenheimer Baking Co., about how Hurricane Katrina has informed the company’s COVID-19 strategy and what it will take for the baking industry to move forward through this storm.
How ABA and SNAC International took on the pandemic
When the pandemic arrived in the United States and government orders shut down the economy, the American Bakers Association and SNAC International jumped into action. Both associations saw themselves as connection points between the industries they serve and the state and federal governments. They also served as resources of information from government agencies as it changed so quickly in those early days.
Grupo Bimbo’s global view of COVID-19 helped it proactively prepare
The very nature of a pandemic means that COVID-19 has disrupted business and lives around the world. As the world’s largest baking company, Grupo Bimbo has had a front row seat to the entire crisis. In this episode, Jonathan Berger, vice president of human relations, Bimbo Bakeries USA, shares how the company’s global footprint prepared it for the pandemic as it unfolded.