Let’s face it: the phrase, “’Tis the season” applies to certain holidays but not certain topics. Forklift safety is a year-around, worldwide concern in any industrial setting, but that’s especially true in private and public cold storage warehouses where workers contend with the rigors of a harsh environment all year.
There’s an expression often used in sports and business endeavors, “Go big or go home.” The implication? Reap rewards by aiming high. Executives at The Dannon Co., White Plains, N.Y., may have had this motto in mind three years ago when they set a bold goal - double production by 2010 - but three years later, executives say the company is well on it’s on way.
Last year, employees at Orval Kent Food Co.’s Linares, Mexico, plant had a lot to celebrate. The 113,500-square-foot fruit processing facility marked its 20th anniversary and many of its workers have been with the company since it opened its doors.
It’s impossible to predict the future. But with a new $30 million plant, the veteran staff at Hill Country Bakery, San Antonio, Texas, is doing its best to prepare for whatever their clients may want tomorrow.
The first step to solving a problem is admitting that one exists. Although this first step can be a challenge, Mark Sandridge chief executive officer of Sandridge Food Corp. talks openly about the obstacles his company has faced in recent years.