Holsum Bakery Inc.
| COMPANY AT A GLANCE Holsum Bakery, Inc., established in
1881, is Arizona's old oldest family owned business and today is the largest bread
supplier in the Southwest. Holsum associates produce a variety of bread, buns, and rolls
that are distributed to stores and restaurants throughout Arizona and Southern Nevada.
Holsum makes its products in the Phoenix facility which was constructed in 1947 and in a
recently acquired facility in Tempe. Holsum also owns and operates nine depots and ten
thrift stores in Arizona.
In Arizona, Holsum is the market-share leader for commercial baked bread and bun products
and is one of only three independent bakeries in the U.S. that supplies buns to McDonald's
Corporation. Edward Eisele, the current owner and president, is the grandson of the
company founder.
Throughout its history, Holsum has been a pioneer in its industry, and was the first to
sell sliced bread in Arizona and produced enriched bread prior to federal requirements.
Holsum was the first bakery to use sanitary waxed paper wrappers. Holsum is a market
leader - and the company coyly invests to expand its business in an industry in which
small bakeries are closing or selling to larger organizations. |
Holsum's quality initiative, begun in 1989, is led by its Steering Committee comprised of
President Edward Eisele and the top company officers. Holsum's leadership system and the
defined critical success factors provide consistent direction and focus on Holsum's goals.
In addition to strong support of its quality processes, employee development and the
customer-focused culture, Steering Committee members model corporate citizenship through
direct involvement and leadership in major community improvement projects.
Approach to Satisfying Customers
Holsum has clearly defined customer segments and continually assesses customer
satisfaction, both near-term and long-term, through a systematic approach. Customer
relationship management is one of Holsum's many strengths. Holsum's market leadership is
backed by its strong customer-satisfaction ratings relative to its competitors.
Holsum has established a set of critical success factors (CSFs) with key measures for
each. These provide clear focus on the customer, quality and operational performance.
A wide variety of data in support of the CSFs are collected relating to customers,
suppliers, associates (a term Holsum prefers to employees) and safety. Holsum benchmarks
its processes with other successful bakeries worldwide and with recipients of the Malcolm
Baldrige National Quality Award.
Holsum's growth and strategies evolve from a well-defined, closed-loop strategic-planning
process that includes participation from all functional departments of the company.
Value of People
One of Holsum's CSFs is Value of People, and the company's human resources strategies are
integrated with the strategic business plan.
Holsum uses an array of methods to encourage associate contributions toward
high-performance objectives. These include work team empowerment, reduced levels of
reporting, education and training available to all associates, a structured reward and
recognition process and a move toward a pay-for-performance system. Involvement of the
company's bargaining units is increasing.
Systematic Approach to Process Assessment and Improvement
Holsum has established two defined processes for designing new or modifying existing
products and services. All key processes for production, service and delivery are
well-defined and include specified requirements for measurement and performance standards.
Holsum has a maturing process of supplier performance management and is moving toward
partnership agreements with key suppliers.
The price of nonconformance has exhibited a steady decline in recent years, The bakery
shows consistent increases in market share and profitability.
| For more information contact Coleen Kasperek, QIP Coordinator, Holsum Bakery, P.O. Box
6690, Phoenix, AZ 85005 or call (602) 407-2438. |
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