bake - July/August 2023 - 26

key takeaways from
IDDBA
Embracing new strategies
in a tight labor market
is paramount.
BY JOHN UNREIN
Turnover in bakery delis is still running at record highs,
and productivity has been at an all-time low, according to
industry statistics shared by David Haaf, new president of
the International Dairy Deli Bakery Association, speaking
during the IDDBA's annual convention in Anaheim, Calif.
In addition, average payroll in bakery deli is up over 12%.
" Our industry is staring at a $46 billion gap in consumer
spending. "
But the good news, Haaf shared, is first-quarter
reporting indicates some stability and stronger applicant
pools due to inflation and recessionary pressures.
" For starters, we have to understand the dynamics of
our workforce has dramatically changed post-pandemic, "
Haaf said. " We have to rethink the key areas of staffing,
which are recruitment, retention, and training. We also
have to understand that it's an 'all about me' workforce. "
This means that the focus needs to turn to the three
Q's: quality of life, quality of work, and quality of schedule.
In his inaugural President's Address, Haaf shared three
points of focus: " our people, our customers, and our
partners. "
" We need to understand the evolution of these
three critical areas of our industry, " Haaf emphasized.
" Understanding how and why we should continue to
invest resources in our strategies will be essential in the
growth of our companies. "
" Recruitment now requires some great salesmanship
to attract today's workforce. Wages, though important,
are not the sole deciding factor, " he said. " The tables
have turned. We equally now have to sell our companies
and the three Q's to the potential employee vs. them
selling us on their abilities. "
First, share employee stories. Candidates love to hear
first-hand experiences before they apply. Who would
speak better about your company than your employees?
Creating landing pages for each job function makes it
easier for candidates to browse through the jobs and
stop only on the most relevant ones. And finally, mobile
friendly design. Invest some time and effort in designing
a site that accepts mobile applications.
Josh Bickford, president of Clyde's Donuts, shared with
Haaf that " reactive nature of staffing issues in the past
26 < JUL-AUG 2023 | bakemag.com
JOHN UNREIN

http://www.bakemag.com

bake - July/August 2023

Table of Contents for the Digital Edition of bake - July/August 2023

bake - July/August 2023 - Intro
bake - July/August 2023 - 1
bake - July/August 2023 - 2
bake - July/August 2023 - 3
bake - July/August 2023 - 4
bake - July/August 2023 - 5
bake - July/August 2023 - 6
bake - July/August 2023 - 7
bake - July/August 2023 - 8
bake - July/August 2023 - 9
bake - July/August 2023 - 10
bake - July/August 2023 - 11
bake - July/August 2023 - 12
bake - July/August 2023 - 13
bake - July/August 2023 - 14
bake - July/August 2023 - 15
bake - July/August 2023 - 16
bake - July/August 2023 - 17
bake - July/August 2023 - 18
bake - July/August 2023 - 19
bake - July/August 2023 - 20
bake - July/August 2023 - 21
bake - July/August 2023 - 22
bake - July/August 2023 - 23
bake - July/August 2023 - 24
bake - July/August 2023 - 25
bake - July/August 2023 - 26
bake - July/August 2023 - 27
bake - July/August 2023 - 28
bake - July/August 2023 - 29
bake - July/August 2023 - 30
bake - July/August 2023 - 31
bake - July/August 2023 - 32
bake - July/August 2023 - 33
bake - July/August 2023 - 34
bake - July/August 2023 - 35
bake - July/August 2023 - 36
bake - July/August 2023 - 37
bake - July/August 2023 - 38
bake - July/August 2023 - 39
bake - July/August 2023 - 40
bake - July/August 2023 - 41
bake - July/August 2023 - 42
bake - July/August 2023 - 43
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bake - July/August 2023 - 45
bake - July/August 2023 - 46
bake - July/August 2023 - 47
bake - July/August 2023 - 48
bake - July/August 2023 - 49
bake - July/August 2023 - 50
bake - July/August 2023 - 51
bake - July/August 2023 - 52
bake - July/August 2023 - 53
bake - July/August 2023 - 54
bake - July/August 2023 - 55
bake - July/August 2023 - 56
bake - July/August 2023 - 57
bake - July/August 2023 - 58
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bake - July/August 2023 - 60
https://digital.bakemag.com/sosland/bake/bake-november-december-2024
https://digital.bakemag.com/sosland/bake/bake-september-october-2024
https://digital.bakemag.com/sosland/bake/bake-july-aug-2024
https://digital.bakemag.com/sosland/bake/bake-redbook-2024
https://digital.bakemag.com/sosland/bake/bake-may-june-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2024
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
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http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
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http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
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https://www.nxtbook.com/sosland/bake/2014_07_01
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https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
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