Skip to comments.Hostess Brands Returns to Snack Cake Market, Will Not Hire the Professional Bakers
Posted on 07/13/2013 4:55:38 PM PDT by mdittmar
Bakery, Confectionery, Tobacco Workers and Grain Millers International Union (BCTGM) President David B. Durkee issued the following statement in response to the impending re-entry by Hostess Brands, LLC, into the snack cake market:
This coming week, Hostess Brands, LLC, is expected to re-enter the wholesale snack cake market. Despite the fanfare, the long-term viability of this effort is highly uncertain. Rather than hire professional, experienced bakers who have produced quality snack cakes in the companys bakeries for decades, Hostess management has chosen instead to hire primarily workers with little or no experience in the demanding wholesale snack cake baking industry.
The BCTGM has consistently stated our interest in working cooperatively and productively with the new owners of this company. We have always maintained that the experience, skill and professionalism of our members offer the new owners, who have no experience in the wholesale snack cake business, the best chance for long-term success in consistently putting out a quality product.
(Excerpt) Read more at aflcio.org ...
The proof will be in the puddin’.
Dear Mr. Durkee (Union President) -
They are building twinkies and ho-ho’s, not the space shuttle. Get over yourself.
Union Bakers complainin’? ROTFLMAO!
Nonsense, Durkee, they saw what your union did to the last owners.
This is satire, right?
Consider the source. Sour grapes from the union lackeys, methinks. If they’re good, people will buy them.
“Professional bakers” lol
“Stand in front of this machine and turn the switch to the ‘on’ position when the vat is filled with batter...... And don’t forget that every four hours you get a 30 minute mandated break.”
....”professional bakers” ..... lol
Well actually, the professional bakers were putting out stale tasting cupcakes for hostess for the last 20 years. I think they lost control of their quality, possibly through the use of contract bakers.
I’m thinking if they do it themselves they can control quality.
They killed the company once...yet their thirst for revenge remains unquenched.
And the union work rules that required that two different products made in the same factory going to the same store must be delivered by two different union drivers driving two different trucks helped quality, efficiency and sustainability exactly HOW???
I bought a box of Twinkies at the supermarket this morning. They taste so much better now without the union stain.
Someone help me out here: of those three qualities, which was "involved" in the decision to blow-off Hostess when it told them, we will cease operations?
I believe they sell toy ovens that produce actual baked goods for 7 year-olds. As a former professional baker, 90% of the work can be taught to the uninitiated in about a week. Get over yourself.
Because you know, and employee who cannot be fired produces better product than one who can . . . .
Much of the operation could be automated. They would only need just enough bakers to ensure quality ingredients. The rest of the process could be handled by people who can punch buttons at the proper time.
It definitely could be done at much less than what it was costing them.
I love the taste of non-union baked Twinkies. Yum.
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