Tastykake bakes up materials handling success
Voice recognition speeds bakery fresh treats to customers at Tasty Baking’s new state-of-the-art bakery. Terry Sabler, director of distribution (left) and Autumn Bayles, senior vice president of strategic operations (right) oversee distribution.
January 26, 2011 - MMH Editorial
For more than 80 years, the bulk of the apple pies, Butterscotch Krimpets and Peanut Butter Kandy Kakes that made Tastykake a household name in Philadelphia were baked in a flagship bakery built in the 1920s by the Tasty Baking Company.
Like many iconic structures, it had outlived its usefulness. “It was a multistory building that was hard to maneuver around and hard to maintain,” says Autumn Bayles, senior vice president of strategic operations. “We had also outgrown the warehousing and shipping area and had to use another building around the corner. That led to a lot of double handling of product.”
The solution was a state-of-the-art, 345,000-square-foot bakery, including 100,000 square feet of warehouse space, which opened for business in the summer of 2010. The overall facility was designed with sustainability in mind, including several features targeting LEED-Silver certification from the Leadership in Energy and Environmental Design initiative.
Other related articles
Distribution doing good at Boston Food Bank
In its new 117,000 square foot distribution center, The Greater Boston Food Bank is applying materials and information handling best practices to feed more than 83,000 people from underserved communities each week.
Crate&Barrel: The Sustainable distribution trendsetter
Crate and Barrel’s Tracy, Calif., distribution center achieved Gold designation from LEED and merged the retailer’s sustainability and distribution initiatives