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 company’s 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 ...
Am going to buy some chocolate cupcakes next time I’m in the grocery store. Buying them in solidarity (to coin a union phrase, heh, heh) with the new non union company. May they thrive and prosper.
On the job training by trial and error hasn’t worked for comrade obama, but it’s fortunate he’s not in charge of making and distributing Hostess products because they’d become an unaffordable and unpalatable subsidized product.
Must have vanilla ice cream with two at a time (and heat the cupcakes in the micro for 10 seconds before serving). When I was a kid (decades ago to be sure) we used to try and see if we could tell a difference in the flavor of the little white curly line on top from the blab of chocolate icing under it.
I thought Hostess products were awful when I was in grade school - still think that decades later.
Hey to each his own as regards tastiness.
Sorry about that comment.
I usually try to avoid posting comments when I'm tired. That way, I don't have to apologize later.
The Teamsters accepted the company’s changes to delivery requirements. The Teamsters also made a public recommendation to the other unions involved to accept the deal, and all but one union did.
3500 bakers cost an additional 18000 Hostess employees their livelihood.
I completely agree with your points about assembly-line work — especially automated processes (although some of the individual workers may actually be quite skilled). I just thought that muir_redwoods made too general a remark about the skills required to be a baker. Perhaps I misunderstood him & he was only referring to assembly-line, or automated process work. Yes, a pastry chef is to a union “professional baker”, as cuisine is to Lean Cuisine.
As the process moves forward, the BCTGM remains committed to taking all ....Says it all right there.
I worked in a small local bakery baking bread, pies, cakes, making donuts etc. I think I could show any moderately intelligent person how to do 90% of what I did in about a weeks time. The other 10%, might take some experience and skill development but no more than 3-6 months.
I believe they also used two trucks/drivers to deliver to the stores. One for breads, one for snack cakes.
I believe Hostess swill now shop to warehouses of wholesalers and deliveries will be via store owned/leased trailers already used to deliver dry goods.
The give-n-take of non-violent unionization in the private sector. The strife cost everyone something. Maybe they’ll work it out next time.
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