JLS Magazine #4

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CONTENTS INDUSTRY SPOTLIGHT.. ................. 3 MACHINE FOCUS.......................... 7 JLS EXPERT Q&A .. ...................... 11 PARTNER Q&A ........................... 13 CULTURE .................................... 15 SUPPORT & TRAINING. . .............. 17

1 VISION

World-renowned fisher inspires Osprey case packers ®

T

he osprey, also known as a fish

are also methodical ones. Ospreys line

harm. Osprey never gets tired and excels

hawk, is a large bird of prey

up their catches head-first when flying

at working in harsh, wet environments–

with great fishing prowess. This

to reduce wind resistance, protecting

like its namesake. As the bird catches

raptor uses its curved talons to dive

their meal from damage while optimizing

various fish, the case packer aptly han-

down quickly and nimbly clutch its catch

their flight speed. No matter how far the

dles multiple package formats, including

with precision from the water below.

journey or the conditions, ospreys safely

flat or vertical pack of stand-up pouches,

Renowned for their skill, the osprey’s

transport prey without compromising

flat pack of foodservice bags, as well as

agility sets a standard for fishing that is

the integrity of its quality. Perhaps

MAP trays, thermoformed pouches, chub

nearly unmatched.

most impressively of all, the osprey has

packs and more.

endured the test of time. After a fly-in Perfected by nature, ospreys are remark-

with extinction in the 20th century, the

With Osprey, you don’t need to go

ably efficient. Reaching up to 5 feet in

species now thrive worldwide. Thanks, in

fishing for a more hygienic or efficient

wingspan, they are also robust. Unique

part, to how and where they build their

case packing solution. Like other JLS

amongst hawks, the osprey possesses

nests–on artificial structures when tall

systems, it is designed with sanitation

a reversible outer toe that allows them

trees are scarce.

and reliability in mind, making operation

to grasp with two toes in both front

efficient from start-up to clean-up. Like

and back. The soles of their feet also

The Osprey robotic case packing

a bird of prey channeling its instincts

feature barbed pads, which help them

system by JLS® is the unrivaled case

to capture its next meal, our Osprey

easily grasp their game, no matter how

packer for food. The machine’s versatile

puts a reliable case packing system at

slippery and wet it might be.

end-of-arm tooling, like the bird’s claws,

your fingertips.

®

is nimble, accurately and sanitarily pickNot only are they capable fishers

ing up, carrying and placing products

equipped with rugged features, but they

into cases in proper orientation without

©2022 JLS Automation, All rights reserved.

Sources: Encyclopedia Britannica; National Geographic; All About Birds

A (3D) vision for the bakery industry

T

his is the fourth edition of our JLS

have met yesterday’s ROI requirements

our systems. In addition, the new camera

“VISION” magazine and will focus

are now on the priority list for funding as

solutions available offer Machine Learning

on a key segment of our business–

in many cases, labor shortages are chok-

Algorithms that allow us to optimize line

bakery. Depending on the year, the bakery

ing output. Additionally, the competitive

efficiencies without human intervention.

segment is our largest revenue segment

pressures on the labor pool have driven

In a similar manner, our newly released

as well as the highest volume of robots

wages to unthinkable levels, pre-pandem-

ABA - Adaptive Balancing Algorithm -

that we deploy. As a result, we felt that it

ic. Bakeries need to run 24/5 or 24/6 and

gives JLS an adaptive solution to handling

was important to dedicate an issue to the

staffing those lines on second and third

imbalances of product flow created by

bakery industry.

shift really causes issues in finding labor.

irregularities in product or flow upstream.

JLS has been involved with bakery ap-

JLS has provided a number of intriguing

disturbances to flow and maintains high

plications for over a dozen years and has

solutions for handling bakery products

throughput, but with filled containers or

provided some of the largest installations

from cupcakes to tortillas to fresh dough.

flights leaving the system and with mini-

of delta robots in North America. Those

We have several tooling patents and re-

mal or no product going by.

have mostly been on the primary side of

cently received a patent on our Peregrine

operations, but now with the Peregrine®

cartoner for our use of the independent

As more and more of our customers are

carton loading and closing system, we

mover technology.

looking to JLS to provide complete inte-

ABA automatically compensates for these

are able to address full line automation

grated line solutions, we have partnered We are excited about where technol-

with a number of flow wrapper companies

case packers are growing in importance

ogy is going in a number of areas. We

and carton forming firms to be able to do

as the flexibility of vision guided robotic

just shipped a new camera system for

just that. JLS is the bakery industry’s trust-

equipment is more important than ever.

JLS using a low cost, but powerful 3D

ed partner when it comes to solving even

camera. We believe that it won’t be long

the toughest production line problems.

Just like in the meat industry, our focus on

before 3D is our standard as it offers a

hygienic robotic solutions for the bakery

number of advantages including simpler

Craig A. Souser,

industry is more relevant than ever with

commissioning on some straightforward

President and CEO

the enormous challenges that our custom-

applications as well as excellent mea-

ers face in finding and retaining a viable

surement and inspection tools that were

labor force. Applications that may not

previously deemed too slow or costly for

2 VISION

for baked goods producers. Our Osprey®

2022 + ISSUE FOUR

INDUSTRY SPOTLIGHT Bakery

3 VISION

HOLISTIC BUSINESS SOLUTION How automation is helping bakeries beyond cost savings

4 VISION

BY: JOANIE SPENCER COMMERCIAL BAKING MAGAZINE

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A 5 VISION

DEAR COLLEAGUE

“Leadership is rec-

AND FRIEND LOVES

ognizing people

TO ASK bakers one

who might have

particular question:

been previously

What keeps you up

overlooked,” said

at night? It’s always the first — or last

one supply chain

— question they ask a new baker to

leader for a major

make their acquaintance. I’ve heard this

brand. “But they’re

question for about a dozen years now,

the ones who were

and the answer is generally the same.

showing up every

The labor shortage is keeping everyone

day in the peak

up at night.

of COVID and working overtime

At its worst, entire lines have had to shut

when it’s hard to

down because there was no staff to start

find labor.”

them up.

The baking

JOANIE SPENCER DIRECTOR OF CONTENT, AVANT FOOD MEDIA, AND EDITOR-IN-CHIEF, COMMERCIAL BAKING Since 2008, Spencer has covered the retail and wholesale sides of the baking industry. She has served on the board of directors for the American Society of Baking (ASB) and is currently a BEMA board member.

The dwindling workforce is changing

industry of old just

how every bakery functions, whether

worked until the job was done, with or

have to eliminate some of those repetitive,

from corporate culture and compen-

without recognition. But today, the labor

monotonous tasks.”

sation or with how the lines operate.

force that’s showing up may be ready

Baking companies have turned to auto-

to do the work, but they’re armed with

Automation is a key solution for alleviat-

mation to streamline efficiencies, but in

expectations for a better environment in

ing some of those stressful elements in

recent years automation has been the

which to do it.

the bakery.

keeping lines running, whether that’s

“Historically, the baking industry has a

It’s not enough to create fully automated

accommodating for a lack of labor or

reputation for being hard work,” said one

lines that only require a person or two

making life easier for the workforce

Texas-based baker whose company makes

present to turn on the machine. Baking is

in place.

a variety of products in facilities across

more than “button pushing,” and opera-

the country. “We have to evaluate it. What

tors must still understand the craft.

key to closing that workforce gap and

There’s a newfound appreciation for

can we do to improve the climate in our

workers on the plant floor and an under-

facilities and making the work easier?

Some companies are pairing automation

standing — and recognition of value —

People don’t want to be dumping 50-lb.

with professional development in how

for the importance of what they do.

bags of ingredients all day long, so we

they onboard staff. Resources like training

groups and buddy systems have been

are becoming the standard in many retail

capital investments, especially heading

integral to helping the workforce under-

and foodservice establishments. For ex-

into IBIE.

stand the “why” behind what automated

ample, areas in corporate environments

bakery lines do.

that once housed bustling cafes for its

From ingredient scaling to eliminating

office workforce are now often operating

the need to lift certain heavy items,

“We’ve moved away from office training

at a third capacity. They have single-serve

some of the biggest priorities bakers are

in the first week to saying, ‘You’re going

grab-and-go options with maybe one

focusing on revolve around equipment’s

to do the basics of GMP and safety and

worker behind the counter and a fully

ease of use and alleviating the difficulty

get real-life experience right on the plant

electronic checkout. For the bakery sup-

of certain jobs.

floor,’” the Texas baker noted. “We have

pliers, that puts a lot of pressure on areas

designated trainers that are pairing up

such as packaging, which has traditionally

“We’ve already invested in some of our

with trainees, and at the end of each day

been considered one of the most manual

lines and will continue to invest as we

management checks in to say, ‘How is

stages of the line.

monitor outlooks and our marketing

your training going?’ That way, we get

calendar,” the West Coast baker said.

real-time feedback on the employee

But it also puts pressure on the whole op-

“I don’t think investments are going to

experience, and it allows us to really meet

eration when bakers are forced to prob-

slow down because the issue with labor

people where they are in their jobs.”

lem-solve for their foodservice customers

is still a reality.”

who are dealing with as much of the labor Another baker, whose West Coast-based

crisis as the bakeries themselves. A trip

Additionally, for a brand with a robust

company experienced a change of own-

down the tradeshow floor at the National

portfolio, investment in automation will

ership during the COVID-19 pandemic,

Restaurant Association’s conference

require strategy and prioritization.

described a shift during the past few

in June revealed a host of operators

years that has gotten away from the tra-

demonstrating robotic technology.

automation, as well as safety projects to

ness. When a product wasn’t profitable, it

One director of bakery operations for a

improve the environments in all our facili-

was simply cut from the portfolio. But to-

supplier of bread products to quick-ser-

ties,” they said. “We’re investing in those

day holds a more solutions-oriented era

vice restaurants described how that

kinds of fundamental things first.”

of collaboration and looking at efficient

lack of labor in foodservice is impacting

production as a cost-saving measure.

automation needs for bakers.

“We look at what makes sense for the

“Our particular product requires several

at automation. Safety is playing a huge

customer and for our business collective-

handling steps — proofing, baking,

role as well.

ly,” they said. “We are stronger and more

cooling — for restaurant operators, and

focused as an organization. The goal is

they’re looking at how to save labor

“It’s also about eliminating repetitive

to get product to the end user, and we’re

and make things easier,” the director

tasks,” they added.

doing that collaboratively with everyone

said. “So, we have to look at how we

from engineering to line workers and

make our products in order to take the

From making up for reduced headcounts

everyone else in the organization.”

stress off them.”

— and ensuring the safety of the existing

6 VISION

ditional transactional nature of the busi-

“We have to prioritize capacity versus

But labor isn’t the only workforce issue that bakers are considering when looking

workers — to helping customers accomThat collaborative mindset is critical in

While the labor crisis is hitting the

modate for their own labor shortages,

this pandemic reality, especially when

baking industry and many of its cus-

automation needs have gone far beyond

some bakery plants are looking at

tomers — with projections saying it

efficiency and cost savings. For today’s

line shutdowns if there aren’t enough

will be another five years before it gets

bakeries, automation has become a holis-

staff in the bakery because of illness

back to normal — manufacturers of all

tic business solution.

or quarantine.

varieties are also facing massive inflation and bracing for a recession. And that’s

To learn more,

Another pandemic-related reality is that

impacting not only how they think about

scan the QR code or visit

single-serve, individually wrapped items

automation but also how they plan for

commercialbaking.com

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7 VISION

RISING THROUGH CHALLENGES WITH AUTOMATION Robotic systems and complete lines by JLS® optimize bakery production

into a flow wrapper, tortilla shells stacked to be

have faced unprecedented challenges

wrapped or snack cakes placed into cartons or

over the past few years. From labor

trays, JLS can handle all of it, and more.

gaps, recalls and supply chain disruptions to an increase in consumer demand for products, the bakery business is an ever-changing landscape.

JLS’ automated robotic packaging systems

8 VISION

B

AKERIES AROUND THE WORLD

Turnkey Sandwich Assembly Systems With JLS, sandwich assembly is made simple and

and complete line solutions are designed to solve

labor gaps are alleviated. Complete sandwich

these problems while increasing production and

assembly lines handle everything from primary

ensuring food and worker safety. From sandwich

loading through end-of-line operation. With a

assembly to primary loading and case packing,

complete sandwich line from JLS, your bakery can

JLS empowers bakeries to do it all.

automatically build sandwiches without having a human hand touch your product.

In fact, JLS’ robotic packaging solutions cover a wide variety of both primary and secondary

Accurately stack each component from the bun or

bakery packaging applications that are all backed

bread to protein, cheese and other ingredients.

by the high sanitary design that comes standard

Lines can include slicers, hygienic primary loading

on JLS machines. Whether raw pizza dough

systems, flow wrappers or thermoformers, case

needs to be handled, cookies or cupcakes loaded

packers, palletizers and everything in between.

ISSUE FOUR + 2022

Hygienic Primary Loading with Talon ®

However, Talon does a lot more than

For contract packagers that need a

just thermoformer loading. Like the tal-

versatile system, Talon provides the

While many primary loading machines

ons of a bird of prey, Talon is designed

ultimate flexibility. With a simple end-

utilize the time-consuming method of

to adapt easily to accommodate a vari-

of-arm tooling and recipe change,

picking up an item multiple times in order to properly orient, Talon ® sets itself apart by doing it all in one swoop. Talon primary loading systems quickly pick up and properly orient fresh and frozen bakery items such as fresh dough balls, tortillas, muffins and breakfast sandwiches, and then place

TALON DOES A LOT MORE THAN JUST THERMOFORMER LOADING. LIKE THE TALONS OF A BIRD OF PREY, TALON IS DESIGNED TO ADAPT EASILY TO ACCOMMODATE A VARIETY OF PRODUCTS AND PACKAGES.

them into a primary pack-

ety of products

multiple products can be run on

and packages of

a single machine.

various shapes adapt, Talon

Space-Saving Cartoning with Peregrine®

utilizes multiple

The Peregrine ® is a high-speed, vi-

end-of-arm

sion-guided robotic top-load cartoning

tooling options,

system that offers the high sanitary

including vacu-

standards that bakeries require. With a

um technology,

small footprint that is one-third the size

grippers and

of traditional top and end-load carton-

and sizes. To

paddle lifts.

ers, Peregrine places carton forming,

age in a single pick. Made to get wet

Once a breakfast sandwich is assem-

loading and closing inline so there’s

and never get tired, Talon is ideal for

bled, for instance, Talon can load it into

no wasted real estate, saving valuable

washdown environments.

a thermoformer, all in one piece.

floor space.

10 VISION

The Peregrine’s high-speed JLS TRAK ™

its versatility, Osprey eas-

and Positive Carton Transport (PCT )

ily integrates into existing

system eliminate problematic handoffs

lines or helps automate

and the need for additional conveyors

manual processes for

to move cartons away from the former

baked goods producers.

to accumulate or manage the loading

With high-payload delta

process. Cartons are kept in-line, with-

robots, sloped surfaces

out turns, from forming to loading, all

and an open design,

the way to robotic closing. Peregrine is

Osprey never gets tired

ideal for cartoning of baked goods such

and excels at working in

as wrapped donuts, cakes, sandwiches,

harsh environments.

™

and more.

Harnessing the power of nature in a Osprey handles various package for-

hygienic automated solution, JLS’ pack-

mats and virtually any baked good, in-

aging systems help your production line

cluding flat or vertical pack of stand-up

realize its full potential while maintain-

As with all of JLS’ packaging systems,

pouches of cookies, flat pack of food-

ing your product’s integrity.

high sanitary design is standard with

service bags, as well as flow wrapped

JLS’ Osprey ® robotic case packer, mak-

cookies, thermoformed pouches of

To learn more,

ing them ideal for bakeries. Marked by

bread and more.

scan the QR code or visit

Versatile Case Packing with Osprey ®

jlsautomation.com

ISSUE FOUR + 2022

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E X P E R T

Q&A

Lucas Boucher

Creativity and innovation at core of JLS system integration ®

Attention to detail and strong company culture drive success

opportunities to design and build the internal systems and processes that are used to build the packaging systems we produce. Anybody can build a custom automation system. Very few organizations have the tools, people and skill sets to marry software, hardware and process together to produce such a variety of custom machines, concurrently, under tight timelines.

Q:

11 VISION

LUCAS BOUCHER SYSTEMS ENGINEERING MANAGER, JLS ® Boucher has over 20 years of engineering experience, including eight years at JLS. For the past several years, he and his team have been working on larger systems, which have ramped up in demand over the past four years, spurring the need to expand their facility.

BOUCHER: Stepping up to those challenges and meeting them has three main focuses. One is that we are continually hiring high-caliber candidates. Our headcount continues to grow. As a second point of focus, the continual improvement of processes between and within departments, from high-level management and down, is important. The third is innovation with a focus on minimization. The JLS-type of solution tends to use software or creative solutions to solve problems without resorting to a lot

B

oucher discusses how their team solves the challenges of system integration.

JLS provides fully customized systems for everything from sandwich assembly and confectionery, all the way to raw and packaged meat and cheese, and even wet wipes.

Q:

How has JLS met and solved these challenges?

What challenges have you encountered with getting into systems design and integration?

of hardware. Solving problems in that way is inherent in good sanitary and hygienic design since the more hardware you have, the less sanitary the solution is. At JLS, you never hear, “That’s how we’ve always done it.” We’re always looking for new ways to solve problems.

Q:

How are other OEM components selected for your systems?

BOUCHER: Sometimes the customers dictate specific equipment

BOUCHER: The most interesting and impactful opportunities

that they want us to use. We have an excellent application

aren’t actually system design and integration. They are the

engineering department that will engage with one or multiple

sub-vendors to do preliminary testing to validate solutions

Whether it be end-of-arm tooling or total line integration,

during the vetting process. The team knows the go-to partners

our team likes to ask questions, seek advice, get hands-on

for certain applications.

experience, do reviews, and question all the assumptions

Q:

that went into the initial planning of a particular project. Our

How important is your ability to do full system FATs to your customer?

engineering team just doesn’t sit at their desks and march forward with ideas that are presented to them, they are constantly doing reviews and having brainstorming sessions.

VISION

BOUCHER: It’s incredibly important. JLS goes above and beyond in that every time we can get all the equipment in-house to test it, we do. We are specifically expanding our building to handle in-house FATs for this growing segment.

Having us handle this at our York facility has helped customers save a month’s worth of production time in many cases.

Q:

12

In what ways do you feel that developing a good culture contributes to the success of larger projects?

BOUCHER: While good overall company culture is key

Q:

What sets JLS apart from other systems integrators?

to general business success, it is essential for the system engineer to set the tone and bring everyone in the company together to make large projects successful. Systems engineers need to be able to multitask and appreciate all the different

BOUCHER: We will do whatever it takes to make our software

viewpoints for what is needed. Good systems engineers keep

better and more tightly integrated into other systems. A lot

everyone around them engaged and wanting to go above and

of other integrators don’t have that software focus. To us, this

beyond to solve the problems and get the job done.

means no more software pains for our customers.

At JLS, time and time again, what makes a large project successful is being incredibly meticulous, detailed, and organized

Q:

What role does creativity play in systems integration at JLS?

to bring together, document, and execute on the integration between equipment. It takes a lot of drive, passion and commitment to the details to make it work. And our team has that drive and passion.

BOUCHER: Creativity and innovation are at the core of JLS culture. They are central to being able to look at a problem.

To learn more, scan the QR code or visit jlsautomation.com/integrated-systems ISSUE FOUR + 2022

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P A R T N E R

Q&A

Dennis Gunnell Formost Fuji

Baking up success with customer-centric relationships Shared values propel JLS® and Formost Fuji’s partnership forward

Q:

What types of equipment does Formost Fuji manufacture for the baking industry and what sets you apart?

GUNNELL: Bakery is an industry we’re very strong in, whether it’s buns, bread, rolls, artisan breads, sweet goods or cookies. In terms of machines, we offer baggers and wrappers for bakery products, making us the only 13

company in the world we know of that builds both, rather than focusing exclusively on one.

VISION

There are several things that set us apart, but the one that really sticks out is that Fuji technology has always been cutting edge. Many years ago, Fuji integrated heat pipe technology in our end sealers, a technology used

by NASA on space shuttles which allowed them to safely re-enter the atmosphere. Another is induction heating technology in our fin sealers, which uses less energy, keeps temperatures much more stable, and has a longer life than old-style heaters. These are just a couple of the many advantages of technology Formost Fuji builds into every machine.

Q:

DENNIS GUNNELL PRESIDENT, FORMOST FUJI Gunnell has been with the company for 36 years. While his tenure at Formost Fuji has allowed him to be a part of many industries, Gunnell is heavily involved in the baking industry and currently serves as committee chair for IBIE 2022. He has also served on the BEMA Board of Directors for many years.

When did Formost’s relationship start with JLS and what does it mean to your organization? last 5 or 6 years, we’ve come to realize that both companies operate

GUNNELL: The first project we did with JLS was years

on the same philosophy of putting the customer first. We know we

back, and the application was bagging flat bread. That

can’t be everything to everybody so we work with great partners that

was nearly 20 years ago! Coming back together over the

can complement the strengths of each of us.

Q:

Why are your flow wrappers a good match for JLS?

Q:

How would you describe your partnership with JLS in two words?

GUNNELL: In many ways our flow wrappers are a perfect

GUNNELL: The two words that come to mind are ‘customer first’.

fit for JLS, one of which is our shared focus on sanitary

Our shared values are an essential part of our partnership. We

design. Formost Fuji incorporates sanitary design in

are responsible to make sure what we produce does what it’s

our engineering, materials and attention to detail. For

supposed to do and we’re going to live up to it, and to partner with

example, tool-less disassembly of components allows

companies who feel the same is invaluable. The way we both look

the operator to handle disassembly themselves, without

at it, we prioritize getting things working right and making sure

having to call in a maintenance crew–all while becoming

the customer gets their needs fulfilled, and then we’ll sort out the

more empowered to effectively clean their equipment. All

particulars later.

this fits right in with JLS’ shared goal of hygienic design, especially for industries such as bakery that require adhering to stricter food safety requirements.

Q:

What are some unique applications you have collaborated with JLS on?

GUNNELL: We have a wide variety of products that we have worked on with JLS, including flat bread, snack cakes sandwich assembly. We have one coming up where we’ll be working on ground meat on the discharge end of the wrapper, going from our wrapper to a JLS Osprey® robotic case packer.

14 VISION

and more recently, growing to include applications such as

This year, we’re putting the customer first by working together at IBIE, where a JLS Talon ® pick-and-place system will be featured in the Foremost Fuji booth, #1401. Because of the labor issues that the pandemic has brought out within the baking industry, this event will focus on our joint solutions that put our customers’ needs first and bring them the solutions they need in real-time.

TO LEARN MORE ABOUT THE EVENT AND REGISTER, SCAN THE QR CODE OR VISIT BAKINGEXPO.COM

ISSUE FOUR + 2022

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JLS® gives back CULTURE

The Women’s Bakery rises to the occasion with JLS’ support

15 VISION

JLS’ support of the Rwandan project helped keep it afloat during a global pandemic and massive supply chain disruptions while transforming lives with nutritious bread.

socially and economically empower

year,” says Culver. “There are roughly

women and create access to nutritious

3 million elementary school kids in

bread at affordable prices–and they’ve

Rwanda, and schools were closed for

been doing just that, which is no small

~9 months. It was a tough year for

feat given the circumstances. From

the country. Despite all of that, The

ingredient scarcity and steep price

Women’s Bakery sales grew by 120%.”

hikes to massive labor shortages – all

Thanks to sponsors such as JLS, The

alongside skyrocketing growth in

Women’s Bakery was able to make

product demand – bakeries around

it through.

When you meet Markey Culver, it’s

the world are met with immense

hard not to catch her infectious energy.

challenges while being called to the

But amidst that growth, supply chain

Culver, Founder and CEO of The

task of feeding the world. The three

shortages in 2022 have become an

Women’s Bakery in Rwanda, has been

locations of The Women’s Bakery are

additional obstacle to overcome. In

working hard to keep her mission-

no exception.

Rwanda, 80 -90% of wheat is typically

driven project afloat amidst the various

impor ted from Ukraine. Due to war

social and economic issues that the

“2021 was a worse year for COVID than

in Ukraine, Culver’s bakeries and the

world has faced in the past few years.

2020 for The Women’s Bakery. We had

rest of Rwanda are lef t to decide

The Women’s Bakery’s mission is to

to pause operations four times that

between two alternatives– either

find somewhere else to impor t grain from or find a way to buy it locally.

In the meantime, the cost of wheat in Rwanda has increased a staggering 80% from March of 2020 to June 2022.

Rolling up their sleeves and meeting the problem head-on, The Women’s Baker y is exploring par tnering with

16

a group of 800 small-holder farmers

VISION

in order to produce wheat locally to supply ~25-50% of the wheat The Women’s Baker y needs. And, as Culver adds, “This could make our business even more sustainable.”

An integral part of The Women’s

Left to right in photo: Sue Souser, Craig Souser, Pauline (Director of Operations, The Women’s

Bakery’s program is to provide a

Bakery), Markey Culver (Founder/CEO, The Women’s Bakery)

consistent food supply to the area’s children, which is one of the reasons why

affiliated school, attendance increased

for serving this demographic, which

facilitating the growth of the project

from 70 to 98% when bread started to

would mean increasing production

is so vital. Via their One Bread Project,

be provided to students via the project,

and delivery capacity significantly for

which both JLS and other BEMA (Baking

and at least 5 schools have already

The Women’s Bakery.

Equipment Manufacturers Allieds)

requested to be customers as a result

members have donated to, they have

of the school headmaster’s testimony.

For that to be possible, The Women’s

been able to serve 11,000 kids a day

However, right now, The Women’s

Bakery needs a serious capital injection

at 14 different schools by offering

Bakery doesn’t have the capacity

in order to meet the increase in

the schools a sustainable option for

for that growth.

raw material costs and supply chain

payment. This sustainable option is a

disruptions, as well as plan to see

sliding pay scale contract that allows

In fact, The One Bread Project has a

itself through.

them to gradually ease into paying for

goal of serving 1 million elementary

the bread over several years.

school kids per day in a country

To learn more,

The impact that project has had thus

where there are 3 million. The total

scan the QR code or visit

far is nothing short of amazing. At one

market share is ~$18 million annually

womensbakery.com/home

ISSUE FOUR + 2022

2022 + ISSUE FOUR

®

JLS Academy helps SUPPORT & automation careers soar TRAINING

Robust in-house training program to benefit internal team, as well as customers

17 VISION

Strengthening a Growing Team

Craig Souser, President and CEO of

has a solid training program in place

Like the food processing industry, the

JLS, says that one of the challenges

for service group members, Souser and

packaging and automation industries

he and his team have had as they

his team are now tasked with building a

have seen massive growth in the past

scale the business is the ability to

more formalized, robust training system

few years. As those industries continue

transfer necessary knowledge from

for everyone else–from engineering to

to rapidly expand, it’s clear that the

existing to new employees. However,

general onboarding. “It’s training for

need for skilled labor within them will

by institutionalizing this knowledge,

the entire company–any skillset should

be increasing in demand as automat-

Souser hopes to create a much-needed

be consistent and measurable,” he says,

ed solutions become the status quo.

resource for onboarding and the

“and people should be able to advance

While JLS continues to grow alongside

development of their teams.

within the company through training and

this expansion, the need for a robust in-house training program to supple-

talent acquisition.”

Creating Consistency with

ment this growth and properly train

JLS Academy

For Souser, the question is no longer

current and future team members has

Out of this need, the idea for JLS

one of what is needed. Instead, it has

become clearer.

Academy was born. While JLS already

become, “How do we templatize what

18

ed internally by employees who do it for a

and fully trained staff readily available

tripled in size in the past few years?”

limited amount of their work time, Souser

for training, the Academy will conduct

The intention with JLS Academy is to

intends to hire externally to staff the Acad-

in-person training for customers at its York,

do just that.

emy moving forward in order to further

PA headquarters.

VISION

we did for the service group, which has

ensure its success.

With this kind of training program in place,

Hands-on customer training will include a

Souser hopes that JLS will set itself up for

“A really competent trainer is wired

variety of topics, from machine start-up all

future success with everything from general

differently,” says Souser. “It takes a lot of

the way through troubleshooting.

onboarding of all employees to training

patience, and you have to be wired like a

By providing a space for customers to bring

highly skilled technicians–helping careers

teacher.” With the right people in place,

their employees on-site to train, JLS helps

soar. With so much company growth in

the Academy will be able to achieve the

customers protect their investment and

such a short amount of time, the Academy

success it hopes for.

ensures the proper use of their equipment

has also become a high priority for the

for years to come.

company. In fact, getting JLS Academy

The staff will be fully trained on a wide

launched is of such importance that it is

variety of topics such as the onboarding

A Vision for a Better Future

one of JLS’ non-financial goals for the

process, technical skills, customer service,

Two years from now, Souser says he ex-

2022 fiscal year, further strengthening JLS’

and more.

pects that the Academy will be running at

commitment to the program.

Academy Staff is Key to Success

full capacity, both internally and externally.

In-House Customer Training

For JLS and its customers, this means

In addition to providing training for JLS

that a brighter future with more well-in-

Properly staffing the JLS Academy will be

staff, JLS Academy will include comprehen-

formed, highly trained team members and

an important task, as it is essential to its

sive training for JLS customers as well. With

opportunities for growth are just around

success. While training is currently conduct-

JLS machines conveniently located on-site

the corner.

ISSUE FOUR + 2022

2022 + ISSUE FOUR

JLS Automation 20 Innovation Drive York, PA 17402