Manufacturing efficiency where you'd least expect it

Joyce Fassl

After you have been doing something for 25 years, you have to hope you would finally get the hang of it. The silver anniversary I am referring to is Food Engineering's 25th annual salary and job satisfaction survey featured in this issue. While I am sure FE can always do a better job getting manufacturing news and the latest technologies out to our readers, this time I want you to think about doing a better job at something.

If you read between the lines of the cover story on the annual salary and job satisfaction survey, you may be astonished to uncover some manufacturing efficiencies that cost you nothing, but can pay back very nicely. One is called worker appreciation or recognition for a job well done. Another is called direction or more support from management.

Year after year, our readers tell us how appreciation for a job well done is much more important than a salary increase. Our research shows that employees crave encouragement, support and the right balance of work time with home life in order to be effective.

Even if your boss or company doesn't give you the job support and life balance you need, I believe you can improve your department's effectiveness by providing recognition and support to those who work for you. Give it a try and see what happens.

We've been advocating employee morale improvements on the pages of Food Engineering for decades. Now is the time to put that advice to work and see if you can gain those ever elusive manufacturing efficiencies.

Happy Holidays and Best Wishes for 2006.

Food Engineering Editorial Advisory Board

David Watson
Vice President, Engineering
Pepperidge Farm, Inc.

Mike Shulman
Manager, Process Engineering
ConAgra Foods

Ron Yockey
President
Beef Products, Inc.

Scott Butler
Vice President Engineering and Technical Services
Del Monte Foods

Dave Gemellaro
Director, Sector Engineering
Kraft Foods

Peter Migchels
Director of Engineering, Fresh Bakeries
Maple Leaf Foods

Tom Wolters
Senior Manager Technology
Pepsico Beverages & Food

Sam Casey
Director of Engineering
H.J. Heinz

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Joyce Fassl has spent most of her career in magazine management. As the former editor-in-chief of Food Engineering, Fassl has directed the magazine’s editorial staff since 1986, except for a two-year stretch where she oversaw content direction for the debut of Packexpo.com. Her expertise is creating dynamic print and online content, building top-notch editorial teams and managing innovative custom publishing projects and live events. She holds a bachelor’s degree in journalism from Penn State University. In addition to supervising all Food Engineering content, Joyce is Program Director for the Food Automation & Manufacturing Conference.