Greyston Bakery Study
Katie Powell
Dr. Willis
BA 310
9 November 2014
Greyston Bakery: The Zen of Philanthropy
1. While Julius Walls Jr. occupied the position of CEO of Greyston Bakery between the years 2000 and 2009, he implemented both the three Cs and the three Rs into the company. By creating a more task-oriented system for the employees, Walls encouraged accountability for these employees’ actions. This system improved the opportunities to increase profits in the company. Since the new CEO that was hired in 2009 had 25 years experience in the industry, it may have raised some concerns for the corporation. William Mistretta has worked with PepsiCo., George Weston, and Interstate Bakeries. Therefore, he may have a certain way of operating a business. Sometimes it is hard for executives to break away from the tactics they have learned over the years and adapt to the particular company. For Greyston Bakery, Mistretta may or may not have difficulty focusing on the creed of the foundation which is “We don’t hire people to make brownies. We make brownies to hire people.” Being in the business for 25 years, Mistretta may be more focused on how to increase sales, rather than having a main focus of the benefits of the employees.
2. I believe Greyston Bakery has been successful because it has become known as the producer of the highest quality brownies in the most top rated restaurants in New York, as well as some top retailers including Bloomingdales, Saks, and Godiva. In order to be considered the best bakery around, the retailers of them must have some sort of merit. Since Greyston Bakery has business with these well known companies, it gives them prestige in the industry. The company also has a continuous business with Ben and Jerry’s Ice cream that successfully constitutes for 90 percent of Greyston’s daily production. Greyston Bakery also has an excellent mission for the employees of the company. They are committed to personal transformation and community renewal. This means that
Dr. Willis
BA 310
9 November 2014
Greyston Bakery: The Zen of Philanthropy
1. While Julius Walls Jr. occupied the position of CEO of Greyston Bakery between the years 2000 and 2009, he implemented both the three Cs and the three Rs into the company. By creating a more task-oriented system for the employees, Walls encouraged accountability for these employees’ actions. This system improved the opportunities to increase profits in the company. Since the new CEO that was hired in 2009 had 25 years experience in the industry, it may have raised some concerns for the corporation. William Mistretta has worked with PepsiCo., George Weston, and Interstate Bakeries. Therefore, he may have a certain way of operating a business. Sometimes it is hard for executives to break away from the tactics they have learned over the years and adapt to the particular company. For Greyston Bakery, Mistretta may or may not have difficulty focusing on the creed of the foundation which is “We don’t hire people to make brownies. We make brownies to hire people.” Being in the business for 25 years, Mistretta may be more focused on how to increase sales, rather than having a main focus of the benefits of the employees.
2. I believe Greyston Bakery has been successful because it has become known as the producer of the highest quality brownies in the most top rated restaurants in New York, as well as some top retailers including Bloomingdales, Saks, and Godiva. In order to be considered the best bakery around, the retailers of them must have some sort of merit. Since Greyston Bakery has business with these well known companies, it gives them prestige in the industry. The company also has a continuous business with Ben and Jerry’s Ice cream that successfully constitutes for 90 percent of Greyston’s daily production. Greyston Bakery also has an excellent mission for the employees of the company. They are committed to personal transformation and community renewal. This means that