CHICAGO — Early in his baking career, Nathan Norris, director of diversity, equity and inclusion (DEI) for Highland Baking Co., was hired to help turn around a struggling facility. The first few days, he just looked around and observed his surroundings.
“It was all different ethnic groups and nationalities, and everybody just kind of stayed to themselves,” he shared during his BakingTECH 2023 Bread Talk, “Resilience from a DEI Perspective.”
Soon, he started engaging with the plant employees in conversations.
“I asked them, ‘Why are we doing the things we’re doing?’ and ‘Why are we not coming together as a team?’” Norris said. “And what I got out of them was, ‘Well, that’s just the way we do it here. That’s just the way that it’s always been.’ I didn’t stand for that answer.”
Knowing the best way to get the plant back on track was to get everyone on the same page, Norris started talking to employees about the importance of working together as a team. As they began listening and understanding, his approach became stronger.
“I split up the groups,” Norris said. “Instead of one group always together, I purposely segregated people so they were with somebody different. I challenged them to figure out what their family was like, where they’re from, what do they like to do, what motivates them, what empowers them.”
Positive results were clear right away, especially in the area of employee retention.
“When I first started, I was probably hiring 40 to 50 people a week,” Norris said. “In six or seven months, I was hiring two to three people a month.”
With time, the results of building an inclusive workforce also appeared in production.
“We doubled our production with the same amount of people just by bringing them together and not letting them be segregated in all these different places,” he added. “It was just amazing. Unbelievable.”
Norris attributes part of his success to being willing to strike up a conversation with anyone he meets. It’s a trait he’s held since he was a child, and he still practices it today.
“What I did for that facility helped elevate me to where I am now, where I actually go in and try to help people come together as one,” Norris said. “I walk around every day, and I say something to every single person out there on the floor. I come in early so I can see people on third shift. I make sure I talk to people on the day shift, and I stay a little later so I can see people on the third shift. I want them to have a smile on their face.”
Having employees working toward the same goals is good for business, too.
“I’m telling you from experience, it’s going to add to your bottom line,” Norris shared. “Diversity, equity and inclusion will position your bakery to build internal resilience. And it’s also going to help you with your reputation. There’s competition all over the place. When you have a diverse and inclusive organization, your facility runs better and its more profitable and productive.”
