Issue link: http://www.insightdigital.biz/i/1355488
w w w . i n s i g h t o n b u s i n e s s . c o m A p r i l 2 0 2 1 • I NSIGH T | 27 w w w . i n s i g h t o n b u s i n e s s . c o m A p r i l 2 0 2 1 • I NSIGH T | 27 ONLINE: Watch Andy Romjue, foodservice and creative converting president for Hoffmaster, discuss the company's commitment to sustainability and its new Bio- Shield line. e company's innovation even extends to its napkins. Providing patrons a scannable QR code to access the menu has become a common practice at restaurants, and Hoffmaster came up with the idea of printing the code on napkins, a multitasking solution that also reduces paper waste. In addition, as restaurants have turned away from using cloth linens, Hoffmaster's strong, high-end napkins offer an appealing alternative. Hoffmaster is big on customization and does a lot of logo and branding work for its customers. Taking advantage of these marketing solutions can create a stickiness in the minds of restaurant-goers that helps them remember they liked a certain place and spurs them to want to return, Romjue says. Supple, who purchases Hoffmaster napkins as well as paper straws for his restaurants, says he appreciates his business's relationship of testing products for the manufacturer, as it helps him stay on top of industry trends. "What we love about it more than anything is it's local. Anytime we can work with a local company like Hoffmaster, it's a win for both sides," he says. WORK REIMAGINED hroughout the past year, the way many people at Hoffmaster work also has changed. Prior to the pandemic, Romjue says many leaders were tepid about the idea of people working remotely. at's changed, and they're seeing people can work from home and still maintain productivity. "If you had a bad employee, they were a bad employee before COVID or aer COVID, and if you had a good one, they were good before or aer," he says, adding that he expects worker flexibility to remain. "I don't see an office where it's five days a week; you're in at 8 and you're out at 5." One benefit to embracing remote work is that it's allowed Hoffmaster to cast a wider net for talent. For example, people may not want to drive between Clintonville and the Fox Cities every day but will consider doing so if it's only once or twice a week. Whether employees are working on a plant floor or from home, Romjue says communicating effectively has been vital. "People have so many questions and they fill in the blanks themselves if you're not being open with them on what's happening and why you're making the decisions you're making," he says. Like nearly every employer, Hoffmaster is always seeking good people across all areas of the company, including product management, channel management, sales, customer care and general labor. Romjue says he knows the best workers get snapped up quickly in a region that's home to so many strong companies. Hoffmaster employees take pride in the company's high-quality lines and producing products that make a difference — whether to the service industry or people having their own celebrations, Romjue says. Leyden agrees. "While the effects of the pandemic will certainly remain for some time, I am optimistic that our team's refreshed focus, product innovation, and energy are pointing our business in a position to win. We will continue listening to the needs of the industries we serve to bring value-added solutions to any table or occasion," he says. Hoffmaster's bakeware lineup includes decorative liners for cupcakes. The confection has grown increasingly popular in recent years, with entire shops devoted to offering the treat. "Like other businesses across Wisconsin and the U.S., the pandemic has brought challenges and uncertainties to the table. Over the past year, we've dug deep into the needs of our customers and employees, resulting in positive changes." – Rory Leyden, president and CEO, Hoffmaster