2013 Corporate Report: Sixty Years of Excellence

2013 Corporate Report: Sixty Years of Excellence
inside
Welcome.....................................................................................3
Strength of Our Culture........................................................4
A Tradition of Clarity.............................................................6
A Reflection of our Community........................................8
Natural Wonder.................................................................... 10
Crown Jewels......................................................................... 12
Brilliant by Design................................................................ 16
We Remember...................................................................... 18
Solid Leadership................................................................... 19
A Diamond is Forever......................................................... 21
Sargento Corporate Report | 2
our diamond
The Sargento Family reflects upon the
mural in our headquarters’ lobby. The
mural has photographs of people, past
and present, who helped build Sargento.
jubilee
Renowned for its strength and brilliance,
the diamond has come to represent
perfection. But as we all know, no
diamond starts out sparkling. As we
at Sargento celebrate 60 years – our
Diamond Jubilee – we can’t help but
look back at our humble beginnings
and remark on how they paved the
way for this sparkling milestone in our
company’s history.
Back in 1953 when my grandfather,
Leonard, and his business partner
started a family-owned business called
Sargento, he never dreamed that it
would become such an iconic and
innovative brand in the cheese industry.
Since that time, Sargento has been at
the forefront of the cheese industry
and has overseen myriad innovations,
not only in our product lines, but in
manufacturing practices as well.
We are proud of and humbled by
these accomplishments.
In 2013, my father Lou Gentine stepped
down and passed the torch to me. He
received the Lifetime Achievement
Award from the Plymouth Chamber of
Commerce for his lifelong dedication
to the communities in which he lived
and for his work at Sargento. For more
than 32 years, he treated Sargento like
his second home, but has always and
will continue to embody the tenets and
values that are central to the company. I
congratulate him on this well-deserved
award and look forward to continuing
his legacy of bold leadership, keeping
true to a focused philosophy and
family culture while paving the way for
unprecedented success.
And speaking of family, we believe that
every employee at Sargento holds the
key to our success. We strongly believe
in our company’s most important tenet:
“Hire good people and treat them
like family.” That’s why we don’t call
our staff “employees,” but rather the
Sargento family. They are the driving
force of the Sargento culture and our
most important asset. I believe our
unbreakable commitment to them
is why our people and products get
stronger and stronger every year.
From our family to yours, I appreciate
you taking the time to learn more about
our company and its accomplishments
over the past 60 years.
Louie Gentine
Chief Executive Officer
Sargento Corporate Report | 3
T
his motto proved fitting because it was passed from father to son. In fact, the
Sargento founding philosophy has served three generations of Gentines and
six decades of business. This is not just something we say around here — it’s
something we live by day-to-day. There are five members of the Sargento family who
have been working here 45 years or more. Read what some of our longest-tenured
employees have to say about our Sargento family.
Steve Kapellen
45-Year employee
“When I started at Sargento I was a kid just coming
out of high school. Back then it was called Central
Wrap, and my mom told me to go down there and
‘work for Butchy!’ (Leonard Gentine Jr.) He posed
two questions to me: ‘You wanna work hard?...You
wanna work now? That’s how it all started. Sargento
has been so good to me and my family. I can’t
believe it’s been 45 years because it has gone so fast.
Leonard (Gentine) cared about me as a person. I’ll
never forget his kindness.”
Dennis Butters
strength of our
culture
The strength and unbreakable nature of a diamond
parallels Sargento as a company. Our strong
foundation is built on founder Leonard Gentine’s
pillars that have guided the company since 1953.
His most important principle was to “hire good
people and treat them like family.”
45-Year employee
“I was all dressed in my gear ready to go bow
hunting after school and then the phone rang. It was
Leonard’s (Gentine) secretary telling me I was hired
and she asked if I could work that night! If I had put
on my hunting clothes quicker who knows where I
would be now? I’m so blessed to have been able to
work at Sargento for so long. We all are. Leonard’s
innovative spirit is still present at Sargento today. I
believe he is looking down on the entire Sargento
family, with pride in his heart and a smile on his face.”
Lyle Theune
45-Year employee
“I started when I was 18, putting away film in boxes. I
was on my own. Later I started driving a truck. Then,
we only had about 5 or 7 truck drivers, now we have
at least 50. I’m amazed at how much we have grown.
So much has changed but stayed the same. The
Gentines treated me with respect when I was hired
and still do.”
Sargento Corporate Report | 4
I
n 2013, the Milwaukee Journal Sentinel named Sargento a “Top Workplace”
for a fourth consecutive year. Sargento was also included in the list of the
Wisconsin 75, a compilation of the largest privately held companies in
the state, as a Distinguished Performer in the Generations Category. In those
honors, we can see our founder’s philosophy strongly at work, and also see
why our employees feel Sargento is such a special place to work.
Chad Hamilton
Marie Rietbrock
Carlos Castillo
Senior Vice President
and General Counsel
Joined in 2013
“When I joined Sargento in
the Fall of 2013, it was hard
for me to imagine that a
place like this existed. Worklife balance was something
I often had to sacrifice as an
attorney. But, at Sargento,
I no longer have to make
that compromise. It truly is
a special environment and
I’m glad my family and I
relocated here from Denver.”
Administrative Assistant,
5-year employee
“I love it at Sargento. It’s
exciting, it’s fun. It’s been
my second chance
because I lost my job of
21 years. I had to start all
over. I’m glad I was able
to come to a place like
Sargento.”
Truck Driver,
10-year employee
“I have never missed a day
of work and I love what I
do. Here, they treat you
like you’re part of the
family. It’s so welcoming
and that’s what builds a
good team.”
Louie Gentine
accepting the
Wisconsin 75 award
our shining values
Leonard Gentine with
children in 1991
code of business and personal ethics
we will be legal
we will be moral
we will be honest
We recognize the authority
of legal constraints and
our obligation to be in
conformance with both the
spirit and the letter of the law.
In our public and private
lives, we will strive to give
precedence to that which is
right over that which is merely
expedient or convenient.
To warrant the trust of
all with whom we come
in contact, we must be
unflinchingly honorable in
whatever we think, do or say.
we will be respectful
we will be responsible
we will be fair
Whatever our station in life may
be, we will respect in others
of all ranks those virtues and
strengths of character, which
we collectively and individually
endeavor to exemplify.
To each other and to those
outside Sargento, we will strive
to fulfill both the obvious and
the unenforceable obligations
we owe to all whom we serve
and with whom we work.
In regard to decisionmaking at all levels, we
will strive for maximum
objectivity and
evenhandedness with all
those whose lives we touch.
Sargento Corporate Report | 5
1953
1955: First vacuum packag
ed
1958: Creation of shredded
cheese
cheeses
1960
ry
1969: Peg bars placed in dai
aisles
1976: Taco Blends
1970
1986: Resealab
le package
1991: Reduced-fat cheese
s
1980
a tradition of
clarity
A major point of pride for us here at Sargento
is our history of innovation. We have always had
a very clear vision for our future, and that has
paved the way for us to become mavericks in the
cheese industry since our founding. In 60 years,
we have invented groundbreaking products that
revolutionized how consumers eat, store and cook
with cheese. Take a look at some of the moments
that humble us and make us most proud.
1994: First re
cipe
®
ite
ckage with Slide-R
2001: Resealable pa
blends
1990
2007: Artisan Blends
2012: Ultra Thin Slices
2000
2013
2011: Natural Blends
k
2012: Off the Bloc
Sargento Corporate Report | 6
O
ur innovative spirit and heritage live on as we continuously seek
new opportunities. We believe investing in our people and facilities
helps us effectively bring new ideas to the marketplace. That is why
we made improvements to our Elkhart Lake facility to support our growing
culinary staff; an integral part of our Food Service and Food Ingredients
businesses. To better accommodate the addition of six chefs over the past
eight years, we created a recipe development area for our chefs to work
with customer chefs to build new products.
From the beginning, Sargento has made waves in the industry, not
just with packaging but with flavor combinations as well. That eye for
innovation helped set our company apart. Staying at the forefront of an
industry with technological innovations takes unbreakable vision, crystal
clear thought and shining words of wisdom guided by our founder.
innovation based upon
research & development
R&D teams are indispensable to a company’s success. They pinpoint
opportunities within the market and then implement a comprehensive
plan to fix or improve it. And these breakthrough products mean very
little without sales to back them up. The overwhelmingly positive
response to our products and packaging has resulted in more than $1
billion in net sales.
gem of the department
Kristi Jankowski: We thrive on the unknown, the ambiguous. Just
because you can’t do it today doesn’t mean you can’t do it tomorrow.
We have a great spirit of innovation where people are always coming
forward with ideas. In the last 10 years we’ve done a lot in terms
of the process of working with the consumer and trying to really
understand how we can fulfill their needs.
know?
did you
We were the first to
market shredded
cheese.
Sargento Corporate Report | 7
in the end zone
Our charitable partnership with the Green Bay Packers helps
alleviate hunger in Wisconsin. In 2013, the Touchdowns for
Charity program completed its 11th year and raised $91, 500.
Through the program, Sargento pledged to donate $1,500 to
food charities for each touchdown scored by the Green Bay
Packers. It’s so wonderful to be able to give back in this way.
As the “Official Cheese of the Green Bay Packers,” we’re
dedicated to supporting our hometown team and helping feed
those in need. Since embarking on our partnership, Sargento has
contributed more than $900,000 to Wisconsin food charities,
many of which can feed people in need for just $1 per meal.
This season’s beneficiaries included the Hunger Task Force in
Milwaukee County and Paul’s Pantry in Green Bay.
Former Packer Dave Robinson
attended the Touchdowns for Charity
food drive at Lambeau Field
To celebrate the 11th season of “Touchdowns for Charity,”
Sargento hosted a food drive at Lambeau Field on November
10, 2013. Sargento collected non-perishable food items and
monetary donations from Packers fans. Funds and food went
directly to the Hunger Task Force in Milwaukee County and
Paul’s Pantry in Green Bay.
empowering lives
a reflection of our
community
At Sargento, we are invested in people and care about
what happens to them both inside and outside our walls.
So it should be no surprise that giving back is ingrained in
our company culture. We partner with many organizations
in and around Sheboygan County whose emphasis is on
people. In this way, we treasure our human investments.
Over the past 60 years, Sargento has focused its
charitable giving in support of food and shelter
nonprofit agencies. In 2013, we continued our longstanding tradition of giving back to the environment
and our community through the following initiatives.
Rodney Rentmeester with Sargento
employees
RCS Empowers, a nonprofit organization in Sheboygan County
that helps those with disabilities, named Sargento its “Employer
of the Month.” In addition to the honor, the Office of the Governor
awarded Sargento the Outstanding Employer for 2013 award.
Governor Scott Walker said the recognition was in appreciation
of our commitment to progressive employment practices that
encourage the full participation of people with disabilities. Rodney
Rentmeester, a Sargento employee, came to the company
from RCS Empowers. His dedicated job coach trained him as a
Package Delivery Clerk, a job he takes great pride in.
higher learning
In May, Louie Gentine accepted the
award in Washington, D.C.
Our efforts to advance college and career readiness by partnering
with Wisconsin academic institutions to give students real-world
experience, was recognized by the American College Test. We
were pleased to be honored as a 2013 recipient of ACT’s national
Workplace Success Award. In the near future, we will post
90 percent of our open positions in the ACT National Career
Readiness Certificate system, which will aid in the employment
process by matching us with appropriate candidates.
Sargento Corporate Report | 8
Sargento employees
received the “United Way
Campaign Award”
living united
granting wishes
Sargento encourages charitable giving from
employees too. With our company match, we
raised more than $705,000 for the United
Way in 2013, exceeding our 2012 donation,
of $665,000. We could not have raised the
funds without outstanding participation
rates, as 85 percent of Sargento employees
donated to United Way. And because of our
commitment, Sargento received the “United
Way Campaign Award” in March.
The Make-A-Wish Foundation is near and dear to our hearts, as it grants wishes
for children with life-threatening illnesses. In 2013, our Make-A-Wish charitable
golf outing exceeded last year’s net revenue (wish-granting dollars) by 20
percent, which allowed three additional children to have wishes granted.
sharing our strengths
Sargento employee with
first grade class
Fostering youth development is a priority
at Sargento. In fact, 27 of our employees
stepped away from their jobs and
participated in more than 50 life-skills classes
to help impact the lives of more than 1,000
students. Underscoring the importance of
giving back, Sargento employee participation
exceeded the number of volunteers from any
other employer in the Tri-County area.
singing with pride
SECAP Singers’ holiday
performance at local
nursing home
Sargento Employees Caring About People
(SECAP) singers brought holiday cheer to
nursing homes throughout the Wisconsin
area. SECAP is made up of approximately
150 Sargento employees and their spouses
who sing timeless holiday classics, even in
German! For 22 years, SECAP has shared
their musical talents with our community.
an extension of
our community
Sheboygan County has grown steadily in 60 years. In
1953, there were approximately 80,000 residents and,
in 2013, that number grew to more than 115,000. Much
of that growth was sparked by growth at Sargento.
We are happy that we have been a strong contributor
to the growth. And as a company, our giving dollars
have grown, too. We are so thankful for that and the
generosity of our employees.
Six-year old James was diagnosed with Ganglioglioma, a rare
brain tumor. As a result of the disease, he suffered a stroke last
year, which left parts of him incapacitated. Some of his motor
skills have returned, but he still has problems with fine motor
control. He wants to get the most fun out of every moment of
every day, so, what better way to do that than with an indoor
playroom where he can play all day long. That is the only thing
that James wished for, and Make-A-Wish made it happen. An
artist was enlisted to paint a spectacular mural on the wall of
James’ basement, and the foundation will deck out the room with
electronics, a loft and basketball court. Some elements of the room
will help James develop and regain some of his fine motor skills,
strength and balance.
Hayden, a three-year-old from Mount Calvary, was diagnosed
with Infant Acute Lymphoblastic Leukemia. His one wish was to
go to Walt DisneyWorld® Resort, so his magical adventure began
with a limo ride to the airport and then a flight with his family to
Orlando. Hayden and his family checked into their own private
villa at the Give Kids the World Village for a week. He and his
family had a special meal where he met the characters from his
favorite television shows, including Little Einsteins. To make the
week even more special, he and his family got passes to all of the
Disney parks. Hayden’s parents said, “It was such a blessing to
spend time together and make so many amazing memories.”
Priscilla, like every girl, wanted to celebrate her sweet 16 in a big way.
The young lady from Ripon, Wisconsin received a recent thyroid
cancer diagnosis for which she has been undergoing treatment. But
her treatment was not going to stand in the way of her big birthday
celebration. She envisioned being a queen at her event, which was to
take place at the Royal Ridges in Ripon. The elaborately decorated
room was reminiscent of a winter wonderland: white tablecloths,
silver and pale blue accessories and blue pastries, including an ice
blue three-tiered cake. Royal Ridges also documented the event
with a photo booth and video presentation, as well as a candlelit
ceremony. Nearly 80 of Priscilla’s friends and family attended the
event to help her ring in 16 in style. It was definitely all about Priscilla
that night – the DJ played all of her favorite songs while she and her
six friends who made up her “regal court” danced the night away.
After her birthday, Priscilla said that Make-A-Wish “made my dream
bigger than I dreamed it would be or could be.”
Sargento Corporate Report | 9
Sustainability Manager Mark Albert
accepting the “Green Masters”
recognition during the 6th annual
Wisconsin Sustainable Business
Council Conference
natural
wonder
Natural wonders, like diamonds, capture our attention
because of their ability to inspire awe. And to preserve
the natural, pure beauty of our state, we have moved
toward sustainable practices that will take this company
confidently into its next 60 years.
I
n fact, the expression “People, Pride & Progress,” a lifelong mission of founder
Leonard Gentine, has not only defined our culture, but it also guides our
sustainability efforts. We are proud of our entire Sargento family for their continual
efforts to sustain our business, our community and our world. Though we have always
had an eye toward sustainable practices, we made important decisions in 2013 toward
sustainability for posterity.
Our green efforts were recognized at the 6th annual Wisconsin Sustainable Business
Council Conference where Sargento and 33 other Wisconsin companies were named
as “Green Masters.” Sargento stood out as a “Green Master” for initiatives like designing
efficient facilities and production lines, feeding the homeless of St. Ben’s, participating in
wellness programs and working with the Innovation Center for U.S. Dairy Sustainability
Council to develop and promote best environmental practices for producers and
processors. The honor aligns with our three pillars of sustainability: environmental
stewardship, social responsibility and economic viability.
Sargento Corporate Report | 10
the LINC building
The LINC building on the Sargento Plymouth campus earned
recognition as a 2013 ENERGY STAR Certified Building from
the Environmental Protection Agency. The distinction means
the LINC building performs better than 97 percent of similar
commercial facilities across the country.
Because of this special honor, Sargento hosted more than 50 members
from the Wisconsin Association of Energy Engineers in the building.
Here are a few things that got the engineers buzzing about our facility:
• The pond near the LINC provides it with high-efficiency heating
and cooling.
• The heat from our data center is used to warm the LINC and other
offices on the campus.
• Hydronic heating located in the floor at the perimeter of the LINC
provides comfort during the winter months.
• Electric efficiency measures in the LINC save more than 225,000
kilowatt-hours per year. That’s enough to power 19 typical homes.
giving back
Sargento cracker
sticks at Salvadoran
Mission in Africa
Cracker sticks
repacked for
Salvadoran Mission
We are also proud of our decision to forgo selling scrap stick out of our
Kiel plant to be donated to the Salvadoran Mission.
At Sargento, we believe sustainability is inherent to long-term success,
and the decisions we make today will influence our people, the
environment and our community in the next 60 years. That’s why we
know our future here is a bright, green one.
gem of the department
Mark Albert: As we’ve built new facilities, we’ve always incorporated
the latest technologies and controls for lighting, heating, refrigeration
and cooling. We have a strong recycling program so that we can
minimize our impact on the landfill.
The LINC building at the
Plymouth, Wisconsin campus
Sargento Corporate Report | 11
our consumer products division
A Message from Michael Pellegrino, Chief Customer Officer & President – Consumer
Products Division
Embracing a tradition of innovation and listening to our consumers has always been at the core
of our culture. In 2013, our Consumer Products Division continued to stay at the forefront
of dairy trends and stand out among consumers with our exceptional tasting products.
This year, I was pleased to take on the new role of Chief Customer Officer & President –
Consumer Products Division, leading our retail cheese business with the strong support
of my team. Our division further defined itself as a leader in the natural cheese category
by driving sales and enhancing product lines. We know our consumers trust Sargento
to provide superior-tasting natural cheese products, and we remain steadfast in our
commitment to delivering on that promise. We are pleased to share our highlights from
the past year and look forward to continue building on our success and innovation.
our award-winning cheeses
crown
jewels
Three divisions comprise Sargento: Consumer
Products, Food Service and Food Ingredients.
Each division is unique in its history and has an
eye toward our bright future.
Consumer Products is a leading packager and
marketer of natural shredded, sliced, snack
and specialty cheeses. Food Service produces
custom cheese products that are tailor-made
for many national restaurant chains. Food
Ingredients is recognized for innovation and
leadership in cheese-based products, sauces
and custom cheese ingredients. These “Crown
Jewels” breed long-term success through a
shared commitment to innovation, service,
quality, value, taste and convenience.
Health MagazineTM
Top Picks for
Cheese Award
A number of Sargento
cheeses were included
in the “Must-Eat List”
Cooking Light
MagazineTM
2013 Taste Test Awards
Sargento Traditional
Cut Shredded Mozzarella
Cheese wins for top
“Part-Skim Mozzarella”
Better Homes
and GardensTM
Best New
Product Awards
Sargento Ultra Thin
Sliced Swiss Cheese
wins for “Best Cheese”
International Dairy
Foods Association
International Dairy
Show in Chicago
Sargento Ultra Thin Sliced
Cheeses receive the
“Attendee Choice Award”
our flavor summit with rick bayless
Chef Rick Bayless and Sargento
Brand Ambassadors
To kick off a year-round ambassador program with six influential food bloggers,
we held an all-day immersion session at our headquarters in Plymouth, Wisconsin.
Throughout the day, the bloggers received a tour of our grounds and met with
CEO Louie Gentine, head chef Ulrich Koberstein and cheese grading expert John
Brody. And the day wasn’t complete without a surprise visit from renowned chef
Rick Bayless. Rick shared his expert insight into culinary trends for 2014 and how the
bloggers might pair those trends with the many delicious Sargento cheese varieties.
our satisfying snacks
We understand consumers’ desire for a balanced snack option that’s convenient
and that they can feel good about. To further establish Sargento Snacks as a
natural, nutrient-rich snack choice, we partnered with a dancing professional to
promote healthy snacking tips, including a media day in New York City.
We also conducted two sampling events in Miami and Washington, D.C., sharing our
Snacks products with commuters. We were pleased to hear many commuters viewed
Sargento as a wholesome snack choice, ideal for helping shape up their snacking routine.
Sargento commuter
event snack packs
Finally, we added a “Smart Snacking” tool on our website to provide consumers
with snack pairing inspiration and developed a “Snack Smart” Facebook tab to
encourage our fans to practice smart snacking habits with us.
Sargento Corporate Report | 12
fans “liked” our
shredded cheese challenges
1
2
Each month, the Sargento Facebook page featured a different Shreds challenge to
engage fans with fun cheese trivia and educational posts. We also rewarded fans for their
participation with free product coupons.
developing relationships with influencers in 2013
1
At BlogHer in Chicago, Sargento spoke with more than 1,100 influential food and lifestyle
bloggers about our Sliced cheeses. Bloggers learned about the importance of taking a real
lunch and sampled an original Sargento Sliced cheese recipe.
2
Lifestyle expert Martha McCully teamed up with Sargento to highlight the importance of
taking a real lunch break to savor the flavors of life with Sargento Sliced cheeses.
3
The Sargento sponsorship of the 2013 Healthy Living Summit in Minneapolis gave Sargento the
opportunity to connect with 150 influential bloggers in the health and lifestyle realm. Attendees
were delighted to sample Sargento Light and Reduced Fat Snacks and learned about the
wholesome properties of our products.
4
The “Ring in the Meal Makeover” recipe contest encouraged subscribers of FabFitFun – a
website and daily e-newsletter providing smart, simple steps to help women live a healthy
lifestyle – create memorable recipes incorporating Sargento Reduced Fat natural cheeses.
The contest helped health- and fitness-minded participants stick to New Year’s resolutions.
3
4
Social Growth: We are pleased to announce that our social channels performed very well across the
board this year with consistent growth and engagement from our fan base. With the help of several key
programs and evergreen content in 2013, we gained more than 40,000 Facebook fans, bringing our fan
base to 200,000. Our page saw more than 100,000 total engagements (shares, likes and comments),
showcasing the relevancy of our content to fans. In addition, our Facebook posts received more than
15 million total impressions. Our Pinterest page also did very well, gaining nearly 2,000 followers and
driving more than 20,000 referral-traffic views to Sargento.com for the year.
gem of the department
Michael Pellegrino: The gem of our department is our team’s passionate focus on
delighting our consumer and customers. Our team works tirelessly and seamlessly to
challenge the status quo with news and innovation. We welcome new ideas from all parts
of the organization, new and tenured employees, customers or suppliers. This type of
team work has driven our historical success and will continue to position the Sargento
brand for strong success in the future..
The Consumer
Products Sales
& Marketing
Team
Sargento Corporate Report | 13
our food service division
A Message from Kevin Delahunt, President - Food Service Division
This past year presented a new set of challenges because we had an
excellent 2012. We had to grow on top of what was already a very solid
performance. Fortunately, we were able to do just that as 2013 brought
new records in volume and profit. And our key partnerships with the teams
at Wendy’s and Buffalo Wild Wings continue to thrive. Check out some of
the highlights of our year from one of the crown jewels of our business:
experiential learning
Buffalo Wild Wings
annual conference
In 2013, the Food Service division held a three-restaurant market immersion at places
like TGI Friday’s, Highlands Café and Graffito. The restaurants discussed surviving
and thriving in the marketplace and business issues important to restaurant owners
and operators. We used these immersions to elevate our knowledge of restaurant
operations, back-of-house issues and marketing.
innovation
The rewards for our work never ceased in 2013. At an annual supplier meeting in Texas,
the Pizza Hut R&D team recognized Sargento for its product design and innovation
partnership for limited time offers. We were honored and proud to accept the award
bestowed upon us by Pizza Hut, which was a signed plate, thanking us for our support.
We are so thankful for what so many of our team members have done to support the
project including procurement, innovation, logistics and manufacturing.
Pizza
Hut Pan
Award
acclamation
Food Service Sliced Cheeses
“Vendor of Excellence” has a nice ring to it. We were honored to receive this accolade at the
Buffalo Wild Wings annual conference in March. The award recognized suppliers that have
built a strong base of national and local service with a track record of improvements. Sargento
was one of three suppliers honored and the only food manufacturer selected. Buffalo Wild
Wings chose Sargento because of our methods for developing new and unique signature
menu items for the brand, and for our culinary services, consumer research, menu trend
data and support of the supply chain department.
gem of the department
Food Service
Team in 1984
Kevin Delahunt: The gem of our department is the attitude of our employees.
It’s a can-do attitude, it’s never-say-die, we-can-do-anything, no obstacle is too
great to overcome spirit. That sentiment began with our first team in 1984 when
Larry Gentine and Dave Lorbecki took on this new venture and grew Food
Service into what it is today. Another gem would be innovation: the constant
drive to develop new products, processes and procedures that are valuable and
useful for our customers to help them build their businesses.
Sargento Corporate Report | 14
our food ingredients division
Mike McEvoy, Executive Vice President — Operations and
former President — Food Ingredients Divison
There has been significant evolution in our Food
Ingredients Division, but some of the same core people
who were here when the division started in 2000 have
been able to structure our growth and shape the division.
By having the majority of that core group still here, there
is a great appreciation for where they came from to
where they are today.
Our ingredient solutions
Despite the changes, we had milestones of record and
significant growth as a division, both top line and bottom
line. We also stayed true to our principles, all while
experiencing 12 percent growth in 2013.
innovation
This year, our division uncovered fresh capabilities in terms of selling new
frozen solutions to the pizza industry. We used what we already had to
create a product that was truly innovative and allowed our customers to
bring something delicious and exciting to the marketplace.
Our Food Ingredients team
acclamation
For the second year in a row, we received the Spirit of Excellence Award
from Hormel. Awards are always a point of pride for us and an ongoing
reminder that we must continually strive for improvement. We appreciate
that our efforts to improve the industry have not gone unnoticed.
gem of the department
Sargento Tikka Masala Bites
Food Ingredients team and Louie Gentine
accepting the Hormel Spirit of Excellence Award
Mike McEvoy: Food Ingredients is really about the balance of the
work and the fun. As we look at our identity, people look at our group
and say “that’s a group that works hard and has fun together and
accomplishes a lot.”
Sargento Corporate Report | 15
O
ur business relies on flawless operations, which include our awardwinning quality control and procurement. All these departments —
from Manufacturing to Logistics to Engineering — work together to
ensure Sargento delivers the freshest goods for the best taste. We take pride
in the fact that we have found ways to manage our growth and stay successful
through transportation and construction.
driving success
Over the past 60 years, we have seen a few trucks grow into an entire fleet
to accommodate the growing demand for our products. They impact the
way we serve our customer base and how we do it with such assurance.
Check out our transportation evolution below:
brilliant by
design
then
Without our truck fleet and manufacturing facilities,
Sargento would not be able to operate or achieve
such success over the past 60 years. We’ve all
heard the phrase “it takes a village.” Nowhere is
that more true than at Sargento.
now
Sargento Corporate Report | 16
engineering
High Bay warehouse in
Plymouth, Wisconsin
At Sargento, we believe in continuous improvement for the benefit of our
customers. We built a state-of-the-art storage facility in our new High Bay
warehouse in Plymouth. The warehouse is the tallest building in Plymouth and
is the result of a multi-million dollar investment to accommodate the increased
demand for Sargento cheeses.
Technology is always at the heart of what we do, so our new High Bay facility
features an Automatic Storage and Retrieval System (ASRS). A yellow crane
made to look like Swiss cheese moves back and forth on a track as it sorts and
organizes up to 10 million pounds of cheese and can accommodate up to 8,800
pallet positions. The system continually moves and optimizes our storage needs.
This was our largest project of 2013 and a huge step forward from the manual
processes we used in the past. In moving to an automated process, we also
alleviated much of the physical stress that our workers have had to endure during
the previous process. The health and safety of our family always comes first.
know?
did you
gem of the department
Gary Vissers: Our “diamond” is our attitude. The ruby is humor, and there’s
probably an emerald in there somewhere because our people are so
talented. We’ve been able and fortunate to get a group of people here
together—it’s the Sargento culture. It’s a particular attitude.
This crane sorts up
to 10 million pounds
of cheese
Lee McCollum: The knowledge base of our people, many of whom come
from small communities, is truly precious. If our people understand that the
Gentines would like something done, my job is to ensure things get done
in a controlled fashion. They really try hard to do what they understand the
family would like.
accolades
The past year was a big year for us in terms of accolades. We won a number of
awards and were recognized by our industry, which made us stand out among
the competition. We couldn’t be more humbled.
• Publix grocery stores named us their No. 1 supplier.
• We were named “Supplier of the Year” by Spartan.
• Meijer stores said we are at the top of their supplier list.
• Hormel honored us with the Spirit of Excellence Award.
• Some of our manufacturing mentors were recognized by the NEW
Manufacturing Alliance.
Sargento Corporate Report | 17
mark rhyan: root of the
sargento family tree
Nothing is more important to Sargento than family. That’s why it was so hard to
lose one of our beloved family members. Mark William Rhyan, our Executive Vice
President and Chief Operations Officer, passed away on Wednesday, December
25, 2013 in Sheboygan. A lifelong Wisconsin resident, Mark was born April 5, 1960
in Milwaukee. He graduated from University of Wisconsin-Madison in December
1982 with BBA in accounting. He married Karen Bardis and they started a family
with two children, Corwin Nicholas and Nicola Erin.
Besides being a loyal family man, Mark was a dedicated businessman. He started his career
at PriceWaterhouseCoopers (PwC) in Denver as a CPA and later took his business acumen
to the culinary industry to manage a Milwaukee bakery and restaurant, La Boulangerie, Inc.,
and in his eponymous restaurant, Rhyan’s, where he worked alongside his brother, Dale
Rhyan. After that he returned to PwC as Tax Manager in their Milwaukee office.
we
remember
“Mark was a person who cared a great deal
about people. He wanted to help the company
succeed, but he also wanted (people) to
succeed both professionally and personally.”
-Lou Gentine, Chairman of the Board
Mark began his illustrious Sargento career in 1992 as the Director of Tax. He was promoted to
EVP-Chief Financial Officer in 1997 and finally to EVP-Chief Operations Officer in 2000. He was
passionate about “doing it right the first time.” Under his leadership, Sargento manufacturing,
engineering, procurement, quality systems, logistics and transportation evolved to successfully
meet the challenges of a growing company. Mark was a mentor to many, always willing to help
our people grow professionally. His actions and attitude motivated those around him to excel.
He served not only as an inspirational leader, but also as a contributor, volunteer, stand-up
comic, and most importantly, a dependable and loving husband, father and friend.
As a company, Sargento is committed to philanthropic endeavors. Mark was as devoted
individually as we are collectively. He made many contributions to the community as President of
the Plymouth Board of Education and served on the Board of Directors for Gateway Packaging
Company in Granite City, Illinois; the Sheboygan County Economic Development Corporation; US
Bank in Sheboygan and the First Congregational UCC Church Council. He was also instrumental in
the expansion of the Pine Hills Country Club, where he served on the Board of Directors.
In addition to his myriad charitable and professional contributions, Mark managed the
expansion and construction of the Osthoff Resort for the Gentine family. Outside the office,
he enjoyed golf, basketball, teaching Junior Achievement classes and coaching youth
athletics. In 2011, he received an Educational Leadership Award in recognition of his significant
involvement in the development of the LTC/Plymouth High School Science and Technology
Center. The following year, he was awarded the prestigious Sargento Founder’s Ring, an honor
that recognizes employees who embody Leonard Gentine’s vision.
In his private time, Mark enjoyed walks with Augusta, the family dog, water sports and
spending time with family and friends on Pearl Lake in Redgranite, Wisconsin. He holds a
special place in the hearts of the Sargento family and is deeply missed.
Sargento Corporate Report | 18
our officers
corporate
Louie Gentine.................... Chief Executive Officer
George Hoff ...................... Executive Vice President – Chief Financial Officer
Chad Hamilton.................. Senior Vice President & General Counsel
Mike McEvoy .................... Executive Vice President – Chief Operations Officer
Michael Pellegrino .............Chief Customer Officer & President - Consumer Products Division
Kristi Jankowski .............. Executive Vice President – Innovation
Karri Neils ........................... Executive Vice President – Human Resources
administration
Accounting
Marcy Stanczyk .............. Senior Vice President – Treasurer
Jim Birenbaum ................ Vice President – Finance & Control
Communications
Barbara Gannon ............... Vice President – Corporate Communication & Government Relations
Information Technology
Sue Peterson .................... Vice President – Information Technology
innovation
solid
leadership
Our leadership are the thinkers and drivers of
change at Sargento who create a unified approach
to leading our company. Executives who started
with us more than 20 years ago are still here, and
they are grooming the next generation of Sargento
leadership for success.
Rod Hogan ........................ Vice President – New Business Development
operations
Keith Hartlaub .................. Vice President – Distribution Services
Karl Linck ........................... Vice President – Engineering
Shawn Marcom ............... Vice President – Procurement
Lee McCollum .................. Vice President – Manufacturing
Janet Raddatz ................. Vice President – Quality & Food Safety
Gary Vissers........................ Vice President – Logistics
sales and marketing
Consumer Products Division
Mark Gumm ...................... Senior Vice President – Sales
Chip Schuman ................. Senior Vice President – Marketing
Food Ingredients Division
Marty Rowe ....................... President – Food Ingredients Division
Bill Schaeffer...................... Vice President – Sales
Food Service Division
Kevin Delahunt ................ President – Food Service Division
Mike Sokol .......................... Vice President – Sales
Sargento Corporate Report | 19
our board members
Standing left to right: Lee Gentine, Sargento; Lou Gentine, Sargento; Larry Gentine, Sargento; Jerry Jerome, retired,
Hormel Foods; Mark Train, retired, Jason Inc; Wayne Oldenburg, The Oldenburg Group;
Sitting left to right: Louie Gentine, Sargento; Gail Lione, retired, Harley—Davidson, George Hoff, Sargento
Sargento Corporate Report | 20
a message from lou gentine
Evolution is never easy; however, in our case, evolution seems to suit us pretty well.
During my years as CEO of this company, I watched the early stages of my father’s
cheese stand blossom into a robust company with annual net sales exceeding $1
billion. The cheese industry has adapted to and graciously accepted our contributions
to the market, and for that we are thankful.
a diamond is
forever
As CEO for 32 years, I have seen people come and go. But one thing has always
remained the same: all of our employees have been great contributors to the growth of
this company. Staying true to my father’s “hire good people and treat them like family”
philosophy has given us the ability to build a workplace network that has included
current and former Sargento employees and three generations of the Gentine family. To
have that kind of relationship in my professional life has been a true privilege.
Though I stepped down as CEO, the company will be in very good hands. My son,
Louie, has taken the reins to thrust Sargento into a bright new era. He will oversee
more innovations and technological advances, and even more delicious products. I
look forward to what lies ahead.
I would like to take this opportunity to thank everyone at Sargento who’s made this
a special place to work. I have enjoyed every minute of it, and am grateful for all the
people who helped make the company what it is today.
Lou Gentine
Chairman of the Board
Sargento Corporate Report | 21