In this episode, host Mike Miller chats with Marson Foods president and co-owner Jan Marson and chief operating officer Tyler Wallace. The conversation touches on the opening of the company’s new $35 million, 150,000-square-foot production facility in Hazelwood and its embrace of automation. Marson also traces the history of the family business, including the decision to sell their former company, Nature’s Bakery, to Kind, jumping back into the industry, and why they felt it was important to invest in St. Louis. Listen and follow The BizSTL Podcast on Apple Podcasts, Spotify, YouTube, or wherever podcasts are available.
“We’ve never looked at automation as a vehicle for eliminating jobs,” Wallace says. “The way we look at it is that we can get more output with the same amount of people. You’re making your labor force more efficient and more effective, rather than investing this money [in automation] and laying people off. That’s something we’ve never done and never will do, because we’re consistently growing. The jobs that they’re getting are higher paying jobs because it’s a more technical job. You’re not just stuffing things into boxes. It’s a more specialized job.”
This episode is sponsored by Jingle STL and supported by Butler’s Pantry. Looking to elevate your company holiday celebrations? Book your party at JINGLE! at CarShield Field in O’Fallon, Missouri, November 22—December 31. Reserve themed holiday suites for a groups of every size.
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