when is the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

I have worked for the Biddeford bakery since they have opened. We used to have good products coming out of there, but the company keeps cutting jobs & causing the whole plant to rebid. If not rebidding, then bumping. That makes it difficult to get good product because everyone has to be retrained. You would think someone in management would notice & do something about it.

is this plant union if so is it bc&tgm

as an ibc employee it is of great concern to me the lack of quality and consistancy of the bread products being distributed from the philadelphia bakery to one of the most competetive markets in the u.s. we have been thru several bakerie managers all unable to produce PROFITS on the bottom line. i think it is about time upper management takes a look at a few bakerie quality control personel who are responsible for the products leaving the bakerie floor for the market a few have been there for many years and have taken us from a#1 to dead last because of the inability to produce a quality and consistant product. VP help us become profitable and competetive and the long forgotten PROUD

Great Site!