A Conversation With ... Todd Sherman

Title: Springfield Plant Manager

Education: Bachelor’s degree in electrical engineering, University of Illinois

Career Milestones: This month, Sherman is celebrating two years at the helm of the Springfield plant and 19 years with Kraft.

Tell us about Kraft’s local operations.

The production of processed cheese began (in Springfield) in 1939 in a building on West Mill Street. The current plant (at 2035 E. Bennett St.) opened in 1954, originally designed to make natural and processed cheese. Then in 1955, cream cheese production began. A further expansion in 1976 (added) 220,000 square feet … for the manufacturing of pasta products. The private (trucking) fleet came aboard and a facility was constructed in 1980. Shredded cheese joined the facility in 1989, and (we added) a 100,000-square-foot warehouse in 2000. We have 935 employees, and they … make some great Kraft products – brands that most folks are familiar with: Philadelphia Cream Cheese, Kraft Natural Cheese, Kraft Processed Cheese, Velveeta, Lunchables, Kraft Macaroni and Cheese, and Easy Cheese.

When did you come to Springfield?

I came in June 2006, so I’m celebrating my two-year anniversary here. The same month will be my 19th overall year with Kraft. This is my fifth manufacturing plant that I’ve worked at for Kraft. The last assignment was in Wisconsin, and I was a plant manager of a smaller facility there. I’ve worked a variety of roles in front-line production management and engineering across the five facilities. The move to Springfield just fit quite well both professionally and personally. … It’s one of Kraft’s largest facilities. It’s a very complex portfolio of products (and) a real challenging assignment to help stretch my professional development. And then personally, family is very close, up in the St. Louis area. … It feels like a little bit of coming home.

What challenges come with being one of the largest manufacturers in Springfield?

By far, the largest challenge right now is managing the soaring input costs on raw materials, packaging materials and transportation. We are very careful about our expenditures. You have to deliver a very high-quality product to the consumer day in and day out. You can never compromise against that, but you have to keep your prices in line where the value equation is right so that they will buy it.

What assets do southwest Missouri and Springfield offer to manufacturers?

One is just a tremendous work force. One of our towering strengths at this facility is that there’s a great work ethic and very strong technical skills. We have folks who really want to be business owners, and that’s what it takes to have a successful manufacturing plant. The second piece – and it’s becoming more and more important – is some transportation advantages, if you look at our access to major highways and rail. I consider Springfield a trucking hub, and with the national carriers that we have in the Springfield region, it also allows us a real competitive advantage.

How is Kraft involved in the community?

Kraft Springfield, through the Kraft Cares contribution program, donates more than $100,000 to nonprofit organizations in the company’s focus areas of hunger, healthy living, arts, culture and environmental education. I’m one of many folks at the Kraft Springfield plant that gives time in the community. I serve on the board of directors for the Ozarks Food Harvest, as well as the Community Blood Center of the Ozarks.

What are some of Kraft’s green initiatives?

We have just opened up a 400,000-square-foot regional distribution center (at Springfield Underground). That has provided some significant energy-saving opportunities, because the building is 58 degrees naturally, all year. … It saves enough energy to support 700 homes’ utilities (for) a year. At the plant, we’re always looking for ways to conserve water, and we look for opportunities to eliminate unnecessary packaging materials. We have a very aggressive recycling program.

What’s on the horizon for your plant?

We’ve recently started up Kraft American Singles on our new Natec (equipment) line. That production line will increase our plant production volume by about 20 percent. Also, if you’ve looked in the frozen section of the grocery store, Kraft has Bagelfuls. Those are bagels with cream cheese filling, and Kraft Springfield is making the Philadelphia Cream Cheese for the Bagelfuls.

Interview by Features Editor Maria Hoover. You can e-mail her with suggestions for future installments of this feature at mhoover@sbj.net.

One of Springfield's Big 3

With 935 employees in Springfield and $37.2 billion in 2007 revenues companywide, Kraft is Springfield's third-largest manufacturer. Download SBJ's list of top manufacturers here.[[In-content Ad]]