Ep 182 The Kinnikinnick Response to Covid

A Conversation with Jerry Bigam

Let’s start the blog with the show notes for this Episode –

It’s always special when I have a returning guest to the podcast.  I last spoke in person to Jerry Bigam during the “State of Celiac Symposium” organized by the Canadian Celiac Association in Toronto more than two years ago.  So much has happened since.  I was curious as to how our trusted gluten free businesses faired during the complete upheaval of the past 18 months.  Turns out Kinnikinnick was well positioned and took swift action to both maintain their direct to consumer base, and take advantage of the many changes that were taking place in our lives, including staying at home, having kids out of school and our reluctance to venture out for shopping.  Jerry has led Kinnikinnick through the past 18 months with a strong vision for the future, and for a commitment to celiac consumers.

Instagram – https://www.instagram.com/kinnikinnickgf/

Twitter – https://twitter.com/kinnikinnickgf

Facebook – https://www.facebook.com/KinnikinnickGF/

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

As I mentioned to Jerry in our conversation, the business of gluten free baking is more complex than traditional wheat baking.  The supply chains are not as deep and more investigation must be done into every ingredient used in a facility.  Covid was a test for any business.  

Some businesses were unlucky, through no fault of their own.  Maybe, signing a lease early last year on a retail space that saw little walk-in business for an extended period of time.  On the other hand, some businesses were lucky, again through no particular genius of their own, maybe deciding to downsize a business office space to make working from home an experimental option for some.  Covid impacted everyone, businesses and consumers alike. 

Many businesses were forced to close.  I’m afraid the extent of closures is still not yet known.  Others, like Kinnikinnick, were well positioned to weather a storm.  They did lose their cruise ship business, which was a blow, but because their products were “essential” for much of their consumer base, their innovation was well received and appreciated by paying customers.

I can’t for a moment suggest that Jerry, or anyone in management at Kinnikinnick could foresee a global pandemic, but the burden of operating an essential service business brings with it thoughts of how you might serve your customers through situations you hadn’t planned for.  I remember when I was operating my bakery, and SARS was something that was beginning to effect how Canadians went about their day-to-day business.  It was natural for me to consider how I would be able to prepare and sell my baked goods if suddenly restrictions were put in place.  Of course, I had no idea what restrictions would look like, but I knew I had a loyal following of customers that depended on me and my staff.  Its a big responsibility.

Clearly, some companies, and Kinnikinnick is certainly one of them, was quick to problem solve at the beginning of the pandemic with solutions that could evolve into practices that would efficiently meet the needs of their clients.  Hopefully, we’re coming out of the pandemic and it will be interesting to see what “pandemic solutions” remain with businesses to meet the evolving needs of their customers.  I, for one, will be paying close attention.