Gone are the “us versus them” days that are so typical for many manufacturing plants, where segregated dynamics between production and office staff are the norm. Part of our 2018 building expansion project was based around the idea that we wanted common areas for all of our employees that directly aligned with our culture. Our objective was to create spaces that reflected our commitment to inclusion, to providing inviting and comfortable spaces for work and rest, and to cultivate a unified … [Read more...] about Reflecting the Rhino Culture: How Our Building Expansion Improved Workplace Dynamics
Go Big: Scaling Up the Income Advance Program
Rhino Foods’ Income Advance Program was developed in response to regular employee requests for “loans.” While payroll advances addressed the immediate need, it did nothing to address the root problem and was difficult to administer in a fair and consistent way. Rhino was dedicated to finding a solution. In partnership with North Country Federal Credit Union, we now guarantee same day access to $1,000 for emergency or unplanned needs. The advance is repaid through weekly payroll deductions. … [Read more...] about Go Big: Scaling Up the Income Advance Program
On Becoming the World’s Cookie Dough Ice Cream Experts
There are a lot of stories about who invented cookie dough ice cream. Was it a customer? Was it a manager at the store? We don't claim that we came up with the idea. We claim that we were the ones that helped Ben & Jerry's figure out how to put it into pints so that the masses could enjoy the magic of chewy, gooey, cookie dough ice cream. … [Read more...] about On Becoming the World’s Cookie Dough Ice Cream Experts
Innovation Station: World Class Improvements to Our Facility
“We were bursting at the seams,” said Hope Simpson, our QA Manager. She’s recounting when a couple of years ago, we were pushing our Burlington, Vermont headquarters to its limit. We needed more space. As America’s leading cookie dough and bakery-style ice cream inclusion supplier, we are deeply committed to food safety, innovation, and quality. So when it became clear our “space issues” could affect our people and the potential to meet customers’ needs, we jumped in and did something about … [Read more...] about Innovation Station: World Class Improvements to Our Facility
Doing Right by our Employees Makes Good Business Sense: Rhino’s Employee Exchange Program
In 1993, we faced a big challenge. A number of factors contributed to a slow down of work and less hours to go around. Layoffs weren’t an option; Rhino invests a great deal in and cares deeply about its workers. So, like so many great ideas at Rhino, the Employee Exchange was born out of an employee brainstorm session. We envisioned a program in which staff could use their unique skills at other companies while work was slow at Rhino, then return when it picked back up, with new ideas and … [Read more...] about Doing Right by our Employees Makes Good Business Sense: Rhino’s Employee Exchange Program
Vegan Ice Cream Hits the Spot for Consumers
Veganism is not new, but the category is having a resurgence in food scenes today with increased interest in plant-based products. It’s not just entrees, vegan options are found in every section of the grocery store, including the freezer aisle. While the percentage of people that are committed vegans is still small, the larger consumer group are those looking to limit meat and other animal products in their diets for a multitude of reasons. For these consumers, a compromise on flavor, texture, … [Read more...] about Vegan Ice Cream Hits the Spot for Consumers
