Meet Baking & Snack’s 2021 COO of the Year: Donut Peddler’s Jon Dairman | 2022-01-06


Jon Dairman cares… a lot. He cares about his family, the people he works with and the product they deliver every day. He cares about the smallest details of efficiency. And it is this care that has fueled much of its success – and by extension that of Donut Peddler.

Throughout his career with the Chandler, Ariz.-Based company, Mr. Dairman’s attention to detail and obsession with efficiency has led him to solve some of the most troublesome problems in the world. the company. Several of them may seem small to an outsider, but each of these innovations catapulted Donut Peddler from a donut shop to the national imprint he has today.

“Jon brings a great work ethic, a positive attitude and a strong loyalty to the company that is unmatched,” said Jason Duffy, president of Donut Peddler. “He is open to learning new things and uses his expertise to help the business and others grow.”

With the exception of a two-week career change attempt, Mr. Dairman has spent his entire career with Donut Peddler. He says it was the people and the atmosphere that brought him back.

“It was work, but we were working hard with people we loved who were laughing, joking and smiling,” he said of his return to Donut Peddler in 2001.

“If you can’t laugh and joke and smile, I don’t want to do that. I want to build things, do things, accomplish things. I want to do something bigger, better or more efficient, faster, smarter. There is progress to be seen at the end of the project even though it is just “I made the product today”. “

Every day, as Director of Innovation, Facilities and Equipment, Mr. Dairman does just that.

Mr. Dairman’s official start date at Donut Peddler is 2001 after his brief hiatus, but he actually started at Donut Peddler in 1999 as a packer, working in high school and college while on a career path. firefighter training. But the culture and vision of the company hooked him, and Mr. Dairman found himself sticking around.

“We had a plan, and I remember telling all my friends about it, and they laughed because we were just a little donut store, so talking about turning this thing into this big national company is. something that no one else really believed except those of us who worked here, ”he said.

Mr. Dairman came back with a plan to make himself as valuable as possible to the company by filling all possible positions. He became familiar with the ins and outs of the process and the business. He started out as a baker and worked his way up to supervisor before becoming a driver.

“I knew I would be more valuable, flexible and helpful to the cause if I knew more than one area of ​​the business,” he said. “I wanted to try baking because at least I could learn it, and then when I was a driver I knew that I would be more beneficial to the business if I drove all the trips and not just one. I wanted to learn them all, so if someone called me I could change the route.

He was also director in the three areas: packaging, baking and driving. But it was in the chauffeur department that Mr. Dairman really discovered his niche. As a manager, he no longer drove the routes but stood ready in the event of a breakdown or accident, waiting to rush in and rescue the drivers and donuts. There were a lot of nights when everything was going well on the roads, and he was sitting with a bunch of unused manufacturing equipment. And it was at those late hours that he began to tinker.

“We were a small business and all the equipment was older so I spent a lot of time in the middle of the night and the equipment was not in use,” he said. “So I was using that time to try and fix anything that needed fixing, and I learned on my own how to work on the equipment. “

Understanding all aspects of how Donut Peddler works as well as the equipment and process would be of great help to Mr. Dairman as he tackled some of Donut Peddler’s biggest challenges.

This article is an excerpt from the December 2021 issue of Baking & Snack. To read the full article on Operations Executive of the Year, click here.


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