Posted on Mon, Aug 30, 2010
Posted by Bonnie Harry on August 31, 2010
Bill and Peggy Dial listed backpacking, hiking and motorcycling as some of their current hobbies when they opened their Albuquerque Great Harvest Bread Co® in 1989. Now Bill is a rock climber and Peggy an avid tennis player. That may not seem like 
such a big deal except when they opened their store, they were close to the 50 year mark. Twenty one years later, they have not slowed down and continue to be an inspiration. Last year, Bill had to cancel his Grand Canyon trek with friend and fellow bakery owner Scott Creevy because he had so many rock climbing dates set up!
This soft-spoken and gentile couple hails from West VA originally. Their quiet demeanors belie the depth and strength of their characters. Peggy’s beautiful smile and gentle persona and Bill’s warm smile and twinkle in his eye reflect their gentleness and humor. But at their depth also lies a core of integrity, tenacity and wisdom.
Their Great Harvest bakery, located at the corner of Montgomery and Juan Tabo, has been a wonderful family business for the Dials. Their daughter Ann, with the bakery since 1998, is the store manager. Ann’s four children, Ryan, Chris, Kelley and Rebecca all 
have worked in the store (Kelley and Rebecca still do – the boys are on to other careers). Ryan, currently a teacher and grad student, developed a gluten-free line of products, including configuring the recipes and connecting to Celiac organizations in Albuquerque. Jim, Ann’s brother, recently joined them and helps with customer service and heads up a Farmer’s Market.
Bill and Peggy still work five days a week and do behind-the-scenes work including bookwork and equipment maintenance as well as waiting on customers, helping with the day-to-day decisions and operations, and backing Ann up when needed. And best of all, they help brainstorm new ideas on how to keep the business relevant and exciting for their customers.
The Dial’s Albuquerque Great Harvest is one of the most successful stores in the system. What are some of their “secrets” to running this business together as a family? Discussions among them are respectful. One of their rules of thumb is to have an open mind in discussions, to look at all sides of a situation. Some of this scientific and methodical aspect may come from Bill’s work in the industrial chemical field, but the respect and integrity comes from a deeper and natural place. It’s simply part of who they are.
When I asked Ann how it was working with her parents, she said “wonderful” and Bill and Peggy have the same sentiments. They’re all good at separating personal life from business life. Business decisions are made in the interest of the business. They have a clear vision of that. And the best thing is, when any one of them needs back-up, the others are there.
Great Harvest, as a Freedom Franchise, has been a good match for
the Dial’s entrepreneurial spirits. They’ve led many firsts, including the addition of gluten-free products, and a hard crust line-up of breads. Not to mention they have the only twinkly neon Great Harvest logo sign in the system! They’re always willing to test things out, whether it’s a new labeling program or a prediction and pricing system. Ann told me there is always support among them for trying new things – and it’s OK if something doesn’t stick. You just try something else. In addition to their innovations, they are more than generous in sharing time and information with the other people in the Great Harvest system.
When I asked if they were glad they did this bread business, the reply was an immediate “yes”. While the last few years have been challenging, Bill pointed out life always has its challenges. Doing something they enjoy with their family, making great friends in the process, and still having time to enjoy and stay youthful and active, they are great mentors on how to live life.
Have any of you been in the Great Harvest in Albuquerque? What did you think?
Posted on Fri, Aug 27, 2010
Posted by Kate Ord on August 27, 2010
A great meal is so much better when it’s not just about the food.
Recently I had the thrill of traveling through Alaska (I had a wonderful visit at the Great Harvest in Anchorage) and the treat of an unforgettable experience at the Talkeetna Roadhouse.
When I stepped into the circa 1917 Roadhouse, the firs
t thing I came face to face with was a big old fashion curved-glass dessert case. This was my kind of place. The case was filled with goodies like big buttery cinnamon rolls, powdery Russian teacakes, Granny’s Chocolate Potato Cake, and Blueberry Rhubarb Pie. I wanted to try everything!
Off to the right was the entrance to the dining room and a large communal table with three seats available on the far corner where my husband, son and I settled in for breakfast.
Breakfast was amazing, but it wasn’t just about the big-as-your-plate raspberry walnut sourdough pancakes slathered in butter and syrup…it was equally because breakfast was enjoyed with families from four foreign countries, Talkeetna locals and two men who looked like mountain climbers.
There we all were in a room filled with artifacts from McKinley expeditions, including pictures of famous climbers like Reinhold Messner, bush pilot Don Sheldon and photographer Bradford Washburn.
Just when I thought this couldn’t get any better, I saw a stack of Roadhouse cookbooks for sale on the windowsill. The recipes made me think of Great Harvest’s devotion to fresh, made-from-scratch breads and sweets, and how special that is in our cookie-cutter world. I’ve come to expect nothing less, and maybe that’s why the Talkeetna Roadhouse experience was so memorable. It was a reminder of what inspires us to buy our wheat from family-owned farms, to grind our wheat daily, and to be a truly family-friendly destination.
Have you ever eaten at a cool old American roadhouse? What do you remember about the experience?
Posted on Tue, Aug 24, 2010
Posted by Brittny Bird on August 24, 2010
I would like to see white flour try to beat these benefits. The Whole Grains Council collected research on whole grains and found that by eating the recommended 3 ounces of whole grains each day along with other plant foods and foods low in saturated fat and cholesterol you reduce your risk of many chronic diseases including:
Heart disease by 25-36%
Type 2 Diabetes by 21-27%
Digestive Cancers by 21-43%
and Stroke by 37%
Plus it has been shown that people who eat 3 ounces of whole grains each day weigh less than those who don’t. That’s reason enough for me!
The best part about these incredible health benefits is how easy it
is to get 3 ounces of whole grains every day. Each slice of Great Harvest bread is right around 2 ounces. So your turkey sandwich for lunch on two slices of Honey Whole Wheat gave you 4 ounces of whole grains and helped reduce your risk of Type 2 Diabetes by 21-27%.
Who knew something that tasted so good could be that good for you?
Posted on Fri, Aug 20, 2010
Posted by Mike Ferretti on August 20, 2010
SMILE. Simple word and we all know its power. Marketers have used it for years, think of all of the smiles in Coke campaigns, but it remains the most effective tool for communicating good customer service.
I fly a lot and almost all of it is with Delta. To the point that I recognize some of their team members. The flight I am currently on is a milestone for me as I join the Million Mile Club somewhere over mid-America. I rarely get anywhere on direct flights, so my normal routine is to sleep for my first leg. That certainly was the plan today. I usually fly first class via complimentary upgrades because of all of my miles, which means breakfast. The woman greeting us as we boarded was one I recognized, but not for good reasons. I remember her because she wakes all sleepers in first class up to ask if we want breakfast. I once asked her why she did that instead of letting us sleep and either make the choice to miss cold cereal or have it later. According to her manual, she is supposed to get a direct yes or no from all of us. I doubt it says to wake us up and frown but that is exactly what she does….so, I settled in and decided to grab a quick nap before the inevitable.
Imagine my surprise when I woke up naturally some while later. Someone else was working this cabin today. I slept. I woke up. I looked around. And as soon as I was obviously awake and settled, the fight attendant smiled and asked me if I wanted anything. I really didn’t, but it made me think of the power of management styles. Sometime in her life, the person that wakes us up had something happen that told her she would always follow the rules, no matter what or how obviously wrong. While the attendant today felt empowered enough let me sleep.
I know I might be stretching things but in a world of Steven Slater, it is obvious how the two groups of people most likely to impact what I think of an airline are the flight attendants and the traffic controllers. Since ATC is a government function, airlines better make sure the flight attendants are good because they can’t control weather or what number I am in line for take off.
Service matters to me. I hope that shows when you visit a Great
Harvest. I hope we have created a culture where your experience is outstanding. If we haven’t, please let me know. If we have, smile back at the person that gives one to you. Little things do matter.
Thanks for reading.
Posted on Wed, Aug 18, 2010
Posted by Kayla Conner on August 18, 2010
Like most Great Harvests, Bloomington, Illinois, owners Rick and Anita Ashley donate their unsold bread to food banks or shelters. To take it a step further, they’ve also found a simple way for customers to contribute as well.
Anita explained, “When a customer buys 12 loaves, the thirteenth
is free. It’s a nice bonus for customers and something many look forward to earning. One of our favorite customers, Char, brought up the idea that she didn’t really need the free loaf, but was sure there were people who did. That’s how we began a program for customers to donate their free loaves to Claire House.”
Claire House provides dry goods and canned groceries to those in need, but they are not set up to distribute fresh products like bread. The free loaf cards donated by customers are distributed along with the groceries handed out by volunteers so recipients can pick up a fresh loaf at the bakery.
“Part of our mission statement is ‘Give Generously to Others’ and it is one of the reasons we chose to do this business. We think it is wonderful that so many of our customers want to contribute this way.”
Have you participated in a charitable opportunity with your local Great Harvest?
Posted on Thu, Aug 12, 2010
Posted by Debbie Huber on August 12, 2010
I’m using the Five Questions format again (check out this previous post for the story behind Five Questions), so I hope you enjoy it. Here’s some information from my conversation with Dave Scheel, the owner of the Great Harvest bakery in Missoula, MT.
I heard you were in Guatemala a few months ago – what were you doing there?
I was part of a service team that volunteered to work with the 
God’s Child Project (GCP). Nineteen of us went down during the University’s winter break for ten days. We worked in a bunch of different places – a hospital, nursing home, and an orphanage. We distributed clothes we’d brought from Missoula. We unloaded vegetables from trucks and distributed to the mothers as they picked up their kids from the GCP school.
Our big project was building a small house (12 feet by 16 feet) on a concrete slab. It’s a wood frame house with one window and one door. There was no electricity, so we used all hand tools. It took three days to build and is a big improvement for a family who lived in a rough shelter with a dirt floor.
I have a couple connections to GCP. My uncle is involved and helped get a second school and neighborhood center built. I also know a guy who volunteered there last year and talking with him sparked my interest.
What was it like?
If I go back, I definitely need to learn Spanish so I can talk with the kids and their families.
All of the people working and volunteering for GCP were amazing. The organization was started by a guy from Bismarck, ND. It’s mission is to “break the bitter chains of poverty through education and formation.” Many people in Guatemala are very poor. Kids are begging, shining shoes, and picking pockets to survive. There is a human trafficking problem. GCP has built schools, a homeless shelter, a medical clinic, a dental clinic and other support systems.
The volunteers are mostly either young or retired. They have lots of energy and are very committed to what they do. We met a “retired” software developer in Silicon Valley who works for $300/month to manage one of the Centers. Some of the other workers grew up in the GCP orphanage and now work for the organization.
What is your “How I found Great Harvest” story?
I helped my brother, Keith, start his Great Harvest bakery in Redmond, WA, thirty years ago. Then I worked for the founders, Pete & Laura Wakeman, to get the franchise side of the business started, but the business was so young that there wasn’t a viable role for me. This was several years before I opened my Great Harvest Bread Co. in Missoula, MT.
You were an architect, right? Why leave that profession to open a whole wheat bread store?
Yes, I worked as an architect for about 10 years. That is a demanding job – lots of nights and weekends. There is deadline stress all the time. You’re coordinating lots of people and information. It’s like a group term paper to the 250th power. There is a high chance of getting sued for mistakes and missed deadlines. I had no life outside of work. My brothers and sisters had super flexible lives as Great Harvest bakery owners (Dave’s siblings own Great Harvest bakeries in Salem, OR, Portland, OR and Redmond, WA.) And they were making more money than me!
You opened your own Great Harvest in 1995. What excites you about the business after 15 years?
I love my employees – we’re like a family and we have people who have worked for us for years. Everyone knows their job well, so I have a lot of freedom and flexiblity. I can be gone for a week at a time and they know what to do and how to handle anything that comes up.
To keep the bakery fresh, I’m working on remodeling the customer area. I really think I’ll run this business forever – well into retirement age, anyway. I like to keep learning new things and applying them to improve the business.
Thanks, Dave!
Are any of our readers customers in Missoula? What do you think of your bakery?
Posted on Wed, Aug 11, 2010
Posted by Misti Maisch on August 11, 2010
Believe it or not, it’s August already! I love cornbread in late summer, early fall. Usually I serve it as a side to chili or a hearty stew. Sometimes I throw in some jalapenos in the cornbread batter, bake it, and serve it with honey butter and a simple salad.
Many of our Great Harvest bakeries make a cornbread mix from 
scratch that customers can take home and whip up themselves rather effortlessly. Recently I came across a recipe for cornmeal cake with blackberries. Soon after I found some amazing fresh peaches and blueberries at our local farmer’s market. This inspired me to add some seasonal fruit to the Great Harvest cornbread mix. I discovered this makes a great unexpected dessert!
Here’s what you’ll need:
1 Great Harvest Made from Scratch Cornbread Mix (check with your local bakery for availability)
1 cup canola oil
2 cups of milk
2 large eggs
3 ½ cups of fresh blueberries OR fresh peaches (may also use canned, sliced peaches- just drain the syrup before adding)
9” x 13” cake pan OR a 14” cast iron skillet
Spatula
Large mixing bowl
Pan spray
Directions: Preheat your oven to 375 degree
s. In a large bowl, stir together the cornbread mix, canola oil, milk, and eggs. Gently fold in your fruit and then pour batter into your greased cake pan or cast iron skillet. *Bake approximately 35-45 minutes until a knife inserted in the center comes out clean and the cornbread looks golden brown. Serve as is or top with whipping cream, additional fruit, and/or a dash of cinnamon.
*Bake times will vary due to altitude and oven.
What do you think? If you try this recipe, we'd love to hear from you.
Posted on Fri, Aug 06, 2010
Posted by Mike Ferretti on Aug 6, 2010
Sometimes I struggle answering the question “What is the freedom franchise?” I normally go to defining it by what it isn’t, 
because it is a fairly unusual concept. We aren’t McDonalds. We aren’t Subway. There are four things we require in our franchise agreement that everyone has to do but beyond that, the business is yours to run as you want and see fit. Choose your own menu. Decorate your own store. Pick your hours. Hire the crew that works for you. Make your business about who you are and what you believe. We have some things that we feel strongly about as being essential to running a successful Great Harvest (over the top customer service, taste to go out of your way for, an incredibly fresh product and a whole grain, local focus) but, truly, the important decisions are yours.
That is a mouthful and not easily explained in a sound bite world. One phrase I have always liked to describe our business model is: “We are like a mom and pop business where mom and pop know what they are doing from the start.” I like that and think it is a very good description of who we are, what we do and how we think a business should be run…but we are into cookies, not a cookie cutter franchise has a vibe to it that I like and might just make my new answer to "What is the freedom franchise?"
Anyone interested in cookies?
Posted on Wed, Aug 04, 2010
Posted by Brittny Bird on August 4, 2010
Although not every fruit, vegetable and grain is ready this month, August is a perfect time to celebrate the harvest. If you have your own garden, you have enjoyed the fruits of your labor all summer long. Even the produce in the grocery store
and farmer’s markets are booming with freshness. We love fresh ingredients and this month we celebrate our key fresh ingredient -- wheat!
Appropriately named the Golden Triangle, the high plains of Montana produce some of the world’s best bread baking wheat. The cold winters rid the wheat of bugs and disease. The hot, arid summers give the wheat extra protein. Each fall, we test scores of wheat lots to make sure our bakeries get only the wheat that bakes the best bread. Our relationship with local farmers gives us the first pick of the harvest.
After wheat has been picked it is shipped to each b
akery where it is milled fresh everyday! The flour is used within 48 hours so it keeps all the nutrients found in the original grain. That is the Great Harvest difference.
Have any of you watched the wheat harvest in Montana?
Posted on Thu, Jul 29, 2010
Posted by Debbie Huber on July 29, 2010
Jerry and Janet Lecy joined the Great Harvest family in 2007 
when they purchased an existing Great Harvest franchise in Lafayette, IN. They moved their family from Florida back to their roots in Indiana to become small business owners.
Listen to this three minute interview with Jerry to hear their story:
Have you been into the Lecy's Lafayette, IN, Great Harvest? Any stories to share about your experience?