Post-lunch, Tastee Chairman Vincent Chang, not one given to self-praise despite a life marked by impressive successes, shared with Thursday Life that his proudest accomplishment in his near-50 years in business was being named the Jamaica Observer Business Leader in 2002. Meanwhile, his director daughter Simone divulged that Tastee will be venturing into a full-scale pastry operation soon and is currently in the process of “fixing up a location that can accommodate the manufacturing, packaging and retail side of the products.” On the planned Tastee pastry production line are rock cakes, danishes, cinnamon danishes, sugar buns, cupcakes, cheese breads and blueberry and banana muffins, as well as black forest and cheese cakes, tarts and donuts.

Production Manager Beresford Bailey

Thursday Life (TL): You’ve worked with Tastee for over 30 years. How is the business different today than when you just started?

Beresford Bailey (BB): When I first started at Tastee Limited, the production was more labour intensive but now we use a lot more machines to complete our tasks. Also, back then we only had beef patties, beef cocktail and beef loaves, but now we produce a wide variety of great products such as chicken patties and loaves, coco bread, dinner rolls, fried chicken and other palatable meals.

TL: The Tastee factory is a well-oiled machine. Being the production manager, what are your immediate responsibilities in overseeing the day-to-day production?

BB: My immediate responsibilities are to supply all locations with our products in a timely manner and to maintain our standard of quality at all times.

TL: What do you love most about your job?

BB: The pleasure in knowing that our customers are receiving products of the finest quality and to be part of a wonderful family called Tastee with fantastic owners who care and are mindful of all workers.

Supervisors Beverley Bartley and Beverly Maydlin Thomas

In-between giving the judges a tour of the factory, Tastee Director Simone Chanpong (centre) paused for a snapshot with 40-year-serving supervisor Beverly Bartley (left) and Maydlin Thomas, who’s worked with the patty company for 25 years. The two veteran employees told Thursday Life that they cherish their collective six-decade-plus tenure at Tastee on account of the open-door policy of their boss Vincent Chang. “I love working here; it’s a joy every day,” said Bartley who, like Thomas, begins each workday just as the sun rises. Thomas said she looks forward to each day with a sense of renewed passion, and loves the stability her employment has allowed.

Chief Operations Officer and Chief Financial Officer Ryan Foster

Thursday Life (TL): Why do you think Tastee has resonated with the consumer market for as long as it has?

Ryan Foster (RF): Tastee has resonated with consumers mainly because of the affordability of our products and our continuous efforts to remain within our patrons’ budget. Our main product — the patty and coco bread — represents a working man’s lunch that can be had on the go. That family spirit has been a part of the way we do business since the company opened its doors in 1966. The Jamaican people recognise the initiatives of the company to meet their needs while remaining affordable and have rewarded us with loyalty and commitment. So, too, our corporate social initiatives in major areas such as sports, culture and education have boosted the public’s opinion and appeal to Tastee and the gamut of our products.

TL: Is the Tastee business model one that can be replicated for other businesses to achieve success?

RF: The way we do business has always been personal, inviting and family oriented. Tastee, a family-owned company, ensures that all employees feel a sense of belonging and at home even while remaining professional and committed to the success of the company. The loyalty of the staff and patrons is crucial to the success and sustainability of any business and that is a principle that we have held dear over the decades. Yes, our model can be replicated and with resounding success, the commitment and loyalty and ensuring that your customer’s needs are met are only the foundation of a good business. Maintaining the relationship with your customers, stakeholders and staff is what is needed to sustain and build the business in years to come.

TL: What are the life and business lessons you’ve learnt working with Tastee?

RF: Professionalism is always maintained while doing business at Tastee. However, there is this sense of family and protectiveness that resonates within all areas of Tastee that many would not be aware of.

The company looks out for its own and rewards excellence. I have learnt to better balance the role of a leader in the company while allowing other staff members to develop and sometimes stumble on their own. Allowing others to learn and find their own footing while promoting the spirit of learning and support is another important lesson I have learnt in my few years here.