https://www.profoodworld.com/facilities-design-infrastructure/article/22977695/a-culture-of-adaptability-making-resilience-part-of-how-your-organization-thinks-not-just-how-your-plant-is-builtProFood Worlden2026-11-04T13:00:00.000ZA Culture of Adaptability: Making Resilience Part of How Your Organization Thinks, Not Just How Your Plant Is Builthttps://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/11/adobestock-370007679.Nd1KBf30PR.jpg?auto=format%252Ccompress&q=70Adaptability requires people to understand enough about the broader system to recognize how their decisions affect someone else.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/11/bryan-griffen-photo-16b-copyqlwaoink489dbgfvkeyv.iCaAG0mbpU.png?auto=format%252Ccompress&q=70Dr. Bryan Griffen is the President of <a href="https://www.griffenexecsolutions.com/"><u>Griffen Executive Solutions LLC</u></a> and the author of <i>The Practical AI Partner</i>. He was previously Senior Director of Industry Services for PMMI, and he held a number of roles for Nestlé during his many years there.https://www.profoodworld.com/processing-equipment/processing-instrumentation/article/22972738/a-modern-process-for-a-cincinnati-favoriteProFood Worlden2026-10-28T14:00:00.000ZA Modern Process for a Cincinnati Favoritehttps://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/08/chilling-goetta.sdkdOenKVg.png?auto=format%252Ccompress&q=70https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/08/img-4559.HbUbpUwhPa.jpg?auto=format%252Ccompress&q=70Glier’s produces up to 13,000 lbs of goetta per day from its Covington, Ky., facility.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/08/water-cooling.M6ME93Qo1H.png?auto=format%252Ccompress&q=70https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/08/long-tanks.brYFwBLtzt.png?auto=format%252Ccompress&q=70Glier’s old process relied on long hydration tanks and hand-stirred pots like these, which have since been replaced in regular production.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/08/goettafest-collage.14nGePG1d5.png?auto=format%252Ccompress&q=70GoettaFest has grown into a major regional event since its debut in 2001.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/08/vistatrac.kSmdSmfUuY.png?auto=format%252Ccompress&q=70Glier’s uses VistaTrac to manage inventory and maintain traceability down to individual cases.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/08/hmi.5teKStVA7e.png?auto=format%252Ccompress&q=70https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/08/kettles.xnGLLeBMRn.png?auto=format%252Ccompress&q=70Kettles remain part of the modern process, cooking the meat before it is ground and moved into the ThermaBlend systems.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/08/2100-mepaco.ZNsFnymJLJ.png?auto=format%252Ccompress&q=70The larger 2,100-lb ThermaBlend gives Glier’s added capacity when production demand spikes.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/08/inside-700.fHidA72x6u.png?auto=format%252Ccompress&q=70The internal mixers and scrapers help keep goetta evenly blended and prevent product from lingering against heated surfaces.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/08/700-mepaco.0SwmoeDiMi.png?auto=format%252Ccompress&q=70The 700-lb Mepaco ThermaBlend is Glier’s primary mixer for day-to-day goetta production.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/08/packaging.bUoVadBs2l.png?auto=format%252Ccompress&q=70At the stuffer, hot goetta is filled into chubs and manually clipped before moving on to cooling.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/08/img-4568.fzS8qsECiz.jpg?auto=format%252Ccompress&q=70Modernizing production has helped Glier’s continue growing inside its historic Covington facility rather than moving to a new greenfield plant.