Interim in the Spotlight - John Parker
Why did I become an interim?
When I moved back to Northern Foods technical I was told that there were no “fixed roles” but they wanted me back in the flock; would I mind helping out trouble shooting for a few months until a position materialized? 2 years+ & 6 assignments later this happened but in the mean time I was a “permanent interim” & really enjoyed the experience.
What did you do before you became an interim?
I was the Technical Director of S & A Foods and saw the company turnover increase from £20 million to £100 million in my 4 years.
What is your current/most recent assignment?
I am assisting Coldwater Seafood in Grimsby in preparing for their forth coming BRC & M&S audits. This company has changed from mainly a frozen foods operation to a chilled recipe dish operation and is having to review its quality systems, culture & operational systems.
What for me is the best part of being an interim?
Two things:
1) Avoiding all the internal politics & boring administrative duties associated with a permanent role allowing me to focus on the assignment objectives.
2) Looking back from where I started on an assignment & the finished result. The “icing on the cake” is when the company/customer congratulates you on what has been achieved.
What for me is the worst part?
Again two things:
1) The nights of the first week away in a strange unknown town on a dark raining winter’s night.
2) Finding that the brief given by the customer is completely different to what was discussed (thankfully this does not happen very often).
Most memorable assignment?
Just recovered from a broken leg (still on crutches) & flying out to Ireland to head up the Product Development Dept. for an established cannery that had just opened a chilled recipe dish operation & urgently wanted to fill it.
What is the biggest change you have seen in the food industry?
The growth of chilled added value products & their surge into more & more exciting/complex areas e.g. raw ready to cook recipe dishes, prepared protein salads, prepared fruit, soups.
What new trends do I see developing?
An extension of cleaning up products from removing E numbers to removing processing aids (e.g. chlorine), hydrogenated fats, etc. and changing to sourcing local ingredients which ideally are organic and environmentally green.
Who do I most admire in the food industry?
As a group, the entrepreneurs who break into the almost closed shop, knock on the doors of the retailers and risk all to start up their dream of bringing their products successfully to the market place.
Who would I like to invite to dinner & why?
Gareth Southgate (Middlesboro FC manager) to understand why my football team so successful in Europe last year is on the verge of relegation and agree an action plan of what can be done!
My favorite food?
Italian – Tournedos Rossini takes some beating with a good bottle of Merlot (the Italians cannot beat the French at wine!).
What would I like to most change in the food industry?
The uneven so called partnership between manufacturers & high street retailers. This has benefited the UK food industry in taking it far ahead of the rest of the world in innovation & safe manufacturing operations but is condemned in giving manufacturers & particularly primary processors a low & unfair share of the financial rewards.
If I could be someone else – who?
Richard Branson – He has managed to get the life balance right between running successful businesses & achieving/enjoying time out of the work place. Life enjoyment but with a grip on reality. I could improve at this; working from assignment to assignment & much to my wife’s disgust not having enough time for holidays.
Favourite film?
No question! Lord of the Rings.
If I won the lottery what would be the first thing I would buy?
A top of the range Jaguar car to replace my X type Mondeo look alike.
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